Olive Focaccia
Prep
1 hr 30 mins
Cook
25 mins
Servings
8
Difficulty
Easy
A golden, fluffy Italian flatbread studded with briny Kalamata olives and infused with fragrant rosemary and garlic. Perfect for dipping in olive oil or serving alongside soups and salads.
Ella x
Ingredients
- 300 mlwarm water
- 400 gall-purpose flour
- 7 ginstant yeast
- 8 gsalt
- 60 mlextra virgin olive oil(divided)
- 150 gkalamata olives(pitted and halved)
- 15 gfresh rosemary(chopped)
- 3garlic cloves(minced)
- 5 gsea salt flakes(for topping)
- 2 gblack pepper(cracked)
Detail level
Instructions
- 1
Combine warm water, flour, yeast, and salt in a large bowl. Mix until a shaggy dough forms, then knead for 8 minutes until smooth and elastic.
Tip: The dough should be slightly sticky but manageable. Add a little more water if it's too dry.
- 2
Drizzle 30 ml of olive oil into the dough and knead for another minute until fully incorporated. Transfer to a clean bowl, cover with a damp cloth, and let rise at room temperature for 60 minutes until doubled in size.
Tip: A warm spot in your kitchen will help the dough rise faster.
- 3
Preheat your oven to 220°C. Grease a 25cm x 35cm baking tray with the remaining olive oil.
Tip: Having the tray ready prevents the dough from overproofing while waiting.
- 4
Transfer the risen dough to the oiled tray and gently stretch it to fill the surface, working from the center outward. Let it rest for 15 minutes.
Tip: Don't deflate the dough completely; gentle stretching preserves the airy crumb.
- 5
Using your fingertips, create deep dimples all over the dough surface. Scatter the Kalamata olives evenly across, pressing them slightly into the dimples.
Tip: Pressing olives into the dimples prevents them from rolling off during baking.
- 6
Combine the minced garlic and fresh rosemary, then sprinkle over the focaccia. Finish with sea salt flakes and cracked black pepper. Drizzle any remaining olive oil over the top.
Tip: Fresh rosemary gives the best flavor, but dried rosemary works too—use half the amount.
- 7
Bake for 22-25 minutes until the focaccia is golden brown and sounds hollow when tapped on the bottom.
Tip: If it's browning too quickly, tent with foil for the last 5 minutes.
- 8
Cool on a wire rack for 5 minutes before serving warm or at room temperature.
Tip: Focaccia is best eaten the same day but stores well in an airtight container for 2 days.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Chinese Egg Salad
Here's a recipe I've been making all summer that my friends absolutely love. This Chinese egg salad comes together in under an hour and costs practically nothing to make with ingredients you likely already have on hand. The beauty of this dish is how refreshing and light it feels, especially on warm days. Eggs are packed with choline, which supports brain health, and when you combine them with all these crisp vegetables and that tangy sesame oil dressing, you get something that's both satisfying and incredibly good for you. It's perfect for meal prep, lunch boxes, or even a quick dinner when you don't feel like cooking anything complicated.
Chinese Black Bean Salad
This Chinese black bean salad is one of my go to weeknight dinners because it comes together in under an hour and tastes absolutely delicious. Black beans are packed with fiber and protein, making them incredibly filling and nutritious, so you get a satisfying meal without breaking the bank. The beauty of this recipe is how simple it really is, just fresh vegetables tossed with a punchy ginger garlic dressing that brings everything to life. I love serving it cold or at room temperature, which means you can prep it ahead and grab it whenever you need a quick, wholesome lunch or side dish.
Chinese Quinoa Salad
This Chinese Quinoa Salad has become my go to weeknight dinner because it comes together in under an hour and tastes absolutely restaurant quality. The best part? Quinoa is packed with complete protein, so you're getting all nine essential amino acids in every bite, making this a genuinely satisfying meal that keeps you full. I love how simple it is to assemble once the quinoa cooks, and you can prep all the vegetables while it simmers away. The sesame oil and ginger dressing gives it such an authentic flavor that your friends will be amazed you made it at home, but honestly, it's easier than ordering takeout.
Reviews
Sign in to write a review.