Olive Focaccia

Savour this soft focaccia studded with olives and thyme as part of an authentic antipasto platter or with a hearty Italian-style soup.


  • 500 g plain flour
  • 350ml water
  • 1 dry yeast sachet (7g)
  • 3 tbsp olive oil, plus more for greasing
  • 1 tsp sea salt, plus extra to sprinkle
  • 1 cup split kalamata olives
  • 4-5 thyme sprigs, leaves only


  1. Lightly oil a large ceramic bowl with olive oil and stand to the side.
  2. Combine 350ml lukewarm water with the yeast, stir then leave to stand for 1 minute.
  3. In a large bowl add flour and 1 tsp sea salt, create a well in the middle and add yeast water and two tablespoons of olive oil. Mix until incorporated, then turn out onto a lightly floured surface and knead for 5 minutes.
  4. Transfer the dough to the bowl. Cover with cling film and leave to prove in a warm place for up to an hour or until doubled in size.
  5. Lightly oil a rectangle baking tray with olive oil. Transfer the dough from the bowl to the tray, knocking the air out of it and stretching it to the shape of the tray. Drizzle some olive oil on top of the focaccia then push down gently across the top of the dough with your fingertips
  6. Gently push olives into the surface and a decent pinch of salt flakes. Leave to proof again for a further 20 minutes. Turn on your oven and preheat to 180C / 160C fan forced.
  7. Bake for 20 - 25 minutes or until golden.
  8. As soon as you take the focaccia out of the oven drizzle 1 tablespoon of olive oil over the top, use a pastry brush to help spread the oil.

Recommended Bessemer Cookware?

For this recipe, we recommend you use the Bessemer Non Stick Roaster 40 cm, available in either Red or Black, as featured in this recipe for best results!