Olive and Cheese Focaccia

Nothing quite beats the smell of freshly baked bread wafting through the kitchen, especially when it’s infused with briny olives and pockets of gooey, melted cheese. Olive and Cheese Focaccia isn’t just a side dish. It’s the kind of centerpiece that disappears before the main course even hits the table. Crisp on the outside, pillowy within, and loaded with savory flavor, this focaccia is both rustic and elegant. Whether you’re a bread beginner or a seasoned baker, you’re in for a treat.

Behind the Recipe

This focaccia was born from one of those lazy Sunday cravings, when all I wanted was something homemade, warm, and satisfying. A handful of olives left in a jar, some shredded cheese in the fridge, and the smell of rosemary from the garden sparked the idea. And just like that, this delicious bake became a regular in our house. It’s one of those recipes that feels like a hug in food form.

Recipe Origin or Trivia

Focaccia has deep roots in Italian cuisine, particularly from the Ligurian region. Originally considered a humble peasant bread, it has grown into a beloved staple served from cafes in Rome to homes in the countryside. Traditional focaccia was often plain or topped with simple herbs, but over time, bakers began adding local ingredients like olives, tomatoes, and cheese. It was the Italian way of making the most of what’s around and it still works beautifully today.

Why You’ll Love Olive and Cheese Focaccia

This isn’t just a recipe. It’s a baking ritual worth repeating. Here’s why:

Versatile: Serve it as an appetizer, snack, side dish, or even sandwich bread. It plays well with everything.

Budget-Friendly: Uses pantry staples and a few simple toppings to create bakery-quality bread.

Quick and Easy: No fancy equipment needed. Just your hands, a bowl, and a baking tray.

Customizable: Swap cheeses or olives, or add herbs to make it your own.

Crowd-Pleasing: There’s rarely a crumb left behind when this hits the table.

Make-Ahead Friendly: Make the dough the night before and bake it fresh the next day.

Great for Leftovers: Toast it up the next day, use it for sandwiches, or dip it in soups.

Chef’s Pro Tips for Perfect Results

To get that beautiful golden crust and soft crumb, here’s what I recommend:

• Use high-quality extra virgin olive oil it makes a huge difference in both flavor and texture.
• Let the dough rise until it’s really puffy. Don’t rush it.
• Press your fingers deep into the dough to create those iconic dimples before baking.
• Sprinkle a bit of flaky sea salt on top for added texture and flavor.
• Bake it on a hot preheated baking stone or thick tray for an even, crisp bottom.

Kitchen Tools You’ll Need

No need for anything fancy, just the basics:

Mixing Bowl: For mixing and proofing the dough.

Measuring Cups and Spoons: For accuracy and balance in flavors.

Baking Tray or Sheet Pan: A flat base for golden, even baking.

Bench Scraper or Spatula: Helpful for handling sticky dough.

Clean Kitchen Towel: To cover the dough while it rises.

Ingredients in Olive and Cheese Focaccia

Every bite of this focaccia is layered with rich, savory goodness. Here’s what you’ll need:

1. All-Purpose Flour: 3 ¾ cups (450g) – Forms the structure of the bread.
2. Warm Water: 1 ½ cups (360ml) – Activates the yeast and hydrates the flour.
3. Active Dry Yeast: 2 ¼ tsp – Helps the dough rise and gives that classic airy crumb.
4. Sugar: 1 tsp – Feeds the yeast and enhances browning.
5. Salt: 2 tsp – Adds flavor and strengthens the dough.
6. Extra Virgin Olive Oil: ¼ cup (plus extra for topping) – Adds moisture, richness, and that signature focaccia taste.
7. Black Olives: ¾ cup, sliced – Adds a briny, salty punch throughout.
8. Mozzarella Cheese: 1 cup, shredded – Melts beautifully and adds creamy richness.
9. Fresh Rosemary (optional): 1 tbsp, chopped – For a fragrant, herbal finish.
10. Flaky Sea Salt (optional): For sprinkling – Enhances flavor and texture on top.

Ingredient Substitutions

Making swaps? No problem.

Black Olives: Green olives or kalamata.

Mozzarella Cheese: Cheddar, provolone, or gouda.

All-Purpose Flour: Bread flour for chewier texture.

Fresh Rosemary: Dried rosemary or thyme.

Sugar: Honey or maple syrup.

Ingredient Spotlight

Olive Oil: This ingredient isn’t just about keeping the dough moist. It delivers that signature focaccia flavor fruity, slightly peppery, and oh-so-aromatic.

Mozzarella Cheese: Its meltability and mild flavor make it the perfect complement to salty olives and rich dough.

Instructions for Making Olive and Cheese Focaccia

This is where the magic happens, so roll up your sleeves and let’s get baking.

