Top Stories

Olive Focaccia

| August 29, 2013

Open Kitchen Olive Focaccia from WAGM-TV on Vimeo.

Share on FacebookTweet about this on TwitterShare on Google+Email this to someone



Olive Focaccia


Herbs de Provence is a mixture of savory, fennel, basil, thyme, and sometimes lavender and/or rosemary.  It can be found in the spice aisle of most well-stocked grocery stores.



Makes 1 loaf

  2 packets (¼ ounce each) active dry yeast  
  cups milk, warm (105°F – 110°F)  
  1 tablespoon honey  
  ½ cup, plus 2 tablespoons, extra-virgin olive oil, plus more for greasing  
    Kosher salt and freshly ground black pepper  
  5 cups all-purpose flour  
  2 teaspoons Herbs de Provence  
  cups Kalamata olives  




  1. In the bowl of an electric mixer, fitted with the dough hook attachment, dissolve the yeast in the milk and honey.  Then, with the mixer running on low, stir in 2 tablespoons olive oil, 1½ teaspoons salt, and ¼ teaspoon black pepper.  Incorporate the flour and increase the mixer speed to medium, kneading until a smooth, elastic dough is formed, 8 to 10 minutes.  Transfer the dough to a greased bowl.  Cover with plastic wrap and allow to set for 10 minutes.
  2. Lightly grease a baking sheet with olive oil and transfer the dough to the prepared baking sheet.  Using the palms of your hands, flatten the dough out into a rectangle that fits the pan. Cover with plastic wrap and allow to rest until the dough has doubled in volume, 20 to 30 minutes.
  3. Preheat the oven to 400°F.  Dimple the surface of the Focaccia by poking your fingertips deeply into the dough.  In a bowl, whisk the remaining ½ cup olive oil and Herbs de Provence together with 1 teaspoon of salt with ½ cup of warm water.  Drizzle half of the oil mixture over the top of the focaccia.  Cover with plastic wrap and rest an additional 15 to 20 minutes.
  4. Sprinkle the dough with the olives, pressing the olives into the dough.  Bake in the preheated oven until the Focaccia becomes lightly golden and puffy, about 20 minutes.  Whisk together the remaining half of the oil and saltwater mixture and drizzle over the Focaccia.  Continue to bake until the bread is a deep golden brown and cooked through, 10 to 12 minutes more.

Nathan Scott is the author of Nathan Scott’s Open Kitchen:  Annual Recipes 2011

Follow him on Facebook at:

Follow his blog at:

Copyright © 2013 by Nathan Scott.  All rights reserved.

Share on FacebookTweet about this on TwitterShare on Google+Email this to someone

Tags: , , , , , , ,

Category: Open Kitchen

Comments are closed.