Black Olive Focaccia – Easy Italian Bread

This easy Black Olive Focaccia is a homemade Italian flatbread featuring a fluffy, dimpled dough generously drizzled with extra virgin olive oil and studded with savory pitted black olives (like Kalamata). Simple to make with minimal kneading, it delivers authentic Mediterranean taste perfect for dipping, sandwiches, or as a side.

Why You’ll Love This Recipe

You’ll adore this Black Olive Focaccia because it’s incredibly forgiving for beginners—no fancy equipment or intense kneading required. The dough rises beautifully into a light, airy crumb with those signature deep dimples that soak up olive oil like a sponge.

The briny, salty punch from black olives contrasts perfectly with the subtle sweetness of the bread, while a generous amount of high-quality olive oil gives it that irresistible golden, crispy crust. It’s versatile for any meal, from casual appetizers to pairing with soups, salads, or charcuterie.

Plus, the aroma while baking fills your kitchen with authentic Italian vibes, making it feel like a special treat even though it’s straightforward to prepare. Friends and family will rave about it!

Yield: 8 serves

Black Olive Focaccia – Easy Italian Bread

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Easy homemade Black Olive Focaccia: fluffy Italian bread with briny olives, olive oil, and golden crust—perfect side or snack

Prep Time 15 minutes

Cook Time 30 minutes

Additional Time 1 hour 30 minutes

Total Time 2 hours 15 minutes

Ingredients

• 4 cups (500g) all-purpose or bread flour
• 2¼ teaspoons (1 packet) active dry yeast
• 1½ cups (360ml) warm water (about 100-110°F)
• ¼ cup (60ml) extra virgin olive oil (plus more for drizzling and pan)
• 2 teaspoons salt (divided)
• 1 teaspoon sugar or honey (to feed yeast)
• ¾ cup pitted black olives (Kalamata preferred), halved or sliced
• Flaky sea salt for topping
• Optional: 1-2 teaspoons dried oregano or fresh rosemary

Instructions

1. Activate the yeast magic! In a large mixing bowl, combine warm water, sugar/honey, and yeast. Stir gently and let it sit 5-10 minutes until foamy and bubbly—like it's waking up excited to make bread!
2. Build the flavorful base. Add ¼ cup olive oil, 1½ teaspoons salt, and all the flour. Stir with a wooden spoon or your hands until a shaggy dough forms—it'll look sticky and that's perfect!
3. Knead with love. Turn the dough onto a lightly floured surface and knead 5-7 minutes until smooth and elastic. If it's too sticky, add flour 1 tablespoon at a time, but keep it soft.
4. First rise for fluffiness. Place dough in an oiled bowl, cover with a damp towel or plastic wrap, and let rise in a warm spot for 1 hour or until doubled—watch it puff up beautifully!
5. Prep your pan like a pro. Generously oil a 9x13-inch baking pan (or similar) with 2-3 tablespoons olive oil—don't be shy, this creates that crispy bottom!
6. Shape and dimple time. Gently stretch the risen dough into the pan, pressing it to the edges. Cover and rest 20-30 minutes. Preheat oven to 425°F (220°C).
7. Add those gorgeous olives. Poke deep dimples all over the dough with your fingertips (fun part!). Scatter halved black olives evenly, pressing them in slightly.
8. Oil and season generously. Drizzle 2-3 more tablespoons olive oil over everything, letting it pool in dimples. Sprinkle flaky sea salt and optional herbs—smells amazing already!
9. Bake to golden perfection. Pop in the oven 25-30 minutes until deep golden and crusty. The olives will look glossy and irresistible—rotate pan halfway for even browning.
10. Cool, slice, and enjoy! Remove from pan, cool slightly on a rack (if you can wait!), then slice into squares. Serve warm with extra oil for dipping—pure Italian bliss!

Notes

Use room-temperature ingredients for best rise. If dough seems too wet, resist adding too much flour—high hydration makes focaccia airy. Fresh olives taste best; rinse if too salty. This recipe is naturally vegan and can be prepped ahead—refrigerate dough overnight for even better flavor.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 557Total Fat 13gSaturated Fat 2gUnsaturated Fat 11gSodium 726mgCarbohydrates 95gFiber 4gSugar 1gProtein 16g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Recipe Tips and Tricks

• Use high-quality extra virgin olive oil—it’s the star flavor here, so don’t skimp.
• For the best texture, let the dough rise slowly; if short on time, a warm spot helps.
• Dimple deeply with your fingers to create pockets for oil and olives.
• Pit your own olives if possible for better flavor, or use good-quality pitted Kalamata.
• Bake on the middle rack for even browning; check early to avoid over-baking.
• Brush with more oil right after baking for extra shine and softness.

Ingredients Notes

• All-purpose or bread flour: Bread flour gives a chewier texture typical of authentic focaccia, but all-purpose works great for a softer result—use what you have.
• Active dry yeast: Reliable and easy; ensure it’s fresh for good rise. Instant yeast can substitute (use same amount, no proofing needed).
• Extra virgin olive oil: Essential for flavor and that signature crisp crust—choose one you love to eat plain.
• Pitted black olives: Kalamata olives add the best briny, fruity depth; slice or halve them for even distribution.
• Sea salt or coarse salt: For topping—flaky sea salt enhances crunch and flavor contrast.
• Warm water: Around 100-110°F to activate yeast without killing it.

Variations and Substitutions

• Add fresh rosemary, thyme, or oregano to the dough or topping for herbal notes.
• Mix in roasted garlic, sun-dried tomatoes, or cherry tomatoes halved for color and sweetness.
• Use green olives or a mix for varied brine levels and visual appeal.
• For gluten-free, swap with a 1:1 GF flour blend (results may vary in texture).
• Vegan by default, but sprinkle feta or parmesan on top for a cheesy twist.
• Make it whole wheat by subbing half the flour for whole wheat (add extra water if dough is too dry).
• No olives? Try caramelized onions or herbs for a plain version.

Storage Options

Store at room temperature in an airtight container or wrapped in foil for up to 2 days—refresh by warming in a low oven. Freeze slices wrapped tightly for up to 2 months; thaw and toast to revive crispiness. Avoid refrigerating as it can dry out the bread.

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