“Muffuletta” Olive Salad Focaccia
This crispy on the outside and airy on the inside focaccia is elevated with the delicious flavors of muffuletta olive salad! It’s easy to make, dairy-free, and egg-free, making it a perfect addition to any meal. Enjoy it as a side, for sandwiches, or on its own!
This focaccia is beautifully crispy on the outside and delightfully airy on the inside, infused with the bold flavors of muffuletta olive salad. Made with a blend of olives, herbs, and spices, the salad adds a savory punch that elevates each bite. This recipe is easy to prepare but does require a bit of your time. Whether served as a side dish, a base for sandwiches or enjoyed on its own, this focaccia is a flavorful addition to any meal, perfect for gatherings or a cozy night in.
What you will need:
This recipe requires bread flour, yeast and and that tasty olive salad used to make muffuletta sandwiches. I came across the olive salad at the store and thought it would be an amazing focaccia topping. I use rapid rise yeast ( does not require blooming) but active rise yeast will work just as well, just remember to bloom it before adding it to the other ingredients.
- bread flour
- rapid rise yeast
- salt
- olive oil
- olive salad – I used Partanna Muffuletta Mediterranean Olive Salad
- course salt
How to:
To begin, combine the flour, yeast, salt, water, and olive oil in a medium bowl. We need the water to be between 105F and 115F. If the water is too cold or too warm, it can kill the yeast. I suggest purchasing a thermometer, it makes things so much easier and more accurate. Mix the ingredients until they are fully incorporated; don’t worry if the dough appears slightly lumpy—it’s perfectly normal. Next, place the bowl inside a proofing bag (see the note below in the notes section) or simply cover it. Allow the dough to proof for 20 minutes. For an optimal proofing environment, I recommend placing the dough in a proofing bag and then setting the bag in the oven with only the oven light on. This method works well throughout the year and creates an ideal atmosphere for your dough to rise beautifully.
Please refer to the notes section below for a more detailed description of the proofing and folding process. After the dough has proofed for the first 20 minutes, remove it from the oven and its proofing bag, and perform the first set of eight folds. Keep a bowl of water nearby, as wet fingers will help prevent the dough from sticking too much. Return the dough to the proofing bag and place the bag back into the oven for the second 20-minute proofing session.
Once the dough has proofed for the second 20 minutes, take the bag out of the oven and remove the dough from the bag. It’s time to complete the second set of eight folds. Return the dough to the proofing bag and place the bag back into the oven.
This process of 20 minutes of proofing followed by eight folds will be repeated three more times, resulting in a total of five proofing and folding sessions. After the fifth proofing/folding session, place the bowl back into the proofing bag and place the bag back into the oven (with only the oven light on) to proof for 20 minutes.
After the last 20 minutes of proofing is complete, generously grease an 8×8 square baking pan with olive oil. Pour the dough into the pan and gently spread it out, taking care not to lose any air bubbles you’ve created. Drizzle a light amount of olive oil over the top of the dough. Place the pan inside a proofing bag, and then put the bag in the oven with only the oven light on. Allow the dough to proof in the oven for 1 hour.
Take the bag out of the oven and remove the dough from the bag. Using your fingers, create dimples in the dough to form bubbles and pockets. Once done dimpling the dough, scatter the olive salad across the top of the dough. Feel free to get those fingers in there again and dimple the dough up just a little more. Place the pan back into the proofing bag and place the bag back into the oven with only the oven light on. Leave the dough to proof for 30 minutes.
Once the dough has finished proofing, remove it from the oven and take it out of its proofing bag. Preheat the oven to 425°F. Bake the focaccia for 30 minutes, or until it is browned and crispy. The edges should pull away from the sides of the pan. Drizzle the focaccia with a little more olive oil and sprinkle the top with a dash of coarse salt. Transfer the bread to a cooling rack; it is best enjoyed warm. Store any leftover focaccia in an air tight container at room temperature.
Alright, let’s get started. Please make, bake and enjoy!
“Muffuletta” Olive Salad Focaccia
Ingredients
- 250 grams / 2 cups + 1½ tbsp bread flour
- 250 ml / 1 cup water – 105F to 115F
- 1 tbsp olive oil + extra for drizzling
- 3 grams / ½ tsp salt
- 4 grams / 1¼ tsp rapid rise yeast
- ⅓ cup muffuletta olive salad – I used Partanna Muffuletta Mediterranean Olive Salad
- coarse salt
Instructions
- To a medium bowl, add the flour, yeast, salt, water and olive oil. Stir until all ingredients are fully combined. Its ok if it seems a little lumpy.Place the bowl in a "proofing bag" ***see note below in the notes section*** or cover the bowl and set the bowl aside to proof for 20 minutes. ***I place my dough in a proofing bag and place the bag in the oven with only the oven light on. No matter the time of year, I find it to be the perfect environment for proofing dough.
- ***Please see note below in the notes section for a more detailed description of the proofing/folding process.So the dough has proofed for its 1st 20 minutes, remove it from the oven and its proofing bag and do your 1st eight folds. Keep a bowl of water near by, wet fingers helps keep the dough from sticking too much. Return the dough to the proofing bag and place the bag back into the oven for the 2nd 20 minute proofing session.The dough has proofed for the 2nd 20 minute session. Remove the bag from the oven and remove the dough from the bag. Time to complete the 2nd set of 8 folds. Return the bowl back to the proofing bag and return the bag back to the oven. This process of 20 minutes of proofing and 8 folds will be repeated 3 more times. After the 5th proof/fold, place the bowl back in the proofing bag and let the dough proof for 20 minutes.
- Once the last 20 minutes of proofing is done, heavily grease your baking pan – an 8×8 square pan – with olive oil. Pour the dough into the pan and gently spread it out – trying not to lose any bubbles you have created. Drizzle the top of the dough with olive oil – not too heavy on the olive oil. Place the pan in the proofing bag, place the bag in the oven – again with only the oven light on. Leave the dough in the oven to proof for 1 hour.
- Remove the pan from the oven and its proofing bag. Using your fingers, "dimple" the dough creating bubbles and pockets. Once your dimples have been created, scatter the olive salad across the top of the dough. Feel free to dimple a little bit more. Place the pan back into the proofing bag, place the bag back into the oven with only the oven light on and leave the dough to proof for 30 minutes.
- Once done proofing, remove the dough from the oven and its proofing bag. Preheat the oven to 425FBake the focaccia for 30 minutes. You want it to be browned and crispy. It will also be separated from the sides of the pan. Lightly drizzle with olive oil and sprinkle with a dash of coarse salt. Transfer the bread to a cooling rack. It is best served warm.Store the focaccia in an airtight container at room temperature.
- Tutorial video for the folding process
