The best recipe for focaccia bread with olives and thyme! Soft on the inside with golden crust on the outside this Italian bread will be a hit at your dinner table.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 12 Pieces
In a mixing bowl, combine sifted flour, instant dry yeast, salt and olive oil. Add water and using your hand, bring the dough together.
Transfer it onto a well-floured surface and knead by hand for 5 minutes. You will get soft and elastic dough (when using a stand mixer with dough attachment count with about 3 minutes).
Oil the same bowl with olive oil and place the dough in. Cover it with plastic wrap and let rise until it has doubled in size (30-60 minutes, depending on the room temperature).
Once the dough has doubled in size, transfer it onto a baking tray lined with baking paper. Using your hands, spread/stretch the dough across the tray so it’s about 1 inch/ 2.5 cm thick. Use your knuckles to make a lot of wells on its surface. Fill them with olives. Pour over some extra virgin olive oil and season with thyme and a pinch of salt.
Bake in a preheated oven at 400°F/200°C for 25 minutes or until ready. The focaccia should be golden brown and hard on the outside and soft on the inside. A perfect focaccia will spring back when pressed down between fingers (once cut).
Let it cool completely before serving.
- All-purpose flour (US) = Plain flour (UK).
- The overall time does not include time needed for proofing. This might vary depending on the room temperature. Count with 30-60 minutes.
- Extra virgin olive oil can be substituted for normal olive oil. Do not use sunflower or vegetable oil here.
- If you prefer only one type of olives then use whichever you like more.
- Fresh thyme can be substituted with dry thyme. Use about 2-3 teaspoons.
- Active dry yeast (1 tbsp) or fresh yeast can also be used – 0.70 oz/20 g. For these you need to activate them in lukewarm water to which 1 tbsp sugar must be added. Let it sit until the surface looks frothy. Then follow the instructions.
- Note that the dough made in a stand mixer might look slightly different from the one kneaded by hand. The first will be softer and stickier, while the second will be firmer. I suggest using less water for the one made in a mixer and only add when it is needed.
Amount Per Serving
Calories from Fat 63
% Daily Value*
Total Fat 7g
Saturated Fat 1g
Total Carbohydrates 28g
Dietary Fiber 1g
* Percent Daily Values are based on a 2000 calorie diet.