Tomato & Olive Focaccia

Tomato & Olive Focaccia

Tomato & Olive Focaccia is a delicious, soft bread that pairs perfectly with any meal. This Italian focaccia is topped with juicy cherry tomatoes and savory Kalamata olives. It’s easy to make and fills your kitchen with a warm, inviting aroma. Whether you want a snack or a side dish, this focaccia is a great choice.

Why Make This Recipe

Making Tomato & Olive Focaccia at home is fun and rewarding. The recipe uses simple ingredients that you may already have in your kitchen. With just a little time and effort, you can enjoy fresh, homemade bread that tastes better than store-bought. It’s perfect for sharing with family and friends and makes any meal more special.

How to Make Tomato & Olive Focaccia

Ingredients

• 2 1/4 teaspoons active dry yeast (1 packet)
• 1 teaspoon sugar
• 3/4 cup warm water (about 110°F/45°C)
• 2 tablespoons olive oil, plus more for drizzling
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1/2 cup cherry tomatoes, halved
• 1/3 cup pitted Kalamata olives, halved
• 1 teaspoon dried oregano or rosemary
• Flaky sea salt, for topping

Directions

1. In a small bowl, combine yeast, sugar, and warm water. Let it sit for 5–10 minutes until it’s foamy.
2. In a large mixing bowl, mix together flour and salt.
3. Add the yeast mixture and olive oil to the flour. Mix until a dough forms.
4. Knead the dough for 5–7 minutes until it’s smooth and elastic.
5. Place the dough in an oiled bowl, cover it, and let it rise in a warm spot for 1 hour, or until it has doubled in size.
6. Preheat your oven to 425°F (220°C).
7. Grease a baking pan and press the dough into it evenly. Let it rest for 15 minutes.
8. Dimple the surface of the dough with your fingers.
9. Arrange the cherry tomatoes and olives on top of the dough, pressing them in slightly.
10. Drizzle with olive oil and sprinkle with oregano and flaky salt.
11. Bake for 20–25 minutes until golden and cooked through.
12. Let it cool slightly before slicing.

How to Serve Tomato & Olive Focaccia

Tomato & Olive Focaccia can be served warm or at room temperature. It is great on its own or with a side of olive oil for dipping. You can also serve it as an appetizer, alongside soups, salads, or as part of a sandwich.

How to Store Tomato & Olive Focaccia

To store your focaccia, wrap it in plastic wrap or aluminum foil. Keep it at room temperature for up to 2 days. For longer storage, you can freeze it. Just slice it into pieces, wrap it well, and place it in a freezer bag. It will stay good for up to 3 months.

Tips to Make Tomato & Olive Focaccia

• Make sure your water is warm but not hot to activate the yeast properly.
• If you want an extra crispy crust, place a baking dish with water at the bottom of the oven while baking.
• Feel free to experiment with different toppings like fresh herbs, cheese, or other vegetables.

Variation

You can customize the focaccia by trying different toppings. Some popular options include roasted garlic, sautéed onions, or various types of olives and herbs.

FAQs

1. Can I use instant yeast instead of active dry yeast?
Yes, you can use instant yeast. Use the same amount and skip the proofing step.

2. How can I make this focaccia without olives?
You can omit the olives or replace them with other toppings like sun-dried tomatoes or artichokes.

3. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour. Just be aware that the texture may be denser and it may require a little more water.