This post may contain affiliate links. Please read my disclosure policy for more details.
Focaccia with olives is absolutely delicious, moist with golden oil-scented crust and tasty, juicy olives. This recipe is so SIMPLE to make in one bowl and no kneading is required. All you have to do is mix all the ingredients with a spoon, and the dough is done.
Plus, the brine made with olive oil, garlic and salt adds tons of flavor, moisture, and takes this simple focaccia to the next level. Trust me on this, just don’t skip the BRINE.
Even a novice can make this foolproof recipe, ready?
In Italy focaccia with olives is a must, and it’s so hard to resist the delicious smell of freshly baked focaccia when you pass by a bakery. And if you think it’s just like thick and heavy bread, you will be amazed but it’s chewy interior and lovely flavor!
Essentially, it’s so good that you just can’t stop eating it.
There are several methods to make focaccia, but this is my go-to recipe when we crave focaccia with olives or when we have friends over.
Enjoy focaccia with olives on its own or serve with a charcuterie board, cheese or Italian antipasti, it’s perfect for sharing and sure to impress!
What ingredients you need
- All-purpose flour
- Active dry yeast or (Instant yeast, see notes)
- Olive oil or extra virgin olive oil
- Kalamata olives
- Garlic (fresh or powder), chili flakes (or crushed red pepper)
- Salt flakes (optional, but delicious!!)
HOW TO MAKE FOCACCIA WITH OLIVES
(Note: this is a quick description with step-by-step photos, the full recipe is at the bottom of the page)
- Mix water, yeast, and sugar in a bowl.
- Mix flour and salt in a large bowl.
- Pour the liquid into the dry ingredients, add olive oil.
- Stir until combined, you want to incorporate all the liquid.
- Allow the dough to rise for about 1 hour.
- Pour the dough into a baking pan.
- Stretch it out with your fingers (no rolling pin here!).
- Make the brine with olive oil, water, salt, and garlic. Shake.
- Pour the brine over and poke dimples with your fingers.
- Scatter with plenty of olives, oregano, salt flakes and chili flakes if you wish.
- Bake until golden and crusty.
- Enjoy, your focaccia with olives is ready!
RECIPE NOTES & TIPS
HOW TO MAKE OLIVE FOCACCIA MOIST?
The brine is a must. It’s an emulsion of olive oil, water, and salt that you spread on the surface of the focaccia. It might seems to be a lot at first, but it’s not:
- The brine evaporates during baking.
- It keeps focaccia with olives moist, especially the holes you made with your fingertips.
- It gives you a crust with a pronounced olive oil and garlic flavor.
HOW LONG DOES FOCACCIA WITH OLIVES KEEP?
Focaccia is best the day it is made but can be stored in an airtight container for up to 1 or 2 days. You can also freeze it and then defrost at room temperature.
Then pop it in the toaster and serve warm and crispy.
MORE PIZZA & BREAD RECIPES?
Looking for easy recipes? I’ve got you covered, from this super easy 1-bowl pizza dough that works beautifully with any topping, to these delicious pizza recipes:
- Fresh tomato pizza
- Anchovy pizza
- Pizza with peppers
- Panini bread
- Spinach Pizza with feta
- Quick Italian focaccia
If you make this focaccia with olives, or you have a question, let me know by leaving a comment. I would love to hear from you! x
And for more recipe updates, follow me on Instagram, Pinterest and Facebook.
Easy Focaccia with Olives
- 2½ cup (11oz/310 grams) all-purpose flour
- ¾ tsp fine salt
- 1 tsp active dry yeast
- ½ tsp sugar
- 1 cup + 3 Tbsp (285 ml) water, lukewarm
- 2 Tbsp olive oil
- 3 Tbsp (45 ml) water
- 3 Tbsp (45 ml) olive oil
- ½ tsp fine salt
- ¼ tsp garlic powder, use more if you like
- Combine flour and salt in a large bowl.
- Mix water, yeast, and sugar in a jug or in a bowl and let it rest until foamy (about 5 minutes)
- Add the liquid ingredients to the dry ingredients, add the oil, and mix with a spoon or a spatula to incorporate the flour (see notes below). Mix until no dry flour remains.
- Cover the bowl with a damp kitchen towel, then let rest in a warm place for about 1 hour or until double in size.
- Lay the parchment paper on a baking pan (mine pan is 9 x 13 inches), or simply grease with butter or oil.
- When the dough is ready and fluffly, scrape the edge of the bowl and pour it on the baking pan. Dust with some flour and starting from the center gently press it out with your fingers until it fits the baking pan.
- Then make the brine whisking together olive oil, warm water, garlic, and salt. You can place all the ingredients into a jar and shake them vigorously. Pour the brine all over the focaccia and poke dimples into the surface with your fingertips, you want to fill the holes with the brine.
- Gently press the olives over the focaccia, then sprinlle the oregano, salt flakes and chili flakes if you use them (optional, but I love them). Then let it rest for 30 minutes.
- Meanwhile, preheat the oven to 430°F/220°C, and after 30 minutes of rest bake the focaccia until golden and crusty, it will take about 15-20 minutes. Let it cool for at least 10 minutes before slicing and serving.