Description
This Tomato Olive Focaccia recipe delivers a warm and inviting Italian bakery experience straight to your kitchen. Featuring a crispy golden crust, tender crumb, juicy cherry tomatoes, and briny black olives, it’s made with fresh, simple ingredients for a vibrant and flavorful bread perfect for snacks, appetizers, or sides.
Ingredients
Scale
Dough Ingredients
- 3 1/2 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1 1/4 cups warm water (about 110°F/43°C)
- 1 tsp sugar
- 1 tsp sea salt
- 1/4 cup extra virgin olive oil, divided
Toppings
- 1 cup cherry tomatoes, halved
- 1/2 cup black olives, sliced
- 1 tbsp fresh rosemary leaves
- Sea salt, for sprinkling
- Extra virgin olive oil, for drizzling
Instructions
- Prepare the Dough: Dissolve the active dry yeast and sugar in warm water. Let it sit about 5 minutes until frothy. In a large bowl, mix flour and sea salt. Pour in the yeast mixture and half the olive oil, stirring until a sticky dough forms. Knead on a lightly floured surface for roughly 8 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot until doubled in size, about 1 hour.
- Shape the Dough: Transfer the risen dough to a well-oiled baking sheet or pan. Use your fingers to gently stretch it into a rectangle or circle about 1/2 inch thick. Press fingertips all over the surface to create characteristic dimples for focaccia texture.
- Add Tomatoes, Olives, and Seasoning: Evenly scatter halved cherry tomatoes and sliced black olives onto the dough, gently pressing them into the surface. Sprinkle fresh rosemary leaves and a generous pinch of sea salt over the top. Drizzle the remaining olive oil across the focaccia for a rich, golden finish.
- Final Proof and Bake: Cover loosely with a kitchen towel and let rest for 20 to 30 minutes to puff slightly. Meanwhile, preheat oven to 425°F (220°C). Bake on the middle rack for 20 to 25 minutes or until golden and crisp. Remove and let cool slightly before slicing.
Notes
- Use warm water to activate yeast faster and improve dough rise.
- Don’t skip dimpling the dough—it helps hold oil and toppings perfectly.
- Use good quality extra virgin olive oil for best flavor and texture.
- Use room temperature ingredients for smooth dough consistency.
- Allow dough to rise a second time after shaping to enhance fluffiness.
- Check focaccia a few minutes before baking time ends as ovens vary.
- Prep Time: 1 hour 20 minutes
- Cook Time: 25 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/8 of loaf)
- Calories: 180
- Sugar: 2g
- Sodium: 240mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg