appetizer, recipe, snack, sponsored, spring, vegetable

Bocconcini Focaccia with Spring Onions and Rosemary

Focaccia is one of those things that, when made fresh, is so incredibly delicious you feel like you could eat this, and only this, for the rest of your life.

When you take a bite of the delicate crispiness of the outer crust, and it caves into the thick pillow-y middle, you will know what I mean. The bocconcini cheese, still hot from the oven, oozes up over the edges of the cradling dough and around your lips, and the olive oil runs down your chin. You will know what I mean when you breathe in the aroma of rosemary, salt, olives, and the oven-crisped spring onions.

If you’ve been dreaming of escaping the Canadian winters lately, this recipe will whisk you off to Italy in no time. Best of all: there’s hardly any monetary or time commitment, and you can go back anytime you like.


Bocconcini Focaccia with Spring Onions and Rosemary


– 2 and ¼ tsp yeast (or one packet)
– ½ tbsp granulated sugar
– 1 and ¼ cup luke-warm water
– 500g white bread flour*
– 2 tsp sea salt
– 2 spring onions, roughly chopped
– 1/3 cup black olives, de-pitted and sliced
– 1 tbsp fresh rosemary leaves, removed from stem
– 5 pieces of TreStelle Bocconcini
– 2 tbsp good quality olive oil


  1. Proof the yeast in a medium-size bowl by stirring together the yeast, sugar and water and letting it sit for about five minutes. Meanwhile, in a larger bowl mix the flour and 1 tsp salt.
  2. Add the yeast mixture to the flour mixture, stirring together. Knead the dough a couple times until it sticks together and forms a uniform shape. Sprinkle about a teaspoon of flour over the top of the dough and cover the bowl with a clean tea towel. Place it in a warm place to rise until it doubles in size, about 30 minutes.
  3. When the focaccia dough has risen preheat the oven to 425 F. Punch out the excess air and then place the dough on a parchment paper-lined baking sheet. Spread the dough out with your fingers until it reaches about 12 inches long and 8 inches wide. Form little wells in the dough with your fingers, like playing the piano.
  4. Cut each bocconcini cheese in half, pressing the pieces into the dough. Sprinkle the spring onions, olives, and rosemary over the top. Finish it off by drizzling the olive oil and sprinkle 1 tsp sea salt.
  5. Bake for about 20 minutes or until the top turns a light golden colour. Allow it to rest about five minutes before slicing. Best served fresh from the oven!
*note: if you have a scale, I highly suggest weighing your flour for best accuracy. If you don’t, the conversion is about 4 cups.