There’s something magical about the aroma of freshly baked focaccia wafting through your kitchen. It fills the air with warmth and comfort, promising a bite that’s crisp on the outside, soft and pillowy inside, and bursting with flavor. This Olive Herb Focaccia is just that kind of magic. Speckled with briny olives, earthy herbs, and a hint of garlic, it’s the kind of bread that doesn’t just accompany a meal it becomes the star of it.

Behind the Recipe

This recipe was born on a quiet weekend afternoon, when all I craved was something warm, homemade, and soul-soothing. I had a bowl of olives left from the night before and a bunch of fresh rosemary just beginning to dry on the counter. A drizzle of olive oil, a sprinkle of sea salt, and the idea of making a rustic focaccia came together. What started as a way to use leftovers turned into a recipe I now make again and again.

Recipe Origin or Trivia

Focaccia has deep roots in Italian cuisine, dating back to ancient Rome where it was known as “panis focacius,” a flatbread baked on the hearth. Over time, each region in Italy developed its own version, from the thinner Ligurian styles to the thicker, more spongey varieties. Toppings vary widely, but olives, herbs, and garlic remain classic choices, evoking the flavors of the Mediterranean.

Why You’ll Love Olive Herb Focaccia

There are a hundred reasons to fall for this bread, but here are a few that stand out:

Versatile: Serve it with soups, slice it for sandwiches, or enjoy it on its own with a dip of olive oil.

Budget-Friendly: Made with pantry staples like flour, yeast, and olive oil, this recipe is deliciously affordable.

Quick and Easy: The dough comes together in minutes and requires only one rise, making it beginner-friendly.

Customizable: Add caramelized onions, swap in your favorite herbs, or go wild with cheeses.

Crowd-Pleasing: Whether it’s a family dinner or a weekend picnic, everyone loves fresh focaccia.

Make-Ahead Friendly: You can prep the dough the night before and bake it the next day with ease.

Great for Leftovers: Warm it up, toast it, or even turn it into croutons it never goes to waste.

Chef’s Pro Tips for Perfect Results

If you want that bakery-style result at home, here are a few tips to keep in mind:

Let the dough rise in a warm spot like inside your oven with the light on.
Dimple the dough generously to hold onto all that beautiful olive oil and flavor.
Use a generous amount of extra virgin olive oil in the pan and on top it helps crisp up the bottom.
Sprinkle flaky sea salt just before baking for an irresistible finish.
Don’t overbake. Once it’s golden brown, it’s ready.

Kitchen Tools You’ll Need

No fancy equipment needed, just the essentials:

Mixing Bowl: For bringing the dough together.

Measuring Cups and Spoons: Precision matters when baking.

Baking Pan or Sheet: A 9×13 inch pan works best for this recipe.

Wooden Spoon or Dough Hook: Helps mix and knead the dough.

Plastic Wrap or Clean Towel: To cover the dough during its rise.

Ingredients in Olive Herb Focaccia

What makes this focaccia special is how simple ingredients come together with big flavor. Here’s everything you’ll need:

All-Purpose Flour: 3 ¾ cups. Provides the structure and softness of the dough.
Warm Water: 1 ½ cups. Activates the yeast and hydrates the flour.
Active Dry Yeast: 2 ¼ teaspoons (1 packet). Helps the dough rise.
Sugar: 1 teaspoon. Feeds the yeast and encourages fermentation.
Salt: 2 teaspoons. Enhances flavor throughout the dough.
Extra Virgin Olive Oil: ¼ cup in dough, plus more for greasing and drizzling. Adds richness and that classic Mediterranean taste.
Black Olives: ½ cup, pitted and halved. Bring a briny pop to every bite.
Fresh Rosemary: 1 tablespoon, chopped. Infuses a piney, aromatic depth.
Garlic: 2 cloves, minced. Provides a mellow, savory note as it bakes.
Flaky Sea Salt: for topping. Adds crunch and flavor boost on the crust.

Ingredient Substitutions

We all run out of things sometimes — here’s how to keep the flavor going strong:

All-Purpose Flour: Bread flour for a chewier texture.

Active Dry Yeast: Instant yeast, just reduce the rising time slightly.

Black Olives: Green olives or a mix of both.

Fresh Rosemary: Dried rosemary (use half the amount).

Garlic: Garlic powder in a pinch, about ½ teaspoon.

Ingredient Spotlight

Extra Virgin Olive Oil: The heart of focaccia. It enriches the dough, crisps up the crust, and gives that golden, delicious sheen.

Black Olives: These briny gems cut through the richness of the bread, adding savory bites that keep you coming back for more.

