Puglian Tomato and Olive Focaccia
A pillowy Italian flatbread from Puglia topped with tomatoes, olives, and a drizzle of fruity olive oil. This rustic, dimpled loaf is perfect warm or at room temperature with just a handful of quality ingredients.
- Total time
- 45 min
- Servings
- 6
- Calories
- 320
- Protein
- 7g
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon instant yeast
- 1 teaspoon kosher salt
- ¾ cup warm water
- ¼ cup extra-virgin olive oil
- 1 cup cherry tomatoes
- ½ cup pitted green olives
- 1 tablespoon fresh rosemary sprigs
- ½ teaspoon sea salt for topping
Instructions
- 1
Pour 0.75 cups of warm water (about 110°F — it should feel hot but comfortable to the touch) into a large mixing bowl. Sprinkle 0.5 teaspoon of instant yeast and let it sit for 1 minute to bloom, then stir gently to dissolve.
- 2
Add 2 cups of all-purpose flour and 1 teaspoon of kosher salt to the water-yeast mixture. Stir with a wooden spoon or dough whisk until all the dry flour is incorporated and a shaggy, sticky dough forms — it should be noticeably wetter than typical bread dough.
- 3
Drizzle 2 tablespoons of extra-virgin olive oil over the dough. Using oiled hands or a dough scraper, fold the dough over itself 6–8 times, rotating the bowl a quarter turn between each fold. This develops structure without kneading. The dough should become smoother and slightly less sticky after 1–2 minutes of folding.
- 4
Cover the bowl with plastic wrap or a damp kitchen towel and let it rise at room temperature for 20–25 minutes. The dough should puff noticeably and hold air when you gently poke it — this is the first rise.
- 5
While the dough rises, halve 1 cup of cherry tomatoes lengthwise and roughly chop 0.5 cup of pitted green olives into quarters. Lightly chop 1 tablespoon of fresh rosemary leaves from their sprigs. Have these ready near your work station.
- 6
Preheat your oven to 425°F. Brush a 9×13-inch rectangular baking pan with 1 tablespoon of extra-virgin olive oil, coating the bottom and sides generously.
- 7
Transfer the risen dough to the oiled baking pan. Oil your fingertips and gently stretch and press the dough to fill the pan evenly, working from the center outward. The dough will be slack and may spring back slightly — that's normal. Let it rest for 2 minutes, then continue stretching until it reaches the edges.
- 8
Using your fingertips or your knuckles, dimple the entire surface of the dough, pressing down at intervals to create the signature focaccia texture. Dimple aggressively so the indentations are clearly visible — these pockets will cradle the toppings and oil.
- 9
Scatter the halved cherry tomatoes, chopped olives, and rosemary leaves evenly across the surface, pressing them gently into the dimples. Drizzle the remaining 1 tablespoon of extra-virgin olive oil all over the top, letting it pool in the dimples. Sprinkle 0.5 teaspoon of sea salt across the entire surface — use your fingers to distribute it.
- 10
Place the baking pan in the preheated 425°F oven. Bake for 18–22 minutes, until the top is deep golden brown and the edges are crispy and pull slightly away from the pan sides. You'll smell warm olive oil and yeast — this is your signal it's nearly done.
- 11
Remove the focaccia from the oven and let it cool in the pan for 2–3 minutes. This allows the structure to set slightly while staying warm and pliable. Slide a thin metal spatula or offset spatula around the edges to loosen it from the pan, then turn it out onto a cutting board or serve it straight from the pan.
- 12
Cut the focaccia into 6 rectangular pieces using a bread knife with a gentle sawing motion — do not press down hard, which will compress the dough. Serve warm or at room temperature with additional extra-virgin olive oil for dipping if desired.
Tools you’ll need
- large mixing bowl
- wooden spoon or dough whisk
- plastic wrap or damp kitchen towel
- 9×13-inch rectangular baking pan
- instant-read thermometer (optional, for water temperature)
- oiled hands or dough scraper
- fingertips or knuckles
- metal spatula or offset spatula
- cutting board
- bread knife
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