Tomato and Olive Focaccia
A quick and easy focaccia topped with juicy tomatoes, briny olives, and fresh basil. Perfect for a snack or light meal, ready in about 20 minutes using simple ingredients.
- Total time
- 20 min
- Servings
- 4
- Calories
- 320
- Protein
- 8g
Ingredients
- 1 lb pre-made pizza dough
- 1 cup cherry tomatoes
- ½ cup black olives
- 3 tbsp olive oil
- 1 tsp dried oregano
- ¼ cup fresh basil leaves
Instructions
- 1
Preheat oven to 425°F. Press the 1 lb pizza dough into a lightly oiled 9x13 inch baking sheet, stretching to fit. Dimple the surface with your fingers.
- 2
Drizzle 2 tbsp olive oil over the dough, then scatter 1 cup cherry tomatoes (halved) and 0.5 cup black olives (sliced) evenly on top. Sprinkle with 1 tsp dried oregano and a pinch of salt.
- 3
Bake for 15-18 minutes, until the edges are golden brown and the bottom sounds hollow when tapped. The tomatoes should be soft and slightly blistered.
- 4
Remove from oven and immediately drizzle with remaining 1 tbsp olive oil. Scatter 0.25 cup fresh basil leaves over the hot focaccia. Let cool for 5 minutes before slicing and serving.
- 5
Slice and serve warm or at room temperature. Enjoy as a snack or alongside a salad for a light meal.
Tools you’ll need
- 9x13 inch baking sheet
- oven
- knife
- cutting board
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