Tomato & Olive Focaccia
Tomato & Olive Focaccia is a delicious Italian bread that is perfect for any occasion. This soft and savory focaccia is topped with fresh cherry tomatoes and Kalamata olives, making it a favorite among bread lovers. It’s easy to make and adds wonderful flavors to your meals or can be enjoyed on its own.
Why Make This Recipe
Making Tomato & Olive Focaccia is a great way to enjoy homemade bread without much effort. It’s simple enough for beginners and offers a satisfying aroma and taste that brings comfort to any meal. This focaccia is not only tasty but also versatile. It can be served as a side dish, appetizer, or even used for sandwiches. Plus, the combination of ripe tomatoes and savory olives creates a delightful Mediterranean flavor that everyone will love.
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
- In a small bowl, combine the yeast, sugar, and warm water. Let it sit for 5–10 minutes until foamy.
- In a large mixing bowl, combine the flour and salt.
- Add the yeast mixture along with olive oil. Mix until a dough forms.
- Knead the dough for 5–7 minutes until it is smooth and elastic.
- Place the dough in an oiled bowl, cover it, and let it rise in a warm spot for 1 hour or until it doubles in size.
- Preheat your oven to 425°F (220°C).
- Grease a baking pan and press the dough evenly into it. Let it rest for 15 minutes.
- Dimple the surface of the dough with your fingers.
- Arrange cherry tomatoes and olives on top, pressing them in slightly.
- Drizzle with olive oil and sprinkle with oregano and flaky salt.
- Bake for 20–25 minutes until golden and cooked through.
- Let it cool slightly before slicing.
How to Serve Tomato & Olive Focaccia
Tomato & Olive Focaccia can be served fresh out of the oven or at room temperature. It pairs wonderfully with fresh salads, soups, or as part of a charcuterie board. You can also enjoy it on its own, simply drizzled with some extra olive oil or balsamic vinegar.
How to Store Tomato & Olive Focaccia
You can store Tomato & Olive Focaccia in an airtight container at room temperature for up to 2 days. If you want it to last longer, you can wrap it tightly in plastic wrap and freeze it for up to 1 month. Just make sure to reheat it in the oven to bring back its fresh flavor before serving.
Tips to Make Tomato & Olive Focaccia
- Make sure the water is warm but not too hot, as it can kill the yeast.
- Kneading the dough well is essential; it helps to develop the gluten, making the focaccia light and airy.
- Feel free to experiment with other toppings like garlic, herbs, or different types of cheese.
Variation
You can easily customize your focaccia. Try adding other vegetables like bell peppers or zucchini, or substitute different olives for a new flavor. You can also sprinkle cheese on top before baking for a cheesy version.
FAQs
1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour, but the texture may be denser. You might need to adjust the water amount.
2. How do I know when the focaccia is done baking?
It’s done when it’s golden brown on top and sounds hollow when you tap on the bottom.
3. Can I make the dough ahead of time?
Yes, you can prepare the dough and let it rise in the fridge overnight. Let it come to room temperature before proceeding with the recipe.
