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Olive Focaccia Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 59 reviews
  • Author: Lily
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 6 servings
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian

Description

This Olive Focaccia is a fragrant and flavorful Italian flatbread, soft on the inside with a golden, crusty exterior. Infused with aromatic oregano and garlic, and studded with briny kalamata olives, it’s perfect as a snack, appetizer, or accompaniment to your meals. The focaccia is made with simple pantry ingredients, easy to prepare, and uses a traditional baking method to achieve an authentic texture and taste.

Ingredients

Dough:

  • 2½ cup (11oz/310 grams) all-purpose flour
  • ¾ tsp fine salt
  • 1 tsp active dry yeast
  • ½ tsp sugar
  • 1 cup + 3 Tbsp (285 ml) water, lukewarm
  • 2 Tbsp olive oil

Brine and Topping:

  • 3 Tbsp (45 ml) water, warm
  • 3 Tbsp (45 ml) olive oil
  • ½ tsp fine salt
  • ¼ tsp garlic powder (adjust to taste)
  • 1 cup (70-80 grams) kalamata olives, pitted
  • 1 ½ Tbsp oregano
  • Salt flakes (optional)
  • Chili flakes (optional)

Instructions

  1. Combine dry ingredients: In a large bowl, mix together the all-purpose flour and ¾ tsp fine salt evenly to ensure the salt is distributed throughout the dough.
  2. Activate yeast: In a separate jug or bowl, combine lukewarm water with active dry yeast and sugar. Let the mixture rest for about 5 minutes until it becomes foamy, indicating the yeast is active.
  3. Mix dough: Pour the yeast mixture and olive oil into the dry ingredients. Stir with a spoon or spatula until all the flour is incorporated into a sticky dough with no dry flour remaining.
  4. Proof dough: Cover the bowl with a damp kitchen towel and allow the dough to rise in a warm place for approximately 1 hour, or until it has doubled in size and appears fluffy.
  5. Prepare pan: Line a 9 x 13 inch baking pan with parchment paper or grease it thoroughly with butter or olive oil to prevent sticking.
  6. Shape dough: Scrape the dough from the bowl onto the prepared pan. Dust the surface with some flour and, starting from the center, gently press the dough out with your fingers until it evenly fills the pan.
  7. Make brine and create dimples: Whisk together warm water, olive oil, garlic powder, and salt in a small bowl or jar (shake vigorously). Pour this mixture evenly over the dough. Use your fingertips to poke dimples all over the dough to create pockets that will hold the brine.
  8. Add toppings: Press the pitted kalamata olives gently into the dough surface. Sprinkle oregano, salt flakes, and chili flakes (if using) evenly over the top. Let the focaccia rest for another 30 minutes to rise slightly.
  9. Preheat oven: While resting, preheat your oven to 430°F (220°C) to ensure it is hot and ready for baking.
  10. Bake: Place the baking pan in the oven and bake the focaccia for about 15-20 minutes or until the crust turns golden brown and crusty.
  11. Cool and serve: Remove the focaccia from the oven and let it cool for at least 10 minutes before slicing to allow the interior to set. Serve warm or at room temperature.

Notes

  • Use lukewarm water to help activate the yeast; too hot water can kill the yeast and prevent rising.
  • The garlic powder can be adjusted to your taste preference or substituted with fresh minced garlic for a stronger flavor.
  • Resting times are crucial for dough development and texture; don’t rush these steps.
  • Using salt flakes on top enhances texture and flavor but is optional.
  • Chili flakes add a subtle heat, perfect if you enjoy a little spice in your focaccia.
  • Letting the focaccia cool before slicing prevents it from becoming gummy or tearing.

Find it online: https://dishmelt.com/olive-focaccia-recipe/