This incredibly Quick and Easy Olive and Herb Focaccia comes together in about 30 minutes and is baked on a single sheet pan for a quick and easy breakfast that your whole family will love! You can easily switch up the ingredients to suit your taste or use it as a “clean out the fridge” meal to get rid of those pesky odds and ends hanging around. Let’s dive into this delightful recipe that’s both practical and flavorful!

Ingredient Breakdown

For this quick and easy focaccia, you’ll need a handful of simple ingredients that you probably already have in your pantry. Here’s what you’ll need:

• 1 cup warm water (about 100°F)
• 1 tablespoon active dry yeast
• 1 teaspoon sugar
• 2 cups bread flour
• 1 teaspoon kosher salt
• 1/4 teaspoon fresh or dried rosemary, chopped
• 1/4 teaspoon dried basil
• 1/4 teaspoon fresh or dried oregano, chopped
• 1/4 teaspoon fresh or dried thyme, chopped
• 1/4 teaspoon garlic powder
• 1/4 teaspoon coarse salt
• 1 tablespoon olive oil, divided
• 1/4 cup kalamata and/or green olives, chopped

Now, let’s break down the ingredients a little further:

• Warm Water: This helps activate the yeast, which is essential for that fluffy texture we all love.
• Active Dry Yeast: Be sure to check the expiration date! Fresh yeast makes for a better rise.
• Sugar: Just a touch is all you need to feed the yeast and help it work its magic.
• Bread Flour: This gives your focaccia that nice chewy texture. You could use all-purpose flour, but trust me, bread flour is the way to go for the best results.
• Herbs: Fresh herbs always provide the best flavor, but dried ones work fine too. Customize based on what you have—it’s so versatile!
• Olives: These add a salty, tangy kick. Feel free to mix and match your favorite types.

Let’s Get Cooking!

How to Make Olive and Herb Focaccia

1. Activate the Yeast (about 5 minutes): In a large bowl, mix warm water with active dry yeast and sugar. Let it activate until it bubbles and froths—this should take about 3 minutes. When you see that bubbly goodness, you know you’re on the right path!
2. Mix the Dry Ingredients (about 5 minutes): While you’re waiting, grab another bowl and whisk together the bread flour and kosher salt. This is where you get that essential flavor kick!
3. Bring It All Together (about 2 minutes): Once your yeast mixture is frothy, combine it with the flour mixture. Stir until a dough starts to form. If it seems too dry (every kitchen can be a little different), add just a splash of water—keep mixing until you have a slightly sticky, but manageable dough.
4. Fridge Time (at least 8 hours or overnight): Cover the bowl tightly with plastic wrap and pop it in the fridge. Leaving it overnight allows the flavors to deepen and develop—plus, you can whip it out whenever you need it!
5. Prepare for Baking (1 hour): Grease an 8-inch cake pan with 1/2 tablespoon of olive oil. Carefully move your cold dough from the fridge to the pan, and let it rise for about 1 hour, or until it’s visibly puffed and fills the pan nicely.
6. Preheat the Oven (about 15 minutes): While your dough is rising, go ahead and preheat your oven to 425°F.
7. Season Up (5 minutes): Now for the fun part! In a small bowl, mix your assortment of herbs with a couple pinches of salt. Drizzle the dough (it’s gonna be looking pretty good at this point) with the remaining olive oil and create dimples with your fingers—yes, get in there! Sprinkle the herb mixture and chopped olives all over the top. Drizzle just a little more olive oil on top because, well, it’s olive oil and who doesn’t love extra flavor?
8. Bake It (22-25 minutes): Pop that bad boy in the oven and let it bake until it’s a gorgeous golden brown. The aroma will start to fill your kitchen, and it’ll be hard to resist peeking, but be patient!
9. Cool Down (5-10 minutes): Let it cool in the pan for about 5 minutes before transferring it to a wire rack. This step will keep the bottom from getting soggy. Then, allow it to cool just a bit more before slicing into that fluffy masterpiece!

And voila! You’ve got a delicious, aromatic Olive and Herb Focaccia that’s perfect for dipping, serving alongside a salad, or just enjoying on its own. Yum!

