Garlic, Olive, Thyme and Parsley Focaccia

Garlic, Olive, Thyme and Parsley Focaccia

My buddy Tamas needed help making some bread. He’s a genius in many ways, but utterly hopeless in the kitchen. We looked at a few recipes and then adapted a few to come up with this one. It was so easy to make and so delicious. So hard to not eat it all in one sitting.


  • 4 cups + 1 cup bread or All Purpose flour (varies by weight, about 1 pound)
  • 2 teaspoons salt
  • 2 packets (7 grams / 4tsp) yeast
  • 1 3/4 cup warm water (not too hot or it will kill the yeast)
  • handful of cornmeal
  • 1 cup of green or black olives
  • 3+ tablespoons olive oil
  • 6-10 crushed cloves of garlic
  • a small handful of chopped flat-leaved parsley
  • 3 tablespoons of leaves from 4 sprigs thyme
  • 1 tablespoon sea salt flakes


  • KitchenAid Mixer with dough hook
  • 9” x 13” pan


  1. Combine 4 cups flour, salt, and yeast in bowl.
  2. Mix at medium speed (or mix in a bowl with a big spoon) and gradually add the warm water.
  3. Kneed dough (mixer or by hand). Dough should be very soft. Add flour as necessary to make a nice soft dough.
  4. Scrape dough from bowl and dust with flour into a ball such that it doesn’t stick to your fingers.
  5. Cover dough in bowl and place in a warm spot to let dough rise until doubled in size, 30-45 minutes.
  6. Spread oil in bottom of 9” x 13” pan and dust with cornmeal. There is no need to evenly spread the cornmeal. Randomness will taste better.
  7. Turn dough into pan and spread out into pan. Flip once so that both sides are oiled. Again, randomness is more delicious.
  8. Preheat the oven to 425F.
  9. Cover with towel and let rise for 20-30 minutes.
  10. Push pitted olives and crushed garlic cloves all the way into the dough
  11. Drizzle with a little more olive oil if you like. Seasoned olive oil as some nice flavor!
  12. Sprinkle with sea salt flakes, parsley, and thyme.
  13. Place into oven for 25-30 minutes. Remove as soon as the top has a nice crust. If you are unsure, stick a knife into the middle; if it comes out clean, the bread is done.
  14. Cut and enjoy. It’s best when warm.

About this Entry

This page contains a single entry by Beau Smith published on July 23, 2011 9:20 AM.

Mangamole was the previous entry in this blog.

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