Flaky Olive and Herb Focaccia

A simple yet flavorful focaccia that is perfect for any occasion. The flaky crust is studded with olives and herbs, giving it a delicious and complex flavor.

The origins of focaccia are as murky as the waters of the Mediterranean, but this much is clear: it's one of the world's oldest breads. Archaeological evidence suggests that the ancient Greeks and Romans were baking focaccia-like breads as early as the 1st century BC. Over the centuries, focaccia has spread throughout the world, and today it is enjoyed in many different cultures.

Prep time: 15 | Cook time: 25 | Serves: 4

Ingredients

• 1 1/2 cups (180g) all-purpose flour, plus more for dusting
• 1 teaspoon (5g) active dry yeast
• 1/2 teaspoon (2.5g) fine sea salt
• 1/2 cup (120ml) warm water
• 1/4 cup (60ml) extra-virgin olive oil, plus more for greasing the pan
• 1/4 cup (60g) mixed olives, such as Kalamata, black, and green olives
• 1 tablespoon (5g) fresh thyme leaves
• 1 tablespoon (5g) fresh rosemary leaves

Instructions

1. In a large bowl, combine the flour, yeast, and salt.
2. Add the warm water and olive oil and stir until a dough forms. The dough will be sticky.
3. Turn the dough out onto a lightly floured surface and knead for 5 minutes until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
5. Preheat the oven to 450 degrees F (230 degrees C).
6. Punch down the dough and stretch it into a 12-inch (30-cm) circle on a lightly oiled baking sheet.
7. Top the dough with the olives, thyme, and rosemary.
8. Bake for 20-25 minutes, or until golden brown.

Why It Works

• The combination of flour, water, yeast, and salt creates a simple dough that is easy to work with.
• The olive oil adds flavor and richness to the dough, and it also helps to create a flaky crust.
• The olives and herbs add flavor and texture to the focaccia.