Olive Focaccia
Prep
1 hr 30 mins
Cook
25 mins
Servings
8
Difficulty
Easy
This is one of my favorite recipes to make because it's surprisingly simple and comes together in just over two hours. There's something magical about the combination of briny kalamata olives and fragrant rosemary baked into a pillowy focaccia that makes your kitchen smell incredible. Not only is it budget friendly with humble ingredients you probably already have on hand, but kalamata olives are packed with antioxidants that make this indulgence feel a bit virtuous. The dough comes together quickly with instant yeast, and before you know it you're pulling a golden, crispy edged masterpiece from the oven. This focaccia is perfect for sharing with friends or keeping all to yourself.
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.
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