Olive & Herb Focaccia
If You Love Elipota You’ll Love This
I’ve always loved my Yiayia’s elipota, she’d bake in big trays and cut into thick squares. It was salty, earthy, full of kalamata flavour, and always a comfort. I can still remember it coming fresh out of the oven from when I was younger.
Olive focaccia might sound simple, and honestly, it is. But behind this golden, crunchy-edged bread is a deep love for the flavours I grew up with. Inspired by my Yiayia’s elipota, this recipe is my way of folding family tradition into something a little new, a little modern, and still very much from the heart.
Elipota, for those who didn’t grow up with it, is a rustic Greek olive bread. Packed with kalamata olives, brushed with olive oil, and always a little uneven (but perfectly so), it was a staple at family gatherings and quiet Sunday lunches alike. It was salty, soft, and smelled like home.
Recently, I’ve been on a focaccia kick, you might’ve seen my Baklava Focaccia, where I paired soft dough with sweet, syrupy nostalgia. This time, I’m leaning into the savoury side. And just like last time, I’m using the same foolproof base from my beautiful friend Marylin. You can find her original version here.
How to Prepare It Ahead of Time
This focaccia is perfect for when you want to impress without the last-minute stress. Here’s how you can break it up so it works for your schedule:
The Day Before:
Make the dough up until the first proof (steps 1–5). Then, pop it in the fridge overnight, covered. This slow rise actually makes the focaccia even better, more flavour, more chew, more magic.
The Morning Of:
Let the dough come to room temp, then follow the rest of the steps: press it into the tray, fill and fold with the nut mix, let it rise again, and bake.
Leftovers:
It’s best the day it’s baked (especially when the syrup soaks in while it’s still warm), but you can gently warm leftovers in the oven or enjoy it at room temp the next day. I wouldn’t freeze it, it’s a treat best enjoyed fresh
Olive & Herb Focaccia
Serves: 8–10 generous slices
Prep Time: 25 minutes (active)
Proofing Time: 3 hours
Cook Time: 20–30 minutes
Total Time: Approx. 3.5–4 hours (including proofing)
Ingredients:
Focaccia Dough:
450 mL warm tap water (not hot)
2 tsp honey or maple syrup
4 g (½ sachet) dry yeast
1 tbsp olive oil
500 g plain flour or bread flour
Olive & Herb Filling :
1/2 cup pitted kalamata olives
1/2 cup mixed herbs (dill, parsley & mint)
2tbsp olive oil
Salt
Method:
Focaccia:
In a deep bowl, whisk together the warm water, yeast, olive oil, and honey or maple syrup until combined.
Add the flour and salt, and mix until a rough, shaggy dough forms. Don’t stress about it being perfect, it will come together as it rests.
Scrape down the sides of the bowl, cover with a clean tea towel or cling wrap, and let rest for 15 minutes. For best results use the BORA XBO dough proving function at 35 degrees.
After 15 minutes, give the dough a stretch and fold (pull up one side, fold it over, rotate and repeat).
Cover and rest again for another 15 minutes, then repeat the stretch and fold once more.
Cover and let it rise for 1.5 hours in the BORA XBO using the dough proving function at 35 degrees.
Line a 24 x 33 cm deep baking tray with baking paper. Pour the dough into the tray and gently stretch it out to the corners. (This is where any flavours will be added)
Let it proof again, covered, for another 1.5 hours.
Preheat your oven to 220°C or use the BORA XBO focaccia preset feature.
Drizzle the top with olive oil, use your fingers to dimple the dough, and bake on the lowest rack for 20–30 minutes, or until golden.
Olive & Herb Filling:
Roughly chop the herbs & olives, combine in a bowl with olive oil & salt. Once focaccia dough is placed into the baking tray, sprinkle the herb mixture on top, and fold the dough one last time like a burrito. Turn so the folded side is facing down and gently stretch to the edges. Leave to rest one last time.