Imagine the aroma of freshly baked focaccia wafting through your kitchen—its crust golden and crispy, the surface dimpled with pools of olive oil, and topped with vibrant spinach, briny olives, and fragrant herbs. This Herb-Infused Spinach and Olive Focaccia is a masterpiece of texture and flavor, perfect for dipping, snacking, or as the star of your next meal. With a simple, slow-rise dough and a medley of fresh toppings, this recipe is surprisingly easy to make and incredibly rewarding.
Why You’ll Love This Recipe
- Rustic and Homemade: Creating focaccia from scratch is easier than you think, and the results rival any bakery.
- Packed with Flavor: The combination of fresh spinach, herbs, and Kalamata olives adds a bold, Mediterranean-inspired taste.
- Versatile: Serve it as an appetizer, side dish, or even the base for sandwiches and pizzas.
- Soft and Airy: The slow fermentation process creates an irresistibly light and airy crumb.
- Crowd-Pleasing: Perfect for gatherings, dinner parties, or a cozy family meal.
Ingredients for Herb-Infused Spinach and Olive Focaccia
| Ingredient | Amount | Notes |
|---|---|---|
| Water | 3 cups (680 grams) | Lukewarm, for activating the yeast |
| Instant yeast | ½ teaspoon | Helps the dough rise slowly and evenly |
| All-purpose flour | 6¾ cups (850 grams) | Provides structure and softness |
| Granulated sugar | 2 teaspoons | Feeds the yeast and enhances browning |
| Salt | 2 teaspoons | Balances the flavors |
| Extra virgin olive oil | As needed | For greasing, drizzling, and flavor |
| Baby spinach leaves | 7 ounces (200 grams) | Roughly chopped, adds freshness |
| Fresh oregano | 1 tablespoon | Finely chopped, for earthy flavor |
| Rosemary | 1 tablespoon | Finely chopped, for piney notes |
| Sage leaves | 1 tablespoon | Finely chopped, for a subtle, savory taste |
| Thyme | 1 tablespoon | Finely chopped, for a fragrant finish |
| Kalamata olives | ⅓ cup (50 grams) | Pitted and roughly chopped, for brininess |
| Coarse sea salt | Optional | For topping, enhances texture and flavor |
| Crushed red pepper | Optional | Adds a touch of heat |
| Freshly ground black pepper | Optional | Enhances the seasoning |
Step-by-Step Instructions
1. Prepare the Dough
- In a large mixing bowl, combine the water and instant yeast. Stir until the yeast dissolves completely.
- Add the all-purpose flour, sugar, and salt. Mix until a sticky dough forms—no kneading required!
- Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rest at room temperature for 12–16 hours.
- This slow fermentation develops a rich flavor and an airy, bubbly texture.
2. 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.
3. Shape the Dough
- After the dough has risen and become bubbly, generously flour your work surface and hands.
- Turn the dough out onto the floured surface and fold it a few times to incorporate air.
- Grease a large baking sheet or pan (about 9×13 inches) with extra virgin olive oil.
- Transfer the dough to the prepared pan and gently stretch it to fit the pan’s shape. If the dough resists, let it rest for 10 minutes before trying again.
4. Add the Toppings
- Drizzle the surface of the dough generously with olive oil. Use your fingers to press into the dough, creating characteristic dimples.
- Evenly scatter the chopped spinach, fresh herbs, and Kalamata olives over the dough.
- Sprinkle with coarse sea salt, crushed red pepper, or black pepper for additional flavor, if desired.
5. Proof the Dough
- Cover the pan loosely with plastic wrap or a clean towel.
- Let the dough rise at room temperature for 1–2 hours, or until it looks puffy and has doubled in size.
6. Bake the Focaccia
- Preheat your oven to 450°F (230°C).
- Place the focaccia on the center rack and bake for 20–25 minutes, or until the top is golden brown and crisp.
- Remove the focaccia from the oven and allow it to cool in the pan for 10 minutes.
7. Serve and Enjoy
- Transfer the focaccia to a wire rack, then slice it into squares or wedges.
- Serve warm or at room temperature with olive oil for dipping, or alongside your favorite dishes.
