Focaccia Bread



- 4 cups of warm water

- 25 g of yeast

- 2 tbsp. K.larsen extra virgin olive oil

- 1.5 tsp. salt

- 1 tsp. sugar

- 450 g wheat flour


- K. Larsen extra virgin olive oil

- 100 g olives without stones (we recommend black olives for this dish)

- Fresh rosemary sprigs

- 2-3 tsp. sea salt


1. Stir the yeast in warm water, add sugar, salt and olive oil and turn gently until all the yeast has dissolved.

2. Add gradually wheat flour and stir dough smoothly, preferably in a stirrer. 

3. Let the dough rise for about 45 minutes covered in a warm place, or until it nearly has doubled in size. 

4. Spread out the dough with floured hands and place in an oil-greased baking tray (about 30x30)

5. Make small dents in the dough, and brush olive oil on top of the dough. Press the olives into the dough. 

6. Allow the dough to rise a bit more on the kitchen counter for about 20 minutes.

7. Spread rosemary and sea salt over the dough. 

8. Bake in a preheated oven approx. 20-25 minutes at 220 degrees.