10 Olive Focaccia Bread Recipes

There’s something magical about the aroma of fresh focaccia baking in the oven—crispy edges, pillowy center, and that irresistible dimpled surface glistening with olive oil. My love affair with focaccia started in my childhood summers in a small Italian village, where my Nonna would harvest plump green olives from our backyard grove and fold them into her simple dough. Those lazy afternoons kneading by her side, hands sticky with flour and oil, taught me that focaccia isn’t just bread; it’s a canvas for bold flavors and shared joy.

Lately, I’ve been experimenting in my city kitchen during rainy weekends, pitting different olives—briny Kalamatas, buttery Castelvetrano, spicy Nocellara—and pairing them with herbs, cheeses, and veggies to elevate this humble flatbread. In a world obsessed with quick snacks, olive focaccia stands out for its wholesome ingredients, gut-friendly fermentation potential, and versatility as an appetizer, sandwich base, or midnight craving cure. Today, I’m sharing 10 of my favorite recipes to inspire your own olive adventures!

Classic Kalamata Olive Focaccia

This timeless recipe captures the essence of Mediterranean simplicity with briny Kalamata olives studded throughout a fluffy dough. Ingredients (for one 9×13-inch focaccia): 4 cups all-purpose flour, 2 tsp instant yeast, 2 tsp sea salt, 1 ½ cups warm water, ¼ cup extra-virgin olive oil (plus more for drizzling), 1 cup pitted and halved Kalamata olives. Steps: Mix flour, yeast, and salt; add water and ¼ cup oil to form a shaggy dough. Knead briefly, let rise 1-2 hours until doubled. Spread into oiled pan, dimple with fingers, press in olives, drizzle with oil, and rise 30 minutes. Bake at 425°F for 25-30 minutes until golden. Slice and serve warm. It’s packed with heart-healthy monounsaturated fats from olives and oil, promoting better cholesterol levels, and the slow rise aids digestion.

Rosemary and Green Olive Focaccia

Fresh rosemary elevates the earthy notes of bright green olives in this aromatic twist. Ingredients: 4 cups bread flour, 2 tsp yeast, 2 tsp salt, 1 ½ cups warm water, ⅓ cup olive oil, ¾ cup pitted Castelvetrano olives (chopped), 2 tbsp fresh rosemary (chopped). Steps: Combine dry ingredients, stir in water and oil, fold in half the olives and rosemary. Rise 1-2 hours, transfer to oiled sheet, dimple, top with remaining olives and rosemary, oil drizzle, rise 30 minutes. Bake 425°F for 25 minutes. The combo boosts antioxidants from rosemary, supporting immunity, while olives add a probiotic-friendly brine for gut health.

Black Olive and Feta Focaccia

Tangy feta crumbles melt into juicy black olives for a Greek-inspired delight. Ingredients: 4 cups flour, 2 tsp yeast, 1 ½ tsp salt, 1 ½ cups water, ¼ cup oil, 1 cup sliced black olives, ½ cup crumbled feta. Steps: Dough as before, incorporate olives during first rise. Dimple in pan, scatter feta, oil generously, rise 45 minutes. Bake 425°F 28 minutes. Feta’s protein pairs with olives’ fiber for sustained energy, making it ideal for meal prep or post-workout snacks.

Sun-Dried Tomato and Olive Focaccia

Sweet-tangy sun-dried tomatoes mingle with mixed olives for summer vibes any time. Ingredients: 4 cups flour, 2 tsp yeast, 2 tsp salt, 1 ½ cups water, ⅓ cup oil, ½ cup chopped sun-dried tomatoes (oil-packed), ¾ cup mixed olives. Steps: Mix dough, fold in tomatoes and olives. Rise, dimple, top with extra tomatoes/olives, oil, rise again. Bake 425°F 25-30 minutes. Rich in lycopene from tomatoes and oleic acid from olives, it supports skin health and reduces inflammation.

Garlic Roasted Olive Focaccia

Roasted garlic infuses mellow sweetness into caramelized olives. Ingredients: 4 cups flour, 2 tsp yeast, 2 tsp salt, 1 ½ cups water, ¼ cup oil, 1 head garlic (roasted), 1 cup mixed olives (halved). Steps: Roast garlic at 400°F for 40 minutes, mash half into dough with water/oil. Fold in olives, rise, dimple with remaining garlic, oil top. Bake 425°F 27 minutes. Garlic’s allicin boosts immunity, paired with olives for anti-inflammatory benefits.

Spicy Chili Olive Focaccia

Heat-loving? Chili flakes and spicy olives bring a kick to chewy focaccia. Ingredients: 4 cups flour, 2 tsp yeast, 1 ½ tsp salt, 1 ½ cups water, ⅓ cup oil, 1 cup spicy green olives (pitted), 1 tsp red chili flakes. Steps: Add flakes to dry mix, proceed with dough, embed olives deeply. Dimple, sprinkle extra flakes, oil, rise 40 minutes. Bake 425°F 26 minutes. Capsaicin from chilies aids metabolism, while olives provide healthy fats for balance.

Caramelized Onion and Olive Focaccia

Sweet onions balance salty olives in this savory-sweet hybrid. Ingredients: 4 cups flour, 2 tsp yeast, 2 tsp salt, 1 ½ cups water, ¼ cup oil, 1 large onion (sliced, caramelized), ¾ cup black olives. Steps: Caramelize onion in oil 20 minutes; mix into dough with olives. Rise, top with onions/olives, oil drizzle. Bake 425°F 28 minutes. Onions’ quercetin fights allergies, olives add fiber for steady blood sugar.

Herbed Lemon Olive Focaccia

Zesty lemon and fresh herbs brighten buttery olives. Ingredients: 4 cups flour, 2 tsp yeast, 2 tsp salt, 1 ½ cups water, ⅓ cup oil, zest of 2 lemons, 1 cup green olives, 2 tbsp mixed herbs (thyme, oregano). Steps: Zest into dough, fold herbs/olives. Dimple, lemon slices on top if desired, oil, rise. Bake 425°F 25 minutes. Lemon’s vitamin C enhances olive’s iron absorption for vitality.

Stuffed Olive and Cheese Focaccia

Olives and mozzarella hide inside for a gooey surprise. Ingredients: 4 cups flour, 2 tsp yeast, 2 tsp salt, 1 ½ cups water, ¼ cup oil, ¾ cup chopped olives, 1 cup shredded mozzarella. Steps: Layer half dough in pan with olives/cheese filling, top with remaining dough, dimple lightly, oil. Rise 45 minutes, bake 425°F 30 minutes. Protein from cheese sustains fullness, olives curb cravings healthily.

Vegan Artichoke Olive Focaccia

Plant-based perfection with marinated artichokes and olives. Ingredients: 4 cups flour, 2 tsp yeast, 2 tsp salt, 1 ½ cups water, ⅓ cup oil, ½ cup artichoke hearts (chopped), ¾ cup mixed olives. Steps: Fold artichokes/olives into dough. Dimple, top extras, vegan oil drizzle, rise. Bake 425°F 26 minutes. Fiber-rich artichokes detoxify, olives fuel with plant omegas.

Whether you’re hosting friends or treating yourself, these 10 olive focaccia recipes are foolproof ways to bring restaurant-quality bread to your table. Grab some olives, fire up your oven, and let the flavors transport you—your kitchen (and taste buds) will thank you! Which one will you bake first? Share your pics in the comments.