Crispy Olive Herb Focaccia
Elevate your bread-baking game with this Crispy Olive Herb Focaccia, a golden masterpiece bursting with Mediterranean flavors and irresistible texture. This recipe combines a pillowy, olive oil-infused dough with the briny bite of pitted olives and the earthy fragrance of fresh herbs like rosemary, thyme, and oregano. Topped with a sprinkle of flaky sea salt for the perfect crunch, this focaccia is baked to crispy-edged perfection, making it an ideal centerpiece for gatherings or a satisfying side to soups and salads. With minimal prep and a short rise time, this homemade focaccia is both beginner-friendly and gourmet-worthy, perfect for impressing guests or indulging in a cozy night at home. Whether served warm or at room temperature, this rustic bread will quickly become a staple in your kitchen repertoire.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 7 grams Active dry yeast
- 10 grams Salt
- 5 grams Sugar
- 375 milliliters Warm water
- 60 milliliters Extra-virgin olive oil
- 2 tablespoons Mixed fresh herbs (rosemary, thyme, oregano)
- 150 grams Pitted olives (green or black, or a mix)
- 2 teaspoons Flaky sea salt
Instructions
In a large mixing bowl, combine the warm water and sugar. Sprinkle the yeast on top and let it sit for 5-10 minutes until frothy.
Add the flour and salt to the yeast mixture, and mix with a wooden spoon or your hands until a sticky dough forms.
Drizzle 1 tablespoon of olive oil over the dough and knead it in the bowl for about 2 minutes. Transfer the dough to a clean, oiled bowl and cover it with a damp towel. Let it rise in a warm place for 1-2 hours, or until doubled in size.
Preheat your oven to 220°C (430°F). Generously grease a 9x13-inch baking pan with olive oil.
Transfer the dough to the prepared pan and press it out evenly to fill the pan. Use your fingers to dimple the surface of the dough all over.
Drizzle the remaining olive oil over the dough, ensuring it pools slightly in the dimples. Sprinkle the fresh herbs evenly across the surface, followed by the pitted olives. Press the olives gently into the dough.
Sprinkle flaky sea salt over the top for extra flavor.
Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and crispy on the edges.
Let the focaccia cool slightly in the pan before transferring it to a wire rack. Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
2594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.6 g | 110% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9421 mg | 410% | |
| Total Carbohydrate | 399.5 g | 145% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 6.1 g | ||
| Protein | 55.4 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 182 mg | 14% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 736 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
