If you’re searching for a delicious Italian side, this olive-and-herb focaccia recipe is a perfect choice.
This simple focaccia combines olive oil, fresh garlic flavour (we use garlic puree for convenience), sun-dried tomato, mixed herbs and a scattering of black olives and fresh rosemary. It’s fragrant, textured and ideal with pasta or as a shareable starter. A glass of wine certainly helps.
Want to make this focaccia? There’s a quick video in the recipe card to guide you.
How to make Olive and Herb Focaccia Bread
Step-by-step Recipe
Focaccia Bread (Olive and Herb)
The aroma of freshly baked focaccia is irresistible. This recipe balances tangy sun-dried tomato, garlicky olive oil and the pine notes of rosemary, with salty black olives for contrast. Serve warm as an appetizer, with pasta, or just with extra infused oil for dipping. Buon appetito!
Equipment
A large mixing bowl, a 24 cm (approx.) baking tin, a rubber spatula or spoon, a clean damp towel, and a board for kneading. A stand mixer is optional.
Ingredients
Olive Oil Mix
- 120 ml olive oil
- 2 tsp garlic puree (or 4 cloves fresh garlic blended)
- 1 tbsp sun-dried tomato puree (or 6 sun-dried tomatoes blended)
- 1 tbsp dried mixed herbs
- Pinch black pepper, to taste
Focaccia Bread Mix
- 2 tsp dried yeast
- ½ tsp honey
- 240 ml warm water
- 300 g plain (all-purpose) flour
- Pinch salt
- 1 handful black olives, halved
- 1 sprig fresh rosemary (optional)
Instructions
- Make the olive oil mix: In a small bowl, whisk together the olive oil, garlic puree, sun-dried tomato puree, dried herbs and black pepper. Set aside.
- Activate the yeast: In a large bowl combine the dried yeast, warm water and honey. Stir and leave for 5 minutes until foamy.
- Build the dough: Add about 120 g of the flour and 4 tbsp of the oil mix to the yeast mixture. Stir until combined and rest for 5 minutes.
- Finish the dough: Stir in the remaining flour and a pinch of salt. The dough should be fairly wet and sticky.
- Knead: Lightly flour a board and knead the dough for about 5 minutes, adding minimal extra flour — you want a slightly tacky dough for a good rise.
- Prepare the tin: Pour 2 tbsp of the oil mix into your baking tin and spread it across the base and sides.
- First rise: Place the dough in the oiled tin, cover with a damp towel and leave somewhere warm to rise until doubled in size, about 1 hour.
- Preheat and dimple: Preheat the oven to 200°C fan / 220°C / 425°F / Gas 7. Once the dough has doubled, dimple the surface with oiled fingers, pressing down to the base.
- Top and bake: Drizzle 2 tbsp of the oil mix over the dough so it sinks into the dimples. Press halved olives into the holes and add rosemary leaves if using. Bake for 20 minutes until golden.
- Finish: Remove from the oven, brush with the remaining oil mix, let rest for 10 minutes, then slice and serve warm.
Video
See the cooking process in the recipe video included in the card.
Nutrition (per serving)
Calories: 291 kcal • Carbs: 31 g • Protein: 5 g • Fat: 17 g • Saturated fat: 2 g • Fiber: 2 g • Sugar: 1 g • Sodium: 4 mg
Keywords
focaccia, olive focaccia, garlic focaccia, sundried tomato focaccia, Italian bread
This recipe was originally posted 12/04/2020 and updated 14/03/2025 to improve the recipe layout.
Ingredients — Notes & Substitutions
Choose good-quality ingredients for best flavour. Extra virgin olive oil adds fruity depth, but sunflower, vegetable or avocado oil will also work. Garlic can be fresh, pureed or powdered — adjust quantity to taste. Use sun-dried tomatoes or a puree for concentrated sweetness; fresh tomatoes give a milder profile. Plain (all-purpose) flour works well, but bread flour will give extra chew. Active dry yeast is used here; instant yeast can be substituted. Honey feeds the yeast — white sugar works too.
Equipment
All you need is a large mixing bowl, a baking tin (we used a 24 cm cake tin), a damp cloth for proofing, a board for kneading and an oven. A stand mixer with a dough hook is optional.
More on Technique
When kneading, keep additional flour to a minimum to avoid a dense loaf. Proof the dough in a warm, draft-free spot. Dimpling the dough and allowing oil to pool in the hollows gives the characteristic focaccia texture and flavour.
Cooking Time
Bake at 200°C fan / 220°C / 425°F / Gas Mark 7 for 20 minutes until golden brown. Glaze with remaining oil and let rest ten minutes before removing from the tin.
Serving Suggestions
Serve warm with extra infused oil for dipping, sprinkle flaky sea salt and shaved Parmesan, or pair with tomato-based pasta dishes and salads. Focaccia also makes excellent sandwiches.
Storage Advice
Keep covered at room temperature for up to 48 hours. To freeze, wrap tightly and freeze for up to 28 days. Reheat in a 200°C / 400°F oven for 10 minutes to refresh.
FAQs
Yes. After the first rise you can refrigerate the dough for up to 24 hours or freeze it. Bring it back to room temperature before shaping and baking.
Try caramelised onions, cherry tomatoes, grated Parmesan or mozzarella, olives, or a scattering of seeds.
Yes. After the initial rise, shape the dough, wrap tightly and freeze for up to 3 months. Thaw in the fridge overnight before using.
History
Focaccia is an ancient Italian flatbread, historically baked on hearth stones and often called “panis focacius” in Roman times. Today it’s enjoyed across Italy and beyond, offered in many styles and topped with herbs, olives, cheeses and more.
Pronunciation
Focaccia is pronounced “foh-KAH-chee-ah”.
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