Olive Focaccia Recipe

Name: Olive Focaccia
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/8 teaspoons active dry yeast; 1/2 cup warm water (110u00b0 to 115u00b0); 1 tablespoon sugar; 1 tablespoon Italian seasoning; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1-1/3 to 1-2/3 cups all-purpose flour; 2 tablespoons oil-packed sun-dried tomatoes, chopped; 2 tablespoons roasted sweet red peppers, drained and chopped; 2 tablespoons sliced ripe olives, drained; 5 Greek olives, sliced; 5 sliced green olives with pimientos, drained; 2 tablespoons minced fresh parsley; 1 tablespoon olive oil; 1 teaspoon kosher salt; 1 teaspoon shredded Parmesan cheese; 1 teaspoon shredded Romano cheese

Servings: persons

1-1/8 teaspoons active dry yeast
1/2 cup warm water (110u00b0 to 115u00b0)
1 tablespoon sugar
1 tablespoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1-1/3 to 1-2/3 cups all-purpose flour
2 tablespoons oil-packed sun-dried tomatoes, chopped
2 tablespoons roasted sweet red peppers, drained and chopped
2 tablespoons sliced ripe olives, drained
5 Greek olives, sliced
5 sliced green olives with pimientos, drained
2 tablespoons minced fresh parsley
1 tablespoon olive oil
1 teaspoon kosher salt
1 teaspoon shredded Parmesan cheese
1 teaspoon shredded Romano cheese

1
In a large bowl, dissolve yeast in warm water. Add the sugar, Italian seasoning, salt, pepper and 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Stir in tomatoes, peppers, olives and parsley.
2
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 50 minutes.
3
Punch dough down. Shape into a 9-in. circle on a greased
4
. Cover and let rise in a warm place until doubled, about 25 minutes. With fingertips, make several dimples over top of dough. Brush with oil. Sprinkle with kosher salt and cheeses.
5
Bake at 400u00b0 for 14-18 minutes or until golden brown. Remove to a wire rack.

156

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1-1/8 teaspoons active dry yeast, 1/2 cup warm water (110u00b0 to 115u00b0), 1 tablespoon sugar, 1 tablespoon Italian seasoning, and more.

Yes, Olive Focaccia falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Olive Focaccia

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions