The Story & Intro

Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece. Cooking has been part of my life since I was a child, learning from my grandmother how to make traditional Greek dishes full of love and flavor. I believe food brings people together, especially women who want to share warmth and happiness through cooking.

I like to keep things simple but tasty, mixing classic recipes with a little creativity. Sometimes my kitchen gets messy, but that’s where the fun is! Whether you’re new to cooking or have some experience, I’m here to help you enjoy making delicious meals that feel like home. Cooking is about more than just food it’s about sharing stories and making memories.

When I bake Focaccia with Olives, my whole home smells like a bakery by the sea. Even though focaccia comes from Italy, this bread feels very close to my heart here in Crete. We love olives. We grow olives. Olive trees surround our villages and shape our lives. So when I press olives into soft dough and drizzle everything with golden olive oil, I feel deeply connected to my island.

This Focaccia with Olives always reminds me of afternoons when my grandmother baked bread in her small oven. She taught me how to touch dough gently, how to wait patiently, and how to trust yeast. Bread teaches patience. Focaccia with Olives teaches joy.

I make this Focaccia with Olives when friends come over, when I prepare a big family meal, or when I simply crave warm bread dipped in olive oil. The crust turns lightly crisp, the inside stays fluffy, and the olives bring little bursts of salty flavor in every bite.

Let me show you exactly how I make my Focaccia with Olives at home.

Why I Love Making This Recipe

I love this recipe because it feels rustic and comforting. I don’t need complicated techniques. I only need flour, yeast, water, olive oil, and olives.

Focaccia with Olives also makes my table look beautiful. Its golden surface, dotted with dark olives and sprinkled with sea salt, always impresses guests.

I also love how flexible it is. I sometimes add rosemary. I sometimes add cherry tomatoes. But the classic version with olives always wins my heart.

Most of all, I love watching my family tear pieces of warm bread with their hands. No knives. No formality. Just sharing.

Ingredients & Little Kitchen Secrets

Here is everything I use for my Focaccia with Olives.

Ingredients

• 4 cups (500 g) all-purpose flour
• 2 1/4 teaspoons (1 packet) active dry yeast
• 1 1/2 cups warm water (not hot)
• 1 teaspoon sugar
• 1 1/2 teaspoons salt
• 1/4 cup extra virgin olive oil (plus more for drizzling)
• 3/4 cup black or green olives, pitted
• 1 teaspoon flaky sea salt
• 1 teaspoon dried oregano or fresh rosemary (optional)

My Kitchen Secrets

I always activate my yeast properly. I mix warm water, sugar, and yeast and let it sit for 5–10 minutes until foamy. If it doesn’t foam, I start again.

I use high-quality extra virgin olive oil. It makes a big difference in flavor.

I let the dough rise slowly. Rushing bread never works.

I press my fingers deep into the dough before baking to create those beautiful dimples. The olive oil pools inside and makes the bread rich and flavorful.

How I Make It, Step by Step

Step 1: Activate the Yeast

I combine warm water, sugar, and yeast in a bowl.

I let it sit for about 10 minutes until it becomes foamy and bubbly.

Step 2: Prepare the Dough

In a large mixing bowl, I combine flour and salt.

I pour in the yeast mixture and olive oil.

I mix until a soft dough forms.

I knead the dough for about 8–10 minutes until smooth and elastic. If the dough feels sticky, I add a little flour, but not too much.

Step 3: First Rise

I place the dough in an oiled bowl.

I cover it with a clean towel.

I let it rise in a warm place for about 1–1.5 hours until doubled in size.

Step 4: Shape the Focaccia

I grease a baking pan generously with olive oil.

I gently stretch the dough into the pan using my hands.

I press my fingertips into the dough to create dimples all over the surface.

Step 5: Add Olives & Olive Oil

I press olives into the dimples.

I drizzle olive oil generously over the top.

I sprinkle flaky sea salt and oregano or rosemary.

Step 6: Second Rise

I let the dough rest for another 20–30 minutes.

Step 7: Bake

I preheat my oven to 200°C (400°F).

I bake the focaccia for 20–25 minutes until golden brown.

The smell at this moment fills my entire kitchen.

How I Serve It at Home

I let the Focaccia with Olives cool slightly before slicing.

I serve it warm with extra olive oil for dipping.

I pair it with Greek salad, grilled fish, or roasted vegetables.

Sometimes I use it to make sandwiches with tomatoes and feta.

On simple evenings, I eat it plain with a cup of tea.