Pro Tips for Perfect Focaccia
Use High-Quality Olive Oil
- The flavor of the olive oil shines in this recipe, so opt for extra virgin olive oil for the best results.
Don’t Skip the Rest Time
- The long fermentation is key to developing the focaccia’s airy texture and rich taste.
Customize Your Toppings
- Experiment with other herbs like dill or parsley, or add grated Parmesan for extra flavor.
Avoid Overbaking
- Keep an eye on the oven; you want a golden crust without over-drying the interior.
How to Customize Your Focaccia
- Cheese Lovers: Sprinkle grated Parmesan, Pecorino, or shredded mozzarella over the toppings before baking.
- Vegetable Add-Ons: Add cherry tomatoes, thinly sliced red onions, or roasted garlic cloves for extra flavor.
- Spice It Up: Add crushed red pepper flakes or smoked paprika to the olive oil drizzle.
- Sweet Twist: Swap savory toppings for thinly sliced pears, honey, and blue cheese.
Serving Suggestions
- Appetizer: Serve slices with olive oil and balsamic vinegar for dipping.
- Soup Pairing: Perfect alongside minestrone, tomato basil, or creamy potato soup.
- Sandwich Base: Slice horizontally and use as bread for gourmet sandwiches.
- Brunch Addition: Serve with eggs, smoked salmon, or a fresh salad for a complete meal.
Nutritional Information (Per Slice)
| Nutrient | Amount |
|---|---|
| Calories | ~180 |
| Protein | ~5 g |
| Carbohydrates | ~25 g |
| Fat | ~7 g |
| Fiber | ~2 g |
Note: Nutritional values may vary depending on portion size and ingredient brands.
FAQs About Herb-Infused Spinach and Olive Focaccia
1. Can I make this focaccia gluten-free?
Yes, use a gluten-free all-purpose flour blend, but adjust the hydration and proofing times as needed.
2. How do I store leftovers?
Store leftover focaccia in an airtight container at room temperature for up to 2 days. Reheat in the oven to restore crispiness.
3. Can I freeze focaccia?
Absolutely! Freeze fully baked focaccia, wrapped tightly in foil or plastic wrap. Reheat in the oven for best results.
4. Can I use dried herbs instead of fresh?
Yes, but reduce the amount to 1 teaspoon per herb, as dried herbs are more concentrated.
5. What can I serve with focaccia?
Pair it with pasta dishes, salads, cheese platters, or use it as a base for sandwiches.
6. Can I make focaccia in advance?
Yes! The dough can rest in the refrigerator for up to 24 hours. Allow it to come to room temperature before baking.
Why You Should Make This Recipe Today
Herb-Infused Spinach and Olive Focaccia is a simple yet impressive dish that brings the flavors of the Mediterranean to your kitchen. Whether you’re a seasoned baker or a beginner, this recipe offers a foolproof way to create soft, airy bread with a crispy crust and flavorful toppings. Bake it for a cozy family dinner, or share it with friends—it’s guaranteed to disappear quickly!
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Herb-Infused Spinach and Olive Focaccia
- Total Time: 13 hours 40 minutes
- Yield: 12 1x
Description
Transform simple ingredients into a stunning, golden focaccia with this Herb-Infused Spinach and Olive Focaccia. Featuring fluffy, airy dough topped with spinach, briny Kalamata olives, and fragrant herbs, it’s perfect for any occasion. Whether served as a snack, side dish, or appetizer, this recipe is both delicious and versatile.
Ingredients
Scale
- 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.
Notes
- Resting Time is Key: Don’t rush the fermentation process; it’s essential for the focaccia’s light and airy texture.
- Olive Oil Quality: Use high-quality extra virgin olive oil for the best flavor.
- Herb Substitutes: If you don’t have fresh herbs, dried herbs work too; just reduce the amount to 1 teaspoon per herb.
- Storage Tips: Store leftover focaccia in an airtight container at room temperature for up to 2 days. Reheat in the oven to restore crispiness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: BREAD, Snack
- Method: Baking
- Cuisine: Mediterranean-inspired