Best 13 Olive Focaccia Recipes

OLIVE, ROSEMARY, AND ONION FOCACCIA

Steps:

• In the large bowl of an electric mixer fitted with the dough hook stir together the yeast, the sugar, and 1 3/4 cups lukewarm water and proof the yeast mixture for 5 minutes, or until it is foamy. Stir in 4 1/2 cups of the flour, the salt, and 2 tablespoons of the oil and knead the dough, scraping down the dough hook occasionally and adding as much of the remaining 1/2 cup flour as necessary to form a soft, slightly sticky dough, for 3 minutes. Transfer the dough to a lightly oiled bowl, turn it to coat it with the oil, and let it rise, covered, in a warm place for 1 hour, or until it is double in bulk. Knead in the chopped rosemary, press the dough with lightly oiled hands into a well-oiled 15 1/2- by 10 1/2-inch jelly-roll pan, and let it rise, covered loosely, for 30 minutes. The dough may be made 8 hours in advance and kept covered and chilled.
• Dimple the dough with your fingertips, making 1/4-inch-deep indentations, brush it with the remaining 1 tablespoon oil, and top it with the onion, the olives, the salt, and the whole rosemary leaves. Bake the focaccia in the bottom third of a preheated 400°F. oven for 35 to 45 minutes, or until it is golden and cooked through. Transfer the focaccia to a rack, let it cool for 10 minutes, and serve it, cut into squares, warm or at room temperature.

OLIVE FOCACCIA

Steps:

• In a large bowl, dissolve yeast in warm water. Add the sugar, Italian seasoning, salt, pepper and 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Stir in sun-dried tomatoes, peppers, olives and parsley., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 50 minutes., Punch dough down. Shape into a 9-in. circle on a greased baking sheet. Cover and let rise in a warm place until doubled, about 25 minutes. With fingertips, make several dimples over top of dough. Brush with oil. Sprinkle with kosher salt and cheeses., Bake at 400° until golden brown, 14-18 minutes. Remove to a wire rack.

FOCACCIA BREAD HERBED WITH BLACK OLIVE & FRESH ROSEMARY

Steps:

• Cover potato with cold water in medium saucepan.
• Simmer until potato is tender.
• Drain, reserving cooking liquid.
• Mash potato.
• Meanwhile, sprinkle yeast over 1/2 cup warm (NOT HOT) potato water with dissolved 1 tablespoon sugar in small bowl, mix together.
• Let stand until the yeast begins to act, about 5 minutes.
• Add 2 tablespoons of the oil to the yeast mixture.
• In a food processor add together the flours, potato and salt.
• Pulse 4 times.
• With the machine running slowly pour through feed tube the yeast mixture.
• Adding rest of water to make a ball of dough in the machine.
• (Be careful not to over add the water) Use only enough water so the dough comes into a ball and away from sides of bowl.
• Knead for 1 minute in food processor.
• Turn out on a floured surface, and knead just until smooth.
• Keep the dough soft.
• Pour 1/2 teaspoon of the oil into a clean bowl.
• Place the dough in the bowl, turning once to oil the top.
• Cover.
• Let rise until doubled, 30 to 45 minutes.
• Punch the dough down.
• Use 1 teaspoon of the oil to coat a baking sheet, and place the dough on the baking sheet.
• Gently press the dough out to about 1/2 inch thickness.
• Pour the remaining 1-1/2 teaspoons oil over the top of the dough.
• Use your knuckle to dimple the dough at 1-1/2 inch intervals.
• Sprinkle with the rosemary, black olives and the cheese.
• Place in a cold oven on the center shelf.
• Place a flat pan of hot water on the shelf below the bread.
• Let rise until doubled, 20 to 25 minutes.
• Sprinkle with salt to taste.
• Turn on the oven to 375°F.
• Bake the focaccia for 20 to 25 minutes, or until browned on top.
• Remove from the pan, and cool on a wire rack.
• Serve warm.

