Olive Focaccia

An Italian flat bread ideal for dipping into olive oil and balsamic vinegar!


  • 475g/1lb 1oz strong white flour
  • 1 ½ tsp salt
  • 7g/ ¼ oz sachet of easy-blend yeast
  • 300ml/9fl oz warm water
  • 3 tbsp olive oil
  • 150g/5ox mixed olives in olive oil, drained and chopped, 3 whole ones reserved
  • Extra olive oil to drizzle

Serves 8


Mix all the ingredients together, apart from the olives, to form a dough

Knead for 5-10 minutes until the dough becomes smooth and elastic

Turn into a greased bowl, cover and leave until it has doubled in size

Knock back the dough and add the chopped olives

Roll into a 25cm (10in) round and turn onto a baking sheet, cover with clingfilm and leave in a warm place until doubled in size

Heat the oven to 200⁰c/400⁰f/gas 6

Using your finger dipped in flour, press at intervals over the dough to make dimples

Top with remaining olives

Drizzle some more olive oil and bake for 20-25 minutes until just firm and golden.

Tear into wedges to serve

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