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April 19, 2021

Olive Focaccia for the Easter Family Feast

Posted on April 1, 2015 by in baked goods

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Olive focaccia

Olive Focaccia will feature center stage on my Easter table. I have covered the lamb recipes last year so this year my focus will be on this flavorful bread.

Olive Focaccia to dip in the gravy from this delicious Leg of lamb with figs and feta. Can you think of anything more delicious! If, however you bringing your family around a more informal feast, do give this De-boned Leg of Lamb on the Weber a try! My olive Focaccia will be perfect for this soft and tender lamb.

Olive focaccia

Around here we do things the easy way, right! So please feel free to knead your own bread dough, but this weekend I intend to do as little as possible, so store-bought dough it will be! The focus here is on the olives. Plump green and black olives, even the cured olives will be perfect here. Add good olive oil, garlic and onion to your Olive Focaccia and even your banting guests will yield to the temptation! I added my garlic in the form of a herb garlic butter, but you can also knead it into the bread dough! So here goes….

Olive focaccia

Olive Focaccia

makes 6 – 8 mini breads or 2 big ones


1 kg store-bought bread dough (ask your baker)

250 ml black olives (pitted)

250 ml green olives(pitted)

125 ml olive oil – or more

fresh rosemary

3 cloves fresh garlic  – crushed( if you are not using the herb butter )

Maldon Salt

Black pepper


Pre-heat oven to 180C. Divide the dough into 6 – 8 balls and work it until you have smooth texture. Now on a floured surface use your fingertips and flatten the bread to about 12 cm in diameter. Press some of the green and black olives into the  dough. I like to keep some whole and crush some of the olives. Cut thin slivers of the garlic and press into the dough if you are not using the herb butter. Press small sprigs of rosemary into the dough. Drizzle lavishly with olive oil. Season with salt and pepper and bake for 20 – 25 minutes. As they come out the oven, place a dollop of garlicky, herb butter  in the olive focaccia and tuck in.

Olive focaccia

Herb Butter


250 g butter – room temperature
Herbs of your choice – I used garlic, fennel, mint, a little rosemary and parsley(all chopped).
4 Anchovy fillets (optional)
Salt and pepper
1 Chili – optional
lemon zest – optional


Place everything in a food processor and pulse until mixed. Shape into a long sauce shape, cover with tin foil and freeze.
When you want to use the butter, simply cut a slice off the “roll” of butter and place on the hot focaccia and wait for it to melt and add the delicious taste of fresh herbs….

Tomorrow  morning  just after 9 o’clock, I will be making these in the RSG studios, tune in if you have a chance!

I will also in weeks to come take you into the kitchens of other bloggers, chefs and interesting South Africans this year. So buckle up, it is going to be an awesome ride. Tune in 100-104FM or listen online here!

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