This Kalamata olive focaccia bread is a deliciously soft and flavorful Italian bread, perfect for serving as an appetizer or alongside your favorite meals. The addition of Kalamata olives adds a briny richness that complements the bread’s texture beautifully.
This recipe is simple to follow and requires basic bread-making techniques. You can customize it with herbs or other toppings to enhance the flavor.
Overview of Focaccia Bread
Focaccia is a traditional Italian bread known for its soft texture and delightful flavor.
It serves as a versatile accompaniment to various meals or can be enjoyed on its own.
The unique combination of ingredients creates a bread that is both airy and satisfying.
Key Ingredients
The foundation of focaccia lies in its simple ingredients.
All-purpose flour, active dry yeast, and warm water come together to form the dough.
The addition of olive oil not only enriches the flavor but also contributes to the bread’s tender crumb.
Kalamata olives, with their distinct briny taste, elevate the bread, making it a standout choice.
Sprinkling coarse sea salt on top enhances the overall experience, providing a delightful contrast to the soft interior.
Preparation Steps
Creating focaccia involves a few straightforward steps.
First, the yeast is activated by combining it with warm water and sugar, allowing it to froth.
This step is crucial for achieving the desired rise in the dough.
Once the yeast is ready, it is mixed with flour, salt, and olive oil to form a cohesive dough.
Kneading the dough for several minutes develops the gluten, ensuring a light and airy texture.
Rising and Shaping the Dough
After kneading, the dough is placed in a greased bowl and covered to rise.
This first rise typically takes about an hour, during which the dough doubles in size.
This process is essential for creating the fluffy interior characteristic of focaccia.
Once risen, the dough is punched down and transferred to a baking pan.
It is then stretched and pressed to fit the pan, followed by a second rise of about 30 minutes.
This step allows the dough to relax and prepare for baking.
Baking and Serving
Preheating the oven is an important step before baking the focaccia.
Once the dough has risen again, dimples are made on the surface, and the Kalamata olives are pressed in.
A drizzle of olive oil and a sprinkle of coarse sea salt complete the preparation.
Baking at a high temperature ensures a golden-brown crust while keeping the inside soft.
After about 20-25 minutes, the focaccia is ready to be removed from the oven.
Allow it to cool slightly before slicing into squares for serving.
Enjoying Focaccia Bread
This focaccia bread is perfect for sharing with family and friends.
It pairs wonderfully with a small bowl of olive oil for dipping, enhancing the flavors even further.
Whether served as an appetizer or alongside a meal, it is sure to be a hit.
Its inviting aroma and appealing appearance make it a delightful addition to any table setting.
With its soft texture and savory toppings, this focaccia is a treat that everyone will enjoy.
Easy Kalamata Olive Focaccia Bread Recipe
This focaccia bread is made with a basic dough enriched with olive oil and topped with Kalamata olives. It takes about 2 hours from start to finish, including rising time, and serves 8 people.
Ingredients
- 4 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/2 cups warm water (about 110°F)
- 1/4 cup olive oil, plus more for drizzling
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup Kalamata olives, pitted and halved
- Fresh rosemary or thyme for topping (optional)
- Coarse sea salt for sprinkling
Instructions
- Activate the Yeast: In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.
- Make the Dough: In a large mixing bowl, combine flour and salt. Add the yeast mixture and olive oil. Mix until a dough forms.
- Knead the Dough: Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Prepare the Pan: Grease a baking sheet or a large baking dish with olive oil.
- Shape the Dough: Punch down the risen dough and transfer it to the prepared pan. Stretch and press the dough to fit the pan. Cover and let it rise again for about 30 minutes.
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Add Toppings: Once the dough has risen, use your fingers to make dimples all over the surface. Press the Kalamata olives into the dough, drizzle with olive oil, and sprinkle with coarse sea salt and herbs if using.
- Bake: Bake in the preheated oven for 20-25 minutes, or until golden brown.
- Cool and Serve: Allow the focaccia to cool slightly before slicing. Serve warm or at room temperature.
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours
- Servings: 8 slices
- Calories: 180kcal
- Fat: 7g
- Protein: 4g
- Carbohydrates: 25g
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