Rosemary Focaccia Is for You And it’s perfect for Thanksgiving. Speaking of Thanksgiving, I’ve got a Turkey Day pain point. I’m always a bit disappointed when I look at my plate and it’s a monochromatic glob of turkey, mashed potatoes, stuffing, and the white roll doesn’t usually help matters, though it might taste great. My easy no-knead focaccia is studded with rosemary, loads of garlic, everything spice, and California Ripe Olives, which are the most delicious, juicy, and rich olives I’ve focaccia recipe eaten, grown by several multi-generational family farms on the Central California Coast.
You can look for the CA Grown license plate logo to make sure you’re getting the real deal. Even though this recipe is easy, it’s not a quick or shortcut version as it relies on two significant resting periods to allow the dough to rise and create those wonderful pockets of air focaccia is famous for. However, there’s no kneading or rolling required—the dough is so pliable that when it’s time, you simply use your hands to stretch and shape it to fit your baking sheet. You can get pretty creative with your topping application, and this is a great activity for kids to join in on.
Scatter the red onion, rosemary, everything spice, and California Ripe Olives over the top for a beautiful presentation that just might be the visual star of your Thanksgiving meal. Once you’re happy with your topping design, pop the baking sheet in the oven, and 20 minutes later you’ll be rewarded by warm, garlicky focaccia that’s ready to be devoured. Pro tip: drizzle a little more extra-virgin olive oil and sprinkle a big pinch of flaky sea salt over the top right before serving. Scroll on for the recipe, and I’d love to hear in the comments if you give this a try. Instagram so we can see your version!
And be sure to hop on over to our 2021 Guide to Thanksgiving for lots more recipes perfect for your Thanksgiving table. This easy, no-knead focaccia is studded with rosemary, garlic, red onion, and California Ripe Olives for the perfect Thanksgiving side. 2 cups lukewarm water in medium bowl. It should start to get foamy.
Add flour and salt, and mix with rubber spatula until dough forms. Pour olive oil into big bowl, then transfer dough to bowl and turn to coat. Butter an 18×13″ rimmed baking sheet. Pour 1 tablespoon olive oil into center. Keeping dough in bowl and using a fork, gather dough edges farthest from you and lift up and over in center of bowl. Turn and repeat 3 more times, forming into rough ball. Transfer dough to pan, and pour any leftover oil over dough and coat it.
2 hours but no more than 4 hours. To test if dough is ready, poke it with finger. Oil your hands and stretch dough to fill. Dimple with your fingers creating depressions in the dough.