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