Home Breads, Rolls & Pastries Bread Recipes Focaccia

Olive Focaccia

Name: Olive Focaccia
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1 loaf (8 wedges).
Cuisine: Europe, Italian
Ingredients: 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

Add a Review

Test Kitchen Approved

Total Time

Prep: 30 min. + rising Bake: 15 min.

Makes

1 loaf (8 wedges)

When I add my own special touches to a basic focaccia 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

Olive Focaccia Recipe photo by Taste of Home

Next Recipe

Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Ingredients

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

Directions

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.

Nutrition Facts

1 wedge: 118 calories, 3g fat (0 saturated fat), 0 cholesterol, 418mg sodium, 19g carbohydrate (2g sugars, 1g fiber), 3g protein.

Olive Focaccia

Total Time

Makes

Read Next

Ingredients

Directions

Nutrition Facts

Recommended Video

More from Taste of Home