Olive and Herb Focaccia with Greek Olive Oil

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Rustic focaccia bread infused with fragrant herbs and studded with briny Greek olives, using rich Greek olive oil for a tender crumb. This greek (vegetarian) ready in about 45 minutes pairs all-purpose flour, (1 packet) active dry yeast, (110°F) warm water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 8 Greek cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, dissolve 1 tsp sugar in 1 2/3 cups warm water (110°F). Sprinkle 2 1/4 tsp active dry yeast over the water and let stand for 10 minutes until foamy.
  2. Step 2: Stir 4 cups all-purpose flour and 2 tsp salt into the yeast mixture until a sticky dough forms. Add 1/3 cup extra virgin Greek olive oil and knead on a floured surface for 8-10 minutes until smooth and elastic.
  3. Step 3: Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
  4. Step 4: Preheat oven to 425°F. Oil a 9x13 inch baking pan with 1 tbsp olive oil. Press the dough evenly into the pan. Use your fingertips to dimple the dough deeply all over.
  5. Step 5: Drizzle 1 tbsp olive oil over the dough. Scatter 1 cup pitted and halved Kalamata olives, 2 tbsp chopped fresh rosemary, and 1 tbsp fresh thyme leaves evenly on top. Sprinkle 1 tsp coarse sea salt.
  6. Step 6: Let the dough rest for 15 minutes, then bake for 20-25 minutes until golden brown and crisp on the edges. Remove from oven and immediately drizzle with the remaining 1 tbsp olive oil.
  7. Step 7: Allow focaccia to cool slightly before slicing and serving warm or at room temperature.

Frequently asked questions

How long does Olive and Herb Focaccia with Greek Olive Oil take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Olive and Herb Focaccia with Greek Olive Oil?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.

Can I substitute ingredients in Olive and Herb Focaccia with Greek Olive Oil?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Olive and Herb Focaccia with Greek Olive Oil for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Olive and Herb Focaccia with Greek Olive Oil vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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