Homemade focaccia bread recipe is a delicious alternative to dinner rolls for your holiday meals or any dinner. Topped with garlic, rosemary and olives from our sponsor, Mezzetta, this bread is easy to get on the dinner table.
Dinner rolls are a staple at holiday dinners. This year I decided to change things up and instead of serving dinner rolls, make a homemade focaccia bread recipe. I love working with yeast bread recipes and focaccia recipes are fun to make.
This bread recipe does need time to rise, but requires very little hands on attention. Focaccia is a great side to serve with any meal but the green olives and red pimentos make this focaccia festive for the holidays.
Olives are a staple in my pantry. I always have at least one jar, usually kalamatas, ready to go. There are so many other options available, though, when it comes to olives. Mezzetta has a great variety of olives perfect for setting out for parties or just snacking. I didn’t think I liked green olives until I broke up open the jar of Artisan Blend from Mezzetta and couldn’t stop eating.
Homemade Focaccia Bread Recipe with Olives and Garlic
I first made this focaccia recipe years ago. I don’t even remember where I found the original recipe, but I do remember we loved the bread. One the things we loved the most about it was the topping. The bread is covered in an olive oil, green olive, garlic and rosemary mixture that is to die for. For the focaccia bread, I wanted pimento stuffed green olives to add the green and red colors to the top of the bread.
Focaccia dough is a basic bread dough recipe. You could probably substitute a pizza dough, but the resulting bread wouldn’t be quite as thick. Once the dough is made, cover it on olive oil and allow it to rise until doubled in size.
While the bread is rising, prepare the topping mixture. I didn’t think this was enough to top the bread, but it gave a lot of flavor. The garlic matched with the saltiness of the olives is just perfect.
After the dough has doubled in size, it is spread out in to a baking pan. I split the dough in half and bake it in two small square pans, but it can also be baked in larger cake pan. After another short rise and a little poking, the topping is added to the dough and it’s baked. It’ll be hard to let it cool but it holds up best if it cools before cutting it.