Matt Xiaxiang
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Main dishesGreen olives and rosemary focaccia
Posted: 21/05/2025Updated: 21/05/2025
Focaccia topped with green olives, rosemary, and sea salt.
Green olive and rosemary focaccia pairs well with a variety of simple dishes. Serve it alongside cured meats like prosciutto or salami, soft cheeses such as ricotta or burrata, or a fresh tomato and basil salad. It also complements roasted vegetables, grilled chicken or fish, and hearty soups like minestrone or lentil. For a lighter option, enjoy it with a drizzle of olive oil and balsamic vinegar.
Ingredients
Servings
- 500 grams Strong white bread flour
- 375 millilitres Water
- 10 grams Fine salt
- 9 grams Active dry yeast
- 20 grams Olive oil
- 1 teaspoon Honey
- 1 teaspoon Flaky sea salt
Instructions
- In a bowl, combine water (at 40°C) with yeast and honey. Cover and allow to bloom for 5-10 minutes until frothy.
- In a separate large bowl, completely combine flour and salt. Once the yeast has bloomed, incrementally add the bloomed yeast mix with olive oil. Mix until no dry bits remain—the dough will be sticky and shaggy.
- Let the dough rest covered for 30 minutes. Then perform 3–4 sets of stretch and folds every 30 minutes: wet or oil your hands, grab one side of the dough, stretch it up and fold it over, rotate the bowl, and repeat 3 more times. Cover the bowl between sets.
- After the final fold, lightly oil the top, cover the bowl tightly or place dough in a lidded container, and refrigerate overnight (12–24 hours)
- Generously oil a 10x13-inch baking pan. Transfer the cold dough into the pan and let it warm up for 2–3 hours, uncovered, until bubbly and jiggly. Gently stretch to fit the pan if needed—don’t deflate it.
- Pre-heat oven to 220°C. With oiled fingers, press into the dough to create dimples. Drizzle generously with olive oil and add the olives, rosemary and flaky sea salt.
- Bake for 20–25 minutes, or until the top is golden and the bottom is crisp. Rest in the pan for 5–10 minutes, then transfer to a wire rack to cool.
My notes
Cooking tips
- Toppings: To prevent burning, lightly coat the olives and rosemary in olive oil before placing on the focaccia.
- Baking tray: It is important to adjust the cooking time based on the material of the tray. If using a metal tray, the focaccia will cook quicker than if using a glass or ceramic tray. This recipe uses a metal tray and the cooking time should be adjusted to 25-30 minutes if using either a glass or ceramic tray.
- Dough hydration: Focaccia dough is wetter and stickier than regular bread dough and this is important for the airy texture. Do not add more flour than stated in recipe because it feels too wet.
- Don’t over-knead — Since the dough is wet, knead just enough to develop some gluten but keep it loose and airy. Over-kneading can make it dense.
- Dough readiness: The dough will be ready for baking after the final stretch and fold however leaving the dough to cold ferment overnight in the fridge helps it develop a better flavour and texture.
- Dimple the dough deeply – Use your fingertips to press deep dimples into the dough before adding toppings and baking. This traps oil and creates that classic focaccia look.
- Resting: Allow the focaccia to rest in the baking tray for 5-10 minutes after removing from the oven. This allows it to set so it can be transferred to the wire rack to cool completely.
Alternative ingredients
- If using instant yeast instead of active dry yeast, don't bloom and add directly to the flour mixture before adding the water, olive oil and honey.
- An equal amount of sugar can be used instead of honey.
- Plain flour can be used instead of strong white bread flour. Bread flour has more gluten, which helps create a chewier texture and better structure. Plain flour will result in a softer bite.
Storage instructions
- Room temperature: Wrap loosely in foil or store in a paper bag (to preserve the crust). Keep in a cool, dry place for 1-2 days. Avoid using cling film as it traps moisture and makes the crust soggy.
- Refrigeration: Wrap in foil or place in an airtight container. Stores for 4-5 days.
- Freezing: Wrap tightly in plastic wrap and then in foil or a freezer bag. Store for up to 3 months.
Re-heating instructions
For frozen focaccia, either thaw in the fridge overnight or re-heat from frozen if re-heating in the oven.
- Oven: Pre-heat to 190°C. Place focaccia on a baking sheet, optionally sprinkle a few drops of water around (not on top) to create steam. Heat for 8–10 minutes (or 15-20 minutes from frozen).
- Stove: Heat a pan on medium-low. Add focaccia slices, cover loosely and heat for 3–5 minutes until warmed through and crusty on bottom.
Nutrition and dietary facts
Vegan, Dairy-free
(Per serving) Calories: 340kcal (15%), Protein: 9.1g (15%), Fat: 4.3g (5%), Saturated fat: 0.7g (5%), Carbohydrates: 65g (24%), Sugars: 1.4g (6%), Fibre: 2.5g (8%)
Note: The nutritional information provided for this recipe is an estimate based on ingredients and cooking instructions as described - it is intended for informational purposes only.