Fluffy Olive Focaccia
This olive focaccia has an amazingly soft and fluffy texture that will remain like that for days after baked. In Italy is known as focaccia con le olive and is very popular because it has a nice crunchy bottom making it the perfect snack or appetizer.
The combination of olives with the airy, chewy texture of focaccia dough creates a harmony of flavors—salty, briny olives perfectly complement the mild, yeasty bread!
Plus, it’s always a hit when we share it with family and friends— I love serving as a side for pollo alla boscaiola. There’s just something so comforting about it!
I’m here to share some helpful tips to make the best olive focaccia and ensure your recipe turns out perfectly.
Take a moment to read through thoroughly and see the video below as I’ll cover essential points, such as allowing for a longer proofing time and using your oven to assist the dough in rising properly.
Ingredients Needed
- Flour: Use a strong flour with 11%-13% protein.
- Potato flakes: This gives your olive focaccia that extra fluffy touch! They are the same potato flakes that are used to make instant mashed potatoes.
- Oil: Use extra virgin olive oil for the best flavor.
- Yeast: I am using active dry yeast. You can substitute with instant dry yeast.
- Honey: This will help to proof the dough quickly, you can substitute with sugar in a pinch.
- Salt: Use fine table salt.
- Water: Room-temperature water works perfectly.
- Olives: Use pitted green olives or your favorite type.
How to Make Olive Focaccia
First, we’re going to make the starter. Grab a medium bowl and pour in about 1 cup of water (around 230ml), then add the yeast and honey.
Stir it up, and throw in 1 cup of flour (120g). Mix everything until it’s like a runny batter. Don’t worry about it being perfect—just get it combined.
Now, cover the bowl with plastic wrap and set it somewhere warm (maybe near the oven?) for about 2 hours. The yeast’s job is to get all bubbly and active, so give it time to do its thing!
Next up, we make the dough. Take a little less than 1/2 cup of water (about 100ml), and stir in 1/2 tablespoon of salt until it dissolves—set it aside for now.
In the same bowl with your starter, add the olive oil, potato flakes (yes, potato flakes—trust me on this one), and the rest of the flour.
Then, pour in the salty water and stir everything together. If the dough feels too dry, just add a little more water until it starts coming together.
Now, flour your work surface just a little (don’t overdo it) and dump the dough out. Knead it for about 2-3 minutes, just enough to make it soft and stretchy.
It’ll probably stick a little to your hands—that’s fine. You want it to be elastic but not too sticky. Once you’ve got that, form it into a ball, toss it into a bowl that’s been greased with some olive oil, cover it with plastic wrap, and let it rest in a warm place for about 2 hours.
When it’s ready, it’ll be double in size, and you’ll be so excited!
Sprinkle a bit of flour on your surface, then transfer your dough onto it. Gently fold the dough edges towards the center—like you’re tucking it in for a nap.
Then do the same with the top and bottom. This folding trick helps the dough get those beautiful layers.
Grease up a baking tray (about 8.5 x 12.5 inches, or 22×32 cm), and place the dough on it. Flatten it out with your hands until it covers almost all the bottom of the tray.
Cover it again with plastic wrap and let it rest for another hour. This step is where it puffs up even more!
While the dough is doing its final rest, let’s prep the toppings. In a glass, mix the ingredients for the brine. Drain your olives and set aside.
Oh, and don’t forget to preheat your oven to 440°F (225°C) about 30 minutes before your dough’s done resting. We want it hot and ready!
Okay, after the dough has puffed up and reached the edges of the tray, we’re almost there!
Using your fingertips (or knuckles if you’re worried about tearing the dough), gently press into the dough all over to make the classic dimples.
A little tip: flour your fingers lightly so the dough doesn’t stick to you.
Then drizzle the brine over the surface and scatter the olives on top. Sprinkle with dried oregano for that extra flavor hit.
Pop it in the oven for about 15-18 minutes, or until the top turns golden and beautiful. If you’re unsure, just lift a corner of the focaccia with a knife—if the bottom feels nice and dry and crunchy, it’s ready.
Now, get ready to dive into that delicious olive focaccia!
Baker’s Tips & Secrets
For best results, use a kitchen scale to measure the ingredients. Weighing flour and water provides accuracy, ensuring the ideal dough consistency.
This olive focaccia uses a small amount of yeast, thus it needs long proofing times. Is not one of those quick-and-fast breads. Be a little patient, the result is worth the waiting time, your focaccia will be more fluffy and fragrant!
If your kitchen’s a bit chilly, use your oven to proof the dough. Turn on the oven light for 30 minutes before you start. Then, pop the dough in the oven (oven off, of course) and let the warmth from the light help it rise.
The olive focaccia leftovers can be stored to eat throughout the week. Allow the bread to cool down completely and then wrap it with plastic wrap to keep it soft or store it in an airtight container.
Video
Loved this? Try also my focaccine recipe! Fluffy little focaccie perfect to serve as appetizer.
Print the Recipe
Olive Focaccia
Equipment
- 8,5 x 12,5 inches baking tray (22×32 cm)
Ingredients
- 2 ½ cups bread flour (with 11%-13% protein)
- 5 Tablespoons potato flakes
- 1 ½ cups water
- 3 teaspoons extra virgin olive oil
- 1 teaspoon active dry yeast (or 8.5 gr fresh yeast)
- 1 teaspoon honey
- ½ Tablespoon salt
- ⅔ cup pitted green olives
For the brine
- ¼ cup water
- 1 teaspoon salt
- 1 Tablespoon extra virgin olive oil
Instructions
Make the starter
- In a medium bowl, mix 1 cup of water, yeast, honey, and 1 cup of flour until it’s a runny batter.
- Cover with plastic wrap and let it sit in a warm spot for about 2 hours.
Make the dough
- Add the remaining water to a glass and stir in the salt until dissolved.
- In the same bowl with the starter, add the olive oil, potato flakes, and the rest of the flour. Pour in the salty water and mix until combined.
- Flour your work surface lightly, knead the dough for about 2-3 minutes (it’ll stick a little—that’s fine), then form a ball.
- Place it in a greased bowl, cover with plastic wrap, and let it rise for about 2 hours or until doubled in size.
Shape the focaccia
- Once the dough is ready, transfer it to a floured surface. Fold the edges toward the center, then top and bottom as well, for nice layers.
- Grease a baking tray (8.5 x 12.5 inches) and place the dough into it. Flatten it out with your hands until it covers almost all the bottom of the tray. Cover with plastic wrap and let it rest for 1 hour.
- While the focaccia is resting, mix all ingredients for the brine in a glass and set aside. Drain your olives and set aside.
Bake
- Preheat your oven to 440°F (225°C).
- Once the dough is puffed and filling the tray, dimple it with your fingertips. Drizzle the brine over the dough, scatter the olives, and sprinkle with oregano.
- Bake for 15-18 minutes, or until golden. Check by lifting a corner with a knife—if it’s dry and crunchy underneath, it’s ready.
Tips & Notes
- Use a kitchen scale for precise measurements.
- This focaccia needs time—patience = fluffier bread!
- To proof dough in a cold kitchen, turn on your oven light and let the dough rise inside (oven off).
