There’s something magical about pulling a freshly baked focaccia out of the oven. The golden crust, the soft, airy interior, and the savory aroma of olive oil and herbs make it a showstopper for any meal. This recipe for Focaccia with Black Olives and Thyme is a simple yet flavorful take on the classic Italian bread. Whether you’re a seasoned baker or trying focaccia for the first time, this guide will help you create a bakery-worthy bread in the comfort of your kitchen.

What is Focaccia Bread?

Focaccia is a traditional Italian flatbread known for its airy texture and crispy crust. Its defining features are the dimples across its surface, which help retain olive oil and toppings during baking. Often served as a side dish, snack, or even a sandwich base, focaccia is a versatile bread that can be sweet or savory depending on the ingredients. This version, topped with briny black olives and fragrant thyme, is a savory delight that pairs well with soups, salads, or a charcuterie board.

Gather Your Ingredients

Here’s what you’ll need to make this focaccia:

For the topping:

• ½ cup black olives, pitted and halved
• 1 tablespoon fresh thyme leaves
• 3 tablespoons olive oil
• Coarse sea salt

Prep Time, Cook Time, and Servings

• Prep Time: 15 minutes (plus rising time)
• Cook Time: 25 minutes
• Total Time: 2 hours (including rising time)
• Servings: 8-10

Before You Begin

1. Choose Your Baking Dish: A 9×13 pan works perfectly for this recipe, creating a focaccia with crispy edges and an even thickness. Grease the pan generously with olive oil to ensure the bread doesn’t stick.
   
2. Prepare Your Workspace: Since the dough is sticky, lightly flour your hands and surface before kneading. Using a stand mixer with a dough hook can also simplify the process.
   
3. Plan Ahead: If you have time, let the dough rise overnight in the refrigerator for enhanced flavor. This slower fermentation develops deeper complexity in the bread.

Preparation:

1. Make the Dough
   In a large mixing bowl, combine flour, yeast, sugar, and salt. Gradually add warm water and olive oil. Stir until a sticky dough forms.
   
2. Knead the Dough
   Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer for 5-7 minutes. Place the dough in an oiled bowl, cover it with plastic wrap, and let it rise in a warm spot for 1-2 hours, or until doubled in size.
   
3. Prepare the Pan
   Grease a 9×13 baking dish with olive oil. Punch down the risen dough and transfer it to the pan. Stretch the dough gently to fill the dish.
   
4. Second Rise
   Cover the pan with a towel and let the dough rise for 30-40 minutes, until slightly puffy.
   
5. Add Toppings
   Preheat the oven to 425°F (220°C). Use your fingers to press dimples into the dough. Drizzle olive oil over the surface, ensuring it pools in the dimples. Sprinkle the dough with black olives, thyme, and coarse sea salt.
   
6. Bake
   Bake the focaccia for 20-25 minutes, or until golden brown with crispy edges. Remove from the oven and let cool slightly in the pan.
   
7. Serve
   Slice into squares or strips and serve warm or at room temperature.
   

Notes and Tips

• Make It Your Own: Swap black olives for green ones, or add cherry tomatoes, caramelized onions, or grated Parmesan for extra flavor.
• Storage: Store leftover focaccia in an airtight container at room temperature for up to 2 days. Reheat in the oven for a crispy texture.
• Freezing: Wrap individual slices tightly in plastic wrap and freeze for up to a month. Reheat directly from frozen in the oven.
• Hydration is Key: Don’t be alarmed by sticky dough; it’s essential for focaccia’s airy texture. Use oiled or wet hands to manage it easily.

Focaccia with Black Olives and Thyme is more than just bread; it’s an experience. The simplicity of its ingredients and the richness of its flavor make it a crowd-pleaser for any occasion. Whether you’re serving it as a side dish or enjoying it on its own, this recipe is sure to become a favorite. Happy baking! Search Recipe Cloud for ‘Focaccia’ to find lots of recipe variations to try.

Easy Homemade Focaccia Recipe with Garlic, Black Olives and Thyme

Focaccia is a traditional Italian flatbread known for its airy texture and crispy crust.

By Recipe Cloud

Prep: 15M Cook: 25M Total: 2H Servings: 8-10 servings

🖨️ Print Recipe

Ingredients for the dough:

• 3 ½ cups all-purpose flour
• 2 ¼ teaspoons instant yeast (1 packet)
• 1 teaspoon sugar
• 1 ½ teaspoons salt
• 1 ¼ cups warm water (around 110°F)
• ¼ cup olive oil

Ingredients for the topping:

• ½ cup black olives, pitted and halved
• 1 tablespoon fresh thyme leaves
• 3 tablespoons olive oil
• Coarse sea salt

Instructions

1. Make the Dough: In a large mixing bowl, combine flour, yeast, sugar, and salt. Gradually add warm water and olive oil. Stir until a sticky dough forms.
2. Knead the Dough: Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer for 5-7 minutes. Place the dough in an oiled bowl, cover it with plastic wrap, and let it rise in a warm spot for 1-2 hours, or until doubled in size.
3. Prepare the Pan: Grease a 9×13 baking dish with olive oil. Punch down the risen dough and transfer it to the pan. Stretch the dough gently to fill the dish.
4. Second Rise: Cover the pan with a towel and let the dough rise for 30-40 minutes, until slightly puffy.
5. Add Toppings: Preheat the oven to 425°F (220°C). Use your fingers to press dimples into the dough. Drizzle olive oil over the surface, ensuring it pools in the dimples. Sprinkle the dough with black olives, thyme, and coarse sea salt.
6. Bake: Bake the focaccia for 20-25 minutes, or until golden brown with crispy edges. Remove from the oven and let cool slightly in the pan.
7. Serve: Slice into squares or strips and serve warm or at room temperature.

Notes

• Make It Your Own: Swap black olives for green ones, or add cherry tomatoes, caramelized onions, or grated Parmesan for extra flavor.
• Storage: Store leftover focaccia in an airtight container at room temperature for up to 2 days. Reheat in the oven for a crispy texture.
• Freezing: Wrap individual slices tightly in plastic wrap and freeze for up to a month. Reheat directly from frozen in the oven.
• Hydration is Key: Don’t be alarmed by sticky dough; it’s essential for focaccia’s airy texture. Use oiled or wet hands to manage it easily.