I can’t get enough of focaccia! It’s been two years since I first made a picnic-sized focaccia with tomatoes. This time, I made smaller garlic focaccia with black olives. I topped the bread with thyme, but rosemary would work well too.
These olive and garlic focaccias are ideal for lunch or with a light Italian meal. They’re tough to resist when they come out of the oven because they taste best the same day they’re baked. They would be delicious with this Italian tomato soup for instance, with this cold pasta salad or an egg salad.
If you want to vary your Italian bread you can add some parmesan cheese or red onions to this focaccia bread recipe as well. Make sure all ingredients are at room temperature. For full details on the exact quantities and all ingredients check the recipe card below.
Add all the ingredients for the dough to a large bowl or use the dough hook of your stand mixer. It will take about 10 to 15 minutes to knead so give it some time. You want the dough to be smooth and elastic. By hand it will take around 20-25 minutes to get the same result.
Cover the dough in a bowl with plastic wrap and let it rest in a warm spot, away from drafts if possible. It will take about 45 to 60 minutes before the dough has doubled in size.
While the dough rises prepare the topping. Chop the thyme finely and add to a few tablespoons of olive oil and sea salt. Let it sit for a while so the flavors can infuse. Cut the olives in half.
Press out all the air of your dough on a workbench. Divide into six equal pieces. This works best if you coat your hands in olive oil. Form dough into balls and make whatever shape of bread you want. Place the bread rolls on a baking sheet with parchment paper. Cover with a clean tea towel and rest for about 20 minutes.
Drizzle some of your thyme oil over the focaccia. Use your fingers to make indentations in each garlic focaccia and press the olives firmly in each indentation. Sprinkle over some coarse sea salt and place in the preheated oven for about 15-18 minutes or until golden brown and cooked. Let it cool down on a wire rack.
Store the focaccia outside of the fridge for 2-3 days. They’re best if you eat them fresh but you can store them in an airtight container or wrapped properly if you want.
You can store the focaccia in the freezer for up to three months.
You can reheat the focaccia in a toaster or in the oven at 180˚C/350˚F for about 10-15 minutes. It helps sometimes to sprinkle a bit of water over the top which will crisp the crust up again.
Focaccia typically takes around 3–4 hours, including time for the dough to rise. Most of this is hands-off time for proofing. Some recipes may recommend an overnight rise in the fridge for even better flavor and texture.
No, a stand mixer is helpful but not necessary. Focaccia dough is quite wet, so mixing by hand can be messy but totally doable. Use a bowl and a sturdy spatula or your hands — and don’t be afraid of a bit of stickiness.
Not at all! Focaccia dough is supposed to be very hydrated (wet and sticky). This high hydration is what gives it the airy, soft interior. Just oil your hands and the bowl well to manage the stickiness while shaping.
Yes — though fresh garlic and good-quality olives (like Kalamata) will give the best flavor. I used garlic powder in this case, as that was what I had on hand. If using jarred ingredients, pat them dry to avoid excess moisture that could make the dough soggy.
Links in this article may be affiliate links. If you purchase something through such a link, I will receive a small commission, without you paying anything extra.
Welcome to Laura’s Bakery! You’ve come to the right place for the most delicious baked goods and appetizers. With my easy recipes for home bakers I will show you that baking is fun and delicious.
Have fun baking!