FOCACCIA BARESE AL POMODORO E OLIVE (HOMEMADE ITALIAN FOCACCIA WITH TOMATOES AND OLIVES)

Steps:

• Place potato into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and rinse under cold running water.
• Peel potato; mash in a large bowl with a fork. Pour in flour and mix well with your fingertips. Rub together until mixture is even and free of lumps.
• Combine 1 cup water, yeast, and sugar in a bowl. Mix well and let stand until frothy, about 5 minutes. Stir in 5 tablespoons olive oil.
• Pour yeast mixture over flour mixture; mix, adding remaining 1 cup water a little at a time, until a soft dough forms. Mix in 1 tablespoon salt.
• Knead dough on a clean work surface until smooth and soft, 8 to 10 minutes. Transfer dough to a greased bowl. Cover with a damp cloth; let rise in a warm place until doubled, about 2 hours.
• Grease a large rimmed baking sheet with 2 tablespoons olive oil. Place dough on the baking sheet; stretch into the corners. Arrange tomatoes and olives over dough.
• Mix remaining 1 tablespoon olive oil and 2 tablespoons water together in a bowl. Brush mixture over dough. Sprinkle remaining 1 tablespoon salt on top. Cover with a damp cloth; let rise for 30 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Bake focaccia on the lower rack of the preheated oven for 15 minutes. Lift up with a fork to check bottom is golden brown. Transfer to the middle rack and bake until top is golden, 10 to 15 minutes more. Sprinkle oregano on top.

GRILLED OLIVE AND FETA STUFFED FOCACCIA

Steps:

• Prepare barbecue (medium-high heat). Let dough rest on work surface 15 to 20 minutes. Stretch and roll out dough to thin irregular 16x9-inch rectangle. Sprinkle half of dough evenly with crumbled feta cheese, golden raisins, diced Kalamata olives, and 3/4 teaspoon chopped fresh rosemary; sprinkle lightly with coarsely ground pepper. Fold plain dough half over filling to enclose, forming about 9-inch square. Seal dough edges.
• Sprinkle large piece of parchment paper with flour. Transfer dough to parchment; pierce to release any air pockets. Roll out dough to 11- to 12-inch square. Sprinkle 1/4 teaspoon flaked salt over; press into dough.
• Using parchment as aid, flip dough over onto grill. Sprinkle top with 1/4 teaspoon flaked salt; press into dough. Cook until bottom of dough is brown, 5 to 6 minutes. Turn focaccia over. Brush top lightly with oil. Cook until bottom is deep brown and bread is cooked through, 5 to 6 minutes. Turn bread over onto cutting board; brush top lightly with oil. Sprinkle with remaining 1/4 teaspoon chopped fresh rosemary.

ROSEMARY OLIVE FOCACCIA

Steps:

• In a large bowl, combine flour, yeast, sugar, 1/2 teaspoon rosemary, salt and pepper. Stir in warm water and 2 tablespoons oil. Turn out onto a lightly floured surface; knead 3 minutes. Add olives and remaining rosemary; knead 1 minute longer. Place in a greased bowl, turning once to grease the top. Cover and let rise until doubled, about 45 minutes., Punch dough down and divide in half. Cover and let rest for 5 minutes. Sprinkle cornmeal on greased baking sheets. Roll each piece of dough into a 10-in. circle; place on baking sheets. Cover and let rise until doubled, about 30 minutes. With fingertips, make several dimples over top of dough., Brush dough with remaining oil. Sprinkle with cheese and additional pepper and rosemary. Bake at 375° for 25-30 minutes or until golden brown. Serve warm.

OLIVE AND ROSEMARY FOCACCIA

Steps:

• Heat oven to 400°F. In medium bowl, stir Bisquick mix, garlic powder and water until stiff dough forms. Let stand 5 minutes.
• Place dough on surface sprinkled with Bisquick mix; gently roll in Bisquick mix to coat. Shape into a ball; knead 50 times.
• On ungreased cookie sheet, press or roll dough into 8-inch round. Sprinkle olives over dough; press lightly into dough. Sprinkle with rosemary.
• Bake 12 to 14 minutes or until light golden brown. Brush oil over top. Cool 10 minutes. Cut into 16 wedges with serrated knife.

