Chef at Home

Chef at Home

Black Olive Foccacia

  • serves 6
Michael Smith
Michael Smith Chef at Home

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour; you have to add your own!

34 Ratings
Directions for: Black Olive Foccacia


1 cup warm water

tsp yeast

3 cup all-purpose or bread flour

1 Tbsp sugar

1 tsp salt

4 Tbsp olive oil

Coarse sea salt and freshly ground pepper

1 Tbsp chopped thyme

24 Calamata style black olives, pitted


1. Pour the water into the bowl of a stand up mixer fitted with a dough hook and sprinkle in the yeast. Add 1 cup of the flour and the sugar then stir to combine. Let rest for ten minutes or so, until the yeast activates and bubbles appear on surface.

2. Add the rest of the flour, salt, olive oil, pepper, thyme and olives and mix well until dough begins to form a ball. Continue kneading for a few minutes until the dough is smooth and elastic. Place in a large, oiled bowl, cover with a towel, and rest in a warm place until the dough doubles, about 1 hour.

3. Lightly oil your hands then knock down the dough, pressing the air out of it. Knead a few times and then place dough onto an oiled baking sheet. Pull and press dough across pan until if forms a large, flattened circle and vigorously poke dimples into it with your fingertips. Drizzle with olive oil, coarse salt and pepper and let rise a second time until it doubles again, about 30 minutes.

4. While you wait preheat your oven to 450 degrees F. Place in oven and bake until it has formed a golden crust, but is still soft in the centre, about 10-15 minutes.

See more: Italian, Rice/Grain, Olives, Herbs, Bake

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