Name: Olive, Herb & Sticky Balsamic Focaccia Recipe
Prep time: 45 min
Cook time: 25 min
Total time: 28 h 30 min
Cuisine: Italian
Ingredients: 3 tbsp extra virgin olive oil; 1 tbsp sticky balsamic vinegar; 1/2 shallot, finely diced; 1/2 tbsp rosemary, finely chopped; 1/2 tbsp parsley, finely chopped; 1/2 tbsp dried oregano; 1 tsp chili flakes; 2 cups olives, roughly chopped; 1 tsp flakey sea salt; 2.5 cups lukewarm water (2 cups cold water + 1/2 cup boiling hot water, 600 ml total); 1 sachet dry yeast (7 g); 2 tsp honey or maple syrup; 5 cups all-purpose white flour (740 g); 2.5 tsp flakey sea salt; 4 tbsp olive herb & balsamic topping (for coating and drizzling)

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Nothing quite compares to the rustic charm and vibrant flavors of homemade bread, and that is exactly why the Olive, Herb & Sticky Balsamic Focaccia Recipe has won a prime spot in my heart and kitchen. This bread is a heavenly combination of chewy texture, aromatic herbs, briny olives, and a luxuriously sticky balsamic drizzle that brings everything together with a delightful punch. Whether you’re new to baking or a seasoned bread lover, this recipe invites you to savor the joy of crafting a truly memorable focaccia that will charm your family and guests alike.

Ingredients You’ll Need

A white bowl filled with a colorful mix of chopped green and dark purple olives, small bits of herbs, and red chili flakes, all sitting in a golden, oily liquid. The olives are cut into small round pieces, spreading throughout the bowl, with green herbs adding a fresh touch on top. A silver spoon rests inside the bowl, partially covered by the mixture, catching some of the golden oil and olives. The bowl is placed on a white marbled surface that contrasts softly with the vibrant colors of the olives and seasoning. Photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this recipe plays a vital role, coming together in such a way that the flavors and textures complement each other beautifully. From the bright herbs that awaken your senses to the olives that add a bold pop, every component is essential.

3 tbsp extra virgin olive oil: The foundation for richness and moisture in both the dough and the topping.
1 tbsp sticky balsamic: Adds a glossy sweetness that balances the saltiness of the olives perfectly.
1/2 shallot, finely diced: Offers a mild onion flavor without overwhelming the bread.
1/2 tbsp rosemary, finely chopped: Infuses the bread with an earthy, pine-like aroma.
1/2 tbsp parsley, finely chopped: Brings freshness and a burst of herbal brightness.
1/2 tbsp dried oregano: Adds a classic Mediterranean flair with subtle minty undertones.
1 tsp chili flakes: Just a touch for warmth and a gentle kick of heat.
2 cups olives, roughly chopped: Salty, briny, and packed with flavor to elevate every bite.
1 tsp flakey sea salt: Enhances all the flavors and adds delightful crunchy bursts.
2.5 cups lukewarm water (2 cups cold + 1/2 cup boiling): The perfect temperature to activate the yeast.
1 sachet dry yeast (7g): The magical agent that makes your dough rise and become light.
2 tsp honey or maple syrup: A little sweetness to feed the yeast and help develop flavor.
5 cups all purpose white flour (740g): The base of your dough, creating structure and that satisfying chew.
2.5 tsp flakey sea salt: Incorporated into the dough for seasoning.
4 tbsp Olive, herb & balsamic topping: Reserved for that final, glorious drizzle that crowns your focaccia.

How to Make Olive, Herb & Sticky Balsamic Focaccia Recipe

Step 1: Prepare the Olive, Herb & Balsamic Topping

Start by mixing the olive oil, sticky balsamic, diced shallot, chopped herbs, chili flakes, and olives in a medium bowl. This mixture not only intensifies in flavor the longer it marinates, so giving it at least 30 minutes lets the ingredients meld into an irresistible topping that will later crown your focaccia with flavor and texture.

Step 2: Activate Your Yeast

In a separate medium bowl, whisk the lukewarm water with the yeast and honey until combined. Allow this to sit for about 5 minutes, watching carefully until the yeast foams up. This foam means your yeast is alive and ready to work its magic, giving you that fluffy, airy bread we all crave.

Step 3: Make the Dough

Next, combine the flour and salt in a large bowl, whisking them together to evenly distribute the salt. Pour in the yeast mixture and gently bring it together with your hands or a spatula. The dough will be shaggy and sticky at this point, which is exactly what you want—it means it’s hydrated enough to develop a beautiful crumb.

