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Focaccia with Tomatoes and Olives

This delicious homemade focaccia is topped with roasted tomatoes, olives, and herbs, perfect for sharing.
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 8
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 teaspoons rapid-rising dry yeast
  • 1 cup warm water
  • 2 tablespoons sugar
  • 3.75 cups bread flour
  • 2 teaspoons coarse salt
  • 0.25 cup olive oil
  • for dusting cornmeal
  • olive oil
  • coarse salt coarse salt
  • 0.5 cup slow roasted tomatoes or sun-dried tomatoes, chopped
  • 0.5 cup olives pitted and chopped
  • caramelized onions
  • 2 cloves minced garlic
  • 0.5 cup shredded parmesan cheese
  • 2 tablespoons fresh herbs

Method
 

Preparation Steps
  1. Preheat oven to 400°F.
  2. Proof the yeast in a bowl with warm water and sugar; let foam for 3 minutes.
  3. Using a mixer, combine yeast mixture with flour, salt, and olive oil. Knead until smooth, about 10 minutes.
  4. Let dough rise in an oiled bowl, covered, for about 45 minutes or until doubled in size.
  5. Spread a layer of cornmeal on a baking sheet. Turn out and stretch dough to fit the sheet. Let rest for 15 minutes.
  6. Dimple the dough with fingertips, brush with olive oil, and sprinkle with coarse salt.
  7. Top with roasted tomatoes, olives, caramelized onions, garlic, Parmesan, and herbs.
  8. Bake for 15-20 minutes until golden brown.
  9. Remove from oven, let cool slightly, then cut and serve.

Notes

This focaccia is perfect as an appetizer or side dish, packed with flavors and textures.