Mediterranean Focaccia Wreath with Olives & Rosemary — Full Recipe

 Mediterranean Focaccia Wreath with Olives & Rosemary — Full Recipe

 Ingredients

For the Dough

3 ½ cups all-purpose flour

1 ½ cups warm water

2 ¼ tsp active dry yeast (1 packet)

1 tsp sugar

2 tsp salt

¼ cup extra virgin olive oil (plus more for greasing)

For the Toppings

½ cup black or Kalamata olives (pitted & halved)

½ cup green olives

Fresh rosemary sprigs

Cherry tomatoes (optional, halved for color)

Sea salt flakes

2–3 tbsp olive oil for drizzling

Optional Mediterranean Add-ons

Sun-dried tomatoes

Red onion slices

Fresh thyme

Feta crumbles

 Instructions

1. Activate the Yeast

In a bowl, mix warm water + sugar + yeast.

Let sit for 5–10 minutes until foamy.

2. Make the Dough

In a large bowl, combine:

flour

salt

Pour in the yeast mixture and ¼ cup olive oil.

Mix until a soft dough forms.

Knead for 5–7 minutes until smooth and elastic.

Lightly oil a bowl, place the dough inside, cover, and let rise 1–1.5 hours until doubled.

3. Shape the Wreath

Line a baking tray with parchment paper.

Punch down the dough and transfer it to the tray.

Shape it into a large ring/wreath, leaving a big hole in the center.

You can also cut a small bowl-size circle of parchment paper and place it in the middle to maintain shape.

Press fingers into the dough to create dimples.

4. Add Mediterranean Toppings

Brush/dip fingers in olive oil and drizzle generously.

Press:

olives

rosemary

cherry tomatoes (optional)

sun-dried tomatoes or red onions (if using)

Sprinkle sea salt flakes on top.

Let the shaped wreath rest for 20 minutes for a lighter texture.

5. Bake

Preheat oven to 425°F (220°C).

Bake the focaccia wreath for 22–25 minutes, or until:

edges are golden

top is slightly crisp

center is cooked through