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–+ servings
Olive focaccia recipe.

Olive Focaccia

Mari Avalos
Olive focaccia is a soft, airy Italian flatbread topped with olives, olive oil, and a sprinkle of herbs. With a golden, slightly crispy crust and a fluffy interior, it’s perfect as a snack, appetizer, or side dish. Simple, flavorful, and always a crowd-pleaser!
6 -8 servings
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Prep 30 minutes
Cook 25 minutes
resting time 5 hours
Total 5 hours 55 minutes

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).

Nutrition

Serving: 1 servingCalories: 297kcalCarbohydrates: 50gProtein: 8gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1221mgPotassium: 199mgFiber: 3gSugar: 2gVitamin A: 61IUVitamin C: 10mgCalcium: 22mgIron: 1mg