Herb and Olive Focaccia

• 3 cups all-purpose flour
• 1 1/2 tsp salt
• 1 packet (2 1/4 tsp) active dry yeast
• 1 1/4 cups warm water
• 1/4 cup olive oil, plus extra for drizzling
• 1/4 cup pitted and halved Kalamata olives
• 2 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1 tsp garlic powder
• Coarse sea salt, for topping

Steps

1. 1 In a large bowl, whisk together flour, salt, and yeast. Add warm water and 1/4 cup olive oil; mix until a dough forms.
2. 2 Knead the dough on a floured surface for about 5 minutes until smooth.
3. 3 Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
4. 4 Preheat oven to 425°F (220°C).
5. 5 Press dough into a greased 9x13 inch baking sheet. Drizzle with olive oil.
6. 6 Gently press olives, rosemary, thyme, and garlic powder into the dough. Sprinkle with coarse sea salt.
7. 7 Bake for 20-25 minutes, or until golden brown.
8. 8 Let cool slightly before slicing and serving.

Nutrition

Tips

• For extra flavor, allow the focaccia to cool completely before serving.
• Substitute olives with sun-dried tomatoes for a different twist.
• Ensure your yeast is fresh for the best rise.

Storage

Store in an airtight container at room temperature for up to 2 days. Reheat in a warm oven to restore its fresh-baked texture.

Serving Suggestions

• Serve warm with a drizzle of balsamic glaze and a sprinkle of Parmesan.
• Pair with a simple caprese salad for a delightful Italian meal.

FAQ