If you want a classic Italian side, this olive and herb focaccia bread recipe is for you.
Soft, golden focaccia made with olive oil, garlic, sun-dried tomato and fresh herbs, finished with olives and rosemary. It pairs beautifully with pasta, soups or as a stand-alone appetizer. Don’t forget a glass of wine to complete the meal.
How to make Olive and Herb Focaccia Bread
Step by Step Recipe
Focaccia Bread (Olive and Herb)
About: Aromatic focaccia with olive oil, garlic, sun-dried tomato, mixed herbs and black olives. Make extra oil mix for dipping — it elevates the experience.
Prep time: 15 mins · Cook time: 20 mins · Resting time: 1 hr · Total: 1 hr 35 mins
Serves: 8 · Calories (per serving): 291 kcal
Ingredients
Olive Oil Mix
- 120 ml olive oil
- 2 tsp garlic puree (or 4 cloves garlic, blended)
- 1 tbsp sun-dried tomato puree (or 6 sun-dried tomatoes blended)
- 1 tbsp dried mixed herbs
- Pinch of 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 of salt
- 1 handful black olives, halved
- 1 sprig fresh rosemary (optional)
Equipment
Large mixing bowl, 24 cm (approx.) cake tin or similar baking tin, clean damp towel, spatula or wooden spoon. A stand mixer is optional.
Instructions
- Make the olive oil mix: In a bowl combine the olive oil, garlic puree, sun-dried tomato puree, dried mixed herbs and black pepper. Set aside.
- Activate the yeast: In a large mixing bowl stir the dried yeast, warm water and honey. Leave for about 5 minutes until it becomes slightly frothy.
- Start the dough: Add about 120 g of the flour (reserve the rest) and 4 tablespoons of the olive oil mix to the yeast mixture. Stir to combine and set aside for 5 minutes.
- Form the dough: Stir in the remaining flour and a pinch of salt until a sticky dough forms. The dough should be fairly wet — this helps the focaccia remain airy.
- Knead lightly: Sprinkle a little flour on a board and knead for about 5 minutes, only adding more flour if absolutely necessary. Aim for a slightly tacky, elastic dough.
- Prepare the tin: Brush 2 tablespoons of the oil mix over the base and sides of your baking tin.
- Proof: Place the dough in the oiled tin, cover with a damp towel and leave in a warm, draught-free place for about 1 hour, or until doubled in size.
- Preheat: Preheat the oven to 200°C fan / 220°C conventional / 425°F / Gas Mark 7.
- Dimple the dough: Once risen, press your fingers into the dough to create dimples all over. Oil your fingers slightly to prevent sticking and press down to the base.
- Add toppings: Drizzle 2 tablespoons of the oil mixture over the dough so it pools in the dimples. Press halved black olives into the dimples and add rosemary leaves if using.
- Bake: Bake for 20 minutes until golden brown.
- Finish: Remove from the oven and brush with the remaining oil mix. Let the focaccia rest for 10 minutes before removing from the tin.
- Serve: Slice and enjoy warm. Excellent for dipping into extra oil or alongside pasta and salads.
Cooking Time
Bake at 200°C fan / 220°C conventional (425°F / Gas Mark 7) for about 20 minutes until golden. Rest 10 minutes before serving.
Serving Suggestions
This focaccia is ideal with rich pasta sauces, stews, or simply served with extra oil for dipping. Sprinkle flaky sea salt or grated parmesan for extra flavour. It also makes a great sharing starter or side.
Storage Advice
Store wrapped at room temperature for up to 48 hours. To freeze, place in a freezer bag and freeze for up to 28 days. Thaw before reheating.
Reheating Advice
Reheat in a 200°C / 400°F oven for 8–10 minutes to refresh the crust and warm the crumb.
FAQs
Can I make the dough in advance? Yes. After the first rise you can refrigerate the dough for up to 24 hours or freeze it. Bring to room temperature before shaping and baking.
What other toppings work well? Try caramelized onions, cherry tomatoes, grated parmesan or mozzarella, or roasted peppers.
Can I freeze the dough? Yes. After the first rise shape into a ball, wrap tightly and freeze up to 3 months. Thaw overnight in the fridge before using.
History
Focaccia is an Italian flatbread with ancient roots, historically known as panis focacius or hearth bread. Traditionally baked on hot stones or in hearth embers, focaccia today is enjoyed with many toppings and regional variations across Italy.
How to pronounce
Focaccia is pronounced “Foe-Kah-Chee-ah”.
This focaccia recipe was first posted on 12/04/2020 and updated in 2025 for improved clarity.
Ingredients — Quick Summary
Choose good quality olive oil, ripe sun-dried tomatoes or puree, fresh garlic or garlic puree, plain flour, active dry yeast, a little honey to activate the yeast, black olives and fresh rosemary if available. These simple ingredients deliver a fragrant, tender focaccia with a crisp exterior.
More Bread Recipes
If you enjoy making bread, try other simple recipes such as garlic pizza bread, a white cob loaf or stuffed dough balls. Freshly baked bread fills the home with irresistible aromas and is deeply satisfying to make and share.