This recipe for focaccia with black olives yields tasty results. When you’ve masterered how to make the base, try adding your own twist!

Serves 4






  • 2 tbsp extra virgin olive oil
  • 7g / 1 sachet easy-blend dried yeast
  • 250g (2 cups) plain white flour
  • ½ tsp sea salt flakes
  • 180ml (¾ cup) warm water



  • Zest of 2 lemons
  • Juice of 1 lemon
  • 2 garlic cloves, crushed
  • 2 tbsp coarsely chopped rosemary
  • ½ tsp coarsely crushed black pepper
  • 1 tsp sea salt flakes
  • 150g (1 cup) pitted black olives
  • 4 tbsp extra virgin olive oil



  1. Put the yeast, flour and salt in a food processor mixer bowl. In a jug, mix the olive oil with the water. Turn on the food processor (use the dough hook), then pour in the oil and water mixture.
  2. When combined, remove the dough from the bowl and, by hand, knead in a little extra flour for about 2 minutes. (If not using a food processor, knead by hand for a total of 12 minutes.)
  3. Place the dough into an oiled bowl, cover and leave in a warm place until the dough has doubled in size. This will take around 50 minutes.
  4. Pat down the dough, then stretch into a rectangle about 30 x 20cm. Transfer to an oiled baking sheet and prod the surface with your fingers to form dimples.
  5. In a bowl, mix the lemon zest and juice, garlic, rosemary, pepper and 1/2 tsp of the salt, then pour over the dough. Press the olives into the dimples and leave the dough to rest for 30 minutes.
  6. Brush liberally with olive oil and bake in a pre-heated oven at 200°C/400°F for 25-30 minutes.
  7. Remove from the oven and sprinkle on the remaining salt.


Top Tip

Why not try some alternative toppings once you have mastered the focaccia base? We have suggested a few below., but feel free to experiment!

  • Balsamic red onion
  • Basil and cherry tomato
  • Roasted peppers
  • Sautéed mushrooms and garlic
  • Home-made vegan pesto


Nutrition (per serving)

408 kcal | 20.2g fat | 3.1g saturates | 0.5g sugars | 1.7g salt | 7.5g protein


Recipe and image from



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