Housemade Focaccia Recipe
Italian Herb Focaccia with Olive Tapenade, Olive Oil, Parmesan Cheese. Serves 4
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Ingredients
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Focaccia Dough
Olive Tapenade
Finish & Garnish
Method
Focaccia Dough
- 1
Activate yeast
Combine the warm water (about 100–110°F / 38–43°C) and sugar in a small bowl. Sprinkle the active dry yeast over the surface and let sit 5–10 minutes until foamy.
- 2
Mix dough
In a large bowl, whisk together the flour and sea salt. Make a well in the center and pour in the foamy yeast mixture and 2 tablespoons of olive oil. Stir with a wooden spoon or spatula until a shaggy dough forms and most of the flour is hydrated (about 1–2 minutes).
- 3
Knead (short)
Turn the dough onto a lightly floured surface and knead 3–4 minutes until smooth and slightly elastic. Alternatively, use a stand mixer with the dough hook on low for 3 minutes. The dough should be soft and slightly sticky but not wet.
- 4
- 5
Shape in pan
Generously oil a 9x13-inch (or similar) baking pan with 1 tablespoon olive oil. Transfer the risen dough into the pan and gently press and stretch it to fill the pan. If it resists, let rest 10 minutes then continue. With oiled fingertips, dimple the dough deeply across the surface to create characteristic wells.
- 6
- 7
Preheat oven
While the dough is finishing its second rise, preheat the oven to 425°F (220°C).
Olive Tapenade
- 8
Prepare tapenade
In a food processor add the Kalamata olives, green olives, rinsed capers, garlic clove, lemon juice, and black pepper. Pulse until coarsely chopped but still slightly chunky. With the motor running, drizzle in 2 tablespoons olive oil until the mixture comes together. Taste and adjust acidity or pepper as desired. Transfer to a small bowl and set aside.
Finish & Bake
- 9
Top dough
After the second rise, drizzle 1 tablespoon of olive oil evenly over the dough. Scatter the chopped fresh rosemary across the surface and press lightly so sprigs nestle into the dimples. Sprinkle the grated Parmesan cheese evenly over the top and dot small spoonfuls (about 2–3 teaspoons total) of the olive tapenade across the surface, gently pressing them into a few dimples so they adhere.
- 10
Season
Sprinkle coarse/flaky sea salt lightly across the top (about 1/2 teaspoon) and add a few grinds of black pepper if desired.
- 11
- 12
Finish
Remove from oven and immediately drizzle the remaining 1 tablespoon of olive oil over the hot focaccia for shine and flavor. If using, sprinkle fresh thyme leaves over the top.
- 13
Rest and serve
Let the focaccia cool in the pan 10 minutes, then transfer to a cutting board. Slice into 4 large pieces (or 8 smaller) and serve warm alongside extra tapenade for spreading.