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Basil and olive focaccia

Name: Basil and olive focaccia
Yield: 1 tray bread, 12 pieces
Cuisine: Italy
Ingredients: 500 g Strong white bread flour Use a bread flour around 12–13% protein.; 370 g Water for the dough At room temperature, about 22°C.; 28 g Extra-virgin olive oil for the dough; 8 g Fine salt; 5 g Instant dried yeast; 5 g Olive oil for the bowl; 20 g Olive oil for the tray; 20 g Extra-virgin olive oil for topping; 100 g Pitted black olives for the dough Drain thoroughly, pat dry and roughly chop; no added alcohol.; 10 g Fresh basil leaves Wash, dry and roughly tear.; 25 g Pitted black olives for the top Drain, pat dry and halve.; 40 g Water for the surface brine; 1 g Fine salt for the brine

Makes: 1 tray bread, 12 pieces
Heat: 230°C conventional
Baking time: 25–30 min
Cuisine / style: Italy

230°C conventional.

Italy · Focaccia

Basil and olive focaccia

A tray focaccia with basil and black olives folded into the dough, plus a few olives on its dimpled surface.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Strong white bread flour	500 g	Use a bread flour around 12–13% protein.
Dough	Water for the dough	370 g	At room temperature, about 22°C.
Dough	Extra-virgin olive oil for the dough	28 g
Dough	Fine salt	8 g
Dough	Instant dried yeast	5 g
Handling	Olive oil for the bowl	5 g
Handling	Olive oil for the tray	20 g
Topping	Extra-virgin olive oil for topping	20 g
Inclusions	Pitted black olives for the dough	100 g	Drain thoroughly, pat dry and roughly chop; no added alcohol.
Inclusions	Fresh basil leaves	10 g	Wash, dry and roughly tear.
Topping	Pitted black olives for the top	25 g	Drain, pat dry and halve.
Topping	Water for the surface brine	40 g
Topping	Fine salt for the brine	1 g

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Mixer with paddle or beaters	Use a sturdy spoon and bowl for softened butter mixtures, or a hand mixer. Cream until lighter; do not replace beating with a quick stir.
Large bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Rimmed baking tray	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
30×40 cm	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Baking paper rated for 230°C	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Pastry brush	For a cool wash or cool pan, use the back of a spoon or a folded food-safe paper towel. Keep fingers away from hot fat and cookware.
Chopping board and sharp knife	A clean, sharp kitchen knife is enough; use a serrated knife where the method calls for one.
Small bowl	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Spatula	Use a flexible food-safe scraper or a flat spoon suited to the task; choose heat-resistant tools for hot pans.
Food thermometer — internal doneness	A basic digital food thermometer is enough for internal doneness. No thermometer is needed just to bring ingredients to room temperature.
Foil if needed	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Time & temperature

Baking temperature: 230°C conventional
Baking time: 25–30 min

230°C conventional.

Makes: 1 tray bread, 12 pieces
Heat: 230°C conventional
Plan for: 250 min total; 55 min active

Method

01 · Mix the wet focaccia dough
7–10 min
Use: Strong white bread flour; Water for the dough; Extra-virgin olive oil for the dough; Fine salt; Instant dried yeast
Combine the flour, dough water, dough oil, salt and instant yeast in a stand-mixer bowl. Mix with the paddle on low for 4 minutes, scrape the bowl, then mix for 2–3 minutes at medium-low or the machine’s recommended speed.
Ready when: The dough is sticky but cohesive, and begins to stretch rather than break.
01 MixMix a sticky, cohesive olive-oil dough.
02 · Fold during the bulk rise
90 min
Use: Olive oil for the bowl
Coat a clean bowl with the separate bowl oil and add the dough. Cover and leave at 22–24°C for 90 minutes. At 30 and 60 minutes, lift one edge with oiled fingers and fold it over the centre; repeat around all four sides, then cover again. Prepare step 3 while the dough rests between folds.
Ready when: The dough is aerated, elastic and noticeably expanded.
02 Fold RiseFold the dough as it rises.
03 · Prepare the separate additions
5–10 min
Use: Pitted black olives for the dough; Pitted black olives for the top; Fresh basil leaves; Water for the surface brine; Fine salt for the brine
During the bulk rise, drain and dry both olive portions. Roughly chop the 100 g interior portion and halve the 25 g topping portion. Wash, dry and tear the basil. Dissolve the surface salt in its separate 40 g water.
Ready when: Both olive portions are well drained and dry; the basil is clean and dry, and the surface salt is dissolved.
03 Prepare ToppingKeep the interior olives and topping olives separate.
04 · Ease the dough into the oiled pan
8–10 min
Use: Olive oil for the tray; Pitted black olives for the dough; Fresh basil leaves
Before transferring the dough, spread it gently in its bowl, scatter over the 100 g chopped olives and basil, then fold the dough around them until distributed. Line the base of a 30×40 cm rimmed tray with baking paper rated for 230°C, and brush the paper and tray sides with the pan oil. Transfer the dough with a scraper and ease it outward with oiled fingertips. If it springs back, cover for 5 minutes before continuing. Aim for an even shallow rectangle rather than forcing it into every corner.
Ready when: The tray holds an evenly spread layer, with no torn thin patches.
04 PanSpread the olive-and-basil dough in one shallow tray.
05 · Proof the dough in the pan
60–75 min
Use:
Cover loosely and leave at 22–24°C for 60–75 minutes. After 20 minutes, gently ease the relaxed dough farther toward the tray corners if needed, then cover again. During the final 20 minutes, heat the oven to 230°C conventional.
Ready when: The dough is puffy and jiggles when the tray is nudged; it holds a light fingertip dent.
05 Pan ProofProof until puffy.
06 · Dimple and add the measured topping
5–10 min
Use: Extra-virgin olive oil for topping; Water for the surface brine; Fine salt for the brine; Pitted black olives for the top
Drizzle the topping oil and light brine over the puffy dough. With oiled fingertips make deep dimples without tearing, then place the 25 g topping olives across the surface.
Ready when: The surface is evenly dimpled and lightly topped, with no heavy mound or large pool of liquid.
06 Dimple TopDimple, add the light brine and top with olives.
07 · Bake until the base and topping are set
25–30 min
Use:
Bake on the lower-middle rack for 15 minutes at 230°C conventional. Reduce to 220°C and continue for 10–15 minutes. If the top darkens before the middle cooks, cover loosely with foil. Lift an edge with a spatula to check the base, and probe a thick bread area away from the topping.
Ready when: The underside is browned and firm, the bread is set with no wet dough, and its centre reaches about 96°C.
07 BakeBake until golden with a firm browned base.
08 · Cool before slicing
20 min
Use:
Leave on the tray for 10 minutes. Lift or slide the bread onto a rack, remove the baking paper, and rest for at least 10 minutes more before cutting into twelve pieces.
Ready when: The base stays firm and the bread can be cut without crushing the crumb.
08 CoolCool on a rack before cutting twelve pieces.

What to look for

Stage	Look / feel for	Needs attention
Mix the wet focaccia dough	The dough is sticky but cohesive, and begins to stretch rather than break.
Fold during the bulk rise	The dough is aerated, elastic and noticeably expanded.
Prepare the separate additions	Both olive portions are well drained and dry; the basil is clean and dry, and the surface salt is dissolved.
Ease the dough into the oiled pan	The tray holds an evenly spread layer, with no torn thin patches.
Proof the dough in the pan	The dough is puffy and jiggles when the tray is nudged; it holds a light fingertip dent.
Dimple and add the measured topping	The surface is evenly dimpled and lightly topped, with no heavy mound or large pool of liquid.
Bake until the base and topping are set	The underside is browned and firm, the bread is set with no wet dough, and its centre reaches about 96°C.
Cool before slicing	The base stays firm and the bread can be cut without crushing the crumb.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
The dough springs back during spreading.	Its gluten is still tight.	Cover and rest briefly, then ease outward again without tearing.	Keep the dough covered and include the stated pan relaxation.
The top is browned but bread beneath the topping is wet.	The topping held excess moisture or the bread needs more time.	Cover the top loosely with foil and continue baking until the bread reaches its stated cue.	Drain wet ingredients, use the shallow tray and check the base and bread centre.

