Herb and Olive Focaccia

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READY IN: 2hrs 20mins
Recipe by Anissa Wolf

From Williams-Sonoma Essentials of Breakfast and Brunch. Prep time includes kneading and rising times.

Ingredients Nutrition


  1. In a large bowl, dissolve yeast in lukewarm water. Add 2 tablespoons olive oil, 1 tablespoon herbs, salt, and a generous grinding of pepper.
  2. Using a wooden spoon, gradually stir in 3 cups of flour to make a soft dough that holds its shape. Turn dough ont a lightly floured work surface and knead, adding remaining flour as needed, until smooth and elastic, about 10 minutes.
  3. Form the dough into a ball, transfer to a lightly oiled bowl, turn to coat with oil, adn cover with plastic wrap. Let rise in a warm, draft-free spot until it doubles in bulk, 45-60 minutes.
  4. Meanwhile, combine remaining herbs, olives, 1 tablespoon olive oil, and mix well. Set aside.
  5. Oil a rimmed baking sheet. Punch down dough and turn onto a lightly floured work surface. Form dough into a ball and transfer to the prepared baking sheet, and let rest 5 minutes.
  6. Using fingers, stretch dough to evenly cover bottom of the baking sheet. Cover loosely with a clean kitchen towl and let rise in a warm, draft-free place until puffy, 30 to 40 minutes.
  7. Position a rack in the middle of the oven, and preheat to 425°F.
  8. Using fingertips, make a pattern of dimples at 2 inch intervals over the entire surface of risen dough. Brush with remaining oil. Sprinkle evenly with olive mixture. Bake until golden brown, 18-20 minutes. Serve warm.

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