1. Preheat Your Equipment:
   If using a baking stone, place it in the oven and preheat to 425°F (220°C) about 30 minutes before baking.
2. Combine Ingredients:
   In a large bowl, mix warm water, sugar, and yeast. Let it sit until foamy, about 5 to 10 minutes. Add flour and salt. Stir to form a sticky dough, then knead in olive oil. Knead until smooth, about 8 to 10 minutes.
3. Prepare Your Cooking Vessel:
   Drizzle a baking tray with olive oil. Place the dough on it, stretch slightly, then cover with a towel and let rise until doubled about 1 to 2 hours.
4. Assemble the Dish:
   Once risen, drizzle more olive oil on top. Use your fingers to make deep dimples. Sprinkle olives, cheese, rosemary (if using), and a pinch of flaky sea salt.
5. Cook to Perfection:
   Bake for 20 to 25 minutes or until the top is golden brown and the cheese is bubbling.
6. Finishing Touches:
   Let it cool slightly before slicing. You can drizzle with extra olive oil or sprinkle more herbs if desired.
7. Serve and Enjoy:
   Best enjoyed warm with a crisp salad, soup, or just on its own.

Texture & Flavor Secrets

The beauty of this focaccia lies in its contrast crispy edges, soft chewy center, melty cheese pockets, and the occasional salty bite from the olives. The olive oil soaks into the dough as it bakes, giving it a slightly crisp base and buttery finish. It’s a savory, aromatic experience in every bite.

Cooking Tips & Tricks

Here are some helpful tricks to make the process smoother:

• Let your dough rise in a warm, draft-free spot.
• Don’t skimp on olive oil it’s what gives focaccia its golden crust.
• Use your fingertips gently when dimpling so you don’t deflate the dough.
• Make sure the cheese is well distributed to avoid heavy clumps.

What to Avoid

Even simple breads can go wrong. Here’s how to avoid common pitfalls:

• Don’t use cold water or the yeast won’t activate properly.
• Avoid over-flouring the dough should be a little sticky.
• Don’t rush the rise. Underrisen dough leads to dense bread.
• Don’t overbake or the edges will be too tough.

Nutrition Facts

Servings: 8
Calories per serving: 280

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 2 hours 15 minutes

Make-Ahead and Storage Tips

Want to make this ahead? Just let the dough rise in the fridge overnight. Take it out an hour before baking to come to room temp. Store leftovers in an airtight container for up to 3 days. To reheat, toast slices in the oven at 350°F until warm. You can also freeze it for up to a month.

How to Serve Olive and Cheese Focaccia

This bread shines on any table. Serve it with soups, dips, or a charcuterie board. It’s fantastic sliced for sandwiches or dipped into olive oil and balsamic. Add a simple arugula salad and you’ve got a meal.

Creative Leftover Transformations

Leftover focaccia? No problem:

• Turn it into grilled cheese sandwiches.
• Cube and toast for croutons.
• Use as the base for mini pizzas.
• Slice and stuff for savory breakfast sandwiches.

Additional Tips

• Let it rest after baking to finish steaming internally.
• Use parchment paper if you want easier cleanup.
• Top with sun-dried tomatoes or caramelized onions for a flavor twist.

Make It a Showstopper

Presentation is key. Serve it on a wooden board, slice it irregularly for a rustic look, and garnish with a few sprigs of rosemary. Drizzle with olive oil just before serving for a glossy, mouthwatering finish.

Variations to Try

• Garlic and Herb Focaccia: Add minced garlic and Italian herbs.
• Tomato Basil Focaccia: Top with cherry tomatoes and fresh basil.
• Chili Cheese Focaccia: Add chili flakes and sharp cheddar.
• Caramelized Onion Focaccia: Sweet and savory twist.
• Pesto Swirl Focaccia: Spread pesto inside the dough before baking.

FAQ’s

Q1: Can I use instant yeast instead of active dry?

Yes, use the same amount but skip the proofing step.

Q2: Can I make it gluten-free?

You can try with a gluten-free flour blend designed for bread baking.

Q3: How long does the dough last in the fridge?

Up to 48 hours tightly covered.

Q4: Can I freeze baked focaccia?

Absolutely. Wrap tightly and freeze for up to 1 month.

Q5: How do I reheat it?

Bake at 350°F for about 10 minutes until warmed through.

Q6: What’s the best cheese for this recipe?

Mozzarella, but provolone or gouda work well too.

Q7: Can I add meat?

This version skips it, but you can add turkey or veggies for variety.

Q8: Can I make it without cheese?

Sure. Skip the cheese and add more olives or herbs.

Q9: What’s the best pan size?

A standard half-sheet tray (18×13 inches) works perfectly.

Q10: Can I double the recipe?

Yes, just use two pans or bake in batches.

Conclusion

Olive and Cheese Focaccia is everything you want in a homemade bread fluffy, flavorful, and deeply satisfying. It’s a recipe that feels special yet approachable. Whether you’re making it for a family dinner, brunch with friends, or just because you feel like baking something warm and wonderful, trust me, you’re going to love this one. Every bite is worth the effort.

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