Tomato Olive Focaccia Recipe
Introduction
This Tomato Olive Focaccia is a delightful Italian flatbread bursting with fresh cherry tomatoes, savory black olives, and fragrant rosemary. Crispy on the outside and soft inside, it makes a perfect snack or side for any meal. Let’s bake a golden, flavorful focaccia that’s sure to impress.
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
- 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
- Step 1: 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.
- Step 2: Knead the dough on a lightly floured surface for roughly 8 minutes until smooth and elastic. Place it in a greased bowl, cover, and let rise in a warm spot until doubled in size, about 1 hour.
- Step 3: 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 to create the characteristic dimples.
- Step 4: 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.
- Step 5: 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).
- Step 6: Bake on the middle rack for 20 to 25 minutes or until golden and crisp. Remove and let cool slightly before slicing.
Tips & Variations
- For extra flavor, add minced garlic or thinly sliced onions along with the tomatoes and olives.
- Substitute black olives with green olives or a mix for a different taste.
- Use fresh thyme or oregano instead of rosemary for varied herbal notes.
- If you prefer a softer crust, brush the top with olive oil immediately after baking.
Storage
Store leftover focaccia in an airtight container or wrapped in foil at room temperature for up to 2 days. To reheat, warm slices in a preheated 350°F (175°C) oven for 5–7 minutes to refresh crispness. Avoid microwaving as it can make the bread chewy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast. Since it doesn’t require proofing, mix it directly with the flour and reduce the rising time slightly.
How do I make the focaccia dough more flavorful?
Incorporate herbs like rosemary or thyme into the dough before rising, or add flavored olive oil to enhance the taste.
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Tomato Olive Focaccia Recipe
- Total Time: 1 hour 45 minutes
- Yield: 1 large focaccia bread (serves 4-6) 1x
Description
This Tomato Olive Focaccia is a classic Italian flatbread bursting with the flavors of ripe cherry tomatoes, briny black olives, and fragrant fresh rosemary. Crispy on the outside and soft and airy inside, it’s perfect as a snack, appetizer, or accompaniment to any meal. Made with simple pantry ingredients and olive oil, it’s easy to prepare and bake at home, delivering the authentic taste of Italian baking.
Ingredients
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
Topping Ingredients
- 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 and let it sit for about 5 minutes until frothy. In a large bowl, mix the flour and sea salt. Pour in the yeast mixture and half of the olive oil, stirring until a sticky dough forms. Knead on a lightly floured surface for about 8 minutes until the dough is smooth and elastic. Place the dough in a greased bowl, cover it, and let it rise in a warm spot until doubled in size, approximately 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 your fingertips all over the surface to create the characteristic dimples that give focaccia its texture.
- Add Tomatoes, Olives, and Seasoning: Evenly scatter the halved cherry tomatoes and sliced black olives over the dough, gently pressing them into the surface. Sprinkle fresh rosemary leaves and a generous pinch of sea salt on top. Drizzle the remaining olive oil across the focaccia for a rich, golden finish.
- Final Proof and Bake: Cover the focaccia loosely with a kitchen towel and let it rest for 20 to 30 minutes to puff slightly. Meanwhile, preheat your oven to 425°F (220°C). Bake the focaccia on the middle rack for 20 to 25 minutes or until it is golden brown and crisp. Remove from the oven and let it cool slightly before slicing and serving.
Notes
- Ensure the water is warm but not hot to properly activate the yeast.
- You can substitute fresh rosemary with dried rosemary if fresh is unavailable, but use less as it is more concentrated.
- Feel free to customize toppings by adding garlic slices or other herbs like thyme.
- For a more pronounced olive flavor, use kalamata olives instead of black olives.
- Store leftover focaccia in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Reheat focaccia in the oven at 350°F for 5-7 minutes to refresh its crispiness.
- Prep Time: 1 hour 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Keywords: focaccia, tomato olive focaccia, Italian bread, easy bread recipe, rosemary focaccia, savory flatbread, homemade focaccia, olive bread