Storage: Best eaten on the day. Cool promptly, then refrigerate covered leftovers within 2 hours of baking and use within 2 days. Reheat until hot through. Freeze wrapped pieces for up to 1 month.; Contains: wheat.; This Nepedia version has not been kitchen-tested.

Ingredient choices & substitutions

No brand is specified.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Cook / recipe	Use	What differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

Two shallow squares of olive-and-basil focaccia on a plain white plate beside a fork. — Two modest portions from the olive and basil tray bread.

Recipe

Basil and olive focaccia

A tray focaccia with basil and black olives folded into the dough, plus a few olives on its dimpled surface.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Strong white bread flour	500 g	Use a bread flour around 12–13% protein.
Dough	Water for the dough	370 g	At room temperature, about 22°C.
Dough	Extra-virgin olive oil for the dough	28 g
Dough	Fine salt	8 g
Dough	Instant dried yeast	5 g
Handling	Olive oil for the bowl	5 g
Handling	Olive oil for the tray	20 g
Topping	Extra-virgin olive oil for topping	20 g
Inclusions	Pitted black olives for the dough	100 g	Drain thoroughly, pat dry and roughly chop; no added alcohol.
Inclusions	Fresh basil leaves	10 g	Wash, dry and roughly tear.
Topping	Pitted black olives for the top	25 g	Drain, pat dry and halve.
Topping	Water for the surface brine	40 g
Topping	Fine salt for the brine	1 g

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Mixer with paddle or beaters	Use a sturdy spoon and bowl for softened butter mixtures, or a hand mixer. Cream until lighter; do not replace beating with a quick stir.
Large bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Rimmed baking tray	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
30×40 cm	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Baking paper rated for 230°C	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Pastry brush	For a cool wash or cool pan, use the back of a spoon or a folded food-safe paper towel. Keep fingers away from hot fat and cookware.
Chopping board and sharp knife	A clean, sharp kitchen knife is enough; use a serrated knife where the method calls for one.
Small bowl	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Spatula	Use a flexible food-safe scraper or a flat spoon suited to the task; choose heat-resistant tools for hot pans.
Food thermometer — internal doneness	A basic digital food thermometer is enough for internal doneness. No thermometer is needed just to bring ingredients to room temperature.
Foil if needed	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Makes: 1 tray bread, 12 pieces
Heat: 230°C conventional
Allow: 250 min total; 55 min active

How do I make it?

