This Black Olive Shallot Focaccia bread is made with a simple olive yeast dough and topped with a flavourful combination of black olives and roasted shallots. Ready in under 2 hours, this recipe is sure to impress!
¾cupchopped canned black olives(drained and patted dry)
¾cupwarm water(110℉)
¼cupolive oil
For the Topping:
3tablespoonsolive oildivided
2tablespoonssliced shallot(or purple onion)
2tablespoonssliced black olives
⅛teaspoonsalt
⅛teaspoonground black pepper
Instructions
Mix together the flour, quick-rise yeast, onion powder, and salt in a mixing bowl. Stir in the chopped olives. Put the olive oil together with the warm water (110℉) in a glass measuring cup. Slowly add all the oil and water into the flour mixture while mixing to form a loose dough.
Turn onto a lightly floured counter and knead until a smooth dough forms - about 1 minute of kneading. Shape dough into a ball and place in a bowl that has been well greased with olive oil (seam side down). Cover with plastic wrap and let rise in a warm place for 1 hour.
Right before the dough is done rising, preheat the oven to 400℉. Grease the bottom of a 9X9-inch pan with 1 tablespoon of olive oil.
Once the dough has risen for 1 hour, lift it out of the bowl and gently place it in the prepared pan. Press the dough into the corners and use your fingers to make holes all around in the dough to create that classic focaccia look. Add the sliced shallot and extra olives to the top of the dough and sprinkle with the salt and black pepper. Lastly, drizzle the remaining 2 tablespoons of olive oil on top of everything.
Bake immediately in the preheated oven for 20-25 minutes or until lightly golden. Let cool for at least 15 minutes before serving. Enjoy!