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Green Olive No-Knead Focaccia Recipe

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4.1 from 14 reviews

An easy and flavorful Green Olive No-Knead Focaccia that requires minimal effort but yields a deliciously soft and aromatic bread topped with green olives, rosemary, and a hint of chili flakes. Perfect for a savory snack or accompaniment to meals, this recipe uses a long, cold fermentation to develop flavor and texture without any kneading.

Ingredients

Focaccia Dough

  • 700 g bread flour
  • 680 g lukewarm water (100°F / 34°C) – 95% hydration
  • 7 g dry yeast
  • 12 g fine sea salt
  • 1 tsp honey
  • 60 g extra virgin olive oil

Olive Topping

  • 4 oz green olives, pitted
  • 1 tbsp extra virgin olive oil
  • 1 tbsp finely chopped rosemary
  • 1 tsp chili flakes (optional)
  • Flaky sea salt, for seasoning

Instructions

  1. Activate yeast: In a medium bowl, whisk together lukewarm water, dry yeast, and honey. Let it sit for about 5 minutes until frothy, indicating the yeast is active.
  2. Mix dry ingredients: In a large bowl, whisk the bread flour and sea salt together. Pour in the activated yeast mixture and mix with a spoon or hands until a wet, sticky dough forms with no dry flour visible. Cover the bowl with plastic wrap or a damp cloth and rest for 10 minutes.
  3. Stretch and fold: With damp hands, stretch a portion of the dough and fold it over itself. Rotate the bowl and repeat this stretch and fold three more times, then cover again for 10 minutes. On the final fold, continue folding until the dough shapes into a ball.
  4. First proof: Lightly oil a new bowl with 20g of olive oil. Place the dough ball inside, cover tightly with plastic wrap, and refrigerate for 12 to 72 hours for a slow cold fermentation. Slice the dough in half after proofing and use half for this focaccia.
  5. Second proof: Oil a baking tin with 20g olive oil. Transfer the dough to the tin and gently stretch it into a rough rectangle, leaving some space around edges for rising. Cover with a damp cloth and let it rise in a warm spot for 2 hours until puffed.
  6. Preheat oven: Heat the oven to 200°C (390°F).
  7. Prepare toppings: After the second rise, dimple the dough generously with your fingers. Evenly scatter the pitted green olives, chopped rosemary, and optional chili flakes over the dough. Season with flaky sea salt and drizzle with extra virgin olive oil.
  8. Bake and rest: Bake the focaccia for 30 minutes until the top is golden and crisp. Remove from the oven and allow to cool slightly. Transfer to a wire rack and let it rest for 15 minutes before slicing and serving immediately.

Notes

  • Cold fermentation improves the flavor and texture of the focaccia, so plan ahead for the 12 to 72-hour fridge proofing.
  • Use high-quality extra virgin olive oil and fresh rosemary for the best taste.
  • Optional chili flakes add a subtle heat; omit if you prefer a milder bread.
  • The no-knead method makes this recipe accessible with minimal hands-on time.
  • This dough recipe makes twice the amount needed; save the other half for another bread or focaccia variation.
  • Letting the dough rest on the wire rack helps maintain the focaccia’s crust texture.

Find it online: https://recipeplenty.com/green-olive-no-knead-focaccia-recipe/