If you’re looking for a standout Italian side, this olive and herb focaccia is ideal.
This garlic-forward focaccia combines olive oil, fresh garlic (or garlic puree), sun-dried tomato, mixed herbs and juicy olives. Crisp at the edges, soft and airy inside, it pairs beautifully with pasta or makes a delicious starter. Don’t forget a glass of wine.
How to make Olive and Herb Focaccia Bread
📖 Step by Step Recipe
Focaccia Bread (Olive and Herb)
You’ll love the aroma of freshly baked focaccia. This recipe combines tangy olives, rosemary, sun-dried tomato and garlic with a good drizzle of olive oil. Serve as an appetizer or alongside pasta. For extra indulgence, reserve some of the oil mixture for dipping.
Buon appetito!
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Equipment
- Large mixing bowl
- 24 cm cake tin or similar baking pan
- Rubber spatula or wooden spoon
- Clean damp towel for covering dough
- Baking sheet (optional), and oven
Ingredients
Olive Oil Mix
- 120 ml olive oil
- 2 tsp garlic puree (or 4 cloves fresh garlic, blended)
- 1 tbsp sun-dried tomato puree (or 6 sun-dried tomatoes, blended)
- 1 tbsp dried mixed herbs
- Pinch black pepper, to taste
Focaccia Bread Mix
- 2 tsp dried yeast
- ½ tsp honey (or ½ tsp sugar)
- 240 ml warm water
- 300 g plain (all-purpose) flour
- Pinch of salt
- 1 sprig fresh rosemary (optional)
- Handful black olives, halved
Instructions
- Make the olive oil mix: in a bowl combine the olive oil, garlic puree, sun-dried tomato puree, dried mixed herbs and black pepper. Set aside.
- Activate the yeast: in a large bowl stir the dried yeast, warm water and honey together. Leave for 5 minutes until slightly foamy.
- Add some flour: stir in about 120 g of the plain flour and 4 tablespoons of the oil mix with the yeast mixture. Mix and rest for 5 minutes.
- Form the dough: add the remaining flour and the pinch of salt. Stir until a wet, sticky dough forms.
- Knead briefly: lightly flour a board and knead for about 5 minutes, adding flour only if necessary. The dough should stay fairly soft and slightly sticky.
- Prepare the tin: brush 2 tablespoons of the olive oil mix around the base and sides of your tin.
- Proof: place the dough in the oiled tin, cover with a damp towel and leave in a warm, draft-free place for about 1 hour, until doubled in size.
- Preheat oven: set to 200°C fan (220°C conventional) / 425°F / Gas Mark 7.
- Shape the focaccia: gently press the dough to spread across the tin. Dimple the surface with oiled fingers, pressing down to the base to create indentations.
- Top and oil: drizzle 2 tablespoons of the oil mixture over the dough, letting it sink into the dimples. Press halved olives into the dimples and scatter rosemary leaves if using.
- Bake: bake for 20 minutes until golden brown.
- Finish: remove from oven and brush with the remaining oil mixture. Let rest for 10 minutes in the tin before removing and slicing. Serve warm.
Video
Video demonstration is available for this recipe.
Nutrition (per serving)
Calories: 291 kcal | Carbohydrates: 31 g | Protein: 5 g | Fat: 17 g | Saturated Fat: 2 g | Fiber: 2 g | Sugar: 1 g
Keywords
bread focaccia, Focaccia, focaccia bread recipe, garlic focaccia, olive focaccia, sundried tomato focaccia
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This focaccia recipe was originally posted 12/04/2020 and updated 14/03/2025.
Ingredients (Overview)
Choose good-quality olive oil, fresh or prepared garlic, sun-dried tomato, the flour you prefer, active dry yeast and fresh or jarred olives. Herbs and seasoning complete the flavour.
Oil
Olive oil prevents drying and adds flavour. Extra virgin olive oil is ideal, but sunflower, vegetable or avocado oil will also work.
Garlic
Garlic adds aroma and depth. Use garlic puree for convenience, or substitute chopped fresh garlic, garlic confit or garlic powder—adjust quantities to taste.
Tomato
Sun-dried tomatoes provide sweet-tangy intensity. Use a puree for ease or chopped sun-dried tomatoes for texture. Fresh tomatoes give a milder note.
Flour
Plain (all-purpose) flour works well; bread flour or wholemeal flour can be substituted, but they will alter texture and rise.
Yeast
Active dry yeast creates the airy crumb. Use your preferred yeast type and follow the packet instructions for activation if different.
Honey
A small amount of honey (or sugar) feeds the yeast and helps the dough rise.
Olives
Black olives give a rich, savoury flavour; green olives will be tangier. Halve them before pressing into the dough.
Herbs
Dried mixed herbs go into the oil mix; fresh rosemary on top adds fragrance. Feel free to experiment with thyme or oregano.
Seasoning
Finish with flaky sea salt and cracked black pepper to taste.
Equipment
Basic equipment: a large mixing bowl, a baking tin (24 cm works well), a damp towel for proving, and simple tools for mixing and kneading. A stand mixer can be used if you prefer.
Instructions (Quick Summary)
Combine olive oil mix, activate yeast, mix in flour, knead briefly, proof in an oiled tin for about an hour, dimple and oil, top with olives and rosemary, then bake at 200°C fan / 220°C conventional for 20 minutes. Glaze and rest before serving.
Cooking Time
Bake at 200°C fan / 220°C / 425°F / Gas Mark 7 for 20 minutes until golden. Rest 10 minutes before slicing.
Serving Suggestion
Serve warm as a side to pasta or soups, for dipping in extra oil or alongside salads. Finish with flaky sea salt, grated Parmesan or a pesto for variation.
Storage Advice
Keep covered at room temperature for up to 48 hours. Freeze wrapped in a freezer bag for up to 28 days.
Reheating Advice
Reheat in a 200°C / 400°F oven for 10 minutes to refresh the crust, or serve at room temperature.
FAQs
Yes. After the first rise you can refrigerate the dough up to 24 hours or freeze it; bring to room temperature before baking.
What other toppings should I try?
Caramelised onions, cherry tomatoes, grated Parmesan or mozzarella work well.
Can I freeze the dough?
Yes. After the first rise, shape into a ball, wrap tightly and freeze up to 3 months. Thaw overnight in the refrigerator before using.
History
Focaccia traces back to ancient Italy, historically called “panis focacius” or hearth bread. Baked on a flat surface, it developed into the soft, dimpled bread enjoyed today with a wide variety of toppings.
How to pronounce Focaccia Bread
Focaccia is pronounced “Foe-Kah-Chee-ah”.
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