Description
This Olive, Herb & Sticky Balsamic Focaccia is a flavorful and aromatic Italian-style flatbread, enriched with a tantalizing blend of olives, fresh and dried herbs, and a sticky balsamic topping. Perfectly soft on the inside with a golden crust, this focaccia is made using a slow, cold-rise dough method that develops deep flavor and a beautiful airy texture. Enjoy it as a snack, appetizer, or alongside your favorite dishes.
Ingredients
Olive, Herb & Balsamic Topping
- 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
Focaccia Dough
- 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)
Instructions
- Prepare Olive, Herb & Balsamic Topping: In a medium-sized bowl, combine all the topping ingredients (olive oil, sticky balsamic, shallot, rosemary, parsley, oregano, chili flakes, chopped olives, and flakey sea salt). Mix well and leave to marinate for at least 30 minutes to allow the flavors to meld.
- Activate Yeast: In a medium bowl, whisk together the lukewarm water, dry yeast, and honey or maple syrup. Let it sit for 5 minutes or until the yeast foams, indicating it is active and ready to use.
- Mix Dough: In a large bowl, whisk together the flour and 2.5 tsp flakey sea salt. Pour in the yeast mixture and bring it together with your hands or a spatula until a shaggy, sticky dough forms.
- First Rise (Cold Fermentation): Coat a large mixing bowl with 4 tablespoons of the olive herb & balsamic topping and place the dough inside. Turn the dough to coat it evenly with the oil. Cover the bowl with plastic wrap and refrigerate for a minimum of 6 hours, ideally 24 hours, allowing the dough to double in size and become bubbly.
- Fold & Shape Dough: Remove the dough from the fridge. Fold it over itself in quarters by gathering each edge and folding it while turning the bowl. This process deflates and shapes the dough into a neat ball.
- Prepare Baking Dish & Second Rise: Coat a deep rectangular baking dish (approximately 34cm x 23cm x 5cm) with 2 tablespoons of the olive topping. Transfer the dough ball to this dish and use your fingers to gently stretch it into a rough rectangular shape. Cover with a tea towel and place in a warm area for 3 to 4 hours to rise again. Avoid leaving uncovered to prevent a dry crust from forming on top.
- Preheat Oven: Heat your oven to 200°C (392°F), preparing for baking the focaccia.
- Dimple Dough & Add Topping: Once risen, use your fingers to create indentations (dimples) all over the dough surface. Drizzle the reserved olive, herb, and balsamic dressing evenly on top.
- Bake: Bake the focaccia in the preheated oven for 20 to 30 minutes until it has a beautiful golden crust on top.
- Cool & Serve: Let the focaccia cool slightly in the baking tray before transferring it onto a wire rack. Slice and enjoy warm or at room temperature, either on its own or dipped into the remaining balsamic topping.
Notes
- For best flavor development, allow the dough to cold-ferment in the refrigerator for 24 hours; shorter rising times may result in less flavor and texture.
- Use a sharp knife or clippers to roughly chop olives, balancing between green and black olives for a more complex taste.
- Ensure the yeast is fresh and active by watching for foam during activation; discard and restart if no foam appears.
- You can replace honey with maple syrup to keep the recipe vegan-friendly.
- Maintain the dough covered during the second rise to prevent dryness and crust formation on the surface.
- Use flakey sea salt topping to add bursts of salty crunch and visual appeal on your focaccia.
- Letting the focaccia cool slightly before slicing helps preserve its structure and crumb.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
