This is a high-hydration homemade focaccia designed for simplicity and consistency, soft and airy inside, lightly crisp on the outside, with a clean olive oil flavour and a well-structured crumb. Strong white flour provides elasticity, while a long rise develops flavour without complicated techniques. Green olives add a salty contrast that balances the softness of the dough.

In Italy, Focaccia is more than bread—it’s a daily staple, often eaten plain, filled, or shared straight from the tray. While the dough shares similarities with pizza, it is richer in olive oil and designed for a softer, more tender texture rather than a thin, crisp base.

Baking tray: 30 × 40 cm (12 × 16 inches), Prep time: 20 minutes (+ 3 hours rising time), Cook time: 20 minutes

Ingredients 
  • 500 g / 4 cups strong white bread flour (W350)
  • 400 g / 1 ⅔ cups lukewarm water
  • 18 g / 2 ½ tsp fresh yeast
  • 1 level tsp sugar
  • 30 ml / 2 tbsp extra virgin olive oil (mild) + extra for tray and topping
  • 10 g / 2 tsp fine salt
  • 100–150 g / ¾–1 cup green olives, pitted

Method

1. Activate the yeast

Crumble the fresh yeast into the lukewarm water and add the sugar. Stir well until fully dissolved, then let it sit for about 5 minutes, until slightly foamy and active.

2. Make the dough

Place the flour in a large bowl. Gradually add the yeast mixture while mixing.

When the dough starts to come together, add the salt and then the olive oil. Knead until smooth, elastic, and slightly sticky but workable.

3. First rise (3 hours)

Cover the dough completely and let it rise in a warm spot.

You can place it in:

  • a turned-off oven with the light on, or
  • a slightly pre-warmed oven (warm it briefly, then switch it off before placing the dough inside)

Let it rise for about 3 hours, until it has nearly tripled in size and looks full of airy bubbles.

 

4. Transfer to tray

Generously oil a 30×40 cm baking tray. Transfer the dough and stretch it out with oiled hands.
If it resists, let it rest for 10–15 minutes before stretching again.

5. Add olives & second rise (30 minutes)

Press the green olives into the dough evenly.

Let it rest for exactly 30 minutes, so the dough relaxes and expands slightly before baking.

stretched focaccia dough with green olives added 

6. Bake

Preheat the oven to 250°C / 480°F / Gas Mark 9 static mode.

Dimple the surface with your fingers, drizzle with olive oil, sprinkle a pinch of salt.

Bake for about 20 minutes, until deeply golden and crisp at the edges.

7. Cool

Transfer your Homemade Focaccia with green olives to a wire rack and let it cool slightly before serving.

💡 Suggestion for perfect focaccia

  • Always cover the dough during rising to prevent drying
  • A warm but controlled environment is key for structure and airiness
  • Avoid adding too much flour when handling sticky dough
  • Proper preheating ensures a crisp base

 

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