This Olive focaccia bakes up golden and chewy, a perfect starter for any dinner party or a wonderful bread for dipping.
You can substitute the olives for other ingredients or just make it plain.
- 4 cups all-purpose flour
- 2 teaspoons instant yeast
- 3 teaspoons Parthena Mediterranean Sea Salt, divided
- 11/2 cups warm water (around 105-110 degrees F)
- 5 tablespoons Parthena Extra Virgin Olive Oil, divided
- 2 cups pitted olives (can substitute for other ingredients)
- 1 tablespoon Parthena Greek Mountain Oregano (optional)
In a large bowl, whisk together warm water, oil, and yeast until yeast is dissolved. Add flour and salt and mix until a loose dough is formed. Cover and let stand in a warm, draft-free place until puffed, 1.5 to 2 hours.
Preheat over to 400 degrees F.
Turn out dough onto a lightly floured surface and shape into a ball. Line a rimmed baking pan with parchment paper and brush parchment with 1 tablespoon Parthena Extra Virgin Olive Oil. If you don’t have parchment paper, grease the baking pan with 1 tablespoon of Parthena Extra Virgin Olive Oil and lightly dust the pan with flour. Transfer dough to prepared pan, and gently press or roll dough into a 14×12 inch rectangle. Cover and let rest for 10 min.
Coat dough generously with the remaining 2 tablespoons of Parthena Extra Virgin Olive Oil. Gently press olives into the top and sprinkle with Parthena Mediterranean Sea Salt and Parthena Greek Mountain Oregano (see photo).
Bake until golden brown, 30 to 35 min. Let cool for 30 min before slicing and enjoy.