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Tomato Olive Focaccia

Tomato Olive Focaccia
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Tomato Olive Focaccia is a classic Italian flatbread featuring a crispy crust and soft, airy crumb. Topped with juicy cherry tomatoes, briny olives, and fragrant rosemary, this homemade focaccia offers bold, fresh flavors and a versatile snack or meal option. Easy to prepare with simple pantry ingredients, it’s perfect for any occasion and can be customized with various toppings.

Ingredients

Scale

Dough Ingredients

  • 3 ½ cups (420g) all-purpose flour
  • 1 packet (2 ¼ tsp or 7g) active dry yeast
  • 1 ¼ cups (300ml) warm water (110°F/43°C)
  • 3 tbsp extra virgin olive oil (plus more for bowl and topping)
  • 1 tsp sea salt
  • 1 pinch granulated sugar

Toppings

  • 1 ½ cups cherry tomatoes, halved
  • ¾ cup Kalamata or black olives, pitted
  • 2 tbsp fresh rosemary, chopped
  • Sea salt, for sprinkling
  • Extra virgin olive oil, for drizzling

Instructions

  1. Prepare the Yeast Mixture: Dissolve the active dry yeast and a pinch of granulated sugar in warm water (around 110°F/43°C). Let it sit for 5-10 minutes until frothy and bubbly, indicating the yeast is active.
  2. Mix the Dough: In a large bowl, combine the all-purpose flour and sea salt. Make a well in the center and pour in the yeast mixture along with 3 tablespoons of extra virgin olive oil. Stir until a sticky dough forms.
  3. Knead the Dough: Transfer the dough onto a floured surface and knead gently for 8-10 minutes until smooth, elastic, and springy.
  4. First Rise: Place the kneaded dough into a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  5. Shape and Prepare for Baking: Gently press the risen dough onto a well-oiled baking tray, stretching it to fit without over-handling. Use fingertips to create dimples all over the surface.
  6. Add Tomatoes, Olives, and Herbs: Evenly arrange halved cherry tomatoes and pitted olives on the dough. Sprinkle fresh rosemary and sea salt on top. Drizzle generously with extra virgin olive oil to finish.
  7. Second Rise and Bake: Let the focaccia rest for 20-30 minutes to puff slightly. Bake in a preheated oven at 425°F (220°C) for 20-25 minutes until golden brown and crisp on the edges.
  8. Cool and Serve: Remove from oven and cool on a wire rack for a few minutes before slicing. Serve warm or at room temperature with dips or salads.

Notes

  • Use room temperature ingredients for even yeast activation and smooth dough.
  • Do not over-knead to preserve air pockets for a soft crumb.
  • Be generous with olive oil on top to achieve a crispy crust and rich flavor.
  • Dimples are essential to trap oil and keep the focaccia moist and textured.
  • Adjust baking time as needed to prevent overbaking and dryness.

Nutrition

Keywords: Tomato Olive Focaccia, Italian bread, focaccia, tomato bread, olive bread, easy focaccia recipe, vegan focaccia, homemade bread

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