Homemade Focaccia with Olives and Tomatoes
Homemade Focaccia with Olives and Tomatoes is a easy Italian recipe that serves 5. 250 calories per serving. Recipe by OrsaraRecipes on YouTube.
Prep: 1 hr 25 min | Cook: 25 min | Total: 2 hrs 5 min
Cost: $2.80 total, $0.56 per serving
Ingredients
- 500 g All-Purpose Flour (sifted)
- 300 ml Warm Water (around 110°F (43°C))
- 3 tbsp Olive Oil (extra virgin, plus extra for drizzling)
- 2 tsp Salt (kosher or sea salt)
- 200 g Cherry Tomatoes (halved)
- 2 tbsp Fresh Oregano Leaves (chopped)
- 1 tsp Coarse Sea Salt (for sprinkling on top)
Instructions
Combine Wet Ingredients
In a large mixing bowl, pour the warm water, add 2 tbsp olive oil and 2 tsp salt, then stir with a wooden spoon until the salt dissolves.
Time: PT5M
Add Dry Ingredients and Form Dough
Gradually add the sifted flour to the wet mixture, stirring until a shaggy dough forms. Once the flour is mostly incorporated, turn the dough onto a lightly oiled surface and knead for about 10 minutes until smooth and elastic.
Time: PT10M
First Rise
Shape the dough into a ball, coat it lightly with olive oil, place it back in the bowl, cover with a kitchen towel or plastic wrap, and let it rise in a warm spot for 1 hour, or until doubled in size.
Time: PT1H
Preheat Oven
While the dough is rising, preheat the oven to 425°F (220°C).
Time: PT10M
Temperature: 425°F
Shape and Dimple the Dough
Transfer the risen dough onto a parchment‑lined baking sheet (or directly onto the sheet). Gently stretch it to fit the sheet (about 12 × 8 in). Drizzle a little olive oil over the surface and use your fingertips to press deep dimples all over the dough.
Time: PT5M
Add Toppings
Scatter the halved cherry tomatoes evenly over the dough, sprinkle the chopped oregano, and finish with a light drizzle of olive oil and a pinch of coarse sea salt.
Time: PT5M
Bake
Place the sheet in the preheated oven and bake for 25 minutes, or until the top is golden brown and the edges are crisp.
Time: PT25M
Temperature: 425°F
Cool and Serve
Remove the focaccia from the oven, let it cool on a wire rack for 5 minutes, then cut into squares and serve warm.
Time: PT5M
Nutrition Facts
- Calories
- 250
- Protein
- 6 g
- Carbohydrates
- 45 g
- Fat
- 6 g
- Fiber
- 2 g
Dietary info: Vegetarian, Vegan
Allergens: Wheat
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour (will change texture)
- Instead of Olive Oil: Canola Oil (less flavor)
- Instead of Salt: Table Salt (use less)
- Instead of Cherry Tomatoes: Roma tomatoes, sliced
- Instead of Fresh Oregano Leaves: Dried Oregano (1 tsp)
- Instead of Coarse Sea Salt: Kosher Salt
Equipment Needed
- Mixing Bowl
- Wooden Spoon
- Kitchen Towel or Plastic Wrap
- Baking Sheet
- Parchment Paper (optional)
- Oven
- Knife
- Spatula
Critical Steps — Do Not Skip
- Kneading the dough until smooth and elastic
- Allowing the dough to rise for at least 1 hour until doubled
- Creating deep dimples on the dough surface before adding toppings
- Baking at a high temperature (425°F) until golden
Chef Tips from the Video
- Use high‑quality extra‑virgin olive oil for the best flavor.
- For extra aroma, add a few garlic cloves thinly sliced on top before baking.
- Let the focaccia rest for a few minutes after baking; this finishes the interior steam and improves texture.
Troubleshooting
Dough is too dry and crumbly.
Add warm water a tablespoon at a time while kneading until the dough comes together.
Dough is overly sticky and hard to handle.
Dust the work surface and your hands with a little flour; avoid adding too much extra flour, which can make the focaccia dense.
Focaccia does not rise much.
Make sure the water is warm (not cold) and the environment is warm; you can add a pinch of instant yeast (optional) to boost rise.
Top becomes soggy instead of crisp.
Ensure the oven is fully preheated and bake at 425°F; avoid over‑loading with wet tomatoes—halve them and pat dry.
Storage
Refrigerator: Wrap tightly; lasts up to 3 days.
Freezer: Freeze whole or sliced, wrapped in foil and a freezer bag; up to 1 month.
Room temperature: Best eaten same day; can sit uncovered for up to 12 hours.
Make-Ahead Tips
- Prepare the dough a day ahead, let it rise, then cover and refrigerate; bake the next day.
- Unbaked focaccia can be frozen after the first rise; thaw overnight in the fridge before topping and baking.
Frequently Asked Questions
What is the cultural significance and history of focaccia in Italian cuisine?
Focaccia originates from ancient