Why I Love This Recipe

This is my go-to recipe when I’m craving something comforting and delightful. It feels like home with every bite! I’m a real sucker for easy recipes that bring the family together, and this focaccia is just that. It’s absolutely loaded with flavor and texture, and even better, you can throw in whatever you’ve got sitting in your fridge. The best part is, you can adjust the herbs based on your pantry. Who doesn’t love a little creative cooking?

If you loved this focaccia, be sure to check out my Cheesy Herb Stuffed Bread, my Classic Margherita Pizza, or my Garlic Butter Dinner Rolls!

Why This Recipe Works

Quick & Easy

Perfect for busy weeknights! This focaccia comes together in no time, and you can whip it up before dinner with little fuss. Plus, you can even make the dough the night before—just let it rise while you sleep!

Budget-Friendly

Uses affordable, everyday ingredients. You know those last-minute baking projects that require fancy ingredients? Not this one! Almost everything here is likely already sitting in your pantry. Score!

Customizable

Use whatever ingredients you have! If you don’t like olives, swap them for sun-dried tomatoes or roasted bell peppers. That leftover fresh basil from last week? Throw it in! This focaccia is as versatile as it is delicious.

Make-Ahead Friendly

Perfect for meal prep! Bake a batch on Sunday, and you’ll have bread all week to accompany soups, sandwiches, or just snacks. It stays fresh for days and holds up well in the fridge.

Serving and Storage Tips

So, how do you serve this delightful focaccia? Here are some suggestions:

• Dipping Delight: Serve it warm with olive oil, balsamic vinegar, or even a homemade herb dip.
• Sandwich Base: Cut a slice in half and fill it with turkey, cheese, and arugula for a delicious sandwich.
• Goes Great With Soup: Pair it with a hearty minestrone or a light salad to round out a delicious meal.

Storage

Your focaccia will last for about 3–5 days in an airtight container at room temperature. If you want to keep it longer, you can freeze it! Just wrap it tightly in plastic wrap and foil; it’ll stay good for up to 3 months.

Reheat

Best method: Simply pop it in the oven at 350°F for about 5-10 minutes or microwave it for just a few moments. You want it warm and delightful—nobody likes a cold focaccia!

Conclusion

This Quick and Easy Olive and Herb Focaccia is my new favorite addition to busy weeknight dinners. It’s simple, flavorful, and ridiculously easy to make. Plus, the aroma that wafts through your kitchen is just the icing on the cake (or focaccia, in this case!) So, gather your ingredients, roll up your sleeves, and enjoy some homemade goodness with your loved ones. Happy baking!

Quick and Easy Olive and Herb Focaccia

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• Author: amelia
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A delicious and versatile focaccia recipe that’s perfect for busy weeknight dinners.

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Ingredients

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• 1 cup warm water (about 100°F)
• 1 tablespoon active dry yeast
• 1 teaspoon sugar
• 2 cups bread flour
• 1 teaspoon kosher salt
• 1/4 teaspoon fresh or dried rosemary, chopped
• 1/4 teaspoon dried basil
• 1/4 teaspoon fresh or dried oregano, chopped
• 1/4 teaspoon fresh or dried thyme, chopped
• 1/4 teaspoon garlic powder
• 1/4 teaspoon coarse salt
• 1 tablespoon olive oil, divided
• 1/4 cup kalamata and/or green olives, chopped

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Instructions

1. Activate the yeast: In a large bowl, mix warm water with active dry yeast and sugar. Let it activate until it bubbles (about 3 minutes).
2. Mix the dry ingredients: In another bowl, whisk together the bread flour and kosher salt.
3. Bring it all together: Once yeast mixture is frothy, combine it with the flour mixture.
4. Cover and refrigerate: Cover the bowl tightly and pop it in the fridge overnight to deepen flavors.
5. Grease the pan: Grease an 8-inch cake pan with 1/2 tablespoon of olive oil.
6. Let it rise: Move cold dough to the pan and let it rise for about 1 hour.
7. Preheat the oven: Preheat oven to 425°F.
8. Season the dough: Mix herbs with salt, drizzle olive oil, and sprinkle herb mixture and olives on top.
9. Bake it: Bake for 22-25 minutes until golden brown.
10. Cool down: Let it cool in the pan for 5 minutes before transferring to a wire rack.

Notes

Focaccia can be adapted with various herbs and toppings. Store in an airtight container at room temperature for 3-5 days.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Bread
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 1g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 10g
• Cholesterol: 0mg