Olive Oil Dough

This is a dough that can be used for Foccaia, Bloomer or small bread rolls.

This recipe makes:

  • 1 foccacia of 880g (25cmx15cm aprox)
  • 1 bloomer
  • 4x bread rolls of 80g each


  • 1kg strong flour
  • 40g course semolina
  • 15g dry yest (30g fresh yeast)
  • 20g sea salt
  • 100ml olive oil
  • 640ml water (warm)
  • 1 egg (for eggwash)
  • 4 garlic cloves chopped
  • Rosemary
  • Sesame seeds

Main process for dough:

  • Mix flour, semolina, yest.
  • Add crushed sea salt and mix
  • Make a hole in the middle of the flours and add water and oil. Mix until all combined
  • Knead by hand. Take the dough in the air, and slap it on the work surface. Dont add any flour in the work surface. At the beginning will be sticky but once gluten starts forming will be more manageable. Do this for 15 min aprox. Until the dough is smooth.
  • Prove until double in size. If using proving machine: 3% water, 35-40C temp.


  • Prepare a tray of aprox 25x15cm. Oil it, add baking paper of similar size, cutting a diagonal in the corners so it fits better.
  • Take a portion of 880g from the main dough.
  • Spread it on the tray so fills it.
  • Prove for a second time until double in size.
  • Preheat oven at 200C
  • After proving, oil your fingertips and make holes on the dough
  • Spread the chopped garlic as evenly as possible. Add a bit of oil
  • Cut some rosemary, dip it on olive oil so it doesnt burn in the oven. Add it to the foccacia in the holes made earlier.
  • Bake until golder brown (20-25m)
  • Take out of the oven, brush with olive oil and sprinkle with sea salt. Let it cool!

Bread rolls:

  • From the main dough, after first proving. Take 4 pieces of 80g each.
  • Make a ball with each piece, the surface should be smooth. Dont use flour in your work surface.
  • Put the ball in a tray covered with a bit of semolina.
  • Prove until double in size
  • Eggs wash each roll. And add sesame seeds
  • Bake in the preheat oven at 200C for 15m aprox or until golden brown.


  • From the leftover dough after the first proving, divide it in 3 parts.
  • Roll them horizontally.
  • Like babka, make a braid like this video.
  • Tap both ends.
  • Prove second time until double in size.
  • Dust with a bit of flour and bake for 25m or golden brown at 200C in a preheat oven.

This is the result!

To be honest, I didnt like much the bloomer and breadrolls. My weekly homemade sourdough is far much better (and still got room for improvement)

And for the foccacia, as well, I prefer my sourdough version.