ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Focaccia with Garlic and Olives

Yield 10 servings (serving size: 1 piece)
Salt tames the fermenting action of yeast dough, so it guards against bland, tough breads. Here, we use a little salt in the dough and boost the flavor with a finishing sprinkle of chunky fleur de sel (flower of salt). True fleur de sel comes from Brittany, France, but there are many types of finishing salts available. A little chopped kalamata olive enhances the briny flavor in the dough.


  • 1 teaspoon sugar
  • 1 package active dry yeast (about 2 1/4 teaspoons)
  • 2/3 cup warm water (100° to 110°)
  • 9 ounces all-purpose flour (about 2 cups), divided
  • 1/4 teaspoon salt
  • 2 1/2 tablespoons olive oil, divided
  • 3 tablespoons finely chopped kalamata olives
  • Cooking spray
  • 4 garlic cloves, thinly sliced
  • 1/4 teaspoon fleur de sel

Nutrition Information

  • calories 124
  • caloriesfromfat 31 %
  • fat 4.3 g
  • satfat 0.6 g
  • monofat 3.1 g
  • polyfat 0.5 g
  • protein 2.8 g
  • carbohydrate 18.2 g
  • fiber 0.8 g
  • cholesterol 0.0 mg
  • iron 1.3 mg
  • sodium 160 mg
  • calcium 4 mg

How to Make It

  1. Dissolve sugar and yeast in 2/3 cup warm water in a large bowl, and let stand 5 minutes.

  2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine 8 ounces flour (about 1 3/4 cups) and 1/4 teaspoon salt; stir with a whisk. Add flour mixture and 1 tablespoon oil to yeast mixture, stirring to combine; fold in olives. Turn dough out onto a floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining 1 ounce (about 1/4 cup) flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Press dough out into a 13 x 8–inch rectangle on a jelly-roll pan coated with cooking spray. Cover and let rise 30 minutes.

  3. Preheat oven to 475°.

  4. Brush remaining 1 1/2 tablespoons oil over dough. Sprinkle evenly with sliced garlic and 1/4 teaspoon fleur de sel. Bake at 475° for 12 minutes or until golden. Transfer to a wire rack, and cool completely before serving. Cut into 10 equal portions.