Experience the Mediterranean in every bite with this authentic Focaccia Bread Recipe with Olives. This rustic, aromatic Italian bread is perfect for a delightful appetizer or a hearty sandwich. Let's dive into the fragrant world of freshly baked focaccia, laden with savory olives.
Focaccia, a flatbread from Liguria, Italy, is distinguished by its dimpled surface that is coated in olive oil and often sprinkled with coarse sea salt or other seasonings. Olives, a staple in Mediterranean cuisine, add a tangy, rich flavor, making them a perfect match for this traditional bread. So, let's get started on this delectable culinary journey.
Ingredients for Focaccia with Olives
Making focaccia at home requires a few simple ingredients. Here's what you'll need:
- Bread flour
- Instant yeast
- Warm water
- Olive oil
- Salt
- Rosemary (optional)
- Pitted olives (green or black, as per your preference)
- Sea salt or coarse salt for topping
Preparation and Cooking
Creating the Dough
In a large bowl, combine bread flour, yeast, and salt. Make a well in the center and pour in warm water and 2 tablespoons of olive oil. Mix until a soft dough forms.You can use a dough hook attachment if you have a stand mixer. If the dough is too sticky, add a bit more flour.
Knead the dough for about 10 minutes until it becomes smooth and elastic. If you're kneading by hand, once the dough comes together, turn it out onto a lightly oiled surface and knead for about 5 minutes.
Rising the Dough
Lightly oil a large bowl and place the dough inside, turning it to coat all sides with oil. Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm, draft-free place for about 1 hour, or until doubled in size.
When the dough has risen, gently deflate it and transfer it to a large baking sheet lined with parchment paper. Using your fingers, spread the dough out to the edges of the pan, creating dimples on the surface. This will help the focaccia absorb the olive oil.
Adding the Olives
Spread the olives evenly over the surface of the dough. Drizzle with about 2-3 tablespoons of olive oil, and sprinkle with rosemary (if using) and coarse salt. Let the dough rest for another 30 minutes to 1 hour, or until it has puffed up again.
While the dough is resting, preheat your oven to 425°F (220°C). If you want a super crispy crust, place a pizza stone or inverted baking sheet at the bottom of your oven while it's preheating.
Baking the Focaccia
Baking Time and Temperature
Once the dough has puffed up, bake the focaccia for about 20-25 minutes, or until golden brown. If the top starts to brown too quickly, tent the pan with aluminum foil.
Remove the focaccia from the oven and brush the surface with a little more olive oil while it's still hot. This will give it a soft, irresistible crust. Cut into squares or rectangles, and serve warm. Enjoy the rustic,.player, authentic taste of Liguria in your very own kitchen!
Next time, experiment with different toppings like caramelized onions, Sun-dried tomatoes, or even somepping of your favorite pizza. Happy baking, and remember, home-baked focaccia is always the most rewarding!