Black Olive & Sea Salt Focaccia

Black olive and sea salt focaccia is the simple, satisfying Italian flatbread that proves bread doesn’t need to be complicated to be exceptional. The dough is just five basic ingredients (flour, yeast, water, olive oil, salt, with a touch of sugar) and the technique is forgiving enough for first-time yeast bakers.

What makes focaccia feel like more than the sum of its parts is the finish. A generous slick of good olive oil brushed over the dough, a scatter of chopped salty black olives, and crunchy coarse sea salt sprinkled across the top creates a savory, herbal crust that’s almost too good to leave alone before slicing.

The decorative knife cuts on the surface aren’t just for looks. They open during baking to create distinctive ridges and pockets that catch the olive oil and trap pools of melted salt and olive flavor. A hot oven gives the focaccia a crackling golden crust while keeping the inside soft, springy, and pleasantly chewy.

Serve warm from the oven with cold cured meats, soft cheese, balsamic vinegar for dipping, or just on its own with a glass of red wine.

Pro Tips

• Use the best extra-virgin olive oil you can afford. The bread takes on whatever character the oil has, and good oil makes a huge difference.
• Don’t skimp on the sea salt. The contrast of the briny crunch against the soft bread is what makes focaccia memorable.
• For a more open, airy crumb, let the dough have a longer first rise (1 to 2 hours) at cool room temperature instead of the quicker 30-40 minute rise.
• Store leftover focaccia at room temperature wrapped in a clean towel. Refrigeration dries it out fast.

Variations

• Press fresh rosemary leaves into the dough before the second rise for a classic Tuscan rosemary focaccia.
• Top with halved cherry tomatoes and crumbled feta for a Greek-leaning summer version.
• Sprinkle with fennel seeds and crushed red pepper for a Sicilian-style pizza-bianco vibe.