Few breads capture the soul of Mediterranean cooking like Sourdough Focaccia with Olives and Herbs. With its rich aroma of olive oil, fresh herbs, and briny Kalamata olives, this bread is rustic, elegant, and bursting with character. Each golden square offers the perfect balance between soft, airy crumb and crisp, olive-oil-kissed edges — a bread that’s just as good for soaking up sauce as it is for stealing the spotlight on your table.
The beauty of this focaccia lies in its simplicity. With just a handful of pantry ingredients — flour, salt, water, olive oil, and sourdough starter — you can transform your kitchen into a Mediterranean bakery. The long, slow fermentation gives this bread depth and tang, while the toppings of rosemary, thyme, and oregano add fragrance that makes every bite special.
Whether you’re serving it with pasta, alongside grilled vegetables, or as part of a cheese and antipasto spread, this sourdough focaccia is a recipe that feels both comforting and sophisticated.
Why You’ll Love This Recipe
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Mediterranean flair: Fresh herbs and briny olives give it rich, savory depth.
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Naturally leavened: No commercial yeast — just your healthy, active sourdough starter.
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Crispy and soft: Olive oil and proper fermentation ensure a crisp crust and fluffy interior.
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No kneading: Minimal hands-on work; the dough develops structure through time.
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Versatile: Serve it as a side, snack, or base for sandwiches and appetizers.
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Meal-prep friendly: The dough can rest overnight in the fridge for extra flavor.
Ingredients You’ll Need
For the Dough:
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500 g (4 cups) bread flour
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375 g (1 ½ cups + 1 tbsp) warm water
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100 g (½ cup) active sourdough starter (fed and bubbly)
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10 g (2 tsp) fine sea salt
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25 g (2 tbsp) extra virgin olive oil
For the Topping:
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2–3 tbsp olive oil (for drizzling)
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½ cup pitted Kalamata olives (halved or sliced)
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1 tbsp fresh rosemary leaves
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1 tbsp fresh thyme leaves
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1 tsp dried oregano (or fresh if available)
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Flaky sea salt, for finishing
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Optional: a pinch of crushed red pepper flakes for subtle heat
Tools You’ll Need
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Large mixing bowl
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Silicone spatula or dough scraper
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9×13-inch pan or cast iron skillet
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Kitchen scale (highly recommended)
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Plastic wrap or damp towel
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Bench scraper
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Cooling rack
The Secret Behind Great Focaccia
The hallmark of perfect focaccia is texture. You want a bread that’s springy, light, and open-crumbed — and that starts with hydration. This dough has a higher water content than most breads, which is why it feels sticky at first but bakes up with beautiful air pockets.
The sourdough starter works slowly, breaking down gluten and developing that subtle tang. The long rise creates complexity, while the generous olive oil adds richness and golden crispness. Combine that with the salty bite of olives and the perfume of herbs, and you have a bread that’s pure comfort.
Step-by-Step Recipe
Step 1: Feed Your Starter
Make sure your sourdough starter is active and bubbly before you begin. Feed it about 6–8 hours ahead and let it double in size. It should pass the float test — a small scoop should float in water.
Step 2: Mix the Dough
In a large bowl, combine the water and sourdough starter. Stir to dissolve. Add the flour and salt, then mix with a spatula until no dry bits remain. Add the olive oil and fold the dough several times to coat it.
The dough will look shaggy and sticky — that’s exactly how it should be.
Step 3: Rest and Stretch
Cover the bowl and let the dough rest for 30 minutes. After resting, perform a stretch and fold: grab one edge of the dough, pull it up, and fold it over itself. Rotate the bowl and repeat 3–4 times.
Do this every 30 minutes for the next 2 hours (3 sets total). This strengthens the gluten without kneading.
Step 4: Bulk Fermentation
Let the dough rest at room temperature (ideally 75°F / 24°C) for 4–6 hours until it has increased in size and looks puffy with bubbles on the surface.
Step 5: Cold Fermentation (Optional but Recommended)
Cover the bowl and refrigerate overnight (up to 24 hours). This slow rise develops incredible flavor and makes the dough easier to handle.
Step 6: Prepare the Pan
Grease a 9×13-inch pan (or a 10-inch cast iron skillet) with 2 tablespoons of olive oil. Remove the dough from the bowl, gently deflating it, and transfer it into the pan.
Turn it once to coat in oil, then rest for 30 minutes to relax.
Step 7: Shape and Proof
With oiled hands, gently stretch the dough to fill the pan. If it resists, let it rest for 10–15 minutes and stretch again. Cover and let it proof at room temperature for 2–3 hours, or until it looks airy and jiggly.
Step 8: Dimple and Top
Preheat your oven to 425°F (220°C). Drizzle the dough with olive oil. Using your fingertips, press deep dimples all over the surface.
Scatter the olives evenly across the dough, pressing them gently into the surface. Sprinkle with rosemary, thyme, oregano, and a pinch of flaky salt.
