Oh, the smell of freshly baked bread! There’s just nothing like it, right? It fills your whole kitchen with this warm, comforting aroma that just makes you want to dive right in. And that first bite? Pure heaven. My Rustic Olive Focaccia is one of those recipes that feels fancy but is honestly so, so simple to whip up. It’s got that wonderful rustic charm, packed with briny olives and fragrant rosemary, all on a chewy, airy crust. Honestly, it’s my go-to for a quick weeknight side or a last-minute appetizer. It truly is an easy, rustic bread perfect for just about any occasion!
Why You’ll Love This Rustic Olive Focaccia
Seriously, this focaccia is a winner! Here’s why you’ll be making it again and again:
- So Easy! You don’t need to be a pro baker. It comes together with minimal fuss.
- Packed with Flavor: The olives and rosemary give it such a delicious, savory punch.
- Incredibly Versatile: Perfect as a side for dinner, for dipping, or even as a base for a quick sandwich.
- Amazing Texture: It’s got that perfect balance – chewy, airy, and just a little bit crispy on the bottom.
Ingredients for Rustic Olive Focaccia
Alright, let’s get our mise en place ready! For this delightful Rustic Olive Focaccia, you’ll want to gather these goodies:
- 2 cups all-purpose flour (just the regular kind works great!)
- 1 teaspoon instant yeast (no need to bloom this one, just toss it in!)
- 1 teaspoon salt (sea salt or kosher salt are lovely here)
- 1 1/4 cups warm water (think bathwater warm, not hot!) makes sure the yeast is happy
- 1/4 cup olive oil, plus extra for greasing and drizzling – don’t be shy with the good stuff!
- 1/2 cup pitted Kalamata olives, halved (these have such a great briny flavor!)
- 1 teaspoon fresh rosemary, chopped (fresh makes all the difference, trust me!)
I sometimes add a pinch of coarse sea salt on top before baking, too. It gives it a little crunch!
Essential Equipment for Your Rustic Olive Focaccia
You don’t need a ton of fancy gadgets for this Rustic Olive Focaccia. Just grab a large mixing bowl to bring everything together, and a good old 9×13 inch baking pan for the magic to happen in. A measuring cup and spoons, and maybe a whisk or fork to start things off, are all you really need. Easy peasy!
Step-by-Step Guide to Making Rustic Olive Focaccia
Alright, let’s get our hands a little messy and make some magic happen! This Rustic Olive Focaccia recipe is super straightforward. Just follow these steps, and you’ll have delicious, homemade bread in no time. It’s really not complicated, I promise! If you love a good dough, you’ll also want to check out my recipe for homemade Alfredo sauce – it’s divine with this bread!
Mixing the Dough for Rustic Olive Focaccia
First things first, grab your big bowl. Whisk together your flour, instant yeast, and salt. You want to make sure that yeast is distributed evenly so you don’t get any surprises later! Then, pour in your warm water and that lovely olive oil. Give it a stir with a spoon or your hands until it all just comes together into a shaggy, slightly sticky dough. Don’t obsess over making it perfect here! Cover the bowl loosely and let it sit for about 10 minutes. This little rest is important – it lets the flour start soaking up all that liquid and gets the gluten party started!
Kneading and First Rise for Rustic Olive Focaccia
Now comes the fun part! Lightly flour your counter or a clean work surface. Turn that shaggy dough out onto it and get ready to knead. You want to push, fold, and turn the dough for about 5 to 7 minutes. You’re looking for a dough that feels smooth, elastic, and much less sticky. If it’s still crazy sticky, just add a tiny bit more flour – but not too much! Once it’s smooth, lightly grease your mixing bowl with a little olive oil, pop the dough in, and turn it to coat. Cover the bowl again with plastic wrap or a clean tea towel and find a nice warm spot for it to rise. This usually takes about 1 to 1.5 hours, but really, just wait until it’s doubled in size. Easy to see when it’s ready!
Shaping and Topping Your Rustic Olive Focaccia
Once your dough has puffed up like a cloud, it’s time to get it ready for its final home. Gently punch down the dough – just a little deflate is all you need. Then, transfer it into your greased 9×13 inch baking pan. Now, this is where it gets its signature look! Lightly oil your fingertips and gently press into the dough all over, creating those lovely dimples. Don’t be afraid to really get in there! Drizzle a good amount of extra olive oil over the top, letting it pool in those dimples. Then, scatter your halved Kalamata olives and fresh rosemary all over the dough. Give it one last little rest, about 20 minutes, uncovered. This helps it puff up a bit more before baking.
Baking the Perfect Rustic Olive Focaccia
While your focaccia is taking its final little rest, go ahead and preheat your oven to 425°F (220°C). Make sure it’s fully heated before your bread goes in! Pop the baking pan into the hot oven and bake for about 20 to 25 minutes. You’re looking for a gorgeous, golden-brown color all over. The edges should look lovely and crisp. You can always poke a thin knife or skewer into the center – if it comes out clean (no wet batter clinging to it!), your focaccia is ready to go. Ooh, the smell that will fill your kitchen is just incredible!
Tips for Perfect Rustic Olive Focaccia
Want your Rustic Olive Focaccia to be absolutely perfect every time? Here are a few little secrets I’ve picked up over the years that really make a difference.
