11 Olive-Topped Sourdough Focaccia Recipes

I remember the scent of warm focaccia wafting through my nonna’s kitchen in rural Tuscany during family gatherings. She’d press plump black olives into the dimpled dough just before baking, creating golden pockets of briny delight that we’d tear into with our hands. Those childhood memories sparked my lifelong love for this Italian flatbread, and now, as a home baker, I’ve elevated it with my trusty sourdough starter for that tangy depth and chewy texture.

Lately, I’ve been on a sourdough focaccia kick in my own kitchen, experimenting with olive varieties from local markets and farmers’ stands. With their rich, savory umami, olives make the perfect topping for this naturally fermented bread—healthy, addictive, and endlessly versatile. In a world craving wholesome carbs, these recipes blend tradition with modern twists, proving focaccia isn’t just bread; it’s a canvas for flavor explosions.

Classic Kalamata Olive and Rosemary Focaccia

This timeless version highlights briny Kalamata olives scattered atop a fluffy sourdough base with fresh rosemary for an herby punch. Ingredients: 200g active sourdough starter, 500g bread flour, 350ml warm water, 10g salt, 50ml olive oil (plus extra for drizzling), 150g pitted Kalamata olives (halved), 2 tbsp fresh rosemary leaves.
Mix starter, water, flour, and salt into a shaggy dough; let ferment 4-6 hours. Fold in olive oil, bulk ferment overnight in the fridge, then stretch into an oiled 9×13-inch pan. Dimple the surface, press in olives and rosemary, drizzle with oil, and proof 1-2 hours. Bake at 425°F for 25-30 minutes until golden. It’s packed with heart-healthy monounsaturated fats from olives and probiotics from sourdough for gut-friendly indulgence.

Green Olive and Lemon Zest Focaccia

Bright and zesty, this focaccia uses Castelvetrano olives and lemon zest for a Mediterranean vibe that cuts through richness. Ingredients: 200g starter, 500g flour, 350ml water, 10g salt, 50ml oil, 150g pitted green olives, zest of 2 lemons, flaky sea salt.
Follow the base dough steps: mix, ferment, chill overnight. Spread in pan, dimple, top with sliced olives, lemon zest, and sea salt; proof and bake as above. The citrus boosts vitamin C while olives provide antioxidants, making it a refreshing, digestion-aiding snack.

Sun-Dried Tomato and Black Olive Focaccia

Sweet-tangy sun-dried tomatoes pair with black olives for a chewy, umami-loaded bite. Ingredients: Base dough as above, 100g chopped sun-dried tomatoes (oil-packed), 100g black olives, 1 tsp oregano, extra oil from tomatoes.
After bulk ferment, incorporate tomato oil into dough. Dimple, press in tomatoes and olives, sprinkle oregano, proof, and bake. Rich in lycopene from tomatoes and olive polyphenols, it supports skin health and reduces inflammation.

Feta Cheese and Olive Medley Focaccia

Crumble tangy feta over mixed olives for a Greek-inspired salty crunch. Ingredients: Base dough, 150g mixed olives (chopped), 150g feta, 1 tbsp fresh thyme, olive oil drizzle.
Dimple proofed dough, layer olives and feta, add thyme, and bake until feta bubbles. Probiotic sourdough plus olive fats and feta’s calcium make it a bone-boosting, satisfying appetizer.

Garlic Roasted Olive Focaccia

Roast garlic-infused olives for deep, caramelized flavor on pillowy sourdough. Ingredients: Base dough, 200g olives tossed with 4 roasted garlic cloves (mashed), 2 tbsp chopped parsley.
Roast olives and garlic at 400°F for 15 mins pre-dough. Top dimpled focaccia, bake as usual. Garlic’s allicin and olives’ antioxidants team up for immune support and bold taste.

Spicy Chili and Kalamata Olive Focaccia

Heat things up with chili flakes and Kalamatas for a fiery twist. Ingredients: Base dough, 150g Kalamatas, 1 tsp red chili flakes, 1 tbsp smoked paprika.
Dimple, scatter olives, chili, and paprika; proof and bake. Capsaicin from chilies aids metabolism, paired with olives’ healthy fats for a spicy, energizing treat.

Caramelized Onion and Green Olive Focaccia

Sweet onions balance briny green olives in this savory-sweet combo. Ingredients: Base dough, 2 caramelized onions (sliced thin), 150g green olives, fresh dill.
Sauté onions 20 mins until golden. Top dough with onions, olives, dill; bake. Onions’ prebiotics enhance sourdough’s gut benefits, with olives adding fiber.

Pesto and Black Olive Focaccia

Swirl basil pesto under black olives for herbaceous depth. Ingredients: Base dough, 100g basil pesto, 100g black olives, pine nuts for sprinkle.
Spread pesto on dimpled dough, add olives and nuts, bake. Pesto’s nuts and greens plus olives deliver omega-3s for heart health.

Artichoke Heart and Olive Focaccia

Tender artichokes and mixed olives evoke antipasti vibes. Ingredients: Base dough, 150g marinated artichoke hearts (chopped), 100g olives, lemon juice squeeze.
Top dimpled dough with artichokes, olives, lemon; bake until crisp. Artichokes’ cynarin aids liver health alongside olive antioxidants.

Herb-Marinated Olive and Thyme Focaccia

Marinate olives in herbs for infused flavor bursts. Ingredients: Base dough, 200g olives marinated overnight in oil, thyme, garlic, 2 tbsp extra herbs.
Press marinated olives into dough, add fresh thyme, bake. Enhanced herb oils boost anti-inflammatory properties for ultimate wellness bread.

Fig and Olive Focaccia with Balsamic Glaze

Sweet figs contrast salty olives, finished with balsamic reduction. Ingredients: Base dough, 100g sliced fresh figs, 100g olives, balsamic glaze drizzle post-bake.
Top with figs and olives, bake, then glaze. Figs’ fiber and olives’ fats promote satiety and stable blood sugar.

These 11 olive-topped sourdough focaccia recipes are your ticket to effortless, crowd-pleasing bakes that elevate any meal or snack. Grab your starter, raid the olive bar, and get dimpling—your kitchen (and taste buds) will thank you!