Instructions for Making Olive Herb Focaccia

Get ready to dive in making focaccia is as rewarding as it is relaxing. Here are the steps you’re going to follow:

Preheat Your Equipment:
Preheat your oven to 400°F (200°C). If your kitchen is chilly, turn on the oven light and let the dough rise inside (with the oven off).
Combine Ingredients:
In a large bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy. Add the flour, salt, and ¼ cup olive oil. Stir until a sticky dough forms.
Prepare Your Cooking Vessel:
Generously grease a 9×13 inch baking pan with olive oil. Pour the dough in and spread it gently with your fingers. Cover with plastic wrap or a clean towel.
Assemble the Dish:
Let the dough rise for 45 minutes to 1 hour, until puffy. Once risen, dimple the surface with your fingers. Press in the olives, rosemary, and garlic. Drizzle with more olive oil and sprinkle with flaky sea salt.
Cook to Perfection:
Bake in the preheated oven for 20 to 25 minutes, or until golden brown and crisp on the edges.
Finishing Touches:
Let it cool in the pan for 5 minutes, then transfer to a wire rack. Slice into squares or strips.
Serve and Enjoy:
Serve warm or at room temperature. Perfect on its own or with dips, soups, and spreads.

Texture & Flavor Secrets

This focaccia is all about contrast. The outside is golden and crispy, especially on the bottom where the olive oil works its magic. The inside? Airy, soft, and slightly chewy, with olive pockets and herby, garlicky notes in every bite. The salt flakes on top give little pops of flavor and crunch, elevating it even more.

Cooking Tips & Tricks

Making great focaccia doesn’t have to be complicated. Here are some bonus pointers:

Let the dough rise somewhere warm and draft-free for best results.
Don’t be shy with the olive oil — it helps create that signature crust.
Use your fingers to dimple the dough rather than a utensil, it keeps the structure light.
Don’t skip the sea salt topping. It makes a huge difference in flavor.

What to Avoid

Even simple recipes can go off track. Here’s what to look out for:

Overkneading: This dough only needs a light mix, not intense kneading.
Not letting the dough rise fully: Be patient, let it get puffy.
Underbaking: Make sure the bottom is crisp and golden for that perfect bite.

Nutrition Facts

Servings: 12
Calories per serving: 210
Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 1 hour 15 minutes (including rise)

Make-Ahead and Storage Tips

This dough can be made a day in advance and stored in the fridge. Let it come to room temperature before baking. Store baked focaccia in an airtight container for up to 3 days, or freeze slices for up to a month. To reheat, just pop into the oven for 5–10 minutes until warm.

How to Serve Olive Herb Focaccia

Cut into squares and serve with olive oil and balsamic vinegar, alongside a bowl of soup, or as the base for a sandwich. It also pairs beautifully with cheeses and antipasto.

Creative Leftover Transformations

Don’t toss those leftovers — they’re perfect for:

Making crispy croutons for salads.
Turning into grilled cheese sandwiches.
Reheating with marinara and mozzarella for a quick snack.

Additional Tips

Try using a cast iron skillet for even crispier edges.
If using dried herbs, crush them between your fingers to release their oils.
Drizzle with chili oil for a spicy kick.

Make It a Showstopper

Top with extra rosemary sprigs and a sprinkle of flaky salt just before serving. Serve on a rustic wooden board with a small bowl of olive oil and vinegar for dipping.

Variations to Try

Tomato Basil Focaccia: Add cherry tomatoes and fresh basil.
Cheesy Garlic Focaccia: Mix shredded mozzarella and garlic into the dough.
Red Onion & Thyme Focaccia: A sweet-savory twist with caramelized onions.
Whole Wheat Focaccia: Use half whole wheat flour for a nuttier flavor.
Chili Focaccia: Add crushed red pepper flakes for some heat.

FAQ’s

Q1: Can I use instant yeast instead of active dry?

A1: Yes, just skip the proofing step and mix it directly into the flour.

Q2: Can I freeze focaccia dough?

A2: Yes, freeze after the first rise, thaw overnight in the fridge before baking.

Q3: Why isn’t my dough rising?

A3: Your yeast might be expired or the water too hot. Check both before starting.

Q4: Can I make this gluten-free?

A4: Yes, use a gluten-free flour blend, but expect a slightly different texture.

Q5: How do I know when it’s fully baked?

A5: The top should be golden and the bottom should sound hollow when tapped.

Q6: Can I make focaccia without olives?

A6: Absolutely. You can substitute with sun-dried tomatoes or caramelized onions.

Q7: Can I use dried herbs instead of fresh?

A7: Yes, just use half the amount since dried herbs are more concentrated.

Q8: Is it okay to refrigerate the dough overnight?

A8: Definitely. Cold fermentation can actually improve flavor.

Q9: Can I use flavored olive oil?

A9: Sure, garlic or herb-infused oils work great here.

Q10: What’s the best way to reheat leftovers?

A10: Wrap in foil and warm in the oven at 350°F for 8–10 minutes.

Conclusion

There’s something deeply satisfying about making bread from scratch, especially when it’s as simple and flavorful as this Olive Herb Focaccia. With its golden crust, tender interior, and bursts of herby olive goodness, it’s bound to become a staple in your kitchen. Trust me, it’s worth every bite.