Martini-Inspired Italian Herb Focaccia

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Soft Italian focaccia bread infused with vermouth and topped with rosemary and olives, bringing cocktail flavors to the table. This Italian-inspired recipe, ready in about 110 minutes, brings together all-purpose flour, active dry yeast, warm water for a refreshing, crowd-pleasing drink — a bright, easy pour for parties, gatherings, or any warm-weather afternoon when you want something festive without alcohol-only options. Each serving lands at about 220 calories and feeds 8, so it works for entertaining, brunch, or a non-alcoholic option at the bar cart. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 85 min Cook: 25 min Serves 8 Italian cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, combine 1 cup warm water (110°F), 1 tsp granulated sugar, and 2 1/4 tsp active dry yeast. Stir gently and let stand for 5-7 minutes until foamy.
  2. Step 2: In a large mixing bowl, whisk together 3 cups all-purpose flour and 1 tsp kosher salt.
  3. Step 3: Add the activated yeast mixture, 1/4 cup extra-virgin olive oil, and 2 tbsp dry vermouth to the dry ingredients. Mix until a shaggy dough forms.
  4. Step 4: Knead the dough on a lightly floured surface for 7-8 minutes until smooth and elastic.
  5. Step 5: Place the dough in a lightly oiled bowl, cover with a kitchen towel, and let it rise in a warm spot for 1 hour or until doubled in size.
  6. Step 6: Preheat oven to 425°F. Oil a 9x13-inch baking pan with 2 tbsp olive oil.
  7. Step 7: Transfer the dough to the pan and gently press it out evenly to the edges. Use your fingertips to dimple the surface.
  8. Step 8: Drizzle 1 tbsp olive oil over the dough, sprinkle 2 tbsp fresh rosemary leaves and 1/2 cup halved pitted green olives evenly on top.
  9. Step 9: Let the dough rest for 15 minutes, then bake for 20-25 minutes until golden brown.
  10. Step 10: Remove from oven and let cool slightly before cutting into squares.

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