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Olive focaccia is incredibly flavorful and moist. It’s deliciously scented with fruity olive oil, topped with tasty olives, and perfect for sharing.

This recipe is so SIMPLE to make in one bowl, and no kneading is required.

Top view of a large focaccia with olives cut into six slices over a white background.

If you’ve never had Italian focaccia with olives, you’re in for a treat!

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In Italy, olive focaccia is a must, and it’s hard to resist the delicious smell of freshly baked focaccia when you pass by a bakery. And if you think it’s just like thick and heavy bread, you will be amazed by its chewy interior and lovely flavor!

Essentially, it’s so good you can’t stop eating it.

There are several methods to make focaccia, but this is my go-to recipe when we crave focaccia with olives or have friends over.

It’s quick and easy. Mix all the ingredients with a spoon, and the dough is done. Plus, the brine made with olive oil, garlic, and salt adds flavor and moisture and takes this simple focaccia to the next level.

Trust me on this—don’t skip the brine.

Enjoy focaccia with olives alone, or serve it with a charcuterie board, cheese, or Italian antipasti. It’s perfect for any gathering and sure to impress!

Even a novice can make this foolproof olive focaccia recipe. Ready?

List of the ingredients

  • All-purpose flour
  • Water
  • or (, see notes)
  • Sugar
  • Olive oil or extra virgin olive oil

-

  • Salt
  • Garlic (fresh or powder), (or crushed red pepper)
  • (optional, but delicious!!)

Top view of the ingredients to make focaccia with olives.

HOW TO MAKE Olive focaccia

(Note: this is a quick description with step-by-step photos; the full recipe is at the bottom of the page)

  • Mix water, yeast, and sugar in a bowl.
  • Mix flour and salt in a large bowl.
  • Pour the liquid into the dry ingredients, and add olive oil.

A jug pouring water and a bottle pouring olive oil over a glass bowl full of flour.

  • Stir until combined; you want to incorporate all the liquid.
  • Allow the dough to rise for about 1 hour.

    • A spoon mixing the focaccia dough in a glass bowl over a white background.

  • Pour the dough into a baking pan.
  • Stretch it out with your fingers (no rolling pin here!).
  • Make the brine with olive oil, water, salt, and garlic. Shake.

    • A baking pan with plain focaccia before baking and a jar filledl with olive oil brine.

  • Pour the brine over and poke dimples with your fingers.
  • Scatter with plenty of olives, oregano, salt flakes, and chili flakes if you wish.

    • Top view of a baking pan with focaccia, olive oil brine and black olives.

  • Bake until golden and crusty.
  • Enjoy, your focaccia with olives is ready!

    • A hand grabbing a slice of olive focaccia, a glass of wine in the background.

    RECIPE NOTES & TIPS

    HOW TO MAKE OLIVE FOCACCIA MOIST?

    The brine is a must. It’s an emulsion of olive oil, water, and salt that you spread on the surface of the focaccia. It might seem to be a lot at first, but it’s not:

    • The brine evaporates during baking.
    • It moistens focaccia with olives, especially the holes you made with your fingertips.
    • It gives you a crust with a pronounced olive oil and garlic flavor.

    Focaccia with olives cut into slices over a white background.

    HOW LONG DOES FOCACCIA WITH OLIVES KEEP?

    Focaccia is best the day it is made but can be stored in an airtight container for up to 1 or 2 days. You can also freeze it and then defrost it at room temperature.

    Then pop it in the toaster and serve warm and crispy.

    MORE PIZZA & BREAD RECIPES?

    Looking for easy recipes? I’ve got you covered, from this super easy that works beautifully with any topping to these delicious pizza recipes:

    If you make this olive focaccia or have a question, let me know by leaving a comment. I would love to hear from you! x

    And for more recipe updates, follow me on Instagram, Pinterest, and Facebook

    Olive Focaccia

    Olive focaccia is absolutely delicious, moist with golden oil-scented crust and tasty olives. The recipe is easy to follow, and no kneading or stand-mixer is required. All you have to do is mix all the ingredients in one bowl with a spoon, and the dough is done.

    Prep Time5
    Cook Time15 Proofing time 1 30
    Total Time1 50
    CourseAppetizers, Bread, focaccia, Pizza
    CuisineItalian
    KeywordFocaccia with olives
    Servings6
    AuthorKatia

    Focaccia dough

    • 2½ cup (11oz/310 grams) all-purpose flour
    • ¾ tsp fine salt
    • 1 tsp active dry yeast
    • ½ tsp sugar
    • 1 cup + 3 Tbsp (285 ml) water, lukewarm
    • 2 Tbsp olive oil

    Brine

    • 3 Tbsp (45 ml) water
    • 3 Tbsp (45 ml) olive oil
    • ½ tsp fine salt
    • ¼ tsp garlic powder, use more if you like

    Instructions

    Topping

    • 1 cup (70-80 grams)
    • 1 ½ Tbsp oregano
    • chili flakes (optional)
    • Combine flour and salt in a large bowl.
    • Mix water, yeast, and sugar in a jug or in a bowl and let it rest until foamy (about 5 minutes)
    • Add the liquid ingredients to the dry ingredients, add the oil, and mix with a spoon or a spatula to incorporate the flour (see notes below). Mix until no dry flour remains.
    • Cover the bowl with a damp kitchen towel, then let rest in a warm place for about 1 hour or until double in size.
    • Lay the parchment paper on a baking pan (mine pan is 9 x 13 inches), or simply grease with butter or oil.
    • When the dough is ready and fluffy, scrape the edge of the bowl and pour it onto the baking pan. Dust with some flour, and starting from the center, gently press it out with your fingers until it fits the pan.
    • Next, make the brine by whisking together olive oil, warm water, garlic, and salt. You can place all the ingredients into a jar and shake them vigorously. Pour the brine all over the focaccia and poke dimples into the surface with your fingertips. You want to fill the holes with the brine.
    • Gently press the olives over the focaccia, then sprinkle with the oregano, salt flakes, and chili flakes (optional, but I love them). Then, let it rest for 30 minutes.
    • Meanwhile, preheat the oven to 430°F/220°C, and after 30 minutes of rest, bake the focaccia until golden and crusty, about 15-20 minutes. Let it cool for at least 10 minutes before slicing and serving.