20-Min Focaccia Barese with Tomato & Olive
Crispy-bottomed, pillowy focaccia baked straight from store-bought dough, topped with cherry tomatoes, Castelvetrano olives, and a drizzle of olive oil. Ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 8g
Ingredients
- 1 lb store-bought pizza dough (or focaccia dough)
- 1 cup cherry tomatoes, halved
- ¾ cup Castelvetrano olives, pitted and halved
- 3 tbsp extra-virgin olive oil
- 1 tsp sea salt
- 1 tbsp fresh rosemary or oregano (optional)
Instructions
- 1
Heat oven to 450°F. Oil a sheet pan generously with 1 tbsp olive oil.
- 2
Stretch dough to fit the pan, pressing with oily fingertips until 1/2-inch thick.
- 3
Dimple the surface all over with your fingertips, creating small pockets.
- 4
Scatter tomatoes and olives over top, drizzle with 2 tbsp olive oil, sprinkle with sea salt.
- 5
Bake for 12-15 minutes until bottom is golden and edges pull away from pan sides.
- 6
Top with fresh herbs if using. Cool 2 minutes, slice, and serve warm.
Tools you’ll need
- sheet pan (13x18 inches)
- oven
- small bowl
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