This olive focaccia bread is a delightful Italian flatbread, known for its soft, airy texture and rich flavor. Infused with olives and topped with herbs, it makes a perfect accompaniment to any meal or a delicious snack on its own.
The recipe is simple and requires minimal ingredients, allowing you to enjoy freshly baked focaccia at home. It’s great for sharing or serving at gatherings.
Overview of Olive Focaccia Bread
Olive focaccia bread is a traditional Italian flatbread celebrated for its airy texture and rich flavors. This delightful bread is often infused with olives and herbs, making it a versatile option for any meal or a tasty snack on its own.
Its golden crust and soft interior create a satisfying contrast, while the briny taste of olives enhances the overall experience. This recipe is straightforward, requiring only a few ingredients, which allows for the enjoyment of freshly baked focaccia right at home.
Ingredients for Success
To create this delicious focaccia, you will need basic ingredients that are commonly found in most kitchens. The foundation consists of all-purpose flour, salt, and active dry yeast, combined with warm water to activate the yeast.
Olive oil adds richness, while pitted olives—either green or black—bring a burst of flavor. Fresh herbs like rosemary or thyme elevate the taste, and a sprinkle of coarse sea salt finishes it off perfectly. This combination not only enhances the flavor but also contributes to the bread’s appealing texture.
Preparation Steps
The preparation of olive focaccia involves a few key steps that are easy to follow. Start by activating the yeast in warm water, allowing it to froth, which indicates that it’s ready to use.
Next, mix the flour and salt in a large bowl, adding the yeast mixture and olive oil to form a shaggy dough. Kneading the dough on a floured surface for several minutes will develop its elasticity, resulting in a light and airy texture.
Rising and Shaping the Dough
After kneading, place the dough in a greased bowl and cover it with a damp cloth. This first rise is crucial, as it allows the dough to double in size, creating the desired fluffiness.
Once risen, transfer the dough to a greased baking sheet. Gently stretch and press it into the desired shape, whether a rectangle or circle. The signature dimples on the surface are created by using your fingers, which also help hold the toppings in place.
Toppings and Final Rise
The next step involves adding toppings that will enhance the focaccia’s flavor. Press halved olives into the dough and sprinkle with chopped herbs. A drizzle of olive oil and a sprinkle of coarse sea salt will add a delicious finish.
After adding the toppings, cover the dough again for a second rise. This short period allows the flavors to meld and the dough to puff up slightly before baking.
Baking and Serving Suggestions
Preheat your oven to 425°F (220°C) to ensure a perfect bake. The focaccia should be baked for about 20-25 minutes or until it achieves a golden brown color. The aroma that fills the kitchen during baking is simply irresistible.
Once baked, allow the focaccia to cool slightly before slicing. It can be served warm or at room temperature, making it a delightful addition to any meal or a standalone snack. Pair it with a drizzle of olive oil for dipping or enjoy it alongside your favorite dishes.
Easy Olive Focaccia Bread Recipe
This focaccia bread features a golden crust and a soft interior, enhanced by the briny flavor of olives. The preparation time is about 2 hours, including rising time, and it yields a generous serving for 8 people.
Ingredients
- 4 cups all-purpose flour
- 2 teaspoons salt
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/2 cups warm water (110°F)
- 1/4 cup olive oil, plus more for drizzling
- 1 cup pitted olives, halved (green or black)
- 1 tablespoon fresh rosemary or thyme, chopped
- Coarse sea salt for sprinkling
Instructions
- Activate Yeast: In a small bowl, combine warm water and yeast. Let it sit for about 5-10 minutes until frothy.
- Mix Dough: In a large mixing bowl, combine flour and salt. Add the yeast mixture and olive oil. Stir until a shaggy dough forms.
- Knead: 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 Baking Sheet: Grease a baking sheet with olive oil. Once the dough has risen, punch it down and transfer it to the prepared sheet.
- Shape Dough: Gently stretch and press the dough into a rectangle or circle, about 1/2 inch thick. Use your fingers to create dimples all over the surface.
- Add Toppings: Press the halved olives and sprinkle chopped herbs over the top. Drizzle with olive oil and sprinkle coarse sea salt.
- Second Rise: Cover the dough again and let it rise for another 30 minutes.
- Bake: Preheat the oven to 425°F (220°C). Bake the focaccia 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 pieces
- Calories: 180kcal
- Fat: 7g
- Protein: 4g
- Carbohydrates: 25g
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