20-Min Focaccia Barese with Tomato & Olives
Thick, pillowy focaccia topped with cherry tomatoes, olives, and rosemary—ready in 20 minutes using store-bought dough. Crispy outside, tender inside, and absolutely TikTok-worthy.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 8g
Ingredients
- 1 lb store-bought pizza dough (room temp)
- 4 tbsp olive oil, divided
- 1 cup cherry tomatoes, halved
- ½ cup Castelvetrano or kalamata olives, pitted
- 4 sprigs fresh rosemary sprigs
- 1 tsp fleur de sel or coarse sea salt
- 2 cloves garlic, minced
Instructions
- 1
Preheat oven to 425°F. Drizzle 2 tbsp oil on a sheet pan; stretch dough to fill it.
- 2
Use your fingertips to dimple the surface of the dough all over, creating deep wells.
- 3
Scatter tomatoes and olives across the dough; tuck rosemary sprigs into the dimples.
- 4
Drizzle remaining 2 tbsp oil over the top; sprinkle with minced garlic and sea salt.
- 5
Bake for 12–14 minutes until edges are golden and bottom sounds hollow when tapped.
- 6
Cool 2 minutes on pan, then slide onto a cutting board and serve warm.
Tools you’ll need
- sheet pan (18x13 inch)
- oven
- fingertips or fork
- cutting board
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