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Olive and Herb Focaccia Recipe

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This Olive and Herb Focaccia is a classic Italian flatbread that is soft and chewy inside with a crispy, salty top infused with flavorful olives and fresh herbs. Perfect as a side dish or for making delicious sandwiches, this easy homemade bread recipe is a great introduction to baking bread at home, requiring simple ingredients and straightforward steps.

Ingredients

Dough Ingredients

  • 1 cup water, warmed
  • 1 teaspoon dry yeast
  • 1 teaspoon honey
  • 2 ½ cups plain flour (all purpose flour)
  • 2 tablespoons olive oil plus extra for greasing
  • 1 teaspoon salt

Topping

  • 1 tablespoon olive oil
  • 1 teaspoon flakey sea salt
  • 2 teaspoons dried herbs or 2 tablespoons fresh chopped herbs
  • ¼ cup olives, sliced or chopped

Instructions

  1. Activate Yeast: In the bowl of a stand mixer, combine the warm water, dry yeast, and honey. Mix gently, then cover the bowl with a clean kitchen towel and let it sit for 10 minutes until the mixture is foamy, indicating the yeast is active.
  2. Mix and Knead Dough: Add the flour, 2 tablespoons olive oil, and salt to the yeast mixture. Use the dough hook attachment to start mixing at a slow speed, gradually increasing to medium as flour incorporates. Once combined, knead the dough on low speed for 5 minutes with the mixer, then transfer to a lightly floured surface and knead by hand for another 5 minutes until smooth and elastic.
  3. First Rise: Lightly grease the mixing bowl with olive oil, place the dough ball back in, and turn it to coat with oil. Cover the bowl with plastic wrap or a clean kitchen towel and set it aside in a warm place to rise for about 1 hour, or until the dough has doubled in size.
  4. Punch Down and Knead: Once risen, punch down the dough to release air bubbles. Transfer it to a lightly floured surface and knead for about 1 minute to get it smooth again.
  5. Shape and Second Rise: Lightly oil a 9×13 inch (20cm x 30cm) baking tray. Roll or press out the dough roughly into a rectangle slightly smaller than the tray. Place it into the tray, pressing down with your fingers to create indentations all over the surface. Cover again and allow it to rise for 45 to 60 minutes, until it fills the tray and is puffy.
  6. Prepare for Baking: Preheat your oven to 180°C (350°F). Brush the risen dough generously with olive oil, then sprinkle evenly with flaky sea salt, the sliced olives, and herbs.
  7. Bake: Place the focaccia in the preheated oven and bake for 20 minutes or until the top is golden and crispy.
  8. Serve: Remove from the oven, allow it to cool slightly, then slice and serve warm for the best flavor and texture.

Notes

  • You can use either dried or fresh herbs—adjust the quantity accordingly to taste.
  • Ensure the water is warm but not hot to properly activate the yeast without killing it.
  • For a softer crust, brush the focaccia with more olive oil immediately after baking.
  • Feel free to experiment with different types of olives for varied flavors.
  • Allow the dough to rise in a warm, draft-free spot to achieve the best rise.

Find it online: https://yumntasty.com/olive-and-herb-focaccia-recipe/