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Olive Focaccia

 Olive Focaccia
After adding my own special touches to a basic foccacia recipe, including sun-dried tomatoes, olives and roasted sweet red peppers, the results were simply delectable. The flavorful, chewy loaf makes a wonderful accompaniment to nearly any meal. —Dee Froemel, Hayward, Wisconsin
8 ServingsPrep: 30 min. + rising Bake: 15 min.


  • 1-1/8 teaspoons active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1 tablespoon sugar
  • 1 tablespoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/3 to 1-2/3 cups all-purpose flour
  • 2 tablespoons oil-packed sun-dried tomatoes, chopped
  • 2 tablespoons roasted sweet red peppers, drained and chopped
  • 2 tablespoons sliced ripe olives, drained
  • 5 Greek olives, sliced
  • 5 sliced green olives with pimientos, drained
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon shredded Parmesan cheese
  • 1 teaspoon shredded Romano cheese


  • 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 tomatoes,
  • peppers, olives and parsley.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease the

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Olive Focaccia (continued)

Directions (continued)

  • 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° for 14-18 minutes or until golden brown. Remove to a
  • wire rack.
  • Yield: 1 loaf (8 wedges).
Nutritional Facts: 1 wedge equals 118 calories, 3 g fat (trace saturated fat), trace cholesterol, 418 mg sodium, 19 g carbohydrate, 1 g fiber, 3 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.