Homemade Focaccia with Herbs

This recipe for focaccia with olives and herbs combines a light, honeycombed crumb with a golden and crunchy crust. On top, briny olives, piney rosemary (or your favorite herbs), and crunchy sprinkling of sea salt make this focaccia irresistible.

This video originally appeared on Focaccia with Olives and Rosemary.

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About David Leite

I’ve received three James Beard Awards for my writing as well as for Leite’s Culinaria. I’m the author of The New Portuguese Table and Notes on a Banana. For more than 25 years, I’ve been developing and testing recipes for my site, my books, and publications. My work has also appeared in the New York Times, Martha Stewart Living, Saveur, Bon Appétit, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, Washington Post, and more. I’m also a cooking teacher, memoirist, and inveterate cat lady.