I LOVE Focaccia. I try and make it as often as I can. I've posted Focaccia recipes before (Skillet Rosemary Focaccia Bread and my Easy Rosemary Focaccia). However this is the first time I have made Focaccia with Kalamata Olives.
The one thing that keeps me from making bread more often is that most bread recipes require quite a bit of time for "proofing". Take for instance this Focaccia recipe. Almost 3 hours where the dough has to rest & rise. Not a big deal if you have the time on your hands but if you are looking for a quick and easy bread recipe, I would suggest my Traditional Irish Soda Bread which does not require kneading or proofing. Ready in a little over 1 hour!
That being said, there is a reason why these types of bread recipes require extra time. To achieve the desired consistency the dough needs time to rest. I am nowhere near an expert when it comes to the science behind it but if you need to know I would suggest Google'ing it. Otherwise just trust the Chef!
A key ingredient in this dish is the Greek Olives, more commonly known as Kalamata Olives. These Greek olives are only grown in Greece near the town of Kalamata (hence their name) so they can be a little pricey.
Since these olives have a rather unique flavor profile, finding a substitute can next to impossible. Probably the closest would be French Black Olives or Gaeta Olives but if you can't find those either you can use regular California Black Olives but the dish will not be as good Kalamata Olives.
Kalamata Olives are high in sodium, healthy fats and contain a natural antioxidant. They are also particularly high in iron and vitamin A.
Enough talk about Greek Kalamata Olives. If you want to know more about them than what I've already shred, check this page out.
🍞 What is Rising & Proofing
Rising is the process where carbon dioxide makes the dough rise and develop flavor. Put the dough in a lightly oiled bowl (olive oil or non-stick spray) and cover with a tea towel or plastic wrap. The dough should be left in a warm location until it has doubled in size.
Proofing basically means the last rise of the dough in its final shape (e.g bun, loaf, etc.) before baking. Many factors come in to play for how long it will take to prove the dough. You can tell when the dough is ready for baking when the dough springs back after you gently press the dough with your finger.
For more great recipes like this one, I suggest you check these recipes out:
📋 What Ingredients do I need
You will need the following ingredients to make this Focaccia Bread with Kalamata Olives: Warm Water, Active Yeast, All Purpose Flour, Salt, Olive Oil, Kalamata Olives, Fresh Rosemary and Flaky Sea Salt.
🥣 How to Make this Focaccia with Kalamata Olives
Place 2 cups of warm water in your stand mixer equipped with a dough hook. Add dry yeast and stir. Let stand until the yeast dissolves. About 10 minutes.
Add all purpose flour and salt to the yeast mixture and mix until the dough is sticky.
Move the dough to a floured surface and knead until smooth and elastic. Add more flour if needed.
Form dough into ball and place in an oiled bowl. Cover with plastic wrap and let rise in a warm place until it doubles in size. About 1 ½ hours.
Punch down dough and knead into a ball and return to the same bowl. Cover with plastic wrap and let rise in a warm area until doubled in size, about 45 minutes.
Coat 15 x 10-inch baking sheet with olive oil. Punch down dough. Transfer to the prepared baking sheet.
Press out dough to 13 x 10-inch rectangle. Let dough rest for 10 minutes.
Drizzle 2 tablespoons oil over dough. Sprinkle olives and chopped rosemary evenly over the dough. Let dough rise uncovered in a warm area for about 25 minutes.
Preheat oven to 475°F.
Press fingertips all over dough, forming indentations. Bake the bread until brown. About 20 minutes.
Remove from the oven, and brush with olive oil and sprinkle with flaky sea salt.
Focaccia with Kalamata Olives
Equipment
Ingredients
- 2 cups Warm Water
- 2 Tsp Active Yeast
- 4 ½ cups All Purpose Flour
- 2 Tsp Salt
- 3 Tbsp Olive Oil
- 24 Greek Kalamata Olives, pitted, halved
- 1 Tbsp Fresh Rosemary, chopped
- Flaky Sea Salt
Instructions
- Place 2 cups of warm water in your stand mixer equipped with a dough hook. Add dry yeast and stir. Let stand until yeast dissolves, about 10 minutes.
- Add all purpose flour and salt to the yeast mixture and mix until the dough is sticky.
- Move dough to a floured surface and knead until smooth and elastic, adding more flour if needed.
- Form dough into ball and place in an oiled bowl. Cover with plastic wrap and let rise in a warm place until it doubles in size, about 1 ½ hours.
- Punch down dough and knead into a ball and return to the same bowl. Cover with plastic wrap and let rise in a warm area until doubled in size, about 45 minutes.
- Coat 15 x 10-inch baking sheet with olive oil. Punch down dough. Transfer to the prepared baking sheet.
- Press out dough to 13 x 10-inch rectangle. Let dough rest for 10 minutes.
- Drizzle 2 tablespoons oil over dough. Sprinkle olives and chopped rosemary evenly over the dough. Let dough rise uncovered in a warm area for about 25 minutes.
- Preheat oven to 475°F.
- Press fingertips all over dough, forming indentations. Bake bread until brown, about 20 minutes.
- Remove from the oven, and brush with olive oil and sprinkle with flaky sea salt.
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
It turned out amazing!
Thanks for the feedback!