Focaccia with olives and basil
On some weekends, when I'm not in the mood for classic bread, I quickly make this Italian focaccia. It's easy to make and you don't need complicated ingredients. It's the kind of recipe where, after letting everything rise, you have time to prepare the rest at your leisure. I love that you can eat it warm, straight from the pan, or take it cold alongside cheese or cold cuts.
Quick Info
Total time: about 1 hour
Preparation time: 20 minutes
Rising time: 20 minutes
Baking time: 20-25 minutes
Servings: 8-10 slices, depending on how big you cut it
Difficulty: easy
Recipe type: Italian flatbread, for a snack or quick meal
Ingredients
For the dough:
- 300 ml lukewarm water
- 1 teaspoon salt
- 1 tablespoon sugar
- 3 tablespoons olive oil
- 500 g white flour
- 1 packet dry yeast (7 g)
For the topping:
- 2 cloves of garlic
- salt and freshly ground pepper
- 2 handfuls of fresh basil leaves
- 3-4 tablespoons olive oil
- 100 g pitted black olives
Preparation method
1. Put the dough ingredients in the bread machine in the order: water, salt, sugar, oil, flour, and finally the dry yeast. Start the kneading/rising program. If you don't have a machine, mix by hand or with a mixer.
2. Let the dough rise for 20 minutes, covered.
3. Meanwhile, crush the garlic cloves with a pinch of salt in a mortar. Add the basil leaves and continue to crush until a paste forms.
4. Pour 1-2 tablespoons of olive oil over the garlic and basil paste. Mix well.
5. After the dough has risen, pour it into a baking tray lined with parchment paper. Shape it with your hands, without a rolling pin, to have a round or oval shape, keeping it quite thick – about 5 cm.
6. Spread the garlic and basil paste over the entire surface of the dough.
7. Sprinkle the olives on top and gently press them into the dough with your fingers, so they don't just sit on the surface.
8. Grind fresh pepper over everything and, if you like, add a little more salt.
9. Place the tray in the preheated oven at 180°C. Bake for 20-25 minutes, until lightly browned on top.
10. Immediately after taking it out of the oven, drizzle the focaccia with a little more olive oil.
Why I make this recipe often
This focaccia goes well with almost any meal. It keeps well for a day or two and remains soft inside. I love that I don't need special tools and that I can change the herbs or olives based on what I have in the fridge.
Tips and variations
Tips
- Don't stretch the dough too thin. It should remain thick, about 5 cm, otherwise the focaccia will be dry and crunchy, not fluffy.
- For the topping paste, the basil leaves can be torn if you don't feel like crushing them, but the paste texture helps with distribution.
- If you want more flavor, you can add another clove of garlic.
- Don't skip the step of adding oil at the end, it adds a tasty note.
Substitutions
- You can use green olives instead of black, if that's what you have on hand.
- Instead of basil, rosemary or fresh oregano also works.
- If you don't have dry yeast, fresh yeast (about 25 g) can be used, just dissolve it in water.
Variations
- For a more rustic focaccia, add thin slices of red onion along with the olives.
- If you want a simpler version, just leave oil, salt, and pepper on top.
- You can also add halved cherry tomatoes alongside the olives.
Serving ideas
- Warm, with hard cheeses like pecorino or parmesan on the side.
- Cold, in sandwiches, with prosciutto or salami.
- As a base for bruschetta – slice it, add tomatoes and oil.
- As a simple snack, torn into pieces, straight from the tray.
Frequently asked questions
1. Can the dough be made without a bread machine?
Yes, it can be kneaded by hand or with a kitchen mixer. Follow the same steps and let it rise for 20 minutes.
2. How long should the dough rise?
20 minutes is enough for it to puff up a bit and become elastic.
3. What kind of olives is most suitable?
I use pitted black olives, but you can use any type you prefer, including sliced olives.
4. Can focaccia be frozen?
I do not recommend freezing, the texture suffers quite a bit upon thawing.
5. What do I do if I don't have fresh basil?
You can use fresh rosemary or oregano, or if not available, dried versions, but the flavor won't be as fresh.
Nutritional values
Estimate per serving (1 slice from 10):
- Calories: approximately 210 kcal
- Carbohydrates: 36 g
- Protein: 5 g
- Fats: 6 g
Quantities may vary depending on the type of flour and how much topping you use. It does not contain hidden sugars or fats.
Storage and reheating
Focaccia keeps well at room temperature, in a paper bag or a box with a lid, for 1-2 days. It can be easily reheated in the oven, 5 minutes at 150°C, to regain its fluffiness. It is not recommended to keep it for more than two days, as it loses its good texture.
