There’s something incredibly satisfying about baking a loaf of fresh focaccia at home. With its crisp, golden crust, airy interior, and generous drizzle of olive oil, this classic Italian bread is as beautiful as it is delicious. This Tomato and Olive Focaccia recipe from Louisiana Cookin elevates the traditional recipe with colorful fresh tomatoes, briny mixed olives, and fragrant thyme, creating a rustic loaf that’s perfect as an appetizer, side dish, or centerpiece for any meal.
One of the defining characteristics of focaccia is its soft, open crumb and signature dimpled surface. During baking, pools of extra-virgin olive oil collect inside the dimples, creating an incredibly flavorful crust with a crisp exterior and tender, chewy center. Combined with juicy tomatoes and savory olives, every slice offers a wonderful balance of textures and Mediterranean-inspired flavors. Although homemade bread may seem intimidating, focaccia is one of the most forgiving yeast breads to prepare. The dough requires very little kneading, relying instead on a series of gentle folds during the first rise to develop strength and structure naturally. The result is a bakery-quality loaf that looks impressive while remaining approachable for both beginning and experienced bakers.
Ingredients:
- 3¼ cups bread flour
- 1 (0.25-ounce) package instant yeast
- 1 large tomato, seeded and cut into ¼-inch strips
- ¼ cup sliced grape tomatoes
- 2 teaspoons fresh thyme leaves
- 1 cup pitted mixed olives
- 1⅓ cups water, room temperature
- 4 tablespoons extra-virgin olive oil, divided
- 2½ teaspoons kosher salt
- Garnish: fresh thyme sprigs
Directions
- In a large mixing bowl, combine the water and 2 tablespoons of olive oil.
- Add the bread flour, kosher salt, instant yeast, and thyme leaves. Stir with a sturdy spoon or rubber spatula until a shaggy, cohesive dough forms.
- Cover the bowl and let the dough rise in a warm, draft-free place for 2 hours. Every 30 minutes, use lightly oiled or damp hands to gently stretch one side of the dough upward and fold it over the center. Repeat on all four sides for a total of four folding sessions.
- Lightly oil a 10-inch square cast-iron skillet. Transfer the dough to the skillet and gently stretch it toward the edges using your fingertips. Cover and allow the dough to rise for another 30 minutes, or until noticeably puffy and nearly doubled in size.
- Preheat the oven to 425°F. Drizzle the remaining olive oil over the dough. Using your fingertips, press deep dimples across the surface without tearing the dough.
- Evenly distribute the olives, tomato strips, and sliced grape tomatoes over the top. Bake for 20 to 25 minutes, or until the focaccia is deeply golden and the center reaches approximately 205°F on an instant-read thermometer.
- Allow the bread to cool in the skillet for about 10 minutes before removing. Serve warm or at room temperature, garnished with fresh thyme sprigs if desired.
For even more variety, consider adding roasted garlic, caramelized onions, fresh rosemary, grated Parmesan cheese, or roasted red peppers alongside the tomatoes and olives.
This savory bread pairs beautifully with a wide variety of meals. Serve it alongside pasta dishes such as creamy Alfredo, baked ziti, or spaghetti with marinara for an authentic Italian-inspired dinner. It also complements hearty soups like tomato basil, minestrone, or roasted red pepper soup. For lighter meals, pair the focaccia with Caesar salad, Greek salad, or a fresh arugula salad topped with shaved Parmesan. The bread also makes an excellent accompaniment to charcuterie boards featuring cured meats, cheeses, roasted vegetables, marinated artichokes, and fresh fruit.
Whether served as a side dish, appetizer, sandwich bread, or part of a holiday spread, this focaccia is versatile enough for nearly any occasion. Once you discover how simple it is to make and how delicious it tastes fresh from the oven, this Mediterranean-inspired bread is likely to become one of your favorite homemade baking projects.
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