This olive and herb focaccia is a soft, chewy, and golden-crusted bread that I love to make when I want something warm and comforting straight from the oven. It’s topped with rich olive oil, briny olives, and a mix of fresh and dried herbs, creating a beautifully aromatic and flavorful crust. Whether I’m serving it alongside soup, using it for sandwiches, or enjoying a slice on its own, this homemade focaccia never disappoints.

Why You’ll Love This Recipe

I love how simple and approachable this focaccia recipe is, especially for beginner bread bakers. It only needs a handful of pantry staples and a little patience during the rise time. The texture is soft inside, with a crisp, salty, herby crust on the outside thanks to generous olive oil. It’s so customizable—I can swap out herbs, use black or green olives, or even top it with sun-dried tomatoes or pesto. And nothing beats the smell of fresh bread baking on a rainy day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• water, warmed

• dry yeast

• honey (or sugar for a vegan version)

• plain flour

• olive oil (plus extra for greasing)

• salt

• flakey sea salt

• dried herbs or fresh chopped herbs

• olives, sliced or chopped

Directions

1. I start by adding warm water, yeast, and honey to the bowl of my stand mixer. I mix it and let it sit for about 10 minutes until it turns foamy.

2. Once the yeast is active, I add the flour, olive oil, and salt. I begin mixing slowly with the dough hook, then increase to medium speed until the dough is well combined.

3. I knead the dough in the mixer for 5 minutes, then knead it by hand on a floured surface for another 5 minutes until smooth.

4. I lightly oil the bowl and return the dough to it, covering it with a clean towel to rise in a warm spot for 1 hour or until doubled in size.

5. After the first rise, I punch the dough down, knead briefly, and roll it out into a rectangle.

6. I oil a 9×13 inch tray, lay the dough in, and press it down with my fingers to create dimples. Then I let it rise again for 45–60 minutes.

7. While the dough rises, I preheat the oven to 180°C (356°F).

8. I drizzle the risen dough with olive oil, then top it with flakey salt, herbs, and olives.

9. I bake it for about 20 minutes or until golden on top.

10. Once baked, I slice and serve it warm—my favorite way to enjoy it.

Servings and timing

• Servings: 12 slices

• Prep time: 15 minutes

• Cook time: 20 minutes

• Rising time: 2 hours

• Total time: 2 hours 35 minutes

Variations

I like switching it up depending on what I have in my pantry. If I’m out of olives, I sometimes use sun-dried tomatoes or even dollops of pesto on top. I also enjoy playing with different herbs—fresh rosemary, parsley, or dried basil and oregano all work well. For a thicker bread, I use a round springform pan instead of a rectangular tray.

Storage/Reheating

This focaccia is best served fresh and warm. If I have leftovers, I keep them at room temperature for up to 2 days, though it starts to get a bit crumbly. To store it longer, I wrap it in two layers of plastic wrap and freeze it for up to a month. When I want that fresh-out-of-the-oven feel, I reheat it in the oven, air fryer, or even microwave.

FAQs

What’s the best way to get a golden crust on focaccia?

I always make sure to generously drizzle olive oil on the dough before baking. It helps create that beautifully golden, crisp top.

Can I make this focaccia without a stand mixer?

Yes, I’ve made it many times with just a bowl and wooden spoon—it just takes a bit more kneading effort by hand.

Is it okay to use all dried herbs instead of fresh?

Absolutely. I often use dried herbs when I’m out of fresh ones. The flavor is still great, just a bit more concentrated, so I use a little less.

How do I know if my yeast is still good?

If my yeast mixture doesn’t get foamy after 10 minutes in warm water with honey or sugar, I toss it—it’s likely inactive.

Can I make this focaccia vegan?

Yes, it’s easy to make vegan by simply using sugar instead of honey in the dough.

Conclusion

This olive and herb focaccia is a comforting, flavorful bread that I find myself turning to again and again. It’s perfect for beginners yet satisfying for seasoned bakers, with a flexible ingredient list and incredible results every time. Whether I’m serving it at a dinner party or baking it on a rainy afternoon, it’s always a winner on my table.