Olive Oil Focaccia Recipe — The Bread That Deserves a Truly Generous Pour of Alonso Arbequina

A proper focaccia is a lesson in olive oil commitment. Oil in the dough. Oil in the pan. Oil poured generously over the top before baking — and again the moment it comes out of the oven. Made with Alonso Arbequina extra virgin olive oil, this bread tastes unmistakably of its oil, in the very best way.

Alonso Arbequina is a Chilean single-origin EVOO pressed from Arbequina olives harvested at peak ripeness. Its flavor is delicate yet complex — fresh-cut grass, ripe stone fruit, and a whisper of almond — making it an ideal finishing oil and an outstanding baking companion. When baked into focaccia, its fruity, low-bitterness profile blooms in the heat, creating a golden, aromatic crust that a neutral oil simply cannot replicate.

Why Use Extra Virgin Olive Oil in Focaccia?

Many recipes call for generic vegetable oil to keep costs down. Don't. Focaccia is an oil-forward bread — the oil is not a background ingredient, it is the point. Using a high-quality extra virgin olive oil like Alonso Arbequina means every bite carries genuine flavor: floral, buttery, and faintly grassy in the crumb; rich and crisp on the crust. It also improves the bread's keeping quality, thanks to EVOO's natural polyphenols.

Ingredients

• 500g strong white bread flour
• 7g instant yeast
• 10g fine sea salt
• 350ml warm water
• 150ml Alonso Arbequina EVOO — divided between dough, pan, and topping
• Flaky sea salt and fresh rosemary sprigs

Method

1. Combine flour, yeast, and salt in a large bowl. In a jug, whisk 80ml of the Alonso Arbequina into the warm water, then pour gradually into the flour. Mix until a shaggy dough forms.
2. Knead for 10 minutes by hand (or 6 minutes on medium in a stand mixer) until smooth and supple. Cover and leave to rise for 1 hour, or until doubled in size.
3. Pour 50ml of the Alonso Arbequina into a 30×40cm rimmed baking tray, tilting to coat the entire base and sides.
4. Turn the risen dough into the tray and gently stretch it toward the edges — don't force it. Drizzle the remaining Alonso Arbequina over the surface. Cover loosely and prove for a further 45 minutes.
5. Preheat your oven to 220°C (200°C fan). Dimple the dough deeply all over with oiled fingers. Scatter flaky sea salt and fresh rosemary sprigs generously across the top.
6. Bake for 20–25 minutes until deeply golden on top and pulling away from the tray sides. Remove from the oven and immediately brush or drizzle with a little additional Alonso Arbequina for a glossy, aromatic finish.

Serving Suggestions

Serve warm alongside a bowl of extra Alonso Arbequina for dipping. It pairs beautifully with aged cheeses, cured meats, and a drizzle of premium balsamic. Leftovers make exceptional sandwiches the next day.

Storage

Store at room temperature wrapped in a clean cloth for up to 2 days. Refresh in a hot oven for 5 minutes before serving. The generous olive oil content means it stays moist longer than most white breads.

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