Shallot Black Olive Focaccia Bread cover

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Shallot Black Olive Focaccia Bread

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Kneadsomesweets.com

Ingredients

Warning0 allergens identified

Shallot Black Olive Focaccia Bread

For the Dough:

2 cups bread flour*(all-purpose works too)

1 tsp salt

½ tsp onion powder

½ cup kalamata olives*(pitted and chopped)

¾ cup warm water(110℉)

1 tbsp quick-rise yeast (instant yeast)

¼ cup olive oil

For the Topping:

3 tablespoons olive oildivided

2 tablespoons shallot*sliced

2 tablespoons kalamata olivessliced

⅛ tsp salt

⅛ tsp ground black pepper

Mix together the flour, salt, and onion powder in a mixing bowl. Stir in the chopped olives. Whisk together the warm water (110℉) and instant yeast in a glass measuring cup until the yeast is dissolved. Add the olive oil before slowly adding all the mixture into the flour mixture while mixing to form a loose dough.

Turn onto a lightly floured counter and knead until a smooth (yet still sticky and moist) dough forms - about 1-2 minutes of kneading. You might need to add a little sprinkle of flour. Shape the dough into a ball and place it in a bowl that has been well-greased with olive oil (seam side down). Cover with plastic wrap and let rise in a warm place for 40 minutes.

Grease the bottom of a 9X9-inch pan with 1 tablespoon of olive oil. Once the dough has risen for 1 hour, lift it out of the bowl and gently place it in the prepared pan. Press the dough into the corners.

Add the sliced shallot and extra olives to the top of the dough and sprinkle with the salt and black pepper. Lastly, drizzle the remaining 2 tablespoons of olive oil on top of everything. Cover loosely and let rise for 20 minutes while you preheat the oven to 400℉.

After rising, press your fingers here and there to make dimples in the dough to create that classic focaccia look without completely deflating the dough. Bake immediately in the preheated oven for 20-25 minutes or until lightly golden. Let cool for at least 5 minutes before removing from the pan to slice and serve. Enjoy!

Nutrition

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Tips & Tricks (5)

Bloom Your Yeast Properly 🌡️
Ensure your water is between 110-115°F when mixing with instant yeast; too hot kills the yeast, too cool prevents rising. This is critical for achieving the light, airy crumb in under 2 hours.
Pre-roast Shallots for Depth 🧅
Roast shallots at 400°F for 15-20 minutes until caramelized before topping the dough; this concentrates their sweetness and prevents a raw, harsh flavor in the finished bread.
Pit and Dry Your Olives 🫒
Pat kalamata olives dry with paper towels and pit them by hand rather than leaving whole; this prevents excess moisture from making the dough soggy and releases more concentrated olive flavor.
Oil Your Dimpling Fingertips 👆
Dip your fingers in olive oil before creating focaccia's signature dimples; this prevents sticking and allows you to create deeper, more even indentations that trap the topping beautifully.
Finish with Quality Olive Oil 🌟
Drizzle premium extra-virgin olive oil over the warm bread immediately after baking rather than before; this preserves its delicate flavor and prevents it from burning during the bake.