Tomato and olive focaccia

Tomato and olive focaccia is a flavourful Italian bread, featuring juicy cherry tomatoes, olives, and aromatic herbs. This easy recipe guides you in making a delicious, pillowy focaccia perfect for snacking or as a side dish.

04 Dec 2025
Cook time 30 min
Prep time 95 min

Ingredients:

1.50 cups water
1 tsp yeast
2 tsp sugar
3 cups all-purpose white wheat flour
1/4 cup olive oil
1/2 cup cherry tomatoes
1/3 cup olives
1/2 red onion
1 tbsp rosemary
2 garlic cloves
1/3 cup pine nuts
1/4 cup grated parmesan cheese
1 cup arugula
1 tbsp dill

Tomato and olive focaccia is a delicious and aromatic Italian bread that combines the flavors of juicy cherry tomatoes, briny olives, fragrant herbs, and a hint of Parmesan. Perfect as a side dish or a standalone snack, this easy-to-follow recipe will guide you through the process of making this delightful bread at home.

Instructions:

1. Prepare the Dough:
- In a large mixing bowl, combine 1.5 cups of warm water, 1 tsp of yeast, and 2 tsp of sugar. Stir and let sit for 5-10 minutes until the mixture becomes frothy.
- Gradually add 3 cups of all-purpose flour and 1/4 cup of olive oil to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms.
- Transfer the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for 1-2 hours or until doubled in size.

2. Prepare the Toppings:
- While the dough is rising, halve the cherry tomatoes and olives, thinly slice the red onion, chop the rosemary and dill, and mince the garlic.

3. Assemble the Focaccia:
- Preheat your oven to 425°F (220°C).
- Once the dough has risen, punch it down to release the air. Transfer the dough to a well-oiled baking sheet or focaccia pan, stretching it out to fit the dimensions of the pan.
- Dimple the surface of the dough with your fingers, creating small indentations.
- Drizzle the dough with a generous amount of olive oil, ensuring it pools in the dimples.
- Evenly distribute the cherry tomatoes, olives, red onion slices, minced garlic, and chopped rosemary over the dough. Gently press the toppings into the dough.

4. Bake the Focaccia:
- Sprinkle the focaccia with pine nuts.
- Place the focaccia in the preheated oven and bake for 20-25 minutes or until the top is golden brown and crispy.

5. Finish and Serve:
- Remove the focaccia from the oven and immediately sprinkle it with grated parmesan cheese.
- Allow the focaccia to cool slightly before garnishing with fresh arugula and chopped dill.
- Cut into slices and serve warm. Enjoy your delicious tomato and olive focaccia!

With its perfect combination of soft, airy dough and flavorful toppings, tomato and olive focaccia is a true crowd-pleaser. Whether served warm or at room temperature, this bread is sure to impress your guests and become a staple in your baking repertoire. Enjoy your homemade focaccia with a simple salad, as a sandwich base, or just on its own as a delicious treat.

Tomato and olive focaccia FAQ:

How long do I bake the focaccia?

Bake the focaccia in a preheated oven at 425°F (220°C) for 20-25 minutes, or until the top is golden brown and crispy.

What can I use as a substitute for all-purpose flour?

You can substitute all-purpose flour with bread flour or a gluten-free flour blend, though the texture may vary slightly. Ensure the blend has a good climbing quality for best results.

How should I store leftover focaccia?

Store leftover focaccia in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 1 month. Reheat in the oven for best texture.

What is the best way to tell if the focaccia is done baking?

The focaccia is done when it’s golden brown on top and sounds hollow when tapped on the bottom. You can also check the internal temperature, which should reach about 190°F (88°C).

Can I add other toppings or ingredients?

Yes, you can customize the focaccia with other toppings such as sun-dried tomatoes, different herbs, or cheeses. Just ensure that any additional toppings do not exceed the capacity of the dough.

Cooking Tips:

- Ensure your yeast is fresh and active by proofing it in warm water with sugar. It should bubble and foam in about 5-10 minutes.

- Use high-quality olive oil to enhance the flavor of the focaccia dough.

- Allow sufficient time for the dough to rise. A well-risen dough will result in a fluffier and more flavorful focaccia.

- Press dimples into the dough with your fingers before adding the toppings. This will help to hold the olive oil and seasonings.

- Reserve some of the toppings to sprinkle on the dough just before baking to ensure they remain vibrant and flavorful.

- Bake the focaccia in a well-preheated oven for an evenly baked, golden crust.

- For an added flavor boost, sprinkle a light layer of sea salt over the focaccia before baking.

- Allow the focaccia to cool slightly before cutting it to maintain its structure and texture.

Nutrition Facts

8 Servings
Calories 250kcal
Protein 8g
Carbohydrates 40g
Fiber 2.39g
Sugar 2.54g
Fat 15g

Tomato and olive focaccia