This focaccia and olives recipe is fluffy, soft on the inside, and with a satisfying crispy texture on the bottom. Serve as an appetizer or as an accompaniment to your favorite meal.
Place 1 cup of water, yeast, honey, and 1 cup of flour in a medium bowl. Mix until combined.
Cover the bowl with plastic wrap and let it sit for 2 hours in a warm environment.
Make the dough and proof
Add a little less than half a cup of water to a glass and mix the salt until dissolved. Set aside.
Add the oil, potato flakes, and the remaining flour to the bowl with the starter, then pour the water with salt.
Using a spatula, mix the ingredients until combined, adding the remaining water if the dough is too dry.
Place the dough on a floured working surface and knead until you will have a smooth and slightly sticky dough.
Grease a large bowl, form a ball with the dough, and place it inside.
Cover the bowl with plastic wrap and let it rest in a warm environment for 2 hours or until doubled in size.
Shape the focaccia & proof
Transfer the dough to a lightly floured surface.
Gently fold the edges of the dough towards the center, then fold the top and bottom edges towards the center as well making a small rectangle.
Lightly oil an 8,5 x 12,5 inches baking tray and place the dough on it.
Gently press and flatten the dough with your hands until almost all the tray bottom is covered. Cover with plastic wrap and let the dough rest for 1 hour in a warm environment.
While the dough is resting, mix all ingredients of the brine and set aside.
Bake
Preheat your oven to 440°F (225°C).
Use your fingertips or knuckles to make the classic little dimples on the focaccia.
Pour the brine all over the surface. Distribute the olives on top and sprinkle with dried oregano.
Bake for 15 minutes or until the top turns a lovely golden brown color and the bottom feels dry and crunchy.
Remove the focaccia from the pan and place on a cooling rack for 10 minutes. Cut into squares and enjoy.
Notes
For best results, use a kitchen scale to measure the ingredients.
This focaccia con le olive uses a small amount of yeast, thus it needs long proofing times.
To proof your dough when it’s cold, use your oven as a proofing box. Turn on the oven light about 30 minutes before making the dough. Then, place the bowl with the dough inside the oven—keep the oven off. The gentle warmth from the light will help the dough rise.