Storage, Reheating & Make-Ahead Tips

I store leftover focaccia in an airtight container at room temperature for up to 2 days.

To refresh it, I warm it in a 180°C (350°F) oven for 5–7 minutes.

I can freeze baked focaccia for up to 2 months. I thaw it and warm it gently before serving.

I sometimes prepare the dough the night before and let it rise slowly in the refrigerator for deeper flavor.

100-Word Short Version

Focaccia with Olives is a fluffy Mediterranean bread made with yeast, olive oil, and pitted olives pressed into soft dough. I activate the yeast, knead the dough until smooth, let it rise, then shape it in a pan and create dimples with my fingers. I add olives, drizzle olive oil, sprinkle sea salt, and bake until golden brown. This rustic bread pairs beautifully with salads, grilled meats, or simple olive oil for dipping. Warm, fragrant, and easy to make, this homemade focaccia brings comfort and Mediterranean flavor to any table.

Recipe Card

⏱️ Time
Prep Time: 20 minutes
Rise Time: 1 hour 30 minutes
Bake Time: 25 minutes
Total Time: 2 hours 15 minutes

🛒 Ingredients

• 4 cups all-purpose flour
• 2 1/4 teaspoons yeast
• 1 1/2 cups warm water
• 1 teaspoon sugar
• 1 1/2 teaspoons salt
• 1/4 cup olive oil
• 3/4 cup olives
• 1 teaspoon sea salt
• 1 teaspoon oregano or rosemary

👩‍🍳 Instructions

1. Activate yeast in warm water with sugar.
2. Mix flour, salt, yeast mixture, and olive oil.
3. Knead 8–10 minutes until smooth.
4. Let rise 1–1.5 hours.
5. Stretch dough into oiled pan.
6. Press dimples and add olives.
7. Drizzle olive oil and sprinkle salt.
8. Bake at 200°C for 20–25 minutes.

📝 Notes

Use good olive oil for best flavor. Allow proper rising time for fluffy texture. Reheat before serving for freshness.

🍽️ Nutrition
Approx. 250 calories per slice
Carbs: 35g
Fat: 9g
Protein: 6g

Focaccia with Olives

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• Author: Inaya
• Total Time: 2 hours 15 minutes
• Yield: 8 slices 1x
• Diet: Vegetarian

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Description

This Focaccia with Olives is a golden, fluffy Mediterranean bread made with extra virgin olive oil and topped with briny olives and flaky sea salt. Soft on the inside and lightly crisp on the outside, this homemade focaccia is perfect for dipping, serving alongside salads and grilled dishes, or enjoying warm straight from the oven.

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Ingredients

Scale 1x2x3x

• 4 cups (500 g) all-purpose flour
• 2 1/4 teaspoons (1 packet) active dry yeast
• 1 1/2 cups warm water
• 1 teaspoon sugar
• 1 1/2 teaspoons salt
• 1/4 cup extra virgin olive oil (plus more for drizzling)
• 3/4 cup black or green olives, pitted
• 1 teaspoon flaky sea salt
• 1 teaspoon dried oregano or fresh rosemary (optional)

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Instructions

1. In a small bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
2. In a large bowl, mix flour and salt. Add yeast mixture and olive oil, then stir until a soft dough forms.
3. Knead the dough for 8–10 minutes until smooth and elastic.
4. Place dough in an oiled bowl, cover, and let rise in a warm place for 1–1.5 hours until doubled in size.
5. Grease a baking pan generously with olive oil. Stretch the dough into the pan using your hands.
6. Press your fingertips into the dough to create dimples across the surface.
7. Press olives into the dimples, drizzle with olive oil, and sprinkle with flaky sea salt and herbs.
8. Let rest for 20–30 minutes while preheating oven to 200°C (400°F).
9. Bake for 20–25 minutes until golden brown. Cool slightly before slicing and serving.

Notes

Use high-quality extra virgin olive oil for the best flavor. Allow proper rising time for a light and airy texture. Store at room temperature for up to 2 days or freeze for up to 2 months. Reheat in the oven for a few minutes to restore crispness.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Bread
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 slice
• Calories: 250
• Sugar: 1g
• Sodium: 320mg
• Fat: 9g
• Saturated Fat: 1.5g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 0mg

Conclusion

When I bake Focaccia with Olives, I feel grounded and peaceful. Bread connects me to tradition, to family, and to my island.

I hope when you bake this focaccia, your kitchen fills with warmth and joy. I hope you share it with someone special and tear it apart with your hands, laughing and talking around the table.

Because warm bread always tastes better when shared.