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  • Writer's pictureYiannoulla Burness

Tomato & Olive Crusty Focaccia

Updated: Mar 16, 2023

You will love this oven baked focaccia, it is super tasty with a delicious chewy crust. Make this simple dough that doesn't require kneading. Prepare the dough in the evening and leave it in the fridge overnight to do its first rise, this will help develop the flavour and make the dough light and airy. In the morning the dough will have doubled in size and be ready for the next steps. While focaccia is usually made with white whole wheat flour, I decided to add a third of the flour total as wholemeal, the finished focaccia remained light and airy, but you can choose to use all white if you prefer. Before baking, the dough was dimpled and drizzled generously with extra virgin olive oil then dotted with Cherry tomatoes, olives and a sprinkling of dried oregano and parsley flakes to enrich the taste.

Serve this savoury bread along side your meal and enjoy the flavours it brings.

EQUIPMENT Large mixing bowl, scales, measuring utensils, measuring jug



240g or 1 2/3 cups all purpose flour

55g or 1/3 cup wholewheat flour (bakers not stoneground)

1 teaspoon Himalayan salt

250ml or 1 cup of luke warm water (you will need extra water if using wholemeal as well as plain flours. After you have added the first cup of water continue to add extra slowly, may only need 1-2 tablespoons more)

1 1/4 teaspoons active dry yeast

1/2 teaspoon raw sugar


*Place flour and salt in a large mixing bowl and mix throughly

*In a jug measure out luke warm water then add yeast and sugar, give it a stir to combine and let rest a few minutes for yeast to become frothy.

*Add the wet yeast ingredients to the flours.

*Using your hands gather the flour and mix with the yeast water until a soft dough is formed.

*Fold the dough by pulling and stretching for a couple of minutes, then shape into a ball.

*Place the dough in an oiled bowl, cover with plastic wrap and place in the fridge overnight for at least 8 hours and or up to 48 hrs.

* In the morning remove the dough from the fridge, punch down reshape to fit the baking tin cover again for 2-3 hours in a warm place or until doubled in size. The time it takes to rise will depend on the room temperature at the time.

*When the dough has doubled in size, drizzle a generous amount of extra virgin olive oil and create dimples in the bread with your fingers.

*Allow the dough to rest again for another hour.


Cherry tomatoes choose different colours or leave red

Olives black or green, sliced

Dried oregano

Dried parsley flakes

Salt flakes


*Slice cherry tomatoes in half, arrange on dough face down

*Slice a few olives and arrange on the dough

*Sprinkle dried oregano or choose other dried herbs. (Fresh herbs tend to brown when cooked in the oven)

*Sprinkle dried parsley flakes.

*Sprinkle with salt flakes.

*Place focaccia into a preheated hot oven at 250 degrees Celcius or 356 degrees Fahrenheit.

*Bake bread for 20-30 minutes. Rotate half way through if needed, depending on your oven.

* When the focaccia is done remove from oven and let cool.

* If you used baking paper remove and place bread on a wire rack.


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