Go Back
–+ servings
Olive Focaccia Bread on a wooden chopping board served with black olives and sun dried tomatoes on the side
Print
5 from 19 votes

Olive & Herb Focaccia Bread

Oven-baked Italian Olive & Herb Focaccia Bread filled with fantastic flavours of olive oil, garlic, sundried tomato, olives and herbs. Great as a side with pasta recipes to soak up the juices. Alternatively, serve as a starter and make up extra oil mixture for dipping the focaccia bread into.
Prep Time15 mins
Active Time20 mins
Resting time1 hr
Total Time1 hr 35 mins
Course: Sharing, Side Dish
Cuisine: Italian
Keyword: Focaccia, Focaccia Bread, Garlic Focaccia, Italian Focaccia Bread, Olive Bread, Sundried tomato and garlic Focaccia bread
Yield: 8 People
Calories: 291kcal
Author: Luke and Kay - Flawless Food

Materials

Olive Oil Mix

  • 120 ml Olive oil
  • 2 teaspoon Gia Garlic Puree or 4 cloves garlic blended together with below
  • 1 tablespoon Gia Sundried Tomato Puree or 6 Sundried Tomatoes blended with above
  • 1 tablespoon dried mixed herbs
  • Black olives A handful of black olives chopped in half
  • black pepper to taste

Focaccia Bread Mix

  • 300 grams Plain Flour
  • 2 teaspoon Dried yeast
  • ½ teaspoon Honey
  • Salt Pinch of salt
  • 240 ml Warm water
  • 3 sprigs Fresh Rosemary (Optional)

Instructions

  • In a bowl combine the Olive oil, Gia Garlic puree, Gia Sundried Tomato puree, dried mixed herbs and black pepper and place to one side.
    Dried mixed herbs being added to the olive oil mixture
  • In a large mixing bowl stir the yeast, warm water and honey together and set to one side for 5 minutes.
    Honey being added to the yeast and water mixture
  • Add 120 grams of flour and 4 tablespoon of the oil mix to the large mixing bowl with the yeast, warm water and honey.
    Stir together and until all ingredients in the bowl are mixed in and place to one side for another 5 minutes.
    Flour being added to the yeast mixture in a silver bowl
  • Stir in the remaining flour and salt, until the dough forms together, the dough should be fairly wet and sticky at this point.
    Mixing the focaccia dough together in a silver bowl
  • Sprinkle some flour on a board and knead it for 5 minutes, only adding flour to the board if really needed. The kneading should help make it less sticky, you don't want to make it too dry with flour as it will affect the rise of the bread.
    Kneading the bread dough to make our focaccia
  • Place 2 tablespoon of the olive oil mix into the cooking tin and spread all over the base and around the sides.
    Pouring the olive mixture in the bread tin
  • Place the kneaded dough in the center of an oiled baking tin with a dampened towel over the top and let it spread and rise for 1 hour. It may need longer, keep it somewhere warm away from draughts. It will be ready when it has double in size.
    placing the bread dough in the oiled bread tin and covering it with a damp cloth to proof
  • Preheat the oven to 200°C /400°F.
    Once the dough has doubled in size. Start to dimple the bread with your finger/thumb (put some oil on your finger/thumb to stop the bread sticking to it) when pushing into the bread push all the way down until you hit the base.
    Making dents in the bread with my fingers to form the focaccia bread shape
  • Drizzle 2 tablespoon of oil mixture over top the of the bread, allowing it to sink into the holes. Push olives into the dimples slighty, bake in the oven for 20 minutes.
    placing black olives inthe dents of the focaccia bread dough
  • Remove from oven, glaze with the leftover oil mix.
    Coating our olive focaccia bread with olive oil mixture to get ready to cook
  • Let sit for 10 minutes before removing from the pan.
    Slice, serve & enjoy :)
    Dipping the focaccia bread in olive oil in a white bowl

Video

Nutrition

Calories: 291kcal | Carbohydrates: 31g | Protein: 5g | Fat: 17g | Saturated Fat: 2g | Sodium: 4mg | Potassium: 77mg | Fiber: 2g | Sugar: 1g | Vitamin A: 11IU | Calcium: 16mg | Iron: 2mg