Tomato Olive Focaccia
Soft and airy focaccia topped with sweet cherry tomatoes and briny black olives, baked until golden with a crisp edge and tender center.
Ingredients
Scale
- 4 cups all purpose flour, about 500 grams
- 1 3/4 cups warm water, about 420 milliliters
- 2 1/4 teaspoons active dry yeast, one packet
- 1/4 cup extra virgin olive oil, 60 milliliters, plus 2 tablespoons for topping
- 1 1/2 teaspoons salt for the dough
- 1/2 teaspoon flaky salt for topping
- 1 cup cherry tomatoes, halved
- 3/4 cup black olives, whole and pitted
Instructions
- Preheat oven to 425 degrees Fahrenheit, 220 degrees Celsius, after the dough completes its final rise.
- In a large bowl, combine warm water and yeast. Let sit for 5 minutes until slightly foamy. Add flour, 1/4 cup olive oil, and 1 1/2 teaspoons salt. Stir until a sticky dough forms.
- Grease a 9×13 inch baking pan with olive oil.
- Transfer dough into the pan and gently stretch to fit. Cover and let rise for 30 minutes. Press fingertips into the surface to create dimples. Arrange halved cherry tomatoes and whole black olives on top, pressing slightly into the dough. Drizzle with remaining 2 tablespoons olive oil and sprinkle with 1/2 teaspoon flaky salt.
- Bake for 20 to 25 minutes until golden brown and cooked through.
- Let cool in the pan for 10 minutes, then transfer to a cooling rack.
- Slice into squares and serve warm or at room temperature.
Notes
- Let the dough rise in a warm draft free area for best texture.
- Do not overload with toppings to keep the crumb light.
- Reheat in a 350 degrees Fahrenheit oven for 8 minutes to refresh leftovers.
Find it online: https://tastyze.com/tomato-olive-focaccia/