Olive and Sun-Dried Tomato Focaccia Is a Savory Delight
There’s something so special about strolling through a farmers market, sampling fresh, homemade focaccia. I remember the first time I tried an olive and sun-dried tomato focaccia at a local stand. It was rich, savory, and perfectly soft with a crispy edge. After chatting with the vendor, I learned that the focaccia’s dimples weren’t just for looks – they help hold the olive oil and toppings in place, ensuring every bite is flavorful. Inspired, I picked up some fresh ingredients from the market and decided to make it myself at home. The process was much easier than expected, and the results were incredible. The combination of olives, sun-dried tomatoes, and herbs truly elevates this classic Italian bread, making it an impressive yet simple recipe for any occasion.
Did You Know?
Focaccia, a staple of Italian cuisine, is known for its versatility and ability to complement a variety of flavors. The addition of olives and sun-dried tomatoes brings a taste of the Mediterranean to this classic bread. Olives like Kalamata and Castelvetrano are particularly prized for their distinct flavors and textures, making them ideal for baking. Kalamata olives, with their deep purple hue and robust flavor, pair beautifully with the sweetness of sun-dried tomatoes. Castelvetrano olives, on the other hand, are known for their mild, buttery taste and vibrant green color, adding a subtle complexity to the focaccia. Using these high-quality olives enhances the overall flavor profile, turning a simple focaccia into a gourmet experience.
Yield: 1 large focaccia (12-16 servings)
Ingredients:
4 cups all-purpose flour
1 packet (2 1/4 teaspoons) active dry yeast
1 1/2 teaspoons salt
1 3/4 cups warm water (about 110°F/45°C)
1/4 cup extra-virgin olive oil, plus more for drizzling
1/2 cup pitted Kalamata olives, halved
1/2 cup pitted Castelvetrano olives, halved
1/2 cup sun-dried tomatoes in olive oil, chopped
2 tablespoons fresh rosemary, chopped
1 tablespoon fresh oregano, chopped
Coarse sea salt, for sprinkling
Instructions:
Prepare the Dough:
In a large mixing bowl, combine the flour, yeast, and salt. Gradually add the warm water and 1/4 cup olive oil, mixing until a soft, sticky dough forms.
Personal Tip: Knead for about 5 minutes until smooth and elastic. If the dough feels too sticky, add a little flour, but be careful not to add too much.
First Rise:
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
Personal Tip: Find a warm, draft-free area, like an oven with the light on, to help the dough rise faster.
Prepare the Toppings:
While the dough is rising, prepare the olives by halving them and chopping the sun-dried tomatoes. In a small bowl, combine the olives, sun-dried tomatoes, rosemary, and oregano.
Personal Tip: Gently toss the toppings in a bit of olive oil to coat them and prevent them from drying out during baking.
Shape the Focaccia:
Once the dough has risen, punch it down and transfer it to a well-oiled baking sheet or a 9x13-inch pan. Press the dough out to the edges of the pan, creating dimples with your fingers.
Personal Tip: Be generous with the dimples! They’re key to holding the olive oil and toppings in place, ensuring flavorful bites throughout the focaccia.
Second Rise:
Cover the dough with a damp cloth and let it rise again in a warm place for about 30 minutes.
Personal Tip: The second rise helps achieve a lighter, fluffier texture, so don’t skip this step.
Preheat the Oven:
Preheat your oven to 400°F (200°C).
Bake the Focaccia:
Just before baking, drizzle a little more olive oil over the dough and sprinkle with coarse sea salt. Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and the edges are crispy.
Personal Tip: Rotate the pan halfway through baking for even browning.
Cool and Serve:
Remove the focaccia from the oven and let it cool slightly before slicing. Serve warm or at room temperature.
Personal Tip: For extra flavor, drizzle a bit more olive oil on top before serving.
Nutritional Information (Per Serving):
Calories: 210, Protein: 4g, Carbohydrates: 28g, Sugars: 2g, Total Fat: 9g, Saturated Fat: 1.5g, Fiber: 2g
Kitchen Tips, Great Ideas, How to Save Money
- Choosing the Right Olives: For this recipe, Kalamata and Castelvetrano olives are recommended for their unique flavors. Kalamata olives offer a bold, briny taste, while Castelvetrano olives are milder and more buttery. Both are excellent choices for focaccia. Be sure to use pitted olives to save time and effort in preparation.
- Soaking Sun-Dried Tomatoes: If your sun-dried tomatoes are not packed in oil, soak them in warm water for about 10 minutes to soften them before chopping. This helps distribute their flavor more evenly throughout the focaccia.
- Quality Olive Oil Matters: Since olive oil is a key ingredient in focaccia, using a high-quality extra-virgin olive oil can make a big difference in flavor. It not only adds richness to the dough but also enhances the taste of the olives and sun-dried tomatoes.
- Perfect Dough Texture: The dough should be soft and slightly sticky, which contributes to the airy texture of the focaccia. If the dough feels too dry, add a little more water, a tablespoon at a time. If it’s too sticky, lightly flour your hands and the work surface, but avoid adding too much flour, as it can make the bread dense.
- Rising Time: Allowing the dough to rise twice ensures a light and airy focaccia. Be patient and give the dough enough time to double in size during the first rise. The second rise helps the bread achieve its characteristic fluffy interior.
- Even Topping Distribution: Pressing the olives and sun-dried tomatoes gently into the dough helps them adhere better during baking. This prevents the toppings from falling off and ensures that every bite is packed with flavor.
- Creating Dimples: The dimples in focaccia are essential for holding the olive oil and toppings, allowing the flavors to penetrate the bread. Use your fingers to create deep dimples, but be gentle to avoid deflating the dough.
- Serving Suggestions: Olive and sun-dried tomato focaccia is perfect as an appetizer, served with a selection of cheeses, cured meats, or dips like hummus or tapenade. It also pairs well with soups, salads, or as a side for pasta dishes. For an extra indulgent treat, drizzle with additional olive oil before serving.
- Storing Leftovers: Store leftover focaccia in an airtight container at room temperature for up to 2 days. To reheat, place it in a warm oven for a few minutes to restore the texture. Avoid microwaving, as it can make the bread rubbery.
- Freezing Tips: Focaccia freezes well, making it ideal for meal prep. Once cooled, cut the focaccia into slices, wrap them tightly in plastic wrap, and freeze for up to 2 months. Thaw at room temperature or reheat directly in the oven from frozen for a quick and easy snack.
Let’s Learn About How Olives are Grown
Olives have been cultivated for thousands of years, particularly in Mediterranean regions like Italy and Greece. Olive trees thrive in warm climates with well-draining soil and require careful attention to pruning and irrigation. The best olives, such as those used for extra-virgin olive oil and table olives, come from trees that are at least a few decades old. Both Kalamata and Castelvetrano olives are prized varieties from Greece and Italy, known for their distinct flavor profiles. Unlike canned olives commonly found in North America, which may contain preservatives like sodium benzoate and ferrous gluconate, olives from traditional Mediterranean methods are often cured in brine or oil without any artificial additives. This more natural curing process enhances the rich, authentic flavor of the olives. Choosing these preservative-free olives not only improves the taste but also offers a cleaner, healthier ingredient for your dishes.