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Emeril's Focaccia With Savory And Olives

  • Yield: 6 to 8 servings


  • 1 tablespoon sugar
  • 1 1/2 cups warm water (110 to 115 degrees F)
  • 2 (1/4-ounce) packages active dry yeast
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons salt
  • 6 tablespoons extra-virgin olive oil, divided
  • 1/3 cup picholine olives, pitted and sliced
  • 1/4 cup slivered or sliced almonds
  • 2 tablespoons chopped fresh savory
  • Coarse sea salt and freshly ground black pepper


  • In a small bowl, dissolve the sugar in the warm water. Sprinkle the yeast over the water and let stand for 10 minutes.
  • In the bowl of a mixer with the paddle attachment, add 3 cups of the flour, salt, 2 tablespoons of the olive oil, and the yeast mixture. Slowly turn on the mixer and mix until the dough comes together. Gradually add remaining flour, plus 1/4 cup more if dough is still too wet. Place the dough into an oiled bowl, cover and let rise in a warm place, free from drafts, for 3 hours.
  • Preheat the oven to 375 degrees F.
  • Punch down the dough, and remove it from the bowl onto a lightly greased 9 by 13-inch baking sheet. Spread the dough to the edges of the baking sheet. Using your fingertips, make "dimples" in the dough. Drizzle the dough with 2 tablespoons of the olive oil and sprinkle with olives, almonds and savory. Sprinkle lightly with salt and pepper.
  • Bake for 30 to 35 minutes or until golden brown. Drizzle warm bread with remaining 2 tablespoons of olive oil.