February 28, 2021

Focaccia Topped with Kalamata Olives and Oregano

Focaccia Topped with Kalamata Olives and Oregano is a yeast bread that is very easy to make. This is one of the first breads I learned to make, and it comes out great every time. I start the bread by mixing the focaccia dough and kneading it. Then, I let the focaccia dough rise for a total of an hour and a half. After that, I top the dough with olive oil, spices, Parmesan cheese, and Kalamata olives. Finally, I bake the focaccia for twenty minutes. From start to finish, the focaccia takes two and a half hours. I love that I can decide I want some bread, and then I can have this delicious focaccia in less than three hours.

The Equipment I Used to Bake my Bread

A Thermometer- Please use an instant read thermometer to test the temperature of the water used in your dough.
A Kitchen Scale- For perfect results every time, weigh your bread flour.
A Baking Pan- Use a 14×10 Baking pan for baking the focaccia.
A Serrated Knife- I used my Tuo Cutlery Legacy Series 8” Bread Knife. It does a fantastic job of cutting neat and perfect slices every time.

The Ingredients Needed for Focaccia Topped with Kalamata Olives and Oregano

Yeast- Use active dry yeast.
Flour- Use bread flour.
Salts- I use Diamond kosher salt for the dough and Maldon flaky sea salt for the topping.
Olives- I use Kalamata olives.
Cheese- Parmesan cheese adds great flavor.
Extra Virgin Olive Oil- I like California Ranch olive oil.

How I Made my Focaccia

First, I activated the yeast, by sprinkling it on some warm water and honey. I made sure to use a thermometer to make sure my water was at the proper temperature.
Next, I mixed together the dough and kneaded it.
Then, I let it rise in the bowl.
Next, I put it in the pan and let it rise some more.
Finally, I added the toppings and baked it.

I always enjoy baking this Focaccia Topped with Kalamata Olives and Oregano. And, my whole family enjoys it very much.

Focaccia Topped with Kalamata Olives and Oregano

A focaccia topped with Kalamata olives, Italian seasonings, Parmesan cheese, and olive oil.

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Prep Time 20

Cook Time 20

Rising Time 1 45

Total Time 2 25

Course Bread

Cuisine Italian

Servings

Equipment

14×10 baking pan

Ingredients

1 tbsp. honey
1 cup warm water (105 degrees)
2¼ tsp. active dry yeast
½ tsp. kosher salt
6 tbsp. extra virgin olive oil
3 cups bread flour (360g)

For the Focaccia Topping:

2 tbsp. extra virgin olive oil
½ tsp. dried oregano
¼ tsp. each red pepper flakes and garlic powder
1½ tsp. flaky sea salt
⅓ cup finely grated Parmesan cheese
½ cup pitted and halved Kalamata olives

Instructions

In a large mixing bowl, stir together the honey and water. Sprinkle with the yeast and let sit ten minutes, until foamy.
Stir in the kosher salt and a quarter cup of the oil. Add the flour and stir until a kneadable dough is formed. Add more flour if you need to.
Dump the dough on to a floured board and and knead for 8 minutes, adding more flour if the dough gets sticky. I usually add an extra cup of flour, as I knead. The dough should be fairly smooth and stretchy when you're done.
Place the dough in a well oiled bowl. Cover with a slightly damp kitchen towel and let rise in a warm place for one hour. I like to turn on my oven, just until I can feel any heat. Then, I turn off my oven and put the dough in.
When the hour is up, put the dough in a 14×10 baking pan with one inch sides, that has been oiled ( on bottom and sides) with two tablespoons of the olive oil. Stretch the dough out so it fills up the whole pan. Cover the pan with plastic wrap and refrigerate for thirty minutes. Start preheating the oven at this point, to 425 degrees, so that it will be nice and hot for the bread.
Remove the dough from the refrigerator. Dimple all over with your fingers. Mix together the oil and spices and paint the entire pan of dough with it. Add the rest of the toppings and bake for twenty minutes.
Take it out of the pan immediately, and let it cool on a wire rack.