Herb Olive Focaccia

What is Focaccia?

Focaccia (pronounced foh-kaht-tchah) is a traditional Italian flatbread known for its airy texture, olive oil-rich dough, and signature dimples across the surface. Bakers often top it with herbs, olives, tomatoes, onions, cheese, or sea salt before baking.

Unlike many breads, focaccia uses a generous amount of olive oil, which creates a crispy exterior while keeping the crumb soft and tender inside. It is one of the most versatile Italian breads and can be served as an appetizer, side dish, sandwich bread, or snack.

Herbs and garlic are popular toppings, but you can add anything like olives, tomatoes, sesame seeds, parmesan cheese, pine nuts, pesto, caramelized onions, and more.

How to make Herb Olive Focaccia?

Infuse Olive Oil – To begin with this recipe calls for infusing the olive oil with Herbs and Garlic. This infused olive oil adds great flavour to the bread.
Focaccia Dough – Knead the dough as per instructions using half of the infused olive oil and let it rise.
Shaping the bread – Once the bread has risen, spread the bread dough in the baking pan and leave it for a second rise. Pour the remaining infused oil kept aside earlier over the evenly spread dough and make shallow indentations all over the dough with your fingertips, letting the oil pool in indentations.
Top with olives – Top the bread with sliced olives before baking. You could also add anything like tomatoes, sesame seeds, parmesan cheese, pine nuts, pesto, caramelized onions, and more. I like it keep mine simple with just olives and herbs. Bake!

Tips for the Best Focaccia

Do not rush the rising time. Very important!
Use plenty of olive oil.
Make deep dimples so the oil pools into the dough.
Bake until the surface is golden brown.
Serve slightly warm for the best texture and flavour.

Serving Suggestions

This homemade olive focaccia is delicious served warm from the oven with a drizzle of olive oil.

Serve it as:

An appetizer with olive oil and balsamic vinegar
A side for soups and stews
Part of an antipasti platter
A sandwich bread
Alongside pasta dishes
With salads and grilled vegetables

What to Serve with Herb Olive Focaccia

Pair this Italian focaccia bread with Caprese Salad, Lemon Herb Chicken Risotto, Soup, Creamy Tomato Soup, Pastas, Mediterranean Mezze Platters, Burrata and Roasted Tomatoes

Italian Caprese Salad in 10 Minutes

Homemade Basil Pesto

Lemon Herb Chicken Risotto

Storage Instructions

At Room Temperature – Store the focaccia in an airtight container for up to 3 days.
To Refrigerate – While possible, refrigeration may dry the bread out slightly.
To Freeze – Wrap slices individually and freeze for up to 2 months. Reheat directly from frozen in the oven.
Reheating – Warm in a 180°C oven for 5–7 minutes to restore the crisp crust.

Frequently Asked Questions

Why is my focaccia dense?

Under-proofing is the most common cause. Allow the dough to fully double during each rise.

Can I use dried herbs?

Yes, though fresh rosemary and thyme provide better flavour.

Can I make focaccia ahead of time?

Yes. The dough can be prepared the day before and refrigerated overnight.

What flour is best for focaccia?

Bread flour produces the best chew and structure, though all-purpose flour works well too.

Like this recipe? Check out more bread recipes –

Pizza Dough Breadsticks

Chutney & Cheese Babka

Easy Homemade Pizza Dough

Recipe by thecrumbstoriesCourse: Breads, SidesCuisine: Italian

Servings

servings

Prep time

minutes

Baking Time

minutes

Resting Time

minutes

Total time

hours

minutes

The homemade bread is chewy and soft in the center. Made with herb infused olive oil taking this herb olive focaccia to the next level.

Ingredients

For herb infused olive oil
60 ml olive oil
2-3 Garlic Cloves, chopped
1 tbsp Thyme
1 tbsp Rosemary
For the dough
320 g All- Purpose Flour/ Bread Flour
235 ml Warm Water
2 tsp Dry Yeast
1/4 tsp Honey
60 ml Herb infused Olive Oil
1/2 tsp Black Pepper
1 tsp Salt
For the topping
Green and Black olives, sliced

Directions

Infuse the Olive Oil
In a small pan, infuse the olive oil with rosemary, thyme and garlic. Heat up the oil, once hot add the herbs and garlic and remove the pan from the flame. Let the oil sit till it cools down.
Make the dough
Stir together half of the lukewarm (105°F/40°C to 115°F/46°C) water, honey and yeast in bowl of mixer and let stand for about 5 minutes.
In a stand mixer bowl, add the flour, salt, pepper, yeast mixture and half of the infused olive oil, reserve the other half for later.
With the dough hook attachment, knead the dough adding warm water gradually, till you get a soft dough, for about 5-7 minutes. If kneading by hand knead till the dough is soft, this should take about 15 minutes. It will be slightly sticky.
Transfer the dough to a lightly oiled bowl and coat the dough with oil. Let rise, covered with plastic wrap, at warm room temperature for 1-2 hours or until doubled.
Shaping the dough
Once doubled, generously oil a 20 cm square pan and press the dough evenly into the baking pan. Let dough rise, covered completely with a kitchen towel, for about an hour or until doubled.
Preheat the oven to 450°F/230°C.
Pour the remaining infused oil kept aside earlier over the evenly spread dough.
Dimple & Top
Make shallow indentations all over dough with your fingertips, letting the oil pool in indentations.
Top with sliced green and black olives.
Bake
Bake in the preheated oven for 15-20 mins at 230C, until golden brown.
Cool & serve
Immediately invert a rack over pan and flip focaccia onto rack, then turn right side up. Serve warm or at room temperature.

Notes

Grease the pan generously as the bread could stick to the baking pan if not greased properly.
Fresh rosemary and thyme infuse the oil beautifully and create a fragrant Mediterranean flavour. You can also use dry herbs.