Green Olive Focaccia Bread
A flavorful green olive focaccia bread with a soft, airy texture and briny olive bites, perfect for sharing as an appetizer or snack with friends and family.
Ingredients
Instructions
- In a large bowl, mix bread flour, rapid rise yeast, sugar, and salt.
- Stir in hot water, milk, and olive oil until combined.
- Add enough flour to make a soft dough.
- Knead in the chopped green olives for 4 minutes.
Tips & Substitutions
For a lighter focaccia, consider using half all-purpose flour and half bread flour. If you don't have rapid rise yeast, regular yeast can be used; just allow the dough to rise longer. You can also add herbs like rosemary or thyme for extra flavor. If olives aren't your preference, try sun-dried tomatoes or roasted garlic instead for a different twist.
Serving Suggestions
Serve this Green Olive Focaccia Bread warm, drizzled with extra olive oil and a sprinkle of sea salt. It pairs beautifully with Mediterranean recipes like Katie'S Artichoke Dip or as a side to a fresh salad. For a complete meal, enjoy it alongside a bowl of hearty soup or with some sliced cheeses and cured meats.
Storage & Reheating
Store leftover focaccia bread in an airtight container at room temperature for up to 3 days. To reheat, wrap it in foil and warm it in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through. For longer storage, freeze the focaccia, wrapping it tightly in plastic wrap and then foil.
Nutrition & Diet Analysis (per serving)
Each serving of Green Olive Focaccia Bread contains roughly 650 calories, with 20g protein, 127g carbohydrates, and 6g fat. It is an excellent source of iron (45% of the Daily Value) and protein (40% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 1851mg per serving (80% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of olives in this focaccia?
Yes, you can experiment with different varieties of olives such as Kalamata or Castelvetrano. Just keep in mind that the flavor profile will change, so choose olives that complement your taste preferences.
What should I do if my dough is too sticky?
If your dough is too sticky, gradually incorporate more flour, a tablespoon at a time, until it reaches a soft, manageable consistency. Be cautious not to add too much flour, as this can lead to a denser bread.
How can I enhance the flavor of my focaccia?
To enhance the flavor, consider adding herbs like rosemary or oregano to the dough. You can also sprinkle coarse sea salt and freshly cracked black pepper on top before baking for added texture and taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).