Focaccia Bread with Black Olives

Focaccia is an Italian bread baked in flat pans and then seasoned with olive olive, herbs (most commonly rosemary) and vegetables. My favorite way to eat it is topped with goat cheese. You can also eat it plain or make a sandwich with it.

Black olives are my favorite veggie, so I’ve included them in this recipe. You can also use vegetables like mushrooms, green onions or tomatoes. You’ll also notice that on most focaccia breads, the top is dimpled. Bakers add these with their hands after they knead the dough. You don’t have to do it, but it will make your bread look more authentic!


-1/4 C. hot water
-1 1/2 C. cold water
-1 packet dry active yeast
-3 Tbs. olive oil
-1 1/2 tsp. sea salt
-2 Tbs. roasted garlic, crushed
-4 C. all-purpose flour
-2 tsp. honey
-2/3 C. olives


1. Pour the hot water and honey in the bowl of your electric mixer. Add one package of dry active yeast and allow the yeast to foam for 10 minutes.
2. Add the cold water, 3 Tbs. oil, salt and garlic. Using the bread hook attachment, turn the mixer on low and slowly add the flour. Knead on low for 10 minutes.
3. Cover the bowl with plastic wrap and allow the dough to rise for 1 1/2-2 hours. Remove the plastic wrap and turn the mixer back on for 30 seconds.
4. Oil a 9×13 baking dish. Press the dough to the edges.
5. Poke depressions in the dough and place an olive in each hole.
6. Drizzle the top with more olive oil and sprinkle with sea salt and pepper.
7. Cover the dough with a clean damp towel and allow to rise again for 1 hour.
8. Preheat the oven to 400 degrees. Bake for 35-45 minutes, until the top is golden-brown.

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