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Tomato Olive Focaccia

Tomato Olive Focaccia
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Tomato Olive Focaccia is a rustic Mediterranean bread featuring a golden, crispy crust topped with juicy cherry tomatoes, briny olives, and fresh herbs. This easy-to-make focaccia combines simple pantry staples into a flavorful, airy loaf perfect as a snack, appetizer, or side dish, delivering a taste of Italy right in your kitchen.

Ingredients

Scale

Dough Ingredients

  • 3 1/2 cups (440g) all-purpose flour
  • 1 1/4 cups (300ml) warm water
  • 2 1/4 tsp active dry yeast (one 7g packet)
  • 2 tbsp extra virgin olive oil, plus more for the pan and drizzling
  • 1 tsp kosher salt
  • 1 pinch sugar

Toppings

  • 1 cup cherry or grape tomatoes, halved
  • 1/2 cup pitted black or Kalamata olives, halved or sliced
  • 1 tbsp fresh rosemary or thyme leaves
  • Coarse sea salt, to sprinkle on top

Instructions

  1. Activate the Yeast: In a small bowl, combine warm water with active dry yeast and a pinch of sugar. Let it sit for 5-10 minutes until frothy to ensure the yeast is active.
  2. Prepare the Dough: In a large bowl, mix the all-purpose flour and kosher salt. Gradually pour in the yeast mixture and 2 tablespoons of extra virgin olive oil. Stir until a shaggy dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic.
  3. First Rise: Place the dough in a lightly oiled bowl, cover it with a damp towel or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  4. Shape and Second Rise: Transfer the dough to a well-oiled baking sheet. Gently stretch it into a rectangular shape about 1 inch thick. Use your fingers to press dimples deep into the surface. Cover and let it rise again for 30-45 minutes to develop a light, airy texture.
  5. Add Toppings: Evenly scatter the halved cherry tomatoes, halved or sliced olives, and fresh rosemary leaves over the dough. Drizzle generously with olive oil and sprinkle coarse sea salt across the top.
  6. Bake to Perfection: Preheat the oven to 425°F (220°C). Bake the focaccia for 20-25 minutes until golden brown and hollow sounding when tapped. Let it cool slightly before slicing and serving.

Notes

  • Use room temperature ingredients to help yeast activate properly.
  • Don’t skip dimpling the dough to trap oil and toppings for better flavor and texture.
  • Choose ripe tomatoes for the best taste after baking.
  • Pit and halve large olives to avoid biting into whole pieces.
  • Allow the dough to rest twice for a perfect airy crumb structure.
  • Variations include adding cheese like feta or parmesan, swapping herbs, using gluten-free flour, or incorporating caramelized onions and roasted garlic.
  • This recipe is naturally vegan if plant-based olive oil is used.

Nutrition

Keywords: tomato olive focaccia, Mediterranean bread, focaccia recipe, homemade bread, easy focaccia, vegan focaccia, Italian bread

Find it online: https://ninagourmet.com/tomato-olive-focaccia/