Olive & Herb Focaccia

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 packet (2 1/4 tsp) active dry yeast
• 3/4 cup warm water
• 2 tablespoons olive oil, plus extra for drizzling
• 1/2 cup pitted and halved Kalamata olives
• 2 tablespoons chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 1 teaspoon sugar

Steps

1. 1 In a large bowl, combine flour, salt, and sugar. Sprinkle yeast over warm water and let sit for 5 minutes until frothy.
2. 2 Add yeast mixture and 2 tablespoons olive oil to the flour mixture. Stir until a dough forms.
3. 3 Knead the dough on a floured surface for about 5 minutes until smooth.
4. 4 Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
5. 5 Preheat oven to 425°F (220°C). Drizzle a 9x13 inch baking sheet with olive oil.
6. 6 Press the risen dough into the baking sheet, dimple the surface with your fingers, and scatter olives and herbs over the top.
7. 7 Drizzle with additional olive oil.
8. 8 Bake for 20 minutes or until golden brown.
9. 9 Let cool slightly before slicing and serving.

Nutrition

Tips

• For extra flavor, sprinkle a bit of flaky sea salt over the top before baking.
• If you prefer gluten-free, use a gluten-free flour blend and adjust liquid as needed.

Storage

Store in an airtight container at room temperature for up to 2 days. Reheat slices in a warm oven for a few minutes.

Serving Suggestions

• Serve warm with a bowl of creamy soup or as a side to Mediterranean dishes.
• Pair with antipasto skewers for a delightful appetizer platter.

FAQ