Imagine sinking your teeth into a warm, golden-crusted focaccia that's bursting with the rich, bold flavors of garlic and tangy green olives. This isn't just any bread - it's a culinary journey straight from the heart of Italy that will transport your taste buds to a rustic Tuscan kitchen. Whether you're a seasoned baker or a curious home cook, this Garlic and Green Olive Focaccia Bread recipe is about to become your new obsession, promising a crispy exterior, soft interior, and flavor combinations that will make your mouth water.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 1 focaccia
Ingredients
- 4 cups all-purpose flour
- 1 tablespoon salt
- 1 packet active dry yeast
- 1/4 cup olive oil
- 1 1/2 cups warm water
- 4 cloves garlic, minced
- 1/2 cup green olives, pitted and sliced
Instructions
- In a large mixing bowl, combine the warm water (around 110°F) with the active dry yeast. Let the mixture sit for 5-7 minutes until it becomes frothy and activated.
- Add olive oil and minced garlic to the yeast mixture, stirring gently to combine all ingredients.
- In a separate bowl, mix the all-purpose flour and salt together, creating a well in the center.
- Gradually pour the yeast mixture into the flour, using a wooden spoon or your hands to mix until a soft, sticky dough forms.
- Knead the dough on a lightly floured surface for about 8-10 minutes until it becomes smooth and elastic, developing gluten structure.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free area for approximately 1 hour or until doubled in size.
- Punch down the risen dough and transfer it to a well-oiled baking sheet, spreading it out to create a rustic, uneven surface.
- Using your fingertips, create dimples across the surface of the dough, allowing olive oil to pool in the indentations.
- Distribute the sliced green olives evenly across the surface of the focaccia.
- Drizzle additional olive oil over the top and sprinkle with a pinch of sea salt if desired.
- Let the focaccia rest and rise again for 20 minutes while preheating the oven to 425°F (220°C).
- Bake the focaccia in the preheated oven for 22-25 minutes, or until the edges are golden brown and the bottom sounds hollow when tapped.
- Remove from the oven and let cool on a wire rack for 10 minutes before slicing and serving.
Tips
- • Use warm water (around 110°F) to activate the yeast - temperature is crucial for perfect rising • Don't rush the kneading process - developing gluten takes time and ensures a perfect texture • Create plenty of dimples in the dough to capture delicious pools of olive oil • Let the dough rise in a warm, draft-free area for optimal volume • Use high-quality extra virgin olive oil for the most authentic flavor • Don't overbake - golden edges are your signal of a perfectly cooked focaccia • Allow the bread to cool slightly before slicing to maintain its structure
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 6g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
