Fluffy, golden focaccia topped with briny green olives and sweet red onions — this simple, shareable bread brings big Mediterranean flavor to any table. Perfect for gatherings, snacking, or elevating a cozy meal at home.
500 g all-purpose flour (approximately 4 cups)
1 ¼ tsp kosher salt
1 ¼ tsp active dry yeast
330 g lukewarm water (approximately 1 1/3 cups)
3 Tbsp extra virgin olive oil, divided
1 tsp flaky sea salt (such as Maldon)
3/4 cup pitted green olives, such as Castelvetrano, smashed with the flat side of a knife (or halved)
3/4 cup thinly sliced red onion
1 ½ Tbsp chopped fresh rosemary leaves
In a large bowl, whisk together flour, salt and yeast. Add in lukewarm water and stir until the water is incorporated and a shaggy, sticky dough forms. Transfer dough ball to a smooth, clean work surface and knead for 3-4 minutes, or until well combined. Transfer dough ball back to mixing bowl and cover with plastic wrap. Let rest in a warm area, free of drafts, for 3-4 hours, or until more than doubled in size and slightly bubbly on the surface.
Add 1 Tbsp extra virgin olive oil to a 13×18” rimmed baking sheet and use fingers to evenly coat the surface of the pan.
Punch down the dough to deflate and re-form into a ball. Transfer the dough ball to the oiled baking sheet and gently form into a rough 9×13” rectangle (the dough should not fill up the entire pan); if the dough keeps pulling back, give it several minutes between stretching; the gluten will start to relax, allowing the dough to hold its shape better. Let formed dough rest for between 1 ½-2 hours, or until noticeably risen.
Preheat oven to 450 degrees with rack in middle. Once oven has reached set temperature, dimple the surface of the dough with the tips of your fingers. Drizzle the surface with 2 Tbsp olive oil, and sprinkle flaky sea salt and chopped rosemary evenly over the dough. Spread olives and red onion evenly over the surface. Bake for 25 minutes, or until puffed and deeply golden. Enjoy warm or at room temperature.