OLIVE POTATO FOCACCIA WITH ASPARAGUS MENORAH

Steps:

• For the focaccia: Peel and dice the potato into 1-inch pieces. Place in a medium stockpot and cover with water. Bring to a boil, then lower the heat and simmer until the potato pieces can be easily pierced with a knife, about 10 minutes.
• Drain the potatoes, reserving 1 cup of the water. Let the water cool until it is warm to the touch (about 100 degrees F), about 10 minutes.
• Mash the potatoes and measure 1 packed cup. You will probably have extra potatoes; I suggest adding some salt, butter and a dash of cream and eating them!
• In a large heatproof mixing bowl, add the flour, reserved water, yeast and potatoes and mix with a wooden spoon to combine. Add 3 tablespoons of the oil and the salt and mix to combine.
• Knead the dough on a clean surface while adding more flour (up to 1 1/2 cups) until your dough is soft and slightly tacky, 5 to 7 minutes. Add in the olives towards the end of kneading.
• Drizzle a layer of oil in a large bowl and coat the dough in the oil on both sides. Cover and let rise in a warm place until doubled in size, 1 to 2 hours.
• When the dough has doubled in size, add the remaining 3 tablespoons oil to a 12-inch round cast-iron skillet or a similar-sized heavy-bottomed pan to coat the pan. Spread the dough into the skillet so it covers the bottom. If it's bouncing back a lot, let the dough rest a few minutes and try again.
• Cover and let rise in a warm place, about 1 hour. Alternatively, you can let it rise in the refrigerator for up to 24 hours. If you refrigerate it, it won't rise as much. Bring it to room temperature before the next step.
• Place a rack in the middle of the oven and preheat the oven to 425 degrees F.
• Use your fingers to make dimples in the dough and drizzle with more oil.
• For the menorah: Remove the outer darkest layer of the onion and cut into 3 thin pieces that are 1 1/2 inches long to make up the menorah stand. Dice the rest of the onion layer into 1-centimeter pieces to make a decorative border around the edge of the dough.
• Cut off one side of the red pepper, avoiding the seeds. Trim a 2-inch curved piece to be the very bottom of the menorah stand. Then trim 3 thin flatter pieces that are 1 1/2 inches long to make up the menorah stand. Dice the remaining piece of red pepper into nine 1/2-centimeter pieces to make the candle wicks that will be placed between the asparagus candles and the tomato flames.
• Trim each piece of asparagus to fit the middle of the skillet, making sure 1 piece for the shamash (lighter candle) is slightly longer and the other 8 pieces are of equal length. Place the longer shamash piece on top of the dough in the center, then arrange the other 8 asparagus pieces in a row, spacing them out evenly on each side of the shamash. The shamash should be a little taller and the other asparagus pieces should be the same height.
• Add the 9 diced red pepper pieces on top of the asparagus pieces to make the candle wicks. For the flames, slice the grape tomatoes in half lengthwise, remove all the seeds and place one of them cut-side down above each red pepper piece to make a flame (you'll have 1 grape tomato half left over).
• For the base of the menorah, place a single row of olives below the asparagus, then alternate between the thin slices of red pepper and onion in the center to make the menorah stand. Place the 2-inch curved red pepper piece at the bottom of the stand, curving downward. Finally, make a decorative border by alternating between the remaining olives and diced onion around the edge of the dough.
• Brush everything with oil and bake until very golden brown, about 30 minutes. When done, brush with even more oil and sprinkle with salt. Eat! Store leftovers tightly wrapped in the refrigerator for up to 5 days and heat before serving.

OLIVE FOCACCIA WITH PANCETTA AND ONION TOPPING

Steps:

• Combine 1 3/4 cups flour, yeast, sugar and salt in processor. Combine 3/4 cup hot water and 1 1/2 tablespoons olive oil in cup. With machine running, pour water mixture into processor through feed tube. Process until dough forms, then continue processing 40 seconds to knead. Add olives and process to combine. Knead dough on floured surface until no longer sticky, adding more flour if necessary.
• Grease medium bowl with olive oil. Add dough, turning to coat surface. Cover with towel and let dough rise in warm draft-free area until doubled in volume, about 35 minutes.
• Preheat oven to 375°F. Grease 13-inch pizza pan or baking sheet. Punch dough down. Let rest 5 minutes. Roll out to 12-inch round on flour surface. Transfer to prepared pan. Build up edges slightly. Let rise in warm draft-free area 15 minutes. Dimple surface of dough all over with fingertips and build up edge again. Let rise in warm draft-free area 15 minutes longer.
• Meanwhile, heat 1 tablespoon olive oil in heavy medium skillet over medium-high heat. Add chopped pancetta, onion and 1 1/2 teaspoons chopped rosemary and sauté until onion just begins to soften slightly, about 5 minutes. Remove onion mixture from heat.
• Tilt skillet with onion mixture and, with pastry brush, brush bread dough with olive oil in bottom of skillet, using additional olive oil if necessary to coat. Top bread dough with onion mixture. Sprinkle with freshly ground pepper. Bake bread until brown on bottom and edges, about 30 minutes. Cut hot bread into wedges. Transfer wedges to platter. Garnish focaccia with fresh rosemary sprigs if desired and serve.

