A Sweet Taste of Nostalgia – The Story Behind Greek Olive Focaccia
There’s something magical about focaccia—the way a simple dough transforms into a golden, aromatic bread that tastes like the Mediterranean itself. Greek Olive Focaccia is one of my favorite recipes for weekend baking because it’s simple, rustic, and full of bold flavors. The combination of soft, airy dough, briny Kalamata olives, fragrant garlic, and a sprinkle of Parmesan always reminds me of small family-run bakeries in Greece.
When you bake it at home, the smell alone fills your kitchen with warmth and makes everyone instantly curious. I love pressing my fingers into the dough to create those little dimples—it’s oddly satisfying and gives the finished bread its signature texture.
What You’ll Need to Make This Flavorful Focaccia
This recipe is approachable yet packed with flavor. You can use store-bought pizza dough to save time, or make your own for an extra homemade touch.
Ingredients:
- 1 12-oz. pizza dough (store-bought or homemade)
- 4 tablespoons extra-virgin olive oil, divided
- 1 tablespoon cornmeal
- 2 medium garlic cloves
- 8–10 pitted Kalamata olives, sliced in half
- 1 teaspoon Italian seasoning
- ¼ cup freshly grated Parmesan cheese
- freshly ground black pepper
With just a few ingredients, you’ll create a focaccia that looks and tastes bakery-quality.
Preparing Your Dough for Perfect Focaccia
Start by preheating your oven to 425 degrees Fahrenheit. Brush a tablespoon of olive oil in a round cake pan and sprinkle the cornmeal evenly on top. This prevents sticking and adds a subtle crunch to the bottom.
Place the pizza dough in the prepared pan and gently press it to cover the bottom evenly. Cover with plastic wrap and let it rest for 30 minutes. This resting period allows the dough to relax and rise slightly, making it soft and airy once baked.
Crafting the Garlic-Infused Olive Oil – A Flavor Boost
While the dough rests, heat the remaining olive oil with the garlic cloves in a small saucepan over low heat. Watch carefully—you want the garlic to become fragrant but not brown. Once the aroma fills your kitchen, remove the pan from heat and let it cool. This infused oil will add a rich, savory depth to the focaccia.
Simmer, Soak, and Sweeten – How to Candy Orange Slices Like a Pro
(Note: adapted for focaccia)
After the dough has rested, remove the plastic wrap and use your fingertips to gently dimple the surface. These dimples are crucial—they hold the olive oil, seasonings, and cheese, creating pockets of flavor in every bite.
Press the halved Kalamata olives into the dough, cut side down, spacing them evenly across the surface. Sprinkle the Italian seasoning, black pepper, and Parmesan cheese over the top, then pour the cooled garlic-infused olive oil over the dimples. You’ll notice the bread glistening immediately, promising a golden, flavorful crust.
Tips for Even Cooking and Preventing Bitterness
- Use room-temperature dough. Cold dough resists stretching and can bake unevenly.
- Don’t overheat the garlic oil. Burnt garlic tastes bitter and can overpower the bread.
- Dimples are key. Pressing too shallowly may leave oil pooling unevenly; too deep, and the dough can tear.
- Distribute olives evenly. This ensures every slice has a balance of flavor.
Following these small tips will elevate your focaccia from ordinary to restaurant-quality.
Coating and Drying – Achieving That Signature Crust
While this focaccia isn’t coated like sweet candy, the golden, crispy crust is achieved through the olive oil and cornmeal base. Make sure the oven is fully preheated to 425 degrees to encourage browning. Bake until the top is a rich golden brown and the edges feel firm to the touch. I love how the crust crackles slightly when you slice it—it’s a satisfying contrast to the soft, airy interior.
Serving and Storing Your Homemade Focaccia
Serve your focaccia warm, straight from the oven, either as a side to soups and salads or as part of a Mediterranean-inspired appetizer platter. Leftovers keep well for a day or two at room temperature, wrapped in a clean kitchen towel. For longer storage, place in an airtight container in the fridge and reheat gently before serving.
Creative Ways to Use Focaccia in Meals and Gifts
Focaccia is incredibly versatile. Slice it horizontally and use it for sandwiches, or cut it into small squares for dipping in olive oil and balsamic vinegar. You can also gift homemade focaccia by wrapping a warm loaf in parchment and tying it with kitchen twine—it’s a simple but thoughtful present that always impresses friends and family.
Variations to Try – From Rosemary to Sun-Dried Tomatoes
Once you’ve mastered this olive version, experiment with other toppings. Fresh rosemary sprigs, sun-dried tomatoes, caramelized onions, or even crumbled feta add unique flavors. You can mix and match seasonings and oils to create endless variations while keeping the same soft, airy dough base.
Nutrition Snapshot – Savory Facts About This Classic Bread
Greek Olive Focaccia provides healthy fats from olive oil, antioxidants from olives, and protein from Parmesan cheese. While it’s an indulgent bread, portioned thoughtfully it pairs well with meals as a flavorful accompaniment rather than an overly heavy side.
Sweet Questions Answered – Your Focaccia FAQ Corner
Can I use different types of olives?
Yes! Green olives or Castelvetrano olives work beautifully, though Kalamata gives the most authentic flavor.
Do I need to let the dough rest?
Absolutely. Resting allows the gluten to relax, resulting in a tender, airy texture.
How can I make the crust crispier?
Bake at the recommended temperature and brush generously with olive oil. You can also preheat the pan for extra crispiness.
Can I prepare this ahead of time?
Yes. You can assemble the dough and toppings, cover, and refrigerate for a few hours before baking.
Is it possible to make this gluten-free?
You can, using a gluten-free pizza dough, but texture will be slightly different—less airy, more dense.
Baking Greek Olive Focaccia at home is a simple way to bring Mediterranean flavors to your table. The combination of soft bread, savory olives, and golden, fragrant crust makes every slice feel like a little taste of Greece.
