Focaccia Bread (Olive and Herb)

Ingredients

• 120 mlolive oil
• 2 tspgarlic purée (or 4 garlic cloves, blended with the sun-dried tomatoes)
• 1 tbspsun-dried tomato purée (or 6 sun-dried tomatoes, blended with the garlic)
• 1 tbspdried mixed herbs
• 1 pinchblack pepper
• 2 tspdried yeast
• 1/2 tsphoney
• 240 mlwarm water
• 300 gplain flour
• 1 pinchsalt
• 1 sprigfresh rosemary (optional)
• 1 handfulblack olives, halved

Instructions

1. 1

   Mix the oil

   Combine the olive oil, garlic purée, sun-dried tomato purée, mixed herbs and black pepper in a bowl. Set aside.

2. 2

   Activate the yeast

   In a large mixing bowl, stir together the dried yeast, warm water and honey. Leave for 5 minutes.

3. 3

   Add some flour

   Add 120 g of the flour and 4 tbsp of the oil mixture to the yeast mixture. Stir until combined, then leave for another 5 minutes.

4. 4

   Make the dough

   Stir in the remaining flour and a pinch of salt until a dough forms. It should be fairly wet and sticky.

5. 5

   Knead the dough

   Lightly flour a board and knead the dough for 5 minutes, adding flour to the board only if needed. Keep the dough from becoming too dry, as extra flour can affect its rise.

6. 6

   Oil the tin

   Spoon 2 tbsp of the oil mixture into the baking tin and spread it over the base and sides.

7. 7

   Leave to rise

   Place the dough in the centre of the oiled tin and cover with a damp towel. Leave it somewhere warm and draught-free for 1 hour, or longer if needed, until doubled in size.

8. 8

   Heat and dimple

   Once the dough has doubled, preheat the oven to 200°C fan or 220°C conventional. Oil your finger or thumb, then press dimples all the way down through the dough to the base of the tin.

9. 9

   Add the toppings

   Drizzle 2 tbsp of the oil mixture over the dough, letting it run into the dimples. Press the halved black olives gently into the dimples.

10. 10

    Bake the focaccia

    If using rosemary, scatter its leaves over the dough. Bake at 200°C fan or 220°C conventional for 20 minutes.

11. 11

    Brush with oil

    Remove the focaccia from the oven and glaze it with the remaining oil mixture.

12. 12

    Rest and serve

    Leave the bread to rest for 10 minutes before taking it out of the tin. Slice and serve.

What is focaccia?

Focaccia is a traditional Italian flatbread, recognised by its olive-oil-rich dough and characteristic dimples. It is often served alongside a meal or as a snack.

This version builds savoury flavour with garlic, sun-dried tomato purée, dried herbs and black olives. A final coating of the seasoned oil keeps the crust aromatic.

Nutrition and macros by portion

The nutrition label shows one serving as written: 291 calories, 5g protein, 31g carbs, 17g fat.

The flour supplies most of the carbohydrates, while olive oil contributes most of the fat. The flour and yeast provide some protein, with olives and the seasoned oil adding flavour. Serve a slice with vegetables or a salad to round out the plate.

The seasoned oil

Oil mixture: garlic, tomato purée, herbs and black pepper are stirred into olive oil before the dough is made. Some is used in the dough and tin, while the rest flavours the top.

Olive oil: use an oil you enjoy the taste of, since it appears both in the bread and as its finishing glaze.

Working with sticky dough

Flour: the dough is meant to start out wet and sticky. Knead it on a lightly floured board, adding only what is necessary to handle it.

Texture: resist the urge to make the dough dry and firm with extra flour. The recipe relies on a soft dough that can rise and spread in the tin.

The rise and dimples

Rising: leave the covered dough in a warm, draught-free place for 1 hour, checking that it has doubled before moving on. It may need longer if it has not expanded enough.

Dimpling: oil your finger or thumb so it does not stick, then press down to the base of the tin. The holes hold the seasoned oil and make the bread's familiar uneven surface.

Toppings and baking

Olives: halve them and press them lightly into the dimples so they stay in place as the bread bakes. Fresh rosemary is optional and can be added with the olives.

Baking: the focaccia goes into a preheated oven at 200°C fan or 220°C conventional for 20 minutes. Glaze it with the leftover oil mixture as soon as it comes out.

Serving ideas

Serve the focaccia as a starter, or alongside pasta dishes where its olive oil and herbs complement the meal. It can also be torn into pieces for dipping.

For a simple pairing, offer a small dish of olive oil alongside the bread. Let the focaccia rest for 10 minutes before removing it from the tin and slicing.

Recipe notes & tips

• Measure out the 4 tbsp and 2 tbsp of oil mixture needed during the method before using the remaining mixture.
• Keep the dough covered while it rises so the surface does not dry out.
• Use just enough flour on the board to make the dough manageable.
• Oil your finger or thumb before pressing the dimples.
• Press the olives into the dough gently so they sit in the dimples.
• Let the focaccia rest for the full 10 minutes before lifting it from the tin.

Variations

• Fresh herbs: add rosemary leaves before baking for an extra herbal note.
• Garlic cloves: blend 4 cloves with the sun-dried tomatoes as an alternative to garlic purée.
• Sun-dried tomatoes: blend 6 tomatoes with the garlic instead of using tomato purée.
• Olive choice: use your preferred black olives, halved as directed.
• Dipping oil: reserve some of the seasoned oil to serve alongside the focaccia.

Common mistakes to avoid

• Adding too much flour: the dough can become dry and its rise may be affected; flour the board sparingly.
• Rushing the rise: wait until the dough has doubled, giving it longer than 1 hour if necessary.
• Skipping the oil on your finger: the dough may stick as you dimple it; coat your finger or thumb first.
• Making shallow dimples: press down to the base of the tin so the oil can collect in the holes.
• Removing it straight away: the bread may be harder to lift cleanly; leave it in the tin for 10 minutes.

How to store

Once cool, store the focaccia in an airtight container at room temperature and eat within 2 days. Reheat briefly in a warm oven to refresh the crust.

Frequently asked questions