Pioneer Woman Olive Focaccia Recipe

This Pioneer Woman Olive Focaccia Recipe is a rustic and aromatic recipe, which features salty mixed olives and heart-healthy extra virgin olive oil. It’s a wholesome homemade bread, ready in about 3 hours (mostly rising time).

Pioneer Woman Olive Focaccia Recipe Ingredients

• 1 1/2 tsp. Active Dry Yeast
• 1 1/2 cups Warm Water
• 4 cups All-purpose Flour
• 1 tsp. Kosher Salt (plus more for sprinkling)
• 1/3 cup Olive Oil (plus extra for drizzling)
• 1 cup Olives (any variety or combination), roughly chopped

How To Make Pioneer Woman Olive Focaccia Recipe

1. Proof the yeast: Sprinkle the active dry yeast over 1 1/2 cups of warm water (not hot, or it will kill the yeast). Let it stand for a few minutes until it becomes foamy and fragrant.
2. Mix the dough: In the bowl of a stand mixer fitted with the paddle attachment, combine the flour and salt. With the mixer running on low speed, slowly drizzle in the 1/3 cup of olive oil until it is incorporated into the flour. Next, pour in the yeast/water mixture. Mix just until combined and the dough comes together in a sticky mass.
3. First Rise: Warm a non-metal mixing bowl (glass or ceramic) by rinsing it with hot water or microwaving it briefly. Coat the inside with a light drizzle of olive oil. Form the sticky dough into a ball and place it in the bowl, tossing it to coat the surface in oil. Cover the bowl tightly with plastic wrap. Set it aside in a warm, draft-free place for 1 to 2 hours, or until doubled in size. (Alternatively, store in the fridge overnight for a slow rise).
4. Prep the olives: While the dough rises, roughly chop your olives. Blot them thoroughly with paper towels to remove excess brine and moisture. This prevents the dough from becoming soggy.
5. Shape the loaves: Remove the dough from the bowl and place it on a lightly floured surface. Place the chopped olives on top of the dough. Very gently knead the olives into the dough, being careful not to overwork it. Divide the dough in half. Roll each half into a large, thin oval or rectangle.
6. Second Rise: Place the shaped doughs on separate sheet pans (or cookie sheets) that have been drizzled with olive oil. Drizzle more olive oil on top of the ovals, then cover each one loosely with plastic wrap. Put in a warm place for one hour to puff up.
7. Dimple and bake: Preheat the oven to 400°F (200°C). Remove the plastic wrap; the dough should be puffy. Use your fingertips to press deep “dimples” all over the surface of the dough. Drizzle the surface again with olive oil so it pools in the dimples, and sprinkle generously with kosher salt. Bake for 30 to 40 minutes, or until the focaccia is deep golden brown and crisp on the edges.
8. Serve: Remove from the oven. Cut into pieces with a pizza wheel or sharp knife. Serve immediately while warm.

Recipe Tips

• Blotting Olives: The most critical step is drying the olives. If they are wet, they will create steam pockets that make the bread gummy around the fruit.
• The “Dimple”: Dimpling the dough serves a purpose beyond aesthetics; it prevents the bread from rising too high (like a loaf) and creates pockets for the olive oil and salt to pool, creating the signature focaccia flavor bombs.
• Don’t Overknead: This recipe creates a tender, airy crumb. If you knead it too much after the first rise, the gluten will tighten, and the bread will be tough and rubbery. Treat the dough gently.
• Olive Variety: Use a mix of Kalamata, Castelvetrano, and green olives for a variety of colors and flavors. Ensure all pits are removed!

What To Serve With Pioneer Woman Olive Focaccia

This bread is rich enough to be eaten on its own, but it pairs beautifully with Mediterranean meals.

• Pasta: Serve alongside spaghetti or lasagna to soak up sauce.
• Dipping Oil: Mix balsamic vinegar, olive oil, and red pepper flakes.
• Charcuterie Board: A great addition to meats and cheeses.
• Tomato Soup: A rustic dipper for soup.

How To Store Pioneer Woman Olive Focaccia Recipe

• Room Temperature: Focaccia is best eaten the day it is made. However, it can be stored wrapped in foil or plastic wrap at room temperature for up to 2 days.
• Reheat: To refresh the crust, place the bread directly on the rack in a 350°F oven for 5-10 minutes.
• Freeze: Wrap the baked, cooled bread in plastic wrap and then foil. Freeze for up to 3 months. Thaw on the counter and reheat in the oven.

Pioneer Woman Olive Focaccia Recipe Nutrition Facts

• Calories: 280
• Total Fat: 10g
• Saturated Fat: 1.5g
• Cholesterol: 0mg
• Sodium: 450mg
• Total Carbohydrates: 42g
• Dietary Fiber: 2g
• Sugar: 0g
• Protein: 6g

Nutrition information is estimated per slice based on 10 servings.

FAQs