On some weekends, when I'm not in the mood for classic bread, I quickly make this Italian focaccia. It's easy to make and you don't need complicated ingredients. It's the kind of recipe where, after letting everything rise, you have time to prepare the rest at your leisure. I love that you can eat it warm, straight from the pan, or take it cold alongside cheese or cold cuts.
Quick Info
Total time: about 1 hour
Preparation time: 20 minutes
Rising time: 20 minutes
Baking time: 20-25 minutes
Servings: 8-10 slices, depending on how big you cut it
Difficulty: easy
Recipe type: Italian flatbread, for a snack or quick meal
Ingredients
For the dough:
- 300 ml lukewarm water
- 1 teaspoon salt
- 1 tablespoon sugar
- 3 tablespoons olive oil
- 500 g white flour
- 1 packet dry yeast (7 g)
For the topping:
- 2 cloves of garlic
- salt and freshly ground pepper
- 2 handfuls of fresh basil leaves
- 3-4 tablespoons olive oil
- 100 g pitted black olives
Preparation method
1. Put the dough ingredients in the bread machine in the order: water, salt, sugar, oil, flour, and finally the dry yeast. Start the kneading/rising program. If you don't have a machine, mix by hand or with a mixer.
2. Let the dough rise for 20 minutes, covered.
3. Meanwhile, crush the garlic cloves with a pinch of salt in a mortar. Add the basil leaves and continue to crush until a paste forms.
4. Pour 1-2 tablespoons of olive oil over the garlic and basil paste. Mix well.
5. After the dough has risen, pour it into a baking tray lined with parchment paper. Shape it with your hands, without a rolling pin, to have a round or oval shape, keeping it quite thick – about 5 cm.
6. Spread the garlic and basil paste over the entire surface of the dough.
7. Sprinkle the olives on top and gently press them into the dough with your fingers, so they don't just sit on the surface.
8. Grind fresh pepper over everything and, if you like, add a little more salt.
9. Place the tray in the preheated oven at 180°C. Bake for 20-25 minutes, until lightly browned on top.
10. Immediately after taking it out of the oven, drizzle the focaccia with a little more olive oil.
Why I make this recipe often
This focaccia goes well with almost any meal. It keeps well for a day or two and remains soft inside. I love that I don't need special tools and that I can change the herbs or olives based on what I have in the fridge.
Tips and variations
Tips
- Don't stretch the dough too thin. It should remain thick, about 5 cm, otherwise the focaccia will be dry and crunchy, not fluffy.
- For the topping paste, the basil leaves can be torn if you don't feel like crushing them, but the paste texture helps with distribution.
- If you want more flavor, you can add another clove of garlic.
- Don't skip the step of adding oil at the end, it adds a tasty note.
Substitutions
- You can use green olives instead of black, if that's what you have on hand.
- Instead of basil, rosemary or fresh oregano also works.
- If you don't have dry yeast, fresh yeast (about 25 g) can be used, just dissolve it in water.
Variations
- For a more rustic focaccia, add thin slices of red onion along with the olives.
- If you want a simpler version, just leave oil, salt, and pepper on top.
- You can also add halved cherry tomatoes alongside the olives.
Serving ideas
- Warm, with hard cheeses like pecorino or parmesan on the side.
- Cold, in sandwiches, with prosciutto or salami.
- As a base for bruschetta – slice it, add tomatoes and oil.
- As a simple snack, torn into pieces, straight from the tray.
Frequently asked questions
1. Can the dough be made without a bread machine?
Yes, it can be kneaded by hand or with a kitchen mixer. Follow the same steps and let it rise for 20 minutes.
2. How long should the dough rise?
20 minutes is enough for it to puff up a bit and become elastic.
3. What kind of olives is most suitable?
I use pitted black olives, but you can use any type you prefer, including sliced olives.
4. Can focaccia be frozen?
I do not recommend freezing, the texture suffers quite a bit upon thawing.
5. What do I do if I don't have fresh basil?
You can use fresh rosemary or oregano, or if not available, dried versions, but the flavor won't be as fresh.
Nutritional values
Estimate per serving (1 slice from 10):
- Calories: approximately 210 kcal
- Carbohydrates: 36 g
- Protein: 5 g
- Fats: 6 g
Quantities may vary depending on the type of flour and how much topping you use. It does not contain hidden sugars or fats.
Storage and reheating
Focaccia keeps well at room temperature, in a paper bag or a box with a lid, for 1-2 days. It can be easily reheated in the oven, 5 minutes at 150°C, to regain its fluffiness. It is not recommended to keep it for more than two days, as it loses its good texture.