- Don’t Skimp on the Oil: That drizzle of olive oil on top before baking? Crucial! It not only adds flavor but helps create that gorgeous crispy crust and keeps the inside tender. And for goodness sake, use good quality olive oil – it shines through!
- Warm Water is Key for Yeast: Make sure your water is warm, not hot. Too hot and you’ll kill the yeast, leaving you with a flat bread. Too cold and it won’t wake up properly. Think comfortably warm to the touch.
- Embrace the Dimples: Really get in there and dimple that dough! Those little craters are perfect for holding onto all that delicious olive oil. It’s not just for looks; it’s for flavor pockets!
- Room for Dough to Grow: Give your dough enough space and warmth for its first rise. A slightly drafty spot is fine, but a cool kitchen can make it take forever. If you’re in a hurry, you can even pop it in a slightly warmed oven (turned OFF, of course!) for about 30 minutes.
Oh, and if you’re a fan of wonderfully textured homemade breads, you absolutely HAVE to try my quick oat bread recipe. It’s another crowd-pleaser!
Ingredient Notes and Substitutions
Let’s talk ingredients for this Rustic Olive Focaccia! You can totally play around with this recipe depending on what you have on hand. For the flour, just your regular all-purpose stuff works perfectly, no need for anything fancy. And for the olives, Kalamata are my favorite for their rich, briny bite, but if you’re not a Kalamata fan, any good pitted black or green olive will do nicely. Just chop them up! Fresh rosemary is amazing, but if you can’t find it, about 1/2 teaspoon of dried rosemary, crushed between your fingers, will be just fine.
Serving Suggestions for Your Rustic Olive Focaccia
This Rustic Olive Focaccia is seriously so versatile! It’s fantastic just on its own, of course, maybe dipped in some of my Tuscan Chicken with Creamy Broccoli Alfredo sauce. But it also makes a dreamy side for pretty much any soup or salad you can imagine. Think hearty minestrone or a fresh green salad – pure perfection! You can even slice it horizontally and use it to make the most amazing little sandwiches or toast it up for a bit of crunch.
Storage and Reheating Instructions
Leftover Rustic Olive Focaccia is still delicious! Store it in an airtight container at room temperature for up to 2 days. If you need to reheat it, a quick warm-up in a moderate oven (around 350°F or 175°C) for a few minutes will bring back that lovely crust. Avoid the microwave if you want it to stay chewy and not get rubbery!
Frequently Asked Questions about Rustic Olive Focaccia
Got questions about making this delicious Rustic Olive Focaccia? I’ve got answers!
Can I use different types of olives?
Absolutely! While I adore Kalamata olives for their robust flavor, feel free to use other pitted olives like Castelvetrano for a milder taste or mixed Italian olives for a lovely variety. Just make sure they’re pitted!
My focaccia dough didn’t rise, what went wrong?
Oh no! Usually, this happens if your yeast wasn’t fresh or the water was too hot, which kills it. Double-check your yeast’s expiration date and make sure the water is just warm, not hot. Giving the dough a warm place to rise helps too!
How long does the Rustic Olive Focaccia last?
This bread is best enjoyed fresh, but leftovers will keep well at room temperature in an airtight container for up to 2 days. For longer storage, you can freeze it, tightly wrapped, for up to a month. Just pop it in the oven to reheat!
Can I add other herbs or toppings?
Yes, please do! Focaccia is super forgiving. Feel free to add other herbs like thyme or oregano along with the rosemary. Sun-dried tomatoes, roasted garlic cloves, or even a sprinkle of Parmesan cheese before baking would be delicious too.
Nutritional Information (Estimated)
Just a heads-up, the nutritional values below are estimates for one slice of this Rustic Olive Focaccia. They can wiggle around a bit depending on the exact brands of ingredients you use and how generous you are with that glorious olive oil drizzle!
- Calories: About 200
- Fat: Around 8g
- Protein: Roughly 4g
- Carbohydrates: About 28g
- Sodium: Approximately 300mg
Rustic Olive Focaccia
- Total Time: 2 hours 15 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A simple and flavorful focaccia bread with olives.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon instant yeast
- 1 teaspoon salt
- 1 1/4 cups warm water
- 1/4 cup olive oil, plus more for greasing
- 1/2 cup pitted Kalamata olives, halved
- 1 teaspoon fresh rosemary, chopped
Instructions
- In a large bowl, whisk together flour, yeast, and salt.
- Add warm water and olive oil. Mix until a shaggy dough forms.
- Cover the bowl and let it rest for 10 minutes.
- Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- Gently punch down the dough and transfer it to a greased 9×13 inch baking pan.
- Dimple the dough with your fingers. Drizzle with olive oil and sprinkle with olives and rosemary.
- Let the dough rest for another 20 minutes.
- Preheat your oven to 425°F (220°C).
- Bake for 20-25 minutes, or until golden brown.
- Let cool slightly before slicing and serving.
Notes
- For extra flavor, you can sprinkle coarse sea salt on top before baking.
- Store leftover focaccia in an airtight container at room temperature for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
Keywords: focaccia, olive bread, rustic bread, Italian bread, easy bread, homemade bread