Tomato and Olive Focaccia | How to make Tomato and Olive Focaccia

By BetterButter Editorial  |  31st Dec 2015  |  
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  • Tomato and Olive Focaccia, How to make Tomato and Olive Focaccia
Tomato and Olive Focacciaby BetterButter Editorial
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About Tomato and Olive Focaccia Recipe

This Italian flatbread is spongy and topped with either herbs or grilled vegetables of your choice

Tomato and Olive Focaccia, a deliciously finger licking recipe to treat your family and friends. This recipe of Tomato and Olive Focaccia by BetterButter Editorial will definitely help you in its preparation. The Tomato and Olive Focaccia can be prepared within 120 minutes. The time taken for cooking Tomato and Olive Focaccia is 40 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 6 people. The recipe details out how to make Tomato and Olive Focaccia step by step. The detailed explanation makes Tomato and Olive Focaccia so simple and easy that even beginners can try it out. The recipe for Tomato and Olive Focaccia can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Tomato and Olive Focaccia from BetterButter.

Tomato and Olive Focaccia

Ingredients to make Tomato and Olive Focaccia

  • 1 3/4 cups warm water
  • 1 package active dry yeast
  • 1 tablespoon sugar
  • 5 cups flour
  • 1 tsp salt
  • 1 cup extra-virgin olive oil, divided
  • 1/2 cup cherry tomatoes, sliced
  • 1/2 cup olives
  • 20 cloves of garlic
  • Coarse salt for dusting

How to make Tomato and Olive Focaccia

  1. In a bowl, combine warm water, yeast and sugar. Let it sit in a warm spot until the yeast is bubbling, at least 15 minutes.
  2. Knead together flour, salt, 1/2 cup olive oil and the yeast mixture till the dough comes together. Continue to knead for 5 to 6 minutes until it smooth and soft.
  3. Coat a bowl lightly with olive oil and place the dough in a bowl. Cover with plastic wrap and put it in a warm place until the dough has doubled in size, at least 1 hour.
  4. Take a wide pan and the remaining olive oil to it. Lay the dough on it and spread to all corners. Now punch for fingers all the way through. in the holes scatter the bits of tomatoes, olives and garlic. Let this dough rise for another hour.
  5. Sprinkle the top of the focaccia with some coarse sea salt and lightly drizzle a more oil on top. Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes at 250 degree centigrade. Remove, cool and eat

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