Step 4: First Rise in the Fridge

Coat a large mixing bowl with 4 tablespoons of the garlic confit olive oil and transfer your dough there. Turn the dough to coat it completely in oil to prevent drying. Cover the bowl tightly with plastic wrap and place it in the fridge. This is where the magic of a slow, cold fermentation happens—leave it for at least 6 hours, though ideally 24, allowing the flavors to deepen and the dough to bubble and nearly double in size.

Step 5: Shape the Dough

After your patient wait, take the dough out and fold it over itself in quarters several times. This technique strengthens the dough’s gluten network while gently releasing excess gas. You’ll see it deflate and come together as a smooth, cohesive ball, perfectly primed for the final rise.

Step 6: Second Rise in Baking Dish

Grease a deep rectangular baking dish generously with 2 tablespoons of the garlic confit olive oil. Transfer the dough ball to the pan and use your fingers to stretch it lightly into a rough rectangle—don’t worry about making it perfect, the dough will naturally rise and fill in the space. Cover the pan with a clean tea towel and let it rest in a warm spot for 3 to 4 hours. This final rise will puff up the dough beautifully, setting the stage for a tender focaccia.

Step 7: Bake to Golden Perfection

Preheat your oven to 200 degrees celsius. Before baking, press your fingers into the dough to create those classic focaccia dimples—these pockets will hold the flavorful olive, herb, and sticky balsamic topping when drizzled on. Spread the topping evenly over the dough and bake in the oven for 20 to 30 minutes until your focaccia’s crust is a gorgeous golden brown, crisp on the outside but soft and airy inside.

Step 8: Cool and Serve

Once baked, allow the focaccia to cool slightly before transferring it to a wire rack. This rest time helps the crumb set so every slice holds together beautifully. Then cut into generous slices and enjoy right away or dip into the leftover dressing for an extra burst of flavor.

How to Serve Olive, Herb & Sticky Balsamic Focaccia Recipe

Garnishes

A sprinkle of fresh rosemary or flaky sea salt just before serving can lift the presentation and flavor dramatically. You might also drizzle a little extra olive oil or balsamic reduction to echo the focaccia’s signature flavors and make it shine on the table.

Side Dishes

This focaccia pairs wonderfully with a fresh crisp salad, a creamy bowl of soup like tomato basil or butternut squash, or as a side to grilled meats or roasted vegetables. It also stands on its own as a savory snack or appetizer with a little cheese and charcuterie for company.

Creative Ways to Present

Try cutting your focaccia into small squares and serving it with an assortment of dips such as hummus, whipped feta, or pesto. For a party, layer thin slices with prosciutto and greens to create elegant mini sandwiches that showcase the focaccia at its best.

Make Ahead and Storage

Storing Leftovers

Wrap your focaccia tightly in plastic wrap or place it in an airtight container once completely cooled. It will stay fresh for up to 3 days at room temperature, perfect for enjoying slices over the next few meals without losing its delicious texture.

Freezing

If you want to save focaccia for later, freeze individual slices wrapped well in plastic and foil. Frozen focaccia maintains its texture and flavor nicely for up to 3 months and is a great way to enjoy this bread any time with minimal effort.

Reheating

To revive your focaccia slices, warm them in a preheated oven at 180 degrees celsius for about 5 to 7 minutes. This restores the crust’s crispness and the interior’s softness, making it taste freshly baked again in no time.

FAQs

Can I use fresh oregano instead of dried in this Olive, Herb & Sticky Balsamic Focaccia Recipe?

Absolutely! Fresh oregano adds a vibrant, more delicate flavor—just use about double the amount of dried oregano to maintain that fresh herb brightness.

Is it necessary to refrigerate the dough for such a long time?

While not mandatory, the slow cold fermentation in the fridge develops deeper flavors and a better texture, making your focaccia even more delicious.

Can I substitute honey with sugar in the yeast activation step?

Yes, sugar works to feed the yeast as well. Honey or maple syrup add a subtle flavor boost, but plain sugar is fine if that’s what you have.

What type of olives work best in this recipe?

Use briny, flavorful olives such as Kalamata or Castelvetrano for the best balance of saltiness and fruitiness that complements the herbs and balsamic glaze.

How can I make the focaccia more crispy?

For a crisper crust, try baking a little longer or at a slightly higher temperature. Also, drizzling olive oil before and after baking enhances crustiness and flavor.

Final Thoughts

I wholeheartedly encourage you to dive into making the Olive, Herb & Sticky Balsamic Focaccia Recipe at home—it’s a rewarding, hands-on experience that fills your kitchen with enticing aromas and your table with joyful bites. This recipe offers the perfect balance of simple ingredients transformed into something truly sensational. Once you’ve had a slice (or two), I’m sure it will become a beloved staple in your recipe collection, just like it is in mine.