Olive Basil Focaccia
This olive basil focaccia has a crispy, airy texture and is infused with the flavors of olives and basil. It is surprisingly easy to make and incredibly flavorful.
I’ve become obsessed with focaccia bread lately. This Italian delight is easy to make and offers a wonderfully crispy exterior with a soft, chewy interior. You can customize it with various toppings. In this version, I’ve added briny olives and fresh basil for a delightful Mediterranean flavor along with a sprinkle of oregano for an aromatic touch. Lightly salted, this focaccia strikes the perfect balance of flavors and textures in every bite.
What you will need:
Bread flour, olives, fresh basil and olive oil are a must for this recipe. All other ingredients are basic pantry items. I used Rapid Rise yeast for this recipe. Active dry yeast will work just as well, just remember to bloom it first.
- bread flour
- salt
- yeast
- olive oil
- fresh basil
- olives – I used regular size pimento stuffed green olives
- dried oregano
How to:
To begin, take a medium bowl and combine the flour, yeast, salt, water, and olive oil. 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 four more times, resulting in a total of six proofing and folding sessions over the course of two hours.
After completing the last set of 8 folds, 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.
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. Drizzle the dough with additional olive oil. Using your fingers, create dimples in the dough to form bubbles and pockets. Scatter sliced olives evenly across the top, followed by fresh basil and a sprinkle of oregano. Add a bit of coarse salt for flavor, and feel free to dimple the dough a little more if desired. Bake the focaccia for 30 minutes, or until it is browned and crispy. The edges should pull away from the sides of the pan. Once done, transfer the bread to a cooling rack; it is best enjoyed warm. Store any leftover focaccia in an airtight container at room temperature.
Alright, let’s get started. Please make, bake and enjoy!
Olive Basil Focaccia
Ingredients
- 200 grams flour
- 250 ml water – 105f to 115F
- 1 tbsp olive oil + more for drizzling
- 3 grams / 1/2 tsp salt
- 4 grams – 1¼ tsp rapid rise yeast
- ½ tbsp fresh basil
- 10 olives – sliced – I used regular size pimento stuffed green olives
- dried oregano for seasoning
- course salt for seasoning
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 4 more times. ( a total of 6 proof/folds over the course of 2 hours)
- Once the last set of 8 folds is complete, 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.
- Once done proofing, remove the dough from the oven and its proofing bag. Preheat the oven to 425FDrizzle the dough with more olive oil. Using your fingers, "dimple" the dough creating bubbles and pockets. Scatter the sliced olives across the top of the dough, scatter the basil across the top and sprinkle a little oregano across the top along with some course salt. Feel free to stick those fingers in there and "dimple" a little more. Bake the focaccia for 30 minutes. You want it to be browned and crispy. It will also be separated from the sides of the pan. 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