Mix the wet focaccia dough
7–10 min
Combine the flour, dough water, dough oil, salt and instant yeast in a stand-mixer bowl. Mix with the paddle on low for 4 minutes, scrape the bowl, then mix for 2–3 minutes at medium-low or the machine’s recommended speed.
Mix a sticky, cohesive olive-oil dough.
Ready when: The dough is sticky but cohesive, and begins to stretch rather than break.
Fold during the bulk rise
90 min
Coat a clean bowl with the separate bowl oil and add the dough. Cover and leave at 22–24°C for 90 minutes. At 30 and 60 minutes, lift one edge with oiled fingers and fold it over the centre; repeat around all four sides, then cover again. Prepare step 3 while the dough rests between folds.
Fold the dough as it rises.
Ready when: The dough is aerated, elastic and noticeably expanded.
Prepare the separate additions
5–10 min
During the bulk rise, drain and dry both olive portions. Roughly chop the 100 g interior portion and halve the 25 g topping portion. Wash, dry and tear the basil. Dissolve the surface salt in its separate 40 g water.
Keep the interior olives and topping olives separate.
Ready when: Both olive portions are well drained and dry; the basil is clean and dry, and the surface salt is dissolved.
Ease the dough into the oiled pan
8–10 min
Before transferring the dough, spread it gently in its bowl, scatter over the 100 g chopped olives and basil, then fold the dough around them until distributed. Line the base of a 30×40 cm rimmed tray with baking paper rated for 230°C, and brush the paper and tray sides with the pan oil. Transfer the dough with a scraper and ease it outward with oiled fingertips. If it springs back, cover for 5 minutes before continuing. Aim for an even shallow rectangle rather than forcing it into every corner.
Spread the olive-and-basil dough in one shallow tray.
Ready when: The tray holds an evenly spread layer, with no torn thin patches.
Proof the dough in the pan
60–75 min
Cover loosely and leave at 22–24°C for 60–75 minutes. After 20 minutes, gently ease the relaxed dough farther toward the tray corners if needed, then cover again. During the final 20 minutes, heat the oven to 230°C conventional.
Proof until puffy.
Ready when: The dough is puffy and jiggles when the tray is nudged; it holds a light fingertip dent.
Dimple and add the measured topping
5–10 min
Drizzle the topping oil and light brine over the puffy dough. With oiled fingertips make deep dimples without tearing, then place the 25 g topping olives across the surface.
Dimple, add the light brine and top with olives.
Ready when: The surface is evenly dimpled and lightly topped, with no heavy mound or large pool of liquid.
Bake until the base and topping are set
25–30 min
Bake on the lower-middle rack for 15 minutes at 230°C conventional. Reduce to 220°C and continue for 10–15 minutes. If the top darkens before the middle cooks, cover loosely with foil. Lift an edge with a spatula to check the base, and probe a thick bread area away from the topping.
Bake until golden with a firm browned base.
Ready when: The underside is browned and firm, the bread is set with no wet dough, and its centre reaches about 96°C.
Cool before slicing
20 min
Leave on the tray for 10 minutes. Lift or slide the bread onto a rack, remove the baking paper, and rest for at least 10 minutes more before cutting into twelve pieces.
Cool on a rack before cutting twelve pieces.
Ready when: The base stays firm and the bread can be cut without crushing the crumb.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
The dough springs back during spreading.	Its gluten is still tight.	Cover and rest briefly, then ease outward again without tearing. Keep the dough covered and include the stated pan relaxation.
The top is browned but bread beneath the topping is wet.	The topping held excess moisture or the bread needs more time.	Cover the top loosely with foil and continue baking until the bread reaches its stated cue. Drain wet ingredients, use the shallow tray and check the base and bread centre.

Useful recipe notes

Storage: Best eaten on the day. Cool promptly, then refrigerate covered leftovers within 2 hours of baking and use within 2 days. Reheat until hot through. Freeze wrapped pieces for up to 1 month.

Contains: wheat.

This Nepedia version has not been kitchen-tested.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Basil and olive focaccia at a glance

Makes: 1 tray bread, 12 pieces
Heat: 230°C conventional
Baking time: 25–30 min
Cuisine / style: Italy
Leavening: Yeast
Bulk fermentation (including folding): 90 min · The dough is aerated, elastic and noticeably expanded.

How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula component	Grams	Flour = 100%
Strong white bread flour	500 g	100%
Water for the dough	370 g	74%
Extra-virgin olive oil for the dough	28 g	5.6%
Fine salt	8 g	1.6%
Instant dried yeast	5 g	1%
Pitted black olives for the dough	100 g	20%
Fresh basil leaves	10 g	2%

Method

01 · Mix the wet focaccia dough

02 · Fold during the bulk rise

03 · Prepare the separate additions

04 · Ease the dough into the oiled pan

05 · Proof the dough in the pan

06 · Dimple and add the measured topping

07 · Bake until the base and topping are set

08 · Cool before slicing

What to look for

Troubleshooting

How do I make it?

Mix the wet focaccia dough

Fold during the bulk rise

Prepare the separate additions

Ease the dough into the oiled pan

Proof the dough in the pan

Dimple and add the measured topping

Bake until the base and topping are set

Cool before slicing

What can go wrong, and how can I fix it?

Basil and olive focaccia at a glance