Ingredients & Directions

1¾ cup hot water
2 tsp honey
1 packet dry active yeast
3 tbsp olive oil + extra for the bowl and pan
1½ teaspoon Sea Salt
2 tbsp roasted garlic, smashed
4-6 cups all-purpose flour
2/3 cups pitted kalamata olives
Salt and Pepper


Pour the hot water and honey into the bowl of your electric mixer. Swirl the bowl around until the honey has dissolved and the water is just luke-warm. Add one package of dry active yeast and swirl around. Allow the yeast to foam for 10 minutes or so. Then add 3 tablespoons oil, salt, and smashed roasted garlic. Using the bread hook attachment, turn the mixer on low and slowly add the flour. “Knead” on low for about 10 minutes.

Turn the dough onto a well-floured surface and knead until dough is smooth, 5 to 10 minutes. Place dough in a lightly oiled bowl, cover with a kitchen towel or plastic wrap, and let rest in a warm place until dough doubles in size, about 1 hour.

Remove dough from bowl and press it into a lightly oiled 9 by 13 inch baking sheet until it touches the edges. Using your finger, poke holes all over the dough – this will created the bumpy, rustic texture of traditional focaccia bread. Once the dough is spread out, poke deep cavities in the dough and place an olive in each hole. Push the olives down far, otherwise they might pop out when the dough rises. Drizzle the top with more olive oil and sprinkle with sea salt and pepper. Cover the dough with a clean damp towel. Allow the dough to rise again for about 20 minutes or until dough becomes puffy.

Preheat the oven to 400ºF. Bake for 20-30 minutes, until the top is golden-brown. Remove from oven and allow to cool on a rack. Cut into pieces and serve.

Recipe provided by Shelly Ruybalid