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Easy Olive and Herb Focaccia is cut and taken a bite out of.

Easy Olive and Herb Focaccia

Olive and herb focaccia is made quicker than the traditional recipe with a few easy adjustments. This Italian bread is full of fresh herbs, cured olives, and tons of flavor!

Course Appetizer
Cuisine Italian
Keyword bread, focaccia
Prep Time 10 minutes
Cook Time 30 minutes
Rise time 1 hour 15 minutes
Servings 10
Calories 437 kcal
Author sherry brubaker


  • 3 3/4 - 4 cups bread flour
  • 1 1/2 cup warm water roughly 110 degrees
  • 2 tsp instant rise yeast
  • 4 tsp white sugar
  • 1 tbsp salt
  • 6 tbsp olive oil plus more for drizzling


  • 1/4 cup cured olives pitted and halved
  • 1/4 cup fresh herbs rosemary, thyme, and oregano
  • 1 tsp coarse sea salt


  1. Make the dough. Combine the water, yeast, sugar, salt, olive oil, and bread flour in a stand mixer with the dough hook attachment. Combine the dough on low speed and kneed it for ten minutes. If the dough is too wet, add 1 tablespoon of flour at a time until it comes away from the sides of the bowl. This dough will be wet and sticky.

  2. Rise the dough. Oil a large bowl and place the dough in it. Turn the dough over so all surfaced will be oiled. Place a wet kitchen towel over the bowl and place it in a draft-free warm place. Allow the dough to rise for 45 minutes. Once the dough has doubled, punch it down.

  3. Shape the focaccia. Oil a half sheet pan, then put oil on your hands. Place the dough on the half sheet, then begin to stretch the dough so it fills the pan. If the dough recoils, allow it to rest for a few minutes, then continue stretching it. The dough will be about 1/2 inch thick. Place the half sheet in a turned off oven and allow it to rise for 30 minutes until it is 1 inch thick.

  4. Top the focaccia. Take the sheet pan out of the oven, then place olive oil on your finger tips. Gently poke holes in the focaccia so it creates indents, but do not poke holes entirely through the dough. Drizzle more olive oil on the top of the focaccia, then sprinkle chopped olives and herbs. Finish with corase sea salt.

  5. Bake the focaccia. Preheat the oven to 350 degrees. Place the sheet pan in the oven and bake for 30-40 minutes, until the focaccia is golden brown. Remove from the oven, slice it with a sharp knife, and serve immediatly. Mangia!

Nutrition Facts
Easy Olive and Herb Focaccia
Amount Per Serving
Calories 437 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g6%
Sodium 968mg42%
Potassium 105mg3%
Carbohydrates 72g24%
Fiber 2g8%
Sugar 2g2%
Protein 12g24%
Vitamin A 140IU3%
Vitamin C 2mg2%
Calcium 18mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.