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Slices of tomato olive focaccia, ready for serving.
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Tomato and Olive Focaccia Recipe

This Tomato and Olive Focaccia is soft on the inside and crispy on the outside!  Topped with juicy tomatoes and black olives, it's excellent as a snack, appetizer, or even as a side dish.  It's a delicious homemade bread that's so easy to prepare.  Yum!
Prep Time35 minutes
Cook Time35 minutes
Resting Time2 hours
Total Time3 hours 10 minutes
Course: Bread
Cuisine: Italian
Servings: 10
Calories: 123kcal
Author: Neriz

Equipment

Ingredients

  • 8 grams yeast ( 1 & 1/2 teaspoons)
  • 180 ml water (3/4 cup), warm
  • 300 grams flour (about 2 cups)
  • 5 grams sugar (1 teaspoon)
  • 8 ml olive oil (8 tablespoons)
  • 4 grams salt (1 teaspoon)
  • 12 to 15 pieces cherry tomatoes
  • 15 pieces black olives, pitted

Instructions

  • Combine yeast with warm water, then set aside until foamy.
  • Mix flour and salt in the stand-mixer bowl or any mixing bowl if you prepare the dough manually.
  • Once the yeast is ready, pour it into the bowl with six tablespoons of olive oil.
  • Mix and knead until you get a smooth dough.
  • Form it into a ball and place it in an oiled bowl.
  • Cover with a clean kitchen cloth and set aside until it doubles (it usually takes me an hour and a half).
  • Drizzle a bit of oil in your baking pan and spread it with your hands --- rubbing your hands with oil in the process.
  • Deflate the focaccia dough and transfer it to the pan.
  • Use your fingers to spread it into the shape of the baking pan (there is no need to reach the edges; it will happen automatically).
  • Cover again with the cloth and set aside until it becomes puffy; about thirty minutes.
  • Preheat your oven to 200°C (375°F).
  • Slice the tomatoes and olives into halves, then arrange them on the focaccia dough.
  • Brush the top with the remaining olive oil.
  • Place in the oven for twenty-five to thirty minutes --- or until it becomes golden.
  • Transfer your tomato and olive focaccia to a rack and cool for at least ten minutes.
  • Slice and enjoy!

Notes

  • Cook's Tip:  Ensure that you transfer your freshly baked focaccia into a rack as soon as it's out of the oven --- it keeps it from getting soggy.
  • Refer to the post for more tips and substitutions.

Nutrition

Calories: 123kcal | Carbohydrates: 24g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 180mg | Potassium: 43mg | Fiber: 1g | Sugar: 1g | Vitamin A: 12IU | Vitamin C: 0.3mg | Calcium: 6mg | Iron: 1mg