Raise your hand if you are intimidated by making homemade bread? Over the last decade I’ve tried and tested plenty of bread recipes and I’m here to tell you that it’s more simple than you think. It’s also super satisfying making something from scratch and your house will smell amazing with fresh bread baking in the oven! This Olive Focaccia Bread is the perfect recipe to start with because it doesn’t take a whole lot kneaded and the shaped doesn’t really matter because you press it into a pan.
The most common question when making homemade bread is what temperature does the water need to be. I tell everyone is the same temp you would make a baby bottle with. Warm enough to be comforting, but not warm/hot enough that it can’t be swallowed.
This bread is super savory with two types of olives and a sprinkling of salt on the top. And let’s not forget the yummy drizzle of extra virgin olive oil!
I like to serve this bread any season. It’s obviously great served along side a comforting hot pasta meal in the winter. However, it’s equally as tasty along side a light salad during the spring or summer.
Olive Focaccia Bread
- 2 tsp Active Dry Yeast
- 1 TBSP Granulated Sugar
- 1 1/2 Cups Warm Water
- 1 tsp Kosher Salt
- 1/4 Cup Extra Virgin Olive Oil
- 4 Cups All Purpose Flour
- 3/4 Cup Green Olives Sliced
- 3/4 Cup Kalamata Olives
- Course Kosher Salt
- Extra Virgin Olive Oil
- In a large stand mixer bowl mix together yeast, sugar and water.
- Cover with a towel and set in a warm place for 10 minutes to proof the yeast.
- Add in 1 tsp salt, 1/4 cup olive oil and flour.
- Turn on mixer with dough hook attachment and mix flour together on low speed until everything is combined.
- Turn up speed to medium high and knead dough for 5 minutes until smooth.
- Cover the bowl with a towel and let it rise in a warm place for 45 minutes or until almost double in size.
- Place about 1 tablespoon of olive oil into two pie plates and smear around until coated.
- Punch down dough and divide into two equal parts.
- Place each half into a pie plate and using your fingers, press the dough evenly around to fill the plate.
- Cover with a towel and let it rise for 30 minutes.
- Sprinkle olives over each dough and press in with your fingers.
- Drizzle with a little olive oil and sprinkle generously with more Kosher salt.
- Bake at 400 for 30-35 minutes or until lightly golden brown.
- Serve warm.
If you have a stand mixer with a dough hook attachment it makes it a whole lot easier, but don’t underestimate the power of kneading by hand. It’s a wonderful stress and frustration reliever! I used two pie plates to create two separate loaves that could be put at either end of the table for easy access. You can also put the entire recipe into a standard baking sheet (that has sides) and bake it for the same amount of time.
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