Spiced Herb Focaccia with Olives and Sun-dried Tomatoes

🕒 Prep: 15 min
🔥 Cook: 25 min
🍽 Serves: 8
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Welcome to the world of homemade focaccia! This Spiced Herb Focaccia with Olives and Sun-dried Tomatoes is a Mediterranean twist on the classic bread, bursting with flavor from a blend of herbs and spices. It's the perfect accompaniment to any meal or simply enjoyed on its own.

Ingredients for Spiced Herb Focaccia with Olives and Sun-dried Tomatoes

Flour is the backbone of our bread, providing structure. We use all-purpose flour for its versatility. The warm water activates the yeast, creating that lovely rise. Speaking of, active dry yeast is our leavening agent, and it needs a little sweetness to start working, which is where the honey comes in. For flavor, olive oil adds richness, while salt enhances all the other ingredients. The spices: dried oregano, ground cumin, and smoked paprika, infuse the bread with a Mediterranean aroma. Finally, green olives, sun-dried tomatoes, and rosemary add bursts of flavor and texture.

Tips & Tricks

  • Use a pizza stone for an even crispier crust.
  • If you don’t have sun-dried tomatoes, cherry tomatoes work well too.
  • For a stronger flavor, marinate the olives in olive oil and herbs overnight.

Serving Suggestions

This focaccia pairs wonderfully with a hearty soup or a fresh salad. It also makes for a great sandwich base. Consider serving it alongside a platter of cheeses and cured meats for a Mediterranean-inspired appetizer.

Frequently Asked Questions

Can I use fresh herbs instead of dried?
Yes, fresh herbs can be used. Just remember that fresh herbs are usually less potent than dried, so you may want to use a bit more.
Can I freeze focaccia?
Absolutely! Once cooled, wrap it tightly in plastic wrap and foil before freezing. It can last up to three months.
What if I don’t have an hour for the dough to rise?
If you're in a hurry, you can use instant yeast, which rises faster. Just keep an eye on the dough, as it may double in size in half the time.

Spiced Herb Focaccia with Olives and Sun-dried Tomatoes Recipe Walkthrough

Start by combining warm water, yeast, and honey in a large bowl. Give it about five minutes to get foamy. This means the yeast is active and ready to work its magic. Next, stir in your olive oil, oregano, cumin, smoked paprika, and salt. This is where the flavors start to build.

Gradually add the flour, mixing with a sturdy wooden spoon until a dough forms. You’ll want to turn it out onto a floured surface and knead for about five minutes. It should become smooth and elastic under your hands. Once it's ready, place the dough in an oiled bowl, cover it with a damp cloth, and let it rise in a warm spot for about an hour. You’re looking for it to double in size.

While waiting, preheat your oven to 450°F (232°C). Once the dough has risen, gently deflate it and transfer it to a greased baking sheet, gently stretching it to fit. Now, press the olives and sun-dried tomatoes into the dough, and sprinkle with rosemary and some flaky sea salt. Let it rise again for about 20 minutes. This second rise helps develop a nice texture.

Finally, bake the focaccia for 20-25 minutes, or until it's golden brown. Let it cool slightly before slicing. Enjoy the warm aroma filling your kitchen as you prepare to serve this delightful bread.

Why You'll Love This Recipe

  • Easy to make with simple pantry ingredients.
  • Packed with bold, aromatic flavors.
  • Perfectly crispy on the outside and soft on the inside.
  • Customizable with your favorite toppings.

Ingredients

3 1/2 cups all-purpose flour
1 1/2 cups warm water (110°F)
2 1/4 teaspoons active dry yeast
2 teaspoons salt
1/4 cup olive oil
1 tablespoon honey
1 tablespoon dried oregano
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 cup pitted green olives, sliced
1/2 cup sun-dried tomatoes, chopped
2 tablespoons rosemary leaves, chopped
Flaky sea salt, for topping

Step-by-step Instructions

1. In a large bowl, combine warm water, yeast, and honey. Let stand for 5 minutes until foamy.
2. Stir in olive oil, oregano, cumin, smoked paprika, and salt.
3. Gradually add flour to the mixture, stirring with a wooden spoon until a dough forms.
4. Knead the dough on a floured surface for about 5 minutes until smooth.
5. Place dough in an oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
6. Preheat oven to 450°F (232°C).
7. Gently deflate the dough and transfer it to a greased baking sheet, stretching it to fit the pan.
8. Press olives and sun-dried tomatoes into the dough and sprinkle with rosemary and flaky sea salt.
9. Let the dough rise again for 20 minutes.
10. Bake in the preheated oven for 20-25 minutes or until golden brown.
11. Allow to cool slightly before slicing and serving.

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