Olive and Tomato Focaccia

Focaccia is an Italian flat bread which is oven baked and topped with herbs. I got the recipe for this bread from here. Deborah Mele is an Italian food expert and has a drool worthy blog full of Italian food recipes. She readily agreed when i contacted her and requested for permission to blog about ” party focaccia” recipe. I baked this beautiful bread last week and shared it with couple of friends and everyone loved it. You can have it for a snack, serve as finger food at a party or eat like the way I did with a steaming bowl of minestrone soup.


4.5 cups all purpose flour

2 teaspoons rapid rise yeast

1.5 cups warm water

1 teaspoon sea salt

2 tablespoons olive oil

Topping ingredients

1.5 cups chopped ripe tomatoes ( i used cherry tomatoes)

1/2 cup pitted and chopped olives ( i used kalamata olives)

3 cloves garlic peeled and thinly sliced

2 teaspoons Italian seasoning

1/3 cup extra virgin olive oil




1. Take the flour, salt, yeast and olive oil in a bowl and stir.

2. Slowly add enough water to make a dough and transfer it to a floured surface and knead well until its soft and smooth.

3. Place the dough in a lightly oiled bowl, cover with a plastic wrap and let it sit in a warm spot for about 1.5 hours or until it has doubled in size.

4. While the dough is rising, mix together the topping ingredients and set aside.

5. Once the dough has doubled, pre heat oven to 425F.

6. Lightly oil a baking sheet and press the dough evenly into the pan.

7. Create dimples all across the top with your fingers and spoon the  topping evenly across the bread and let it sit for 15minutes.

8. Bake the focaccia for 25minutes or until it is crisp and light golden brown on top.

9. Let it cool for 10minutes and cut into fingers with a serrated knife.

10. Focaccia can be served warm or at room temperature.


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