Olive and Parmesan Foccacia | Veggie Mama

olive + parmesan focaccia

  • Author: Stacey Roberts | Veggie Mama
  • Prep Time: 40 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour 10 mins
  • Yield: one loaf 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian


Sure it’s 90s, but so am I. Bring focaccia back!



  • 2.5 cups flour (I use Italian 00)
  • 7g dried yeast (one sachet)
  • 25ml olive oil
  • 1 pinch Each salt and sugar
  • 1 cup lukewarm water
  • 1 cup grated parmesan-style cheese ((I usually use South Cape brand))
  • 1 handful good olives, pitted and halved


  1. Preheat oven to 200C.
  2. In a large bowl, combine flour, yeast, oil, salt and sugar, and the water. Turn out onto a bench and knead until smooth.
  3. Press into a greased 20x30cm baking tray and cover. Leave somewhere warm to rise, about half an hour or so (longer is ok).
  4. Poke indentations across the top, spread parmesan-style cheese over and scatter the olives.
  5. Bake until cooked through, and cheese is bubbly and golden (25-30 minutes). Leave for 5-10 minutes in pan, then move to a wire rack to cool thoroughly.


Adapted from The Gourmet Traveller Italian Cookbook.

Keywords: focaccia, easy focaccia, focaccia recipe