Soft, airy, and packed with Mediterranean flavors, this Herb-Infused Spinach and Olive Focaccia is the ultimate bread recipe to elevate any meal. With its perfectly crisp exterior and fluffy interior, this focaccia is infused with fresh herbs, tender spinach, and briny Kalamata olives for a delightful savory bite. Perfect for pairing with soups, salads, or as a stand-alone snack, this recipe is easy to follow and guarantees bakery-quality results at home.
Ingredients
- 3 cups (680 grams) water
- ½ teaspoon instant yeast
- 6¾ cups (850 grams) unbleached all-purpose flour, plus more for dusting
- 2 teaspoons granulated sugar
- 2 teaspoons salt
- Extra virgin olive oil (for greasing and drizzling)
- 7 ounces (200 grams) baby spinach, roughly chopped
- 1 tablespoon finely chopped fresh oregano
- 1 tablespoon finely chopped rosemary
- 1 tablespoon finely chopped fresh sage leaves
- 1 tablespoon finely chopped thyme
- ⅓ cup (50 grams) pitted Kalamata olives, roughly chopped
- Coarse sea salt (optional)
- Crushed red pepper and/or freshly ground black pepper (optional)
Instructions
- Prepare the Dough : In a large mixing bowl, combine the water and instant yeast. Stir until the yeast dissolves. Add the all-purpose flour, sugar, and salt. Mix until a sticky dough forms. Cover the bowl with plastic wrap or a clean towel and let the dough rest at room temperature for 12–16 hours. This slow fermentation gives the focaccia its airy texture and deep flavor.
- Prepare the Spinach and Herbs : Roughly chop the baby spinach and set it aside. Finely chop the oregano, rosemary, sage, and thyme. Combine the herbs in a small bowl.
- Shape the Dough : Once the dough has risen, generously flour your work surface and hands. Turn the dough out onto the floured surface. Fold it a few times to incorporate some air. Grease a large baking sheet or pan (approximately 9×13 inches) with extra virgin olive oil. Transfer the dough to the prepared pan and stretch it gently to fit the pan’s shape. If the dough resists, let it rest for 10 minutes before stretching again.
- Add Toppings : Drizzle the dough generously with olive oil, using your fingers to create dimples across the surface. Scatter the chopped spinach, fresh herbs, and Kalamata olives evenly over the top. Sprinkle with coarse sea salt, crushed red pepper, or black pepper, if desired.
- Proof the Dough : Cover the pan loosely with plastic wrap or a clean towel and let the dough rise again at room temperature for 1–2 hours, or until it looks puffy and doubled in size.
- Bake : Preheat your oven to 450°F (230°C). Bake the focaccia on the center rack for 20–25 minutes, or until golden brown and crisp on top. Remove the focaccia from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack.
- Serve : Slice the focaccia into squares or wedges and serve warm or at room temperature. Enjoy it on its own, with olive oil for dipping, or alongside your favorite dishes.
Conclusion
This Herb-Infused Spinach and Olive Focaccia is a celebration of Mediterranean flavors and textures. The tender dough, infused with herbs and olives, creates an irresistible combination that’s both versatile and satisfying. Whether served as a side dish, appetizer, or snack, this focaccia is bound to impress everyone at the table. Once you’ve mastered this recipe, it’s sure to become a staple in your baking repertoire!
Herb-Infused Spinach and Olive Focaccia
A fluffy and flavorful focaccia loaded with freshspinach, herbs, and Kalamata olives. This Mediterranean-inspired bread isperfect for any occasion and easy to make at home.
Ingredients
- 3 cups 680 grams water
- ½ teaspoon instant yeast
- 6¾ cups 850 grams unbleached all-purpose flour, plus more for dusting
- 2 teaspoons granulated sugar
- 2 teaspoons salt
- Extra virgin olive oil for greasing and drizzling
- 7 ounces 200 grams baby spinach, roughly chopped
- 1 tablespoon finely chopped fresh oregano
- 1 tablespoon finely chopped rosemary
- 1 tablespoon finely chopped fresh sage leaves
- 1 tablespoon finely chopped thyme
- ⅓ cup 50 grams pitted Kalamata olives, roughly chopped
- Coarse sea salt optional
- Crushed red pepper and/or freshly ground black pepper optional
Instructions
- Prepare the Dough : In a large mixing bowl, combine the water and instant yeast. Stir until the yeast dissolves. Add the all-purpose flour, sugar, and salt. Mix until a sticky dough forms. Cover the bowl with plastic wrap or a clean towel and let the dough rest at room temperature for 12–16 hours. This slow fermentation gives the focaccia its airy texture and deep flavor.
- Prepare the Spinach and Herbs : Roughly chop the baby spinach and set it aside. Finely chop the oregano, rosemary, sage, and thyme. Combine the herbs in a small bowl.
- Shape the Dough : Once the dough has risen, generously flour your work surface and hands. Turn the dough out onto the floured surface. Fold it a few times to incorporate some air. Grease a large baking sheet or pan (approximately 9×13 inches) with extra virgin olive oil. Transfer the dough to the prepared pan and stretch it gently to fit the pan’s shape. If the dough resists, let it rest for 10 minutes before stretching again.
- Add Toppings : Drizzle the dough generously with olive oil, using your fingers to create dimples across the surface. Scatter the chopped spinach, fresh herbs, and Kalamata olives evenly over the top. Sprinkle with coarse sea salt, crushed red pepper, or black pepper, if desired.
- Proof the Dough : Cover the pan loosely with plastic wrap or a clean towel and let the dough rise again at room temperature for 1–2 hours, or until it looks puffy and doubled in size.
- Bake : Preheat your oven to 450°F (230°C). Bake the focaccia on the center rack for 20–25 minutes, or until golden brown and crisp on top. Remove the focaccia from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack.
- Serve : Slice the focaccia into squares or wedges and serve warm or at room temperature. Enjoy it on its own, with olive oil for dipping, or alongside your favorite dishes.