Tomato Olive Focaccia With Cherry Tomatoes and Olives

Quick Recipe Version (TL;DR)

• Yield: 12 squares (serves 6–8)
• Prep Time: 25 minutes (active)
• Cook Time: 22–28 minutes
• Total Time: 2 hours 45 minutes to 3 hours 30 minutes (includes rising)

Quick Ingredients

• 1 2/3 cups (400 g) warm water, 105–110°F (40–43°C)
• 2 1/4 tsp (7 g) active dry yeast
• 2 tsp (8 g) granulated sugar
• 3 3/4 cups (450 g) bread flour
• 2 tsp (12 g) fine sea salt
• 1/2 cup (120 ml) extra-virgin olive oil, divided (plus more as needed)
• 1 1/2 cups (225 g) cherry tomatoes, halved
• 3/4 cup (115 g) pitted olives (Kalamata or Castelvetrano), halved
• 1 tsp dried rosemary or 1 tbsp chopped fresh rosemary (optional)
• 1/2 tsp flaky sea salt (for finishing)

Do This

• 1. Stir warm water + sugar + yeast; rest 5–10 minutes until foamy.
• 2. Mix in flour + fine salt, then 1/4 cup (60 ml) olive oil; stir to a sticky dough.
• 3. Cover and rise 60–90 minutes until doubled.
• 4. Oil a 9×13-inch pan with 1/4 cup (60 ml) olive oil; stretch dough into pan and rest 45–60 minutes.
• 5. Dimple deeply; add tomatoes and olives; drizzle remaining oil; sprinkle rosemary (optional) and flaky salt.
• 6. Bake at 425°F (220°C) for 22–28 minutes until golden; cool 10 minutes, slice, serve.

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Why You’ll Love This Recipe

• Thick and airy: A soft, pillowy interior with crisp, olive-oil-fried edges.
• Bold, briny topping: Sweet cherry tomatoes and savory olives in every bite.
• Beginner-friendly dough: No stand mixer required; simple mixing and folding by hand.
• Great for sharing: Perfect for soups, salads, holiday boards, or sandwich bread.

Grocery List

• Produce: cherry tomatoes (about 1 1/2 cups), fresh rosemary (optional)
• Dairy: none (optional: Parmesan for serving)
• Pantry: bread flour, active dry yeast, granulated sugar, fine sea salt, flaky sea salt, extra-virgin olive oil, pitted olives (Kalamata or Castelvetrano)

Full Ingredients

Focaccia Dough

• Warm water: 1 2/3 cups (400 g), heated to 105–110°F (40–43°C)
• Granulated sugar: 2 tsp (8 g)
• Active dry yeast: 2 1/4 tsp (7 g)
• Bread flour: 3 3/4 cups (450 g), spooned and leveled if measuring by volume
• Fine sea salt: 2 tsp (12 g)
• Extra-virgin olive oil: 1/4 cup (60 ml) mixed into dough

Pan & Topping

• Extra-virgin olive oil: 1/4 cup (60 ml) for the pan, plus 2 tbsp (30 ml) for drizzling on top
• Cherry tomatoes: 1 1/2 cups (225 g), halved
• Pitted olives: 3/4 cup (115 g), halved (Kalamata for deep, briny flavor or Castelvetrano for buttery mildness)
• Rosemary: 1 tsp dried or 1 tbsp fresh chopped (optional)

Finish

• Flaky sea salt: 1/2 tsp (or to taste)
• Optional for serving: freshly ground black pepper or finely grated Parmesan

Step-by-Step Instructions

Step 1: Activate the yeast

In a large mixing bowl, combine the warm water (105–110°F / 40–43°C) and sugar. Sprinkle the active dry yeast over the top and stir to combine. Let stand for 5–10 minutes, until the surface looks foamy.

If your yeast doesn’t foam, the water may have been too hot or the yeast may be expired. It’s best to start over so your focaccia rises properly.

