Cookbooks
Never Say Never to Dolce
A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.
Manuela’s Sweet Temptations
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Complete Italian Cookbook: Essential Regional Cooking of Italy
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
Soft Italian Focaccia Bread with Green Olives – No Knead Recipe
Learn how to make this extra-soft and super delicious Italian Focaccia Bread with green olives from scratch. No kneading required!
This post is written in collaboration with Colavita. All opinions are mine alone.
Looking to impress your guests with something homemade and irresistible?
This extra-soft, flavor-packed Italian focaccia bread with green olives is the answer!
Whether you’re celebrating National EVOO Day on September 30th or just treating yourself, this recipe brings together the fruity richness of extra virgin olive oil and the briny goodness of green olives for a simple yet unforgettable soft and mouthwatering focaccia bread.
The secret to incredible focaccia is in the ingredients, so don’t skimp on quality. I simply love Colavita‘s extra virgin olive oil and their country-style pitted olives to elevate this recipe. Trust me, the better the olive oil and the olives, the more flavorful your bread will be.
Tips to make the perfect focaccia:
Flour: I use bread flour for the best texture, but you can substitute with all-purpose flour if that’s what you have on hand. Just note that the texture might be slightly less chewy, but still delicious!
Water: Use lukewarm water to activate the yeast properly. Water that’s too hot can kill the yeast, while cold water will slow down its activity. Lukewarm water (around 100°F/38°C) helps ensure your dough rises beautifully.
Sweetener: You can substitute sugar with honey for a natural sweetness.
Salt: I finish my focaccia with flaky sea salt for that extra burst of flavor. If you’re out of flaky sea salt, increase the salt in the dough from 1 teaspoon to 2 teaspoons.
Yeast: I use active dry yeast, but you can substitute it with fresh yeast (just use about half the amount).
No-Knead Dough: No kneading is required! Simply mix the ingredients, then fold the dough on itself by lifting and stretching the edges over the center. Do this 3 to 4 times at 30-minute intervals until the dough has doubled in size.
Overnight Rise: For enhanced flavor and texture, you can refrigerate the dough overnight. Just be sure to bring it back to room temperature before the final fold and 30 minutes rest before pouring in the pan for a last rise, and finish baking.
Serving Suggestion:
I love serving this focaccia as a simple but amazing-tasting Italian antipasto. It pairs beautifully with prosciutto di San Daniele, creamy burrata, and a side of bruschetta topped with vibrant cherry tomatoes. The fragrant bread fresh out of the oven creates an inviting atmosphere, filling the room with the delightful scent of freshly baked dough. Your guests won’t be able to resist!
PRINTABLE RECIPE CARD: How to make Italian Focaccia Bread with Olives
Soft Italian Focaccia Bread with Green Olives – No Knead Recipe
Learn how to make this extra-soft and super delicious Italian Focaccia Bread with green olives from scratch. No kneading required!
Servings:
10
Prep Time
20 min
Cook Time
25 min
Resting Time
4 hr
Total Time
4 hr, 45 min
Ingredients
- 1 ¾ cups (415 ml) warm water
- 1 teaspoon (4 g) sugar
- 1 teaspoon (3 g) active dry yeast
- 1 teaspoon (6 g) salt
- 3 tablespoons (45 ml) extra virgin olive oil
- 3 ⅓ cups (400 g) bread flour
- 1 cup (150 g) green olives, pitted
- Flaky sea salt, to taste
Instructions
- In a large mixing bowl, add warm water and stir in the yeast and sugar until dissolved.
- Add the salt and 1 tablespoon of olive oil and add the bread flour. Mix until the flour is fully incorporated and the dough is hydrated. No kneading necessary! Cover the bowl with a tea towel and let the dough rest for 30 minutes.
- Uncover the dough and, using a spatula or wet hand, stretch one corner of the dough and fold it over itself. Repeat 3 or 4 times, turning the bowl each time. Cover and let rest for another 30 minutes.
- Perform the stretch and fold process two more times, resting the dough for 30 minutes between each fold, until the dough is doubled in size and bubbly.
- Line a 9 x 12-inch baking pan with parchment paper and drizzle with 1 tablespoon of olive oil.
- Gently pour the light and airy dough into the pan. With oiled hands, stretch the dough to cover all the corners of the pan. Cover and let rest for 30 minutes. While the dough is resting, preheat the oven to 400°F (200°C).
- Dimple the dough with your fingers and top with green olives. Drizzle with the remaining tablespoon of olive oil and sprinkle with flaky sea salt. Bake for about 25 minutes, or until the top is golden and crispy. Cut the focaccia into squares and serve warm or at room temperature. Enjoy!
