No-Knead Black & Green Olive & Garlic Focaccia Recipe
Today we are making a No-Knead Black & Green Olive & Garlic Focaccia Recipe! Focaccia is one of those breads that manages to be both simple and extravagant at the same time. Its airy texture and olive oil-rich crust make it irresistible, and when paired with flavorful ingredients like garlic and olives, it transforms into an unforgettable treat. This No-Knead Black & Green Olive & Garlic Focaccia brings all the classic, savory charm of focaccia, without the time-consuming kneading process. Perfect for beginners or anyone who wants a hands-off approach to baking, this recipe lets you indulge in delicious homemade focaccia with minimal effort.
What makes this focaccia extra special is its combination of black and green olives, which bring a delightful brininess to every bite. The addition of garlic further elevates the flavor profile, creating an aromatic and savory experience that pairs perfectly with everything from fresh salads to hearty soups. The best part? This recipe doesn’t require you to spend hours kneading or worrying about complicated steps—just mix the ingredients, let it rise, and bake it until golden perfection.
Whether you’re serving it as a side dish at dinner, enjoying it as a snack, or using it to make a sandwich, this No-Knead Black & Green Olive & Garlic Focaccia is sure to impress. The beautiful golden-brown crust, coupled with the soft, pillowy interior, makes it a bread that’s impossible to resist. With a few simple ingredients and minimal effort, you’ll have a loaf of focaccia that’s both comforting and packed with bold flavors. Let’s dive into the easy steps to make this delightful bread!
Why You’ll Love This Olive & Garlic Focaccia
Effortless Baking: This No-Knead Black & Green Olive & Garlic Focaccia is perfect for those who want to enjoy homemade bread without the fuss. There’s no kneading required—just mix, let it rise, and bake! The process is so easy, even beginners can create a delicious, artisan-style focaccia with minimal effort.
Bold Flavors in Every Bite: The combination of briny black and green olives paired with aromatic garlic creates an explosion of savory goodness in every slice. With a golden, crispy crust and soft, pillowy interior, this focaccia is packed with irresistible flavors that will elevate any meal or make a satisfying snack on its own.
Substitutions
All-Purpose Flour: Do not swap in any other flour aside from all-purpose flour for this recipe.
Olives: This recipe uses a mix of green and black olives, specifically from a jar. Canned olives don’t have a strong taste like the glass jar ones do, so I don’t recommend them.
Vegan Butter: This recipe uses salted vegan butter sticks from Melt Organics. You can use your favorite brand of plant-based butter or vegan margarine/butter spread here.
Garlic: For the best taste, use fresh garlic cloves that you grate with a fine-hole grater, to make a paste. Pre-made garlic paste won’t taste as fresh, but you can swap it in if you don’t have fresh garlic.
Italian Seasoning: I used a general Italian seasoning mix from the grocery store. This included dried thyme, basil, oregano and other spices. You can also make your own at home by using a mix of dried Italian herbs to make one teaspoon for this recipe.
Olive Garlic Focaccia Recipe Notes
- Besides olives and garlic, you can enhance the focaccia with flaky sea salt, fresh rosemary, sun-dried tomatoes, or even a sprinkle of chili flakes for a spicy twist.
More Recipes You’ll Love
If you make this No-Knead Black & Green Olive & Garlic Focaccia Recipe, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
No-Knead Black & Green Olive & Garlic Focaccia Recipe
Equipment
- Oven
- 2 9-inch Circular Springform Baking Trays
- Pastry Brush to brush on the butter mixture
- Fine Hole Grater for the garlic
- Small Saucepan to toast the garlic
Ingredients
- 2¼ tsp active dry yeast
- 2 tsp pure maple syrup
- 2½ cups lukewarm water
- 5 cups all-purpose flour
- ¼ cup extra-virgin olive oil plus extra for greasing your hands
- ⅓ cup salted vegan butter plus extra for greasing the pan
- 8 whole black olives (from a glass jar) pitted, each olive cut into 4 circular slices
- 4 whole green olives (from a glass jar) pitted, each olive cut into 4 circular slices
- 4 medium garlic cloves finely grated
- ½ medium yellow onion cut into thin slices
- 2 tsp Italian seasoning
Instructions
- Stir together the yeast, maple syrup and water in a large bowl. Let it sit for 5 minutes until it starts to foam (if it doesn't, the yeast might be expired).
- Mix it all the flour to the yeast mixture until a dough forms.
- In another large bowl, add in the olive oil. Place your dough into the bowl and coat it fully in the oil. Cover with plastic wrap and let it sit at room temperature for 8 hours (overnight), until doubled in size. (Don't place it in the fridge, because it will need to come to room temperature anyways before placing it in the oven, in order to bake properly).
- Once this done, pick up the edges of the dough farthest from you, lifting it up and over into the center of the bowl. Turn the bowl one quarter and repeat, doing it once each quarter (4 times total).
- Next, grease the baking trays with with extra butter. Preheat the oven to 450 degrees F. Lightly grease your hands with oil. Split the dough evenly and place half into each baking tray.
- Take the cut olives and onions and press them into both of the doughs, evenly spreading them out. Then dimple both of them with your fingers to create that "focaccia" look.
- Once the oven is heated, place the focaccia in the middle rack of the oven for 10 minutes.
- In the meantime, heat up a small saucepan over medium-low heat and add in the butter. Once heated, add in the garlic. Cook for a few minutes, until fragrant. If the garlic is browning too quickly, lower the heat. Once this is done, turn off the heat and stir in the Italian seasoning.
- 10 minutes into baking, open up the oven and with a pastry brush, brush the garlic butter mixture all over the top of both of the focaccia.
- Place them back in the oven for another 20 minutes.
- Once done, remove from the oven. Let them cool for 20 minutes on a heatproof surface, to let it cook as it cools.
- Then cut each focaccia into 8 sections and enjoy! For serving, brush with additional warm butter, if desired.
Notes
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Storage
- Store in an airtight container at room temperature for up to two days.
