Easy Olive Focaccia Bread Recipe

Soft, fluffy, and bursting with flavor, olive focaccia is the perfect way to add something special to your Sunday meal. This easy recipe makes a focaccia with a crispy golden crust, a pillowy inside, and savory olives in every bite. Serve it alongside a hearty stew or enjoy it on its own—it’s guaranteed to please everyone at the table!

What is Focaccia Bread?

Focaccia is a simple Italian flatbread loved for its rich taste and texture. Made with just a few ingredients—flour, olive oil, water, and yeast—it stands out for its golden, crispy crust and soft, airy interior. The olives add a delicious Mediterranean twist, making it even more irresistible.

How to Make Olive Focaccia Bread

This olive focaccia is easy to make and packed with flavor! With a soft, fluffy inside, crispy crust, and savory olives, it’s perfect for any meal.

To make the dough, start by mixing the flour, water, yeast, and oregano in a stand mixer on low speed for about 5 minutes, until the dough starts to come together. Then, add the olive oil and salt, and knead for another 5 minutes. Let the dough rest for 30 minutes. After the rest, gently fold the dough with your hands to strengthen it, then let it rest for 1 hour. Repeat this folding and resting process two more times. After the final fold, place the dough in a lightly oiled container, cover it, and let it rise for about 2 hours, or until it doubles in size. For even better flavor, you can let it rise overnight in the fridge.

Once you’re ready to bake, preheat your oven to 465°F (240°C) and grease a baking pan. Put the dough in the pan and gently stretch it to fit. Use your fingers to make dimples in the dough, then add olives on top, pressing them gently into the dough. Sprinkle some salt over the top, then bake for about 20 minutes, or until the focaccia is golden brown. Serve it warm and enjoy!

Ingredients

• Flour: All-purpose flour works great, but you can use bread or pizza flour for a more professional result.
• Yeast: Use either fresh or dry yeast. If using dry yeast, 1 gram equals about 3 grams of fresh yeast.
• Olive Oil: Olive oil is key to giving focaccia its rich flavor and crispy crust.
• Olives: Choose your favorite olives, whether green or black, or mix both. Kalamata variety works perfectly.

Tips and Tricks for Olive Focaccia

• Be patient with the dough. Let the mixer work for the right amount of time so the dough becomes smooth and even—don’t rush it.
• Let the dough rest in a warm spot. Keep the dough in a place that’s not too cold, like at room temperature, to help it rise properly.
• Mark the dough’s starting point. Make a note of where the dough starts, so you can easily see when it has doubled in size. That’s when it’s ready for the oven.
• If the dough isn’t rising, move it to a warmer place. If the dough hasn’t risen after two hours, try putting it somewhere warmer. If it still doesn’t rise, you’ll need to start over—rising is key to making a great focaccia.

Perfect Pairing for Olive Focaccia

Olive focaccia is perfect for Sunday lunch. Nothing pairs better with this flavorful bread than a good glass of red wine and a charcuterie board filled with delicious cured meats. It’s a simple yet satisfying combination that enhances the rich taste of the focaccia.

How to Store Olive Focaccia

Olive focaccia will stay fresh for 2 to 3 days if stored in an airtight container. For longer storage, you can freeze it by cutting it into pieces and placing it in a freezer-safe container. When you’re ready to enjoy it, simply let it defrost at room temperature. For a freshly baked taste, you can reheat it in the oven.

5 FAQ for Olive Focaccia