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.
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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!
Recipe Tips
- Ideally the water should be between 105°F-110°F before adding the yeast. Water above 120°F will kill the yeast.
Instant Yeast vs Active Dry Yeast
Instant Yeast Does not need to be dissolved in water before use and can be mixed directly into the dry ingredients. On the other hand, Active Dry Yeast has to be dissolved in warm water with a bit of sugar before use to ensure it’s alive.
Does Yeast Go Bad?
Active Dry Yeast can go bad since it’s a living organism. It typically has a shelf life of 1–2 years when stored properly. To check if your yeast is still active, dissolve 1 teaspoon of sugar in ¼ cup of warm water. Add 1 packet of active dry yeast, stir, and wait for 5–10 minutes. If the mixture becomes frothy and bubbly, the yeast is still good. If not, it’s time to replace it.
Instant Yeast has a longer shelf life than active dry yeast but can still go bad. To test it, Dissolve ½ teaspoon of sugar in ¼ cup of warm water. Stir in 1 teaspoon of instant yeast. Wait 5-10 minutes. If the mixture foams and bubbles, the yeast is still active. If nothing happens, it’s time to replace it.
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 as Kalamata Olives.
Kalamata Olives are high in sodium, and 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 shared, 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 into 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.
If you love olives in your bread, you should give my Skillet Garlic Olive Bread a try. Super easy to make.
Gather your Ingredients
You will need the following ingredients to make this Focaccia Bread with Kalamata Olives recipe (see recipe card for quantities): Warm Water, Active Yeast, All Purpose Flour, Salt, Olive Oil, Kalamata Olives, Fresh Rosemary and Flaky Sea Salt.
How to Make 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 the dough into a ball and place it in an oiled bowl. Cover with plastic wrap and let rise in a warm place until it doubles in size. About 1 1/2 hours.
- Punch down the dough and knead it 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 the 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 the 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
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Ingredients
- 2 cups Warm Water, 105°F-110°F
- 2 Tsp Active Dry 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 1/2 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.
Do you rinse the Kalamata Olives and fry them before putting on the dough? Or do you just take the olives out of the jar and put them right on the dough? Thank you for recipe.
No need to rinse the olives. You can if you want but no need.
It turned out amazing!
Thanks for the feedback!