This soft and crispy Italian focaccia is studded with black olives, fresh rosemary, and coarse sea salt. An essential Mediterranean bread, perfect as an appetizer or side dish, that will delight your guests with its Provençal flavors.
⏱️120 min
📊Medium
👥6 servings
🍽️Snack
vegetarianfamilyfestive
Ingredients
500 gwheat flour
300 mlwarm water
7 gfresh baker's yeast
10 gfine salt
60 mlextra virgin olive oil
150 gpitted black olives
2 brinsfresh rosemary
1 brinfresh thyme
15 gcoarse sea salt
2 pincéesground black pepper
Instructions
1PREPARE THE DOUGH: In a large bowl, pour the flour and create a well in the center. Dilute the fresh yeast in the warm water by mixing gently, then pour this mixture into the well. Gradually incorporate the flour with your fingers using circular motions until you have a homogeneous dough. Add the fine salt and 40 ml of olive oil, then knead the dough for 10 minutes until it becomes smooth, supple, and slightly sticky.
2FIRST FERMENTATION: Cover the bowl with a damp cloth and let the dough rest at room temperature (20-22°C) for 1 to 1.5 hours, until it doubles in volume. You will know it is well fermented when you press lightly with your finger and the indentation does not immediately disappear.
3DEGAS AND SHAPE: Gently turn the dough out onto a lightly floured work surface. Do not press too hard to preserve the air bubbles that will make the focaccia airy. Gradually stretch it into a rectangle approximately 30 x 20 cm. Transfer this dough to a baking sheet that has been pre-oiled with the remaining 20 ml of olive oil.
4TOPPINGS AND TEXTURE: Scatter the black olives evenly across the dough. Strip the rosemary and thyme leaves and sprinkle them over the top, then generously sprinkle with coarse sea salt and two pinches of black pepper. Use moistened fingers to make small dimples across the entire surface of the focaccia, pressing lightly without tearing the dough. Cover again with a damp cloth and let it rise for an additional 45 minutes.
5PREHEAT THE OVEN: Preheat your oven to 220°C (thermostat 7-8) for 15 minutes. Make sure the oven rack is positioned in the lower third of the oven for optimal cooking and even browning. Check that the focaccia has risen well: it should be puffy and airy.
6BAKING AND FINISHING: Bake the focaccia at 220°C for 20 to 25 minutes, until it is golden on the surface with a light crispy crust. The focaccia is done when you tap it on the bottom and it sounds hollow. Remove it from the oven and let it rest on a wire rack for 5 minutes before serving. Serve warm or at room temperature.