Olive and Herb Focaccia with Greek Olive Oil

By AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

Rustic focaccia bread infused with fragrant herbs and studded with briny Greek olives, using rich Greek olive oil for a tender crumb. This Greek recipe (vegetarian), ready in about 45 minutes, pairs all-purpose flour, active dry yeast, 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.

Ingredients

• 4 cups all-purpose flour
• 2 1/4 tsp (1 packet) active dry yeast
• 1 2/3 cups (110°F) warm water
• 1 tsp sugar
• 2 tsp salt
• 1/3 cup, plus 2 tbsp for drizzling extra virgin Greek olive oil
• 1 cup Kalamata olives, pitted and halved
• 2 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme leaves
• 1 tsp for topping coarse sea salt

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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.