Focaccia with Olives and Cherry Tomatoes
This homemade focaccia is light, airy, and beautifully golden with a crispy crust. Juicy cherry tomatoes and briny olives are pressed into the dough before baking, creating a stunning, flavorful bread that’s perfect as an appetizer, side, or base for sandwiches.
Prep time: 20 minutes
Rising time: 1 hour 30 minutes – 2 hours
Bake time: 25–30 minutes
Total time: About 2 hours 30 minutes
Ingredients
4 cups (500 g) all-purpose flour (or bread flour for extra chew)
2 tsp salt
1 packet (2 ¼ tsp) instant yeast
1 ½ cups (360 ml) warm water
¼ cup (60 ml) olive oil (plus more for greasing & topping)
1 cup cherry tomatoes, halved
½ cup Kalamata or green olives, pitted and halved
1 tbsp fresh rosemary leaves
Flaky sea salt, for topping
Instructions
Make the dough
In a large bowl, combine flour, salt, and yeast.
Stir in warm water and 2 tbsp olive oil. Mix until dough comes together.
Knead on a floured surface for 6–8 minutes until smooth (or use stand mixer with dough hook, 5 minutes).
First rise
Place dough in an oiled bowl, cover, and let rise 1–1.5 hours until doubled.
Prepare pan & dough
Grease a 9×13-inch baking pan with olive oil.
Transfer risen dough to pan, gently pressing it to fit. Cover and rest 20 minutes.
Decorate & dimple
Drizzle top generously with olive oil.
Using your fingers, press dimples all over the dough.
Press cherry tomato halves and olives into dough. Scatter rosemary leaves.
Second rise
Let dough rise uncovered 20–30 minutes while oven preheats to 425°F (220°C).
Bake
Sprinkle with flaky sea salt.
Bake 25–30 minutes until golden brown and crisp at edges.
Cool & serve
Let cool slightly, slice into squares, and serve warm or at room temperature.
Notes & Tips
Flour swap: Mix 50/50 all-purpose and whole wheat flour for a hearty version.
Extra flavor: Add caramelized onions, roasted garlic, or sun-dried tomatoes.
Storage: Best eaten fresh, but keeps 2 days in an airtight container. Refresh in oven at 350°F (175°C) for 8 minutes.
Make ahead: Dough can be refrigerated overnight; just bring to room temp before baking.
Frequently Asked Questions
Q: Can I freeze focaccia?
Yes — freeze slices, then reheat in oven.
Q: Can I use other toppings?
Definitely! Try zucchini slices, feta, basil, or even grapes for a Tuscan version.
Q: How do I keep focaccia extra soft?
Use bread flour and don’t overbake. Keep it lightly golden, not dark brown.
Nutritional Information
Calories: 220
Protein: 6 g
Carbohydrates: 32 g
Fiber: 2 g
Fat: 7 g
Saturated Fat: 1 g