Focaccia E Olive Recipe

Activate yeast

In a small bowl, combine warm water, active dry yeast and sugar. Stir gently and let sit 5–10 minutes until foamy. If it doesn’t foam, the yeast may be inactive—start over with fresh yeast.

Mix dough

In a large bowl, whisk together the flour and fine sea salt. Make a well, pour in the foamy yeast mixture and 1/4 cup (60 ml) of the extra-virgin olive oil. Stir with a wooden spoon or dough scraper until a shaggy, slightly sticky dough forms.

Knead

Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook on medium-low for 4–5 minutes. The dough should be soft and slightly tacky but not overly sticky; add up to 1–2 tbsp flour if extremely sticky.

First rise

Lightly oil a clean bowl with a little olive oil, place the dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 1 to 1¼ hours.

Shape focaccia

Generously oil a 9x13-inch (or similar) baking pan. Transfer the risen dough to the pan and gently press it outward with your fingertips to stretch to the pan edges. If it springs back, let rest 10 minutes and continue. Cover and let rest for 20–30 minutes for a second rise.

Dimple and top

Preheat oven to 425°F (220°C). Using your fingertips, press deep dimples across the surface of the dough. Drizzle the remaining extra-virgin olive oil (about 1/4 cup, reserved) evenly over the dough so it pools in some dimples. Scatter chopped rosemary over the top and sprinkle flaky sea salt.

Bake

Bake in the preheated oven 18–22 minutes, until the top is golden brown and the edges are crisp. Rotate pan once halfway through baking for even color if your oven runs hot. Remove from oven and immediately brush with 2 tbsp olive oil for glossy finish.

Cool and slice

Let focaccia cool in the pan 5–10 minutes, then transfer to a wire rack or cut and serve warm. Keep covered with a clean towel if holding briefly before serving so it remains soft.

While the focaccia is rising (or up to 24 hours ahead), prepare the olives. In a small bowl, combine the pitted Kalamata olives, extra-virgin olive oil, red wine vinegar, lemon zest, sliced garlic, crushed red pepper flakes, dried oregano and freshly ground black pepper. Stir to coat evenly.

Marinate & rest

Cover and let the olives marinate at room temperature for at least 30 minutes to allow flavors to meld; for stronger flavor, refrigerate up to 24 hours. If refrigerated, bring to room temperature 20–30 minutes before serving so the olive oil is not solidified and the chillis are aromatic.

Adjust seasoning

Before serving, taste and adjust seasoning with additional red pepper flakes for heat or a pinch of salt if needed (be cautious—Kalamatas are already salty). Stir gently to redistribute any settled oil and herbs.

Plate the focaccia: cut into squares or tear into pieces and arrange on a serving board.

Place the marinated olives in a small serving bowl and garnish with a rosemary sprig if using. Drizzle a little extra olive oil over the olives just before serving if desired.

Serve warm focaccia alongside the marinated Kalamata olives for communal sharing. Leftover focaccia keeps well wrapped at room temperature for up to 2 days or frozen for longer storage.