Introduction: What is Olive & Sun-Dried Tomato Focaccia?
Olive & Sun-Dried Tomato Focaccia is a Mediterranean-inspired bread that combines rich, savory flavors with a light and airy texture. This focaccia is perfect as a side dish for soups, salads, or as an accompaniment to your favorite dips. The combination of olives, sun-dried tomatoes, and fresh herbs infuses the bread with vibrant flavors, making it a standout at any meal. Whether served warm or at room temperature, this focaccia is guaranteed to be a hit!
Origin of Olive & Sun-Dried Tomato Focaccia
Focaccia is an Italian flatbread that dates back to ancient Roman times. It’s believed that the Romans first created focaccia by baking simple flatbreads with various toppings like herbs, garlic, and olive oil. Over time, focaccia has evolved into many different varieties, with each region of Italy adding its unique twist. Olive & Sun-Dried Tomato Focaccia is a modern variation that reflects the Mediterranean love for olives, sun-dried tomatoes, and fresh herbs.
This version adds the perfect balance of tangy sun-dried tomatoes and briny olives to the soft, airy dough, making it a flavorful, versatile bread that’s perfect for any occasion.
Ingredients for Olive & Sun-Dried Tomato Focaccia
For the Dough:
- 500g all-purpose flour (or bread flour for chewier texture)
- 10g salt
- 7g instant yeast
- 350ml warm water
- 2 tbsp olive oil (plus extra for drizzling)
For the Toppings:
- 100g sun-dried tomatoes (chopped)
- 100g olives (Castelvetrano, Kalamata, or mixed—halved)
- 1 tsp fresh thyme or rosemary (optional)
- Flaky sea salt
- Extra virgin olive oil for finishing
Step-by-Step Instructions and Preparation Method
1. Mix the Dough
In a large mixing bowl, combine the flour, salt, and instant yeast. Make sure the salt and yeast are on opposite sides of the bowl to prevent direct contact, as salt can inhibit yeast growth. Add the warm water and olive oil to the dry ingredients and mix everything together until a sticky dough forms.
2. Knead the Dough
Once the dough comes together, begin kneading. You can knead by hand for about 8-10 minutes until the dough becomes smooth and elastic. Alternatively, if you’re short on time, you can use the stretch-and-fold method. Stretch and fold the dough every 15 minutes for an hour. This method helps build the dough’s gluten structure and ensures a light, airy focaccia.
3. First Rise
Lightly oil a clean bowl and place the dough inside. Turn the dough to coat it in oil, which prevents it from drying out. Cover the bowl with a damp towel or plastic wrap and place it in a warm spot to rise for 1.5–2 hours, or until the dough has doubled in size.
4. Shape the Dough & Second Rise
Generously oil a baking tray that measures approximately 30×40 cm. Once the dough has risen, transfer it to the prepared tray. Gently stretch the dough to fit the size of the tray. Be careful not to tear the dough. Cover the tray with a towel and let the dough rise again for about 45 minutes, allowing it to puff up.
5. Add Toppings
While the dough is rising, prepare the toppings. Chop the sun-dried tomatoes and halve the olives. In a small bowl, toss the sun-dried tomatoes and olives in a little olive oil to coat them. Once the dough has risen, gently press half of the tomato and olive mixture into the dough. Scatter the remaining toppings on top, pressing gently into the dough to ensure they stay in place. Sprinkle fresh thyme or rosemary (if using) and flaky sea salt over the dough. Drizzle a little extra virgin olive oil on top.
6. Final Rest
Let the dough rest for 5–10 minutes to allow the toppings to settle into the dough. This final rest will help the dough puff up a little more before baking.
7. Bake
Preheat your oven to 210°C (conventional) or 200°C (fan). Once the oven is hot, bake the focaccia for 22–25 minutes, or until the bread is golden brown and the bottom is crisp. The bread should sound hollow when tapped on the bottom.
8. Cool & Serve
Remove the focaccia from the oven and allow it to cool on a wire rack for 10–15 minutes before slicing. This resting period helps the focaccia firm up, making it easier to cut. Serve the focaccia warm or at room temperature. It’s perfect on its own, with a drizzle of extra virgin olive oil, or paired with soups, dips, or salads.
Variations of Olive & Sun-Dried Tomato Focaccia
Focaccia is a versatile bread that can be adapted to suit different tastes. Here are a few variations you can try:
- Cheese and Herb Focaccia: Add shredded cheese such as mozzarella or Parmesan to the dough before baking for a cheesy twist. Fresh rosemary or thyme can also be added to enhance the herby flavor.
- Garlic and Rosemary Focaccia: For a more aromatic version, add minced garlic to the dough and top with extra rosemary. The garlic will infuse the bread with a lovely savory aroma.
- Red Onion and Olive Focaccia: Add thinly sliced red onions along with the olives for a more intense flavor. The caramelized onions add sweetness that complements the saltiness of the olives.
- Sun-Dried Tomato and Basil Focaccia: Substitute the thyme or rosemary with fresh basil for a fresh, herby taste. You can also add some chopped sun-dried tomatoes into the dough to intensify the flavor.
