Description
Tomato Olive Focaccia is a simple, flavorful Italian bread featuring a fluffy golden crust topped with juicy cherry tomatoes, briny olives, and fresh herbs. Perfect as an appetizer, snack, or accompaniment to any meal, this recipe balances Mediterranean freshness with easy preparation for both beginner and experienced bakers.
Ingredients
Scale
Dough Ingredients
- 3 ½ cups all-purpose flour
- 1 ¼ cups warm water (about 110°F / 43°C)
- 2 ¼ teaspoons active dry yeast (1 packet)
- 1 teaspoon sugar
- 1 teaspoon salt
- 3 tablespoons extra virgin olive oil (plus more for drizzling and greasing)
Toppings
- 1 cup cherry tomatoes, halved
- ½ cup black or Kalamata olives, pitted and sliced
- 1–2 teaspoons fresh rosemary or thyme (optional)
- Flaky sea salt, for sprinkling
- Extra virgin olive oil, for drizzling
Instructions
- Activate the Yeast: Dissolve the active dry yeast and sugar in warm water. Let it sit for 5-10 minutes until frothy, indicating the yeast is activated and ready to use.
- Mix the Dough Ingredients: In a large bowl, combine flour and salt. Create a well in the center and pour in the yeast mixture along with 3 tablespoons of olive oil. Stir until a sticky dough forms.
- Knead the Dough: Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic. This develops the gluten necessary for a chewy, tender focaccia.
- First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm spot for about 1 hour or until doubled in size.
- Shape and Add Toppings: Gently punch down the risen dough and stretch it into a rectangular shape on a greased baking sheet. Press your fingers deeply into the surface to create dimples. Evenly scatter halved cherry tomatoes and sliced olives on top. Drizzle generously with olive oil, sprinkle fresh herbs if using, and add a pinch of salt.
- Final Rise and Bake: Let the dough rest for an additional 20-30 minutes to puff up slightly. Meanwhile, preheat the oven to 425°F (220°C). Bake the focaccia for 20-25 minutes until the crust is golden brown and fragrant.
- Cool and Serve: Remove the focaccia from the oven and allow it to cool on a wire rack to prevent sogginess and develop flavors before slicing and serving.
Notes
- Use room temperature ingredients for optimal yeast activation and dough rise.
- Don’t skip dimpling the dough to trap olive oil pockets, which keeps the crust moist and flavorful.
- Choose ripe, juicy cherry tomatoes for the best sweetness and moisture in the topping.
- Using high-quality extra virgin olive oil enhances the richness and authenticity of the focaccia.
- Watch closely while baking to avoid burning the tomatoes or olives; oven temperatures can vary.
- Leftover focaccia can be stored at room temperature up to 2 days or frozen for up to 2 months.
- Reheat slices in a 350°F (175°C) oven for 5-8 minutes to regain crispness; avoid microwaving.
- Prep Time: 20 minutes
- Cook Time: 20-25 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/10th of focaccia)
- Calories: 180
- Sugar: 2g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Tomato Olive Focaccia, Mediterranean bread, focaccia recipe, easy bread, homemade focaccia, vegetarian, vegan bread
