Ingredients
The ingredient list is short, so quality matters. Use good olive oil and olives you actually enjoy eating on their own.
For the Dough
- 2 cups all-purpose flour or bread flour (250 g)
- ¾ cup lukewarm water (180 ml)
- 1 teaspoon instant yeast (3 g)
- ¾ teaspoon salt (4 g)
- 1 tablespoon olive oil (15 ml)
- ½ teaspoon granulated sugar (optional)
For the Topping
- 2 to 3 tablespoons extra-virgin olive oil
- ⅓ cup pitted olives, halved or sliced (about 50 g)
- 1 teaspoon fresh rosemary, finely chopped, or ½ teaspoon dried rosemary
- Flaky sea salt, to taste
- Freshly ground black pepper, optional
Ingredient Notes
Flour: All-purpose flour gives a soft, tender crumb, while bread flour has more protein and produces a slightly chewier, taller focaccia. Both work well, so use whichever you have.
Yeast: Instant yeast can be mixed directly into the flour. If you only have active dry yeast, dissolve it in the lukewarm water for 5 to 10 minutes first, and expect the rise to take a little longer.
Water: Lukewarm means comfortably warm to the touch, not hot. Water that is too hot can damage the yeast and stop the dough from rising.
Olives: Green olives, Kalamata, or a mix all work. Choose pitted olives to avoid any accidents, and drain them well.
Olive oil: Focaccia is an olive oil bread, so this is the place to use your best extra-virgin bottle.
Instructions
In a large mixing bowl, combine the flour, instant yeast, salt, and optional sugar. Add the lukewarm water and 1 tablespoon of olive oil. Stir with a wooden spoon or spatula until a sticky, shaggy dough forms and no dry patches of flour remain. There is no need to knead. The dough will look rough at this stage, and that is exactly right.
Cover the bowl with plastic wrap or a clean kitchen towel and leave it in a warm place for about 1 to 1½ hours, or until the dough has doubled in size and looks airy with bubbles across the surface.
For deeper flavor, you can refrigerate the covered dough overnight. Let it sit at room temperature for about 30 to 60 minutes before shaping so it relaxes and becomes easier to handle.
Lightly grease an 8-inch square baking pan or small baking dish with olive oil. Add about 1 tablespoon of olive oil to the bottom and spread it evenly. This oil prevents sticking and gives the focaccia its crisp, golden bottom.
Using a lightly oiled spatula, gently transfer the risen dough into the prepared pan. Turn it once so both sides are coated with oil. Gently stretch the dough toward the corners. If it resists, let it rest for 10 to 15 minutes and try again. Avoid pressing out all the air, since those bubbles are what make the crumb light.
Cover the pan loosely and let the dough rest for another 25 to 40 minutes, until it is puffy and spreads more easily across the pan. Toward the end of this rise, preheat your oven to 425°F (220°C).
Drizzle 1 to 2 tablespoons of olive oil over the dough. With clean, oiled fingertips, press deep dimples across the entire surface. Press firmly enough to create little pockets without tearing the dough. The olive oil should settle into the dimples, creating the signature focaccia texture.
Scatter the pitted olives evenly over the dough, pressing some pieces into the dimples so they stay put during baking. Sprinkle with chopped rosemary, flaky sea salt, and black pepper if you like. Finish with a small drizzle of olive oil for extra flavor.
Bake in the preheated oven for about 20 to 25 minutes, until the focaccia is golden brown around the edges and lightly crisp on top. For a deeper golden crust, bake another 2 to 3 minutes, watching the olives and rosemary closely so they do not burn.
Remove the pan from the oven and let the focaccia rest for 5 to 10 minutes. Carefully lift it out of the pan and transfer it to a wire rack to keep the bottom crisp. For an extra-rich finish, brush the warm surface lightly with olive oil.
Cut the focaccia into squares or small rectangles with a sharp knife or bread knife. Serve warm, while the edges are crisp and the inside is soft, airy, and fragrant.