Step 2: Mix the dough

Add the bread flour and fine sea salt to the bowl. Pour in 1/4 cup (60 ml) olive oil. Mix with a sturdy spoon or dough whisk until no dry flour remains and you have a sticky, shaggy dough.

This dough is meant to be wet and sticky; that’s what helps create a soft, airy crumb.

Step 3: First rise (until doubled)

Cover the bowl tightly with a lid, plastic wrap, or a damp towel. Let the dough rise at room temperature until doubled in size, 60–90 minutes (cool kitchens may take closer to 90 minutes).

To check: the dough should look puffy and full of bubbles.

Step 4: Oil the pan and stretch the dough

Pour 1/4 cup (60 ml) olive oil into a 9×13-inch (23×33 cm) metal or glass baking pan. Tilt the pan to coat the bottom and corners generously.

Scrape the dough into the pan. With oiled fingertips, gently lift and stretch the dough toward the edges. If it shrinks back, stop and let it rest 10 minutes, then stretch again. Aim for an even thickness across the pan.

Step 5: Second rise (get it puffy)

Cover the pan loosely and let the dough rise until noticeably puffy and jiggly, 45–60 minutes.

Meanwhile, set a rack in the middle of the oven and preheat to 425°F (220°C).

Step 6: Dimple, top, and drizzle

Uncover the dough. Oil your fingertips, then press straight down to make deep dimples all over the surface (go confidently; you want those classic focaccia pockets).

Scatter the halved cherry tomatoes and halved olives evenly over the dough, gently pressing them into some of the dimples so they stay put. Drizzle with 2 tbsp (30 ml) olive oil. Sprinkle with rosemary (if using) and finish with 1/2 tsp flaky sea salt.

Step 7: Bake until golden and crisp-edged

Bake at 425°F (220°C) for 22–28 minutes, until the top is deeply golden in spots and the edges look crisp and “fried” in olive oil. If you have an instant-read thermometer, the center should read about 200–205°F (93–96°C).

Remove from the oven and let cool in the pan for 10 minutes. Lift out (use a spatula to loosen if needed), slice into squares, and serve warm or at room temperature.

Pro Tips

• Use enough oil: Focaccia is meant to be olive-oil-rich. A well-oiled pan is what gives you that crisp, golden bottom.
• Don’t be shy with dimples: Deep dimples help hold the oil and toppings and create the signature texture.
• Keep toppings from scorching: If your olives look like they’re browning too fast, press them slightly deeper into the dough before baking.
• For extra flavor: Let the dough do a slow rise overnight (see Make-Ahead below). It develops a richer, more bakery-style taste.
• Best pan choice: A metal pan tends to give a crisper bottom than glass, but both work.

Variations

• Mediterranean focaccia: Add 1/2 tsp dried oregano, a pinch of chili flakes, and a handful of thinly sliced red onion with the tomatoes and olives.
• Garlic tomato-olive: Stir 1 tsp garlic powder into the flour, or brush the baked focaccia with 1 tbsp olive oil mixed with 1 small grated garlic clove.
• Cheesy finish: Sprinkle 1/3 cup (30 g) finely grated Parmesan over the focaccia during the last 5 minutes of baking.

Storage & Make-Ahead

Store: Cool completely, then wrap tightly and keep at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days (it will firm up a bit in the fridge).

Reheat: For the best texture, rewarm on a sheet pan at 350°F (175°C) for 8–12 minutes, until the edges crisp again. A toaster oven works great for single slices.

Freeze: Slice, wrap individual pieces, and freeze up to 2 months. Thaw at room temperature, then reheat at 350°F (175°C) for 10–12 minutes.

Make-ahead (overnight dough): After mixing the dough (Step 2), cover and refrigerate for 12–18 hours. The next day, let it sit at room temperature for 45–60 minutes, then proceed with oiling the pan, stretching, second rise, topping, and baking.

Nutrition (per serving)

Approximate (1 of 12 squares): 240 calories, 7 g protein, 33 g carbs, 9 g fat, 2 g fiber, 2 g sugar, 520 mg sodium.