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How to make:

Olive and Garlic Focaccia

This Olive and Garlic Focaccia is a delicious addition to any dinner table and is done in 2 hours. It’s made with spelt flour, which adds whole grains without sacrificing the classic fluffiness of focaccia bread.

Prep Time:
1 hour 35 minutes
Cook Time:
25 minutes
Total Time:
2 hours
overhead image of brown square piece of bread with olives and rosemary
Author:
Emilie
Yield:
12 servings 1x

Ingredients

For the olive-garlic olive oil:

For the focaccia:

Instructions

  1. In a small pan over low-medium heat, add all ingredients for the olive-garlic olive oil. Let gently simmer for 5 minutes. Ensure that the garlic does not burn. Set aside.
  2. In a large bowl, add sugar and water. Sprinkle yeast on top. Gently stir once. Set aside for 5 minutes. The yeast should have foamed up; if not, your yeast is dead, and you will need to restart this step with live yeast.
  3. To the bowl, add spelt flour, olive-garlic olive oil, and salt. Gently stir until the dough is just combined, about 5-10 stirs.
  4. Oil a large bowl with 2 tablespoons olive oil. Place dough in the bowl; set aside in a warm area of your kitchen for 1 hour, until the dough has doubled in size.
  5. Preheat oven to 425ºF.
  6. Oil a 9×13-inch baking dish with 2 tablespoons olive oil. Place dough in the pan; use your fingers to dimple the dough while evenly distributing the dough in the pan. Drizzle 1-2 tablespoons olive oil on top; dimple the dough to gently press the olive oil into the dough. Top with coarse or flaked salt. Set aside for 30 minutes to let the dough rise. 
  7. Bake for 20 minutes, until the top is golden brown.