Focaccia with olives is a versatile dish in the kitchen: it can be served as an appetizing appetizer or as a tasty snack or mid-day treat.

This is the recipe to make it, and the result will be a very tasty and beautiful focaccia.

Not to mention the aroma that fills the house as soon as it’s out of the oven.

A bowl, a spoon, and nothing else is needed, just a lot of patience and time to let it rise.

Soft and great to consume instead of bread, but also ideal to fill with cold cuts and cheese and serve as an appetizer or snack.

And then in summer, it’s the perfect season to organize a nice picnic. In the park, on the beach, in the city, in the countryside, or by the sea: it doesn’t matter where you are, the important thing is to enjoy a moment of sharing in the open air. In such situations, there’s nothing better than enjoying a focaccia with olives in good company.

Easy and quick to make, with this recipe even those who know nothing about baking can prepare it, and it’s immediately a hit. With this dose, you get two focaccias with a 12-inch baking pan.

Difficulty: Very Easy
Cost: Very Economical
Rest time: 3 Hours
Preparation time: 15 Minutes
Portions: 8
Cooking methods: Electric Oven
Cuisine: Italian
Seasonality: All Seasons

359.03 Kcal

calories per serving

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Energy 359.03 (Kcal)
Carbohydrates 63.04 (g) of which sugars 4.34 (g)
Proteins 9.59 (g)
Fat 9.56 (g) of which saturated 1.29 (g)of which unsaturated 1.09 (g)
Fibers 2.84 (g)
Sodium 1,348.72 (mg)

Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for Focaccia with Olives

5 cups all-purpose flour
1.86 cups water
0.21 oz fresh yeast (if using dry yeast, 3 grams)
1.35 tbsp extra virgin olive oil
1 tbsp sugar
to taste green olives
2 tsp salt
to taste dried oregano
4 tablespoons extra virgin olive oil
1 teaspoon salt
8 tablespoons water

Tools

2 Baking Pans
Kitchen Scale
Bowl
Pitter
Measuring Jug

Steps to Make Focaccia with Olives

Take out a bowl and a spoon because that’s all you’ll need to prepare this extraordinary no-knead focaccia.
The first thing you will need to do is place the flour, crumbled fresh yeast, and gradually pour in the lukewarm water (69°F) into a bowl.
Mix.
Add the oil and salt, and if you wish, a tablespoon of sugar to facilitate rising.
Using a wooden spoon, vigorously mix all the ingredients to create a thick and soft dough.
Cover the bowl with plastic wrap and let the dough rest for fifteen minutes.
After the time is up, wet your hands with water and fold the dough.
(Make a few folds to incorporate air. To make these folds, take each end of the dough and fold it towards the center).
Repeat these folds 3/4 times.
(Spaced 15 minutes apart) always wetting your hands with water.
The dough will start to become firmer. Cover well with plastic wrap (I also put a tea towel on top) and let it rise in a draft-free place.
(I recommend the turned-off oven with the light on) Let it rise for about 2/3 hours, times may vary depending on the season and how much yeast you have used.
The dough is ready when it has tripled in volume.
In a bowl, pour the water, add the oil, salt, and mix everything with a fork until you get a well-combined emulsion.
Grease a baking pan. (Portion for a very large pan).
Then turn the dough directly into the center of the pan.
The dough is very soft, let it spread on its own until it reaches the edges of the pan; it will take about 40/50 minutes.
In the meantime, pit green or black olives as you prefer.
Sprinkle the emulsion over the surface of your focaccia, gently sinking your fingertips, being careful not to pop the bubbles.
(Distribute the emulsion in this way gently until the condiment is used up).
Then distribute the olives as you want and as many as you want and a generous handful of oregano.
Let it rest for 15 minutes.
Meanwhile, preheat the oven to 482°F.
Place the pan on the first rack from the bottom.
Now all that’s left is to bake your focaccia in the preheated oven at maximum and bake for 12/15 minutes.
(Of course, check, you know that every oven changes the heat and cooking mode).
Once well browned on the surface and bottom, the focaccia is ready to be removed from the oven.
Serve the focaccia still hot, accompanied by cold cuts and cheese.
Enjoy your meal.