Olive Tomato Focaccia

The perfect spring/summer appetizer. Olive Tomato Focaccia Bread Recipe

Spring is here.  My garden is in full bloom, and I already have some small tomatoes on my patio tomato plant. I can’t wait until my other tomatoes start really providing us with more tomatoes.  In the mean time we are enjoying these Farmers Market tomatoes on this amazing Homemade Olive Tomato Focaccia bread!

What is Focaccia?! It is a flat oven baked Italian bread. Think bread sticks, or pizza crust.  Except unlike everyday pizza crust this is bursting with flavor and texture.


Just like typical breads, you will need to mix the dough and find a warm place to allow it to rise.


Once the dough has risen, punch down and allow it to rest. Then form it into a 13 x 9 rectangle and top with fresh tomatoes and mozzarella (shredded works too, that is what we had on hand)


After about 20 minutes in the oven you end up with this amazingly flavorful bread!

5.0 from 1 reviews
Olive Tomato Focaccia
Prep time
Cook time
Total time
Serves: 6-8
  • 1 Cup Warm Water
  • 1 Pkg. Active Yeast (.25 oz.)
  • 1 tsp. Sugar
  • 2 ½ Cups All Purpose Flour
  • ½ tsp Salt
  • 1 tsp. Garlic Powder
  • 1 Tbsp. Italian Seasoning
  • ¼ tsp. Black Pepper
  • 3 Tbsp. Olive Oil
  • 2 Roma Tomatoes, sliced thin
  • ⅓ Cup Black Olives, Chopped
  • ¼ - ½ Cups Mozzarella
  • 2-3 Tbsp. Grated Parmesan
  1. In large mixing bowl dissolve Yeast in warm (110˚-115˚) water. Add 1 Tbsp. of the Olive Oil, Garlic Powder, Pepper, Italian Seasoning, Sugar and Salt. Stir to combine.
  2. Add half of the flour the Olives and mix well. Slowly add remaining flour until a tacky dough forms. You may not use all of it.
  3. On a lightly floured surface knead about 6 minutes, dough should be smooth and stretchy.
  4. Use 1 Tbsp. of Olive Oil to oil a bowl. Put the ball of dough in bowl and turn over to coat the whole ball with oil so it doesn’t dry out. Cover and put in warm place until it doubles in size, 45-60 minutes.
  5. Punch the dough down (firmly put your fist in the middle to deflate it, bring the edges into the center and reform the ball. Cover and let rest another 10-15 minutes.
  6. Stretch dough out to a 13x9 rectangular shape, the dough will be elastic and try to pull back. Be patient don’t tear the dough. Using a little of the remaining Olive Oil grease a baking sheet. Place dough on baking sheet cover and let rise until doubled, approximately 30-45 minutes.
  7. Preheat oven to 400˚.
  8. Using your fingers make several dimples in the dough. Brush with remaining Olive Oil. Top with Tomato slices, Mozzarella and Parmesan.
  9. Bake at 400˚ 18-24 minutes until cheese is melted and golden brown and delicious.



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  1. says

    this looks so good! Pinned! I love how the olives are in the dough! Can’t wait to try out this amazing recipe I found on all things Thursday blog hop :-)

  2. aprila says

    I can’t wait to make this. Looks delicious. Thanks for linking up at Tell Me About It Tuesday. We hope you hop over and share with us again next week.

  3. says

    We love Focaccia and like you our garden is coming on strong. This will be a great Focaccia to try with all those wonderful fresh tomatoes we will soon have. Thank you so much for sharing with Full Plate Thursday today, it is great to have you at the party. Hope you have a very special week and come back soon!
    Miz Helen

  4. aprila says

    thank you for linking up to Tell Me About It Tuesday. Your recipe will featured as a favorite by a hostess.

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