Gorgeous Olive Focaccia
These are the top reasons why you should make this Focaccia bread at home.
- the bread is light, soft, airy, delicious
- the rosemary dressing and the colorful olives bring out those delicious Mediterranean flavors
- serve as a side dish, snack, for celebrations, special occasions, or weekend treats
- It's vegetarian and can be served as a main dish with a bowl of fresh salad
- perfect for hosting large gatherings
Essential ingredients
For this recipe, we will only need easily accessible ingredients that you can get in every store. We will need green and black pitted olives to make the bread colorful and versatile. Below is a little information about the ingredients and possible substitutes.
Flour - Use Manitoba flour, type 00. We always use this flour for pizzas and more challenging yeasted doughs.
Yeast - use active dry yeast or fresh yeast (14g).
Oil - Olive oil is the best choice for this recipe as it has a subtle flavor and adds a lovely Mediterranean aroma to the focaccia.
OIives - use green or black pitted olives.
Rosemary - use three sprigs of fresh rosemary. Use dried rosemary if you can't find it in the store or in your garden.
Storing and freezing
It's best to serve the Olive Focaccia while it's still warm.
Feel free to keep it in an airtight container in the fridge for up to 3 days. Serve cold or reheat in a microwave or oven. The reheated focaccia will be less crunchy.
Feel free to freeze the Olive Focaccia. Cut into slices and place in the freezer bags. Place in the freezer for up to a month.
How to make Olive Focaccia at home (video)
Check this quick short video to learn how to make Olive Focaccia at home.
Next time, try these focaccia and snack recipes
- Rosemary Potato Focaccia
- Potato Focaccia with Four Yummy Toppings
- Ham and Cheese Puff Pastry with Sauerkraut
- Flatbread with Whipped Feta and Sun-Dried Tomatoes
- Fall Pepperoni Pizza with Onion and Sage
- Pizza with Figs, Prosciutto, and Feta Cheese
- Cheesy Pancetta Pull-Apart Bread
Thanks to Žito for the amazing Manitoba flour and for sponsoring this recipe.
METHOD
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dough
Add flour, water, sugar, and yeast to a bowl. Stir the mixture for about 2 minutes to combine all the ingredients. The dough will be runny. Add the olive oil and stir to combine. Cover with cling film. Place in the fridge for 12 hours or let the dough proof at room temperature for 3 - 4 hours or until tripled in size.
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dough
Grease a 25 cm x 30 cm (10-inch x 12-inch) baking dish with two tablespoons of oil. Using a spoon, transfer the proofed dough into the baking dish. Using greased fingers, gently spread the dough evenly over the baking dish. Set aside for 1 - 2 hours for the dough to proof and become light and airy. Place a rack in the middle of the oven and preheat the oven to 230 °C / 445 °F.
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topping
Cut the olives into small pieces and chop the rosemary. Add both ingredients to a bowl, olive oil, water, and a pinch of salt. Arrange the topping evenly on top of the dough. Press your fingers into the dough to make it airy and delicious.
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bake
Place in the preheated oven and bake for 25 - 30 minutes at 230 °C / 445 °F or until the focaccia is golden brown at the bottom and top.