Step 9: Bake
Bake for 25–30 minutes, or until golden brown and crisp at the edges.
If you like a deeper color and crunch, bake for an extra 5 minutes.
Step 10: Cool and Serve
Let the focaccia cool for 10 minutes in the pan, then transfer it to a wire rack. Slice into squares or strips, drizzle with extra olive oil, and serve warm.
Flavor Variations
Once you master the base recipe, get creative with these Mediterranean-inspired variations:
1. Olive Trio:
Mix Kalamata, Castelvetrano, and green olives for a colorful, layered flavor.
2. Sun-Dried Tomato & Olive:
Add chopped sun-dried tomatoes along with the olives and herbs for a sweet-salty combo.
3. Lemon & Herb Focaccia:
Add lemon zest to the olive oil before drizzling for a bright, aromatic twist.
4. Garlic & Herb Infused:
Sauté minced garlic in olive oil and drizzle it over the dough before baking for a deep roasted flavor.
5. Olive & Red Pepper Flake:
For a subtle kick, sprinkle red pepper flakes before baking.
The Texture and Flavor
A perfect Sourdough Olive Focaccia is an experience of contrasts:
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Bottom: Crisp and golden from olive oil and heat contact.
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Interior: Soft, fluffy, and elastic with beautiful open crumb.
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Top: Slightly salty and aromatic with bites of olive and herb.
Each bite gives a combination of tender crumb, crunch, and the unmistakable umami of olives.
Tips for Perfect Olive Focaccia
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Use good olive oil. The flavor of your bread depends on it.
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Don’t overproof. The dough should be airy but not collapsing.
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Be generous with oil. It creates the signature crisp texture.
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Don’t skimp on salt. Salt enhances both the dough and toppings.
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Space the olives. Press them gently so they stay anchored.
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Cool slightly before slicing. The crumb needs time to set.
How to Store and Reheat
Room Temperature:
Keep covered in a paper bag or airtight container for up to 2 days.
Refrigerator:
Store for up to 5 days, but always reheat before serving to restore texture.
Freezer:
Wrap tightly and freeze for up to 2 months. Thaw at room temperature, then warm in a 375°F oven for 10 minutes.
Reheating Tip:
Brush with olive oil before reheating for a just-baked aroma.
Serving Suggestions
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Appetizer: Cut into squares and serve with a small bowl of olive oil and balsamic vinegar for dipping.
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Side Dish: Pair with pasta, risotto, or roasted vegetables.
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Mediterranean Board: Serve with hummus, marinated artichokes, roasted peppers, and feta cheese.
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Sandwich Base: Slice horizontally and fill with grilled vegetables or mozzarella and basil.
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Brunch Idea: Top with poached eggs and a drizzle of chili oil.
Health Benefits of Sourdough Focaccia
This focaccia is not only delicious but also wholesome:
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Naturally fermented: Easier to digest than yeast breads.
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Heart-healthy fats: Olive oil provides antioxidants and good fats.
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Low sugar: Naturally leavened with no added sweeteners.
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Rich flavor, simple ingredients: No additives, just pure Mediterranean simplicity.
Common Mistakes to Avoid
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Inactive starter: If your starter isn’t bubbly, the dough won’t rise properly.
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Underproofing: Results in dense bread. Let it get airy and wobbly.
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Too little oil: Leads to a dry crust. Olive oil is your friend!
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Burned bottom: If your oven runs hot, lower the rack or bake at 400°F.
FAQs
Can I use all-purpose flour instead of bread flour?
Yes, but bread flour creates more chew and structure.
Can I skip the cold rise?
You can, but the flavor won’t be as deep. The overnight fermentation really enhances taste.
What kind of olives work best?
Kalamata and green olives are both excellent. Just make sure they’re pitted.
Can I make this in a cast iron skillet?
Absolutely! A 10- or 12-inch skillet creates a thicker focaccia with extra crispy edges.
Can I add cheese?
Yes — try crumbled feta or grated Parmesan added during the last 10 minutes of baking.
Why is my focaccia dense?
Most likely it was underproofed. Give it more time to rise before baking.
Why Olive Focaccia Feels Like the Mediterranean
There’s something timeless about this combination — golden bread, fresh herbs, and olives. It’s the essence of coastal Italian and Greek kitchens, where simplicity meets bold flavor. The brine of the olives, the fragrance of the herbs, and the richness of olive oil come together like a symphony.
Baking this bread fills your kitchen with the aroma of the sea and sun — and when you tear into it, you’ll taste the care and patience of traditional sourdough craftsmanship.
Final Thoughts
This Sourdough Focaccia with Olives and Herbs is more than just bread — it’s an experience. A celebration of the Mediterranean spirit that values flavor, freshness, and community. Whether you’re a seasoned sourdough baker or just starting your journey, this recipe rewards patience with beauty and taste.
Crisp on the outside, soft within, rich with olive oil and briny olive bursts — it’s the kind of bread that turns a simple meal into something memorable.
Serve it with love, tear it by hand, and enjoy it warm from the oven.