FAQs about The Recipe
1. Can I make Olive & Sun-Dried Tomato Focaccia without yeast?
Yes, you can use a baking powder-based dough instead of yeast. However, the texture will be different, and the bread will be less airy and chewy.
2. Can I use other types of olives for this focaccia?
Absolutely! Castelvetrano, Kalamata, or any variety of olives that you enjoy can be used for this recipe. Just be sure to remove the pits and halve them for easy eating.
3. How long does Olive & Sun-Dried Tomato Focaccia last?
This focaccia is best enjoyed fresh, but it can last for up to 2 days when stored in an airtight container at room temperature. You can also freeze it for up to 3 months.
4. Can I add other toppings to the focaccia?
Definitely! You can add ingredients like caramelized onions, garlic, or even a sprinkle of grated cheese. Get creative with your toppings!
5. Can I use whole wheat flour for this focaccia?
Yes, you can substitute part or all of the all-purpose flour with whole wheat flour for a slightly denser texture. Keep in mind that whole wheat flour will absorb more water, so you may need to adjust the amount of liquid in the dough.
6. Can I make this focaccia in advance?
Yes, you can prepare the dough the day before and refrigerate it after the first rise. The next day, shape it and allow it to come to room temperature before proceeding with the second rise and baking.
Conclusion: Why You Should Try Olive & Sun-Dried Tomato Focaccia
Olive & Sun-Dried Tomato Focaccia is a flavorful, aromatic bread that’s perfect for any meal. Its soft, airy texture paired with the briny olives and tangy sun-dried tomatoes creates a delicious balance of flavors. Whether you’re looking for a side dish for a special occasion or a simple bread to accompany your daily meals, this focaccia is an excellent choice. With a few simple ingredients and easy-to-follow steps, you can enjoy homemade focaccia that’s sure to impress your friends and family. Give it a try today, and discover just how wonderful homemade bread can be!
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Olive & Sun-Dried Tomato Focaccia Recipe: A Delicious and Flavorful Bread
- Total Time: ~2 hours 45 minutes
- Yield: 1 large focaccia (about 8–10 servings) 1x
- Diet: Vegetarian
Description
Olive & Sun-Dried Tomato Focaccia is a Mediterranean-inspired bread that combines rich, savory flavors with a light and airy texture. This focaccia is perfect as a side dish for soups, salads, or as an accompaniment to your favorite dips. The combination of olives, sun-dried tomatoes, and fresh herbs infuses the bread with vibrant flavors, making it a standout at any meal. Whether served warm or at room temperature, this focaccia is guaranteed to be a hit!
Ingredients
For the dough:
- 500g all-purpose flour (or bread flour for chewier texture)
- 10g salt
- 7g instant yeast
- 350ml warm water
- 2 tbsp olive oil (plus extra for drizzling)
Toppings:
- 100g sun-dried tomatoes (chopped)
- 100g olives (Castelvetrano, Kalamata, or mixed—halved)
- 1 tsp fresh thyme or rosemary (optional)
- Flaky sea salt
- Extra virgin olive oil for finishing
Instructions
1. Mix the dough
- In a large bowl, combine flour, salt, and yeast.
- Add warm water and olive oil. Mix until a sticky dough forms.
- Knead for 8–10 minutes until smooth and elastic (or use stretch-and-fold method over 1 hour).
2. First rise
- Lightly oil a clean bowl. Place dough inside, turn to coat.
- Cover and let rise in a warm spot until doubled (1.5–2 hours).
3. Shape & second rise
- Generously oil a baking tray (approx. 30×40 cm).
- Transfer dough and gently stretch to fit tray.
- Cover and let rise again for 45 minutes.
4. Add toppings
- Toss sun-dried tomatoes and olives in a little olive oil.
- Mix half into the dough, scatter the rest on top, pressing gently.
- Sprinkle herbs and flaky salt. Drizzle olive oil generously.
5. Final rest
- Let dough rest 5–10 minutes to puff slightly before baking.
6. Bake
- Preheat oven to 210°C (conventional) or 200°C (fan).
- Bake for 22–25 minutes until golden and crisp underneath.
7. Cool & serve
- Cool on a wire rack for 10–15 minutes before slicing.
- Serve warm or at room temp. Great with soups, dips, or as sandwich bread.
Notes
This focaccia pairs beautifully with a cheese board, hearty soups, or pasta dishes. You can also sprinkle fresh rosemary or flaky sea salt on top before baking for extra flavor, or swap sun-dried tomatoes with roasted red peppers for a different twist.
- Prep Time: 20 minutes (plus 1–2 hours rising time)
- Cook Time: 25 minutes
- Category: Bread
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (approx. 1/10 of focaccia)
- Calories: 210
- Sugar: 2g
- Sodium: 310mg
- Fat: 8g
- Saturated Fat: 1.2g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: None
Keywords: Olive focaccia, Sun-dried tomato focaccia, Mediterranean focaccia, homemade focaccia, herb focaccia bread
