Olive and Herb Focaccia
A simple homemade focaccia with a soft, chewy interior and golden, crispy top, loaded with olives and fresh herbs. Perfect as a side, sandwich bread, or snack, this easy Italian bread is quick to make, nutritious, and full of flavor.
Equipment
- 1 Stand Mixer with Dough Hook Attachment
- 1 large mixing bowl
- 1 Kitchen Towel or Plastic Wrap
- 1 9×13 inch (20cm x 30cm) baking tray
- 1 Measuring cups and spoons
- 1 wooden spoon or spatula
- 1 pastry brush
Ingredients
For the Dough:
- 1 cup warm water
- 1 teaspoon dry yeast
- 1 teaspoon honey
- 2 ½ cups plain flour or all-purpose flour
- 2 tablespoons olive oil plus extra for greasing
- 1 teaspoon salt
For the Topping:
- 1 tablespoon olive oil
- 1 teaspoon flakey sea salt
- 2 teaspoons dried herbs or 2 tablespoons fresh herbs, chopped
- ¼ cup olives sliced or chopped
Instructions
- Activate the Yeast: In a medium bowl, pour 1 cup of warm water (not hot—just comfortably warm to the touch). Sprinkle in 1 teaspoon of dry yeast and 1 teaspoon of honey, which serves as a gentle fuel for the yeast. Stir lightly to combine. Cover the bowl with a clean kitchen towel and let it rest for about 10 minutes, or until the mixture becomes frothy and bubbly. This signals that the yeast is alive and ready to work.
- Combine Dough Ingredients: In the bowl of a stand mixer fitted with a dough hook, add 2 ½ cups of plain flour, 2 tablespoons of olive oil, and 1 teaspoon of salt. Slowly pour in the foamy yeast mixture. Start mixing on low speed until the ingredients begin to come together, forming a shaggy dough. Once the flour is mostly incorporated, increase the speed to medium and continue mixing until the dough forms a cohesive ball.
- Knead the Dough: Continue kneading the dough on low speed for 5 minutes in the mixer. Then, transfer it to a lightly floured surface and knead by hand for another 5 minutes. Push, fold, and stretch the dough until it feels smooth, elastic, and slightly tacky to the touch. Proper kneading ensures the bread develops a chewy, airy texture.
- First Rise: Lightly coat the inside of a clean mixing bowl with olive oil. Place the dough ball into the greased bowl, turning it so all sides are lightly coated in oil. Cover the bowl with plastic wrap or a damp kitchen towel. Let the dough rise in a warm, draft-free area for about 1 hour, or until it doubles in size. This first rise allows the dough to develop flavor and texture.
- Deflate and Prepare for Second Rise: Once the dough has doubled, gently punch it down to release trapped air. Transfer it back to a lightly floured surface and knead briefly for 1 minute, just to make it manageable. This step ensures an even crumb in the finished focaccia.
- Shape the Dough: Grease a 9×13 inch (20cm x 30cm) baking tray generously with olive oil. Lightly roll the dough into a rough rectangle slightly smaller than the pan. Place it in the tray and press it gently to fit the pan. Use your fingertips to create dimples across the dough’s surface—these small indentations help the focaccia hold its toppings and develop a textured, golden crust.
- Second Rise: Cover the tray with a kitchen towel and allow the dough to rise again for 45–60 minutes, or until it reaches the edges of the pan. The dough should feel soft and pillowy, ready to absorb the toppings and bake to perfection.
- Preheat Oven and Add Toppings: Preheat your oven to 180°C (356°F) so it’s fully hot when the dough is ready. Brush the risen dough generously with 1 tablespoon of olive oil. Sprinkle 1 teaspoon of flakey sea salt evenly across the top. Add your choice of ¼ cup sliced or chopped olives and 2 teaspoons of dried herbs (or 2 tablespoons of fresh chopped herbs) for flavor and visual appeal. Make sure the toppings are evenly distributed for consistent taste in every bite.
- Bake the Focaccia: Place the tray in the preheated oven and bake for approximately 20 minutes. Keep an eye on the focaccia as it bakes—the top should turn a beautiful golden brown and feel slightly firm when gently pressed. The aroma of herbs and olive oil should fill your kitchen, signaling it’s ready.
- Cool and Serve: Once baked, remove the focaccia from the oven and allow it to cool in the pan for 5–10 minutes. Carefully transfer it to a cutting board or serve directly from the pan. Slice into squares or rectangles while still slightly warm. Enjoy it as a side, snack, or for sandwiches. Leftovers can be reheated or toasted to restore the crisp top.
Notes
- Flour Choice: All-purpose flour works perfectly, but using bread flour will give your focaccia a slightly chewier texture. Both options yield a soft, flavorful bread.
- Water Temperature: Warm water is crucial to activate the yeast without killing it. Aim for a temperature where you can comfortably hold your finger in the water for a few seconds.
- Olive Oil: Don’t skimp on olive oil. It enhances flavor, ensures a moist crumb, and helps create the golden crust that makes focaccia so irresistible.
- Herb Variations: Fresh herbs like rosemary, thyme, parsley, or oregano can be combined to suit your taste. Dried herbs also work well if fresh isn’t available.
- Toppings Flexibility: Besides olives, consider sun-dried tomatoes, caramelized onions, or a light drizzle of pesto for creative variations.
