Olive Focaccia
A quick and easy olive focaccia with a golden, crispy crust and soft, airy interior. Perfect for a snack or side dish.
- Total time
- 25 min
- Servings
- 4
- Calories
- 320
- Protein
- 7g
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon instant yeast
- 1 cup warm water
- 3 tablespoons olive oil
- ½ cup kalamata olives
- 1 teaspoon salt
Instructions
- 1
In a large bowl, mix 2 cups flour, 1 tsp instant yeast, and 1 tsp salt. Add 1 cup warm water and 2 tbsp olive oil; stir until a shaggy dough forms.
- 2
Knead the dough on a floured surface for 5 minutes until smooth and elastic. Press it into a 9 inch round or rectangle on a parchment-lined baking sheet.
- 3
Dimple the dough with your fingers, then press 0.5 cup olives into the surface. Drizzle with remaining 1 tbsp olive oil and sprinkle with a pinch of salt.
- 4
Bake at 425°F for 15-18 minutes until golden brown and puffed. Let cool for 5 minutes before slicing and serving.
- 5
Serve warm or at room temperature, drizzled with extra olive oil if desired.
Tools you’ll need
- large bowl
- baking sheet
- parchment paper
- measuring cups and spoons
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