Everything & Philly-tini Olive Focaccia

This Divina Philly-tini Olive Focaccia bakes up golden with briny olives folded into the dough and scattered over the top.

INGREDIENTS

1 tbsp granulated sugar
7 g active dry yeast
500 ml water
625 g all purpose flour
1 tbsp salt
6 tbsp olive oil
2 packs Divina Philly-tini Olives

INSTRUCTIONS

Make the Dough

1. In a measuring cup or medium bowl, stir together the warm water, sugar, and yeast. Cover with a towel and set aside for 10 minutes.
2. In the bowl of a stand mixer, add the flour and salt. Stir to combine, then pour in the bloomed water, yeast, and sugar mixture.
3. Stir everything together until it becomes a shaggy dough.
4. Use the dough hook attachment to knead the dough for about 5 minutes, until fully combined and stretchy. It should still be sticky and soft.
5. Oil a large bowl with 2 tbsp olive oil.
6. Pour the dough into the oiled bowl, then top it with 1 more tbsp olive oil.
7. Cover the bowl with a lid or plastic wrap and set somewhere warm until at least doubled in size, about 1 hour.
8. Once the dough has doubled in size, add 1 pack of Philly-tini Olives. Lightly oil one hand and use it to stretch and fold the sides of the dough up and over the center, rotating it 90 degrees after every fold. Repeat about 6 times.

Assemble and Bake the Focaccia

1. Preheat the oven to 400°F and place a rack in the center of the oven.
2. Oil a 9 x 13 inch pan with 2 tbsp olive oil.
3. Pour the dough into the pan and gently stretch it out until it reaches all four corners.
4. If it keeps pulling back, let it sit for 5 minutes, then continue stretching it.
5. Lightly cover the pan, allowing some air to reach it, and set it somewhere warm for another hour.
6. After 1 hour, uncover the pan and use the tips of your fingers to dimple the surface of the dough. The indentations should go all the way to the bottom of the pan.
7. Drizzle the dimpled surface with the remaining 1 tbsp olive oil.
8. Top with 1 pack of Philly-tini Olives.
9. Bake for 20 to 30 minutes, until golden brown.
10. Once baked, remove the pan from the oven and place on a wire rack to cool fully before slicing.

Note: This recipe was originally developed using Divina Philly-tini Olives. If you can't find them, stuff your own green olives with Philadelphia cream cheese or substitute another stuffed olive variety, such as feta or blue cheese.

✨ Want to watch it come together? Check out the recipe video on Instagram, TikTok, or YouTube for a quick demo.