Olivares de Rocha




  • 300 gr of flour
  • 15 gr of fresh yeast
  • 10 tablespoons of olive oil
  • 5 g of salt
  • 200 cc of warm water
  • Coarse split salt
  • Extra virgin olive oil to paint
  • Rosemary
  • Cherry tomatoes

Dilute the yeast in the warm water with a pinch of sugar and leave to activate.

Sift the flour and make a volcano shape. Add in the center the salt, the olive oil and the water mixed with the yeast. Mix and knead well for 15 minutes until you get a smooth elastic mass.

Let it ferment covered with a cloth until it doubles in size for approximately 1 hour.

Degas it by crushing it with your hands and let it rest for another 30 minutes.

Preheat the oven to 200ºC. Put the dough in a roasting pan, stretching it well with your fingertips and make some small dots without going through the dough.

Paint with a good amount of olive oil, add the thickly cut rosemary and finally sprinkle a little coarse salt and add the cherry tomatoes cut into 4.

Let the dough rest for 5-10 minutes before taking it to the oven.

Bake the focaccia at 200ºC for about 25-30 minutes.

Let cool and cut