| Prep: 20 mins | Cook: 20 mins – 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 320 | 12g | 1.8g | 48g |
| sugars | fibre | protein | salt |
| 10g | 4g | 8g | 0.39g |
Little did I know, the first time I whipped up my now famous Olive and Hyssop Focaccia, that it would become such a beloved staple in my kitchen. Borne out of a love for Italian olive bread, and anchored by my Southern roots with a twist of coastal Carolina flair, it’s a delicious fusion I didn’t know I needed. A wonderful blend of aromatic hyssop – a refreshing herb similar to aniseed – mixed with fresh Kalamata olives, sun-kissed red grapes, and a hint of rosemary, this focaccia recipe offers a delightful culinary adventure that’s not just sumptuous, but healthy too.
A Dish that Wears Many Hats
What’s wonderful about this Olive and Hyssop Focaccia is that it pairs well with so many dishes. Serve it as an appetizer alongside a bountiful cheese board, or slather it in fragrant garlic butter and pair it with homemade spaghetti aglio e olio. And don’t get me started on how heavenly it tastes when dipped into a hearty Tuscan soup or stew during those cozy winter evenings. Eaten freshly-baked or toasted the next day, it’s a winner no matter how you choose to enjoy it.
Health Benefits that Pack a Punch
Not just a feast for your taste buds, this recipe also serves up a host of health benefits. Packed with anti-inflammatory properties, the Kalamata olives in this recipe also offer a wealth of vitamins and antioxidants. Red grapes, known for their heart-healthy benefits, bring the perfect touch of sweetness. Even the hyssop provides some medicinal benefits – known to aid digestion and soothe muscle and joint discomfort. And of course, the high-quality extra virgin olive oil doesn’t just add rich flavor, it’s also rich in monounsaturated fats, which are great for your heart. After all, who says indulgence can’t be good for you?
Inspired by the more traditional focaccia Genovese, my Olive and Hyssop Focaccia takes on a Mediterranean twist that is sure to please. Also reminiscent of a classic grape schiacciata, it’s the perfect blend of savory and sweet that unites the best of the two classics.
So the next time you’re in the mood for some homemade comfort food, or if you’re simply looking to impress your dinner guests, you can’t go wrong with this Olive and Hyssop Focaccia. It’s one recipe that will not only satisfy your craving for a bit of savory indulgence, but it’s sure to add a touch of gourmet elegance to your meal too.
What You’ll Need
- 1.5 cups warm water (about 110°F)
- 2 teaspoons sugar
- 2.25 teaspoons active dry yeast
- 3.5 cups all-purpose flour
- 1/4 cup extra-virgin olive oil, plus 2 tablespoons for drizzling
- 1 teaspoon salt
- 1 tablespoon fresh hyssop leaves, finely chopped
- 1 cup Kalamata olives, pitted and sliced
- 1.5 cups red grapes, halved
- 1/4 cup fresh rosemary leaves
- Flaky sea salt, for sprinkling
Method
Step One
Starting with the yeast activation, in a large bowl, combine the warm water and sugar. Stir until the sugar has completely dissolved. Sprinkle the active dry yeast over the water and let it sit for about 5 minutes, or until the mixture becomes foamy.
Step Two
Next, add the all-purpose flour to the yeast mixture. Pour in the 1/4 cup of extra-virgin olive oil and add the teaspoon of salt. Stir the ingredients together until a dough starts to form.
Step Three
Knead the dough on a lightly floured surface for around 10 minutes, or until it becomes smooth and elastic. If the dough is too sticky, gradually add a bit more flour as needed.
Step Four
Oil a large bowl with a bit of olive oil – about a teaspoon should do. Place the dough in the bowl, turning it to coat all sides with the oil. Cover the bowl with a clean cloth and leave it in a warm spot to rise for about an hour, or until the dough has roughly doubled in volume.
Step Five
While your dough is rising, gather your toppings. Finely chop your fresh hyssop leaves and slice your Kalamata olives. Halve your red grapes, and prepare your fresh rosemary leaves.
Step Six
Once the dough has risen, punch it down to release the air bubbles. Transfer the dough to a baking sheet, then stretch and press it out into a large rectangle.
Step Seven
Drizzle 2 tablespoons of the extra-virgin olive oil over the top of the dough. Spread your chopped hyssop leaves, sliced Kalamata olives, rosemary leaves, and halved red grapes evenly over the top, then gently press them into the dough.
Step Eight
Allow the dough to rest and rise for a second time, this should take about 20 minutes. Meanwhile, preheat your oven to 400°F.
Step Nine
After the second rise, bake the focaccia in your preheated oven for about 20 minutes, or until the top is golden brown and the bottom sounds hollow when tapped.
Step Ten
Let the focaccia cool on the baking sheet for a few minutes before transferring it to a wire rack. Sprinkle the warm focaccia with flaky sea salt, then allow it to cool completely before slicing and serving. Enjoy your homemade Olive and Hyssop Focaccia!