LAVENDER & OLIVE FOCACCIA

Steps:

• In a large bowl, dissolve yeast in 1/2 cup warm water. Stir in the honey; let stand for 5 minutes. Add 4 tablespoons oil, salt and remaining warm water. Add 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a large greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; divide in half. Cover and let rest for 10 minutes. Shape each portion into a 9-in. circle. Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Using the end of a wooden spoon handle, make several 1/4-in. indentations in each loaf. Combine the olives, lavender, garlic and remaining oil; brush over loaves. Sprinkle with kosher salt. , Bake at 375° for 25-30 minutes or until golden brown. Remove from pans to wire racks. Serve warm.

BLACK OLIVE AND ROSEMARY FOCACCIA

Steps:

• Stir together the water, sugar, and yeast until dissolved, allow to stand for 5 minutes. Stir in 2 tablespoons olive oil, 1/4 cup rosemary, flour, and salt until a dough forms. Turn onto a lightly floured surface, and knead until smooth and elastic, about 10 minutes. Gently knead in the black olives during the last few minutes of kneading. Place into a lightly oiled bowl, cover with a towel, and let rise in a warm place until almost doubled in bulk, about 30 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet, or sprinkle liberally with corn meal.
• Deflate dough, and press into prepared baking sheet. Brush dough with 1 tablespoon olive oil. Toss sliced tomatoes, and garlic with remaining 2 tablespoons olive oil. Season with 2 tablespoons minced rosemary, salt, and pepper. Arrange the tomato slices over the dough in an even layer. Sprinkle with grated cheese.
• Bake in preheated oven until puffed and golden brown; 15 to 20 minutes. Cut into squares and serve immediately.

SANTA BARBARA OLIVE FOCACCIA WITH BAKED GOAT CHEESE

Steps:

• In a small bowl, stir together the warm water and yeast until dissolved. Set aside for 5 minutes.
• In a stand mixer with a paddle attachment, blend the flours and salt. With the mixer running on low, pour in the yeast and water mixture. Mix for 1 minute, then add in the honey and olive oil. Once the dough comes together, add the olives. Mix until the olives are just incorporated.
• Turn the dough out onto a lightly floured surface and knead by hand until smooth and elastic, 2 to 3 minutes. Put the dough on an oiled 13 by 9-inch baking sheet, cover lightly with plastic wrap and let rise for 30 minutes in a warm place.
• While the dough is rising, heat the 8 ounces of olive oil and garlic cloves in a small skillet over low heat. Simmer until the garlic is golden, 15 to 20 minutes.
• Preheat the oven to 375 degrees F.
• Divide the goat cheese between 6 small oven-proof bowls or ramekins. Divide the garlic, olive oil and nicoise olives between the bowls. Set aside.
• When the focaccia dough has risen, press the dough down with your fingertips until it fills the baking sheet, then brush with olive oil. Bake until golden brown and hollow sounding when tapped, about 45 to 50 minutes. Add the goat cheese bowls to the oven during the last 10 to 15 minutes of baking time. Bake until the cheese is warm and lightly browned.
• Slice the focaccia into thick wedges and serve 2 slices of warm focaccia with each bowl of warm goat cheese. Garnish the baked cheese with chives and serve.

OLIVE-FOCACCIA TEA SANDWICH

Steps:

• Mix 1 cup chopped olives and 3 tablespoons chopped parsley. Drizzle the inside of a split loaf of focaccia with olive oil; fill with the olive mixture and sliced provolone. Cut into squares.