Focaccia with Green Olives


Bake until golden brown


Focaccia with green olives is a classic Italian bread. Just mix the ingredients in a bowl. Allow the dough to rise, then roll it out, place it in a pan dripping with olive oil. Press olives all along the surface of the dough. Set the pan in a warm place and allow the dough to rise again. Before putting it in the oven, pour olive oil over the bread and brush it evenly over the surface, allowing it to pool around the olives. Place it in the oven to bake until it is golden brown. The result is a soft bread with a slightly flaky crust and rich olive flavor.


Focaccia with Green Olives

1/2 kilo all-purpose flour ( 4 cups )

1 package dry yeast or 1 cake compressed yeast

1 cup water

1 cup milk

2 eggs

1/3 cup olive oil

1 ½ teaspoon salt


Green or black pitted olives

Olive oil

Course salt

 Step One: The Starter

1 cup very warm milk for dry yeast, warm milk for compressed yeast

1 package dry yeast or 1 cake compressed yeast

2 tablespoons flour

 Place the milk in a bowl with 2 tablespoons of flour. Sprinkle the dry yeast or crumble the compressed yeast over the hot milk mixture. Allow to stand in a warm place until the yeast begins to grow.


Step Two: The Oil and Eggs

Mix together the oil, eggs and water in another bowl

1/3 cup olive oil

2 eggs

1 cup warm water

 Step Three: The Dough

 Put the flour and salt into a large bowl. Pour the milk mixture and the water mixture into a well in the center of the flour. Mix the dough with a wooden spoon or fork, beating the dough until smooth, about 10 minutes. The dough should be sticky, not firm. If the dough is too dry add some water. Cover the bowl with a towel or plastic and let rest in a warm place for about 30 minutes. Stir the dough again with a wooden spoon. The dough will be elastic, pull the dough up with the spoon in a circular motion. Let rest for another 30 minutes. On a floured surface pour out the dough, lightly flour the surface of the dough and roll out to the size of a baking sheet. Pour olive oil in the bottom of the pan and place the dough in the pan. Let the dough rise for an hour or two, depending on how warm is your kitchen. Press olives into the surface of the dough before putting it in a hot oven at 400 F. (225 C). Bake for 15 to 20 minutes, remove from oven, cover with olive oil, sprinkle the surface with salt. Let cool for 15 minutes before cutting.

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Basic Focaccia