This Olive and Herb Focaccia comes together in about 30 minutes and is baked all in one pan for a quick and easy side dish that your family will love! Seriously, who doesn’t love a good focaccia?
Ingredients Breakdown
Let’s gather those ingredients, shall we? Here’s what you’ll need for this fluffy and flavorful focaccia:
- 1 cup warm water (about 100 degrees F): This temperature is perfect for activating our yeast.
- 1 Tbsp. active dry yeast: This is the magic ingredient that makes everything rise.
- 1 tsp. sugar: Just a pinch to feed that yeast and help it get bubbly.
- 2 cups bread flour : Gives that lovely chewy texture we all adore.
- 1 tsp. kosher salt: A must for flavor!
- 1/4 tsp. fresh or dried rosemary; chopped: For that aromatic kick.
- 1/4 tsp. dried basil: A staple herb that adds flavor.
- 1/4 tsp. fresh or dried oregano; chopped: More herb goodness!
- 1/4 tsp. fresh or dried thyme; chopped: Because we all love a little thyme.
- 1/4 tsp. garlic powder: Trust me; it amps up the flavor.
- 1/4 tsp. coarse salt: To top it off for that perfect finishing touch.
- 1 Tbsp. olive oil; divided: This helps with cooking and adds a rich flavor.
- 1/4 cup kalamata and/or green olives; chopped: Because olives make everything better!
Let’s Get Cooking!
Now let’s dive into the nitty-gritty of making this yummy focaccia. Trust me; it’s easier than you think!
Activate the Yeast (5 minutes): In a large bowl, mix the warm water (not too hot!) with the active dry yeast and sugar. Let it bubble and foam for about 3 minutes. It’s like magic when it starts to froth
Make the Dough (10 minutes): In another bowl, whisk together the bread flour and kosher salt. Then, pour in that beautiful yeast mixture. Stir it with a wooden spoon until a dough forms. You might want to get in there with your hands for a moment… it feels great!
Chill (over 8 hours): Cover the bowl tightly with plastic wrap and pop it in the fridge for at least 8 hours or overnight. This is hard, I know, but try to be patient!
Prepare to Bake (1 hour): When you’re ready to indulge, grease an 8-inch cake pan with ½ Tbsp. of olive oil and place the dough in the center. Gently stretch it to cover the bottom. Let it rise on the counter for 1 hour.
Preheat the Oven (15 minutes): While your dough is rising, preheat your oven to 425 degrees F. You want to create that hot, cozy environment for baking!
Top It Off (5 minutes): In a small bowl, combine all your herbs and seasoning. Drizzle the top of the dough with the remaining ½ Tbsp. of olive oil. Now, take your finger (or the bottom of a wooden spoon) and press down around the dough to make dimples. This is not just for looks, y’all, it helps to keep the olive oil and herbs in!
Bake Away! (25 minutes): Sprinkle the herbs and chopped olives on top, then pop that pan into the oven. Bake for 22-25 minutes, or until it’s golden brown and smells like heaven!
Cool (10 minutes): Let it cool in the pan for a few minutes, then transfer it to a wire rack. You could dive right in now, but letting it sit for a moment allows the flavors to settle. You’re going to love this part, smell that?
If you loved this Olive and Herb Focaccia, be sure to check out my Crispy Rosemary Focaccia or my Overnight Sourdough Focaccia!
Why This Recipe Works
Quick & Easy
The secret to a delicious focaccia is how quickly it comes together, I mean, who doesn’t want fresh bread in under 30 minutes? Sure, there’s a bit of waiting involved with letting it chill out in the fridge, but you can be relaxing and doing other things in the meantime!
One-Pan Wonder
This recipe is baked all in one pan. Minimal cleanup means more time spent enjoying that warm, fluffy focaccia instead of scrubbing dishes. You’ll thank yourself later!
Customizable
Feel free to use whatever ingredients you have. If you have a blend of herbs you love or veggies that need to be used up? Toss them in! The flexibility is grand.
Comfort Food
There’s something about freshly baked focaccia that is just pure bliss. It’s loaded with flavors that make everyone gather around the table, whether you’re serving it as an appetizer or a side dish!
Serving and Storage Tips
So how do you enjoy this delicious focaccia? Here’s the scoop!
Serving Suggestions: This focaccia is best served warm, either on its own or with a side of marinara sauce for dipping. Pair it with a fresh salad, or use it to soak up some lovely stew or soup.
Storage: Once completely cooled, store any leftovers in an airtight container at room temperature for up to 3 days. I mean, if there are any leftovers, that is!
Reheating Instructions: When you’re ready to dig in again, you can easily pop it in a preheated oven at 350 degrees F for about 10-15 minutes to warm it up (or until it’s nice and cozy).
Freezer Friendly: Yes, absolutely! You can freeze the focaccia for up to 3 months! Just let it cool completely, wrap it up tightly in plastic wrap, then pop it in a freezer bag. To reheat, just thaw in the fridge overnight and warm in the oven.
Honestly, you’re going to want this Olive and Herb Focaccia in your recipe rotation. It’s simple to whip up, makes your kitchen smell divine, and pairs wonderfully with just about anything. I hope you enjoy every delicious bite!
Happy baking, friends! And remember, food is all about bringing people together, so gather your crew and dig in!$
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Olive and Herb Focaccia
Ingredients
Method
- In a large bowl, mix warm water with the active dry yeast and sugar. Let it bubble and foam for about 3 minutes.
- In another bowl, whisk together the bread flour and kosher salt. Pour in the yeast mixture and stir until a dough forms.
- Cover the bowl tightly with plastic wrap and refrigerate for at least 8 hours or overnight.
- Grease an 8-inch cake pan with ½ Tbsp. of olive oil and place the dough in the center. Gently stretch it to cover the bottom. Let it rise for 1 hour.
- While the dough is rising, preheat your oven to 425 degrees F.
- Combine all herbs and seasonings in a small bowl. Drizzle the top of the dough with remaining ½ Tbsp. of olive oil and press down around the dough to make dimples.
- Sprinkle the herbs and chopped olives on top, then bake for 22-25 minutes, or until golden brown.
- Let it cool in the pan for a few minutes, then transfer to a wire rack.