Bake focaccia: Mediterranean bread with olives and herbs for flexitarians

Do you love Mediterranean cuisine and want to bake a crispy, aromatic bread yourself? Then focaccia is just what you need! With olives, fresh herbs, and high-quality olive oil, you can create the perfect bread in just a few steps. Whether as a side dish or snack, focaccia is ideal for flexitarians who love fresh ingredients and variety. Try it and enjoy the irresistible flavors of the Mediterranean.

---

Ingredients for your simple focaccia recipe

• 500 g flour (type 550)

• 300 ml lukewarm water

• 1 packet of dry yeast

• 2 tsp sea salt

• 4 tbsp extra virgin olive oil

• 2 sprigs fresh rosemary

• 10–12 green or black olives, pitted

• Coarse sea salt for sprinkling

Instructions to bake focaccia

• Prepare the dough

  Mix the flour, dry yeast, and salt in a large bowl. Gradually add the water and knead everything into a smooth dough. Then, incorporate 2 tablespoons of olive oil. Cover the dough and let it rise in a warm place for about 1 hour, until it has doubled in size.

  
  

• Fold the dough

  Place the risen dough on a baking tray lined with parchment paper, flatten it slightly with your hands, and press small dimples into the surface. Distribute the rosemary and olives on the dough, pressing them lightly into the surface. Drizzle with the remaining olive oil and sprinkle with coarse sea salt.

  
  

• Bake the dough

  Bake in a preheated oven at 220°C (top/bottom heat) for about 20–25 minutes until golden brown. Let it cool slightly before serving.

Resumé

Focaccia is a versatile and simple bread that belongs in every flexitarian kitchen. With its Mediterranean flavors, it’s the perfect side dish for salads, soups, or as a snack. The best part: you can easily modify the basic recipe with vegetables, cheese, or herbs. Bake it yourself and enjoy! get inspired by food for flexitarians

---

FAQ

Can I make the dough ahead of time?

Yes, you can let the dough rise slowly in the fridge overnight instead of at room temperature for 1 hour. Let it come back to room temperature for about 30 minutes before shaping and baking.

What can I use if I don't have fresh rosemary?

Dried rosemary works too - use about a third of the amount, since dried herbs are more concentrated in flavor. Thyme or oregano are also good alternatives if rosemary isn't available.

How do I know when the dough has risen enough?

The dough should have roughly doubled in size and hold an indent when you poke it gently with a finger. If it springs back immediately, it needs more time; if the indent stays, it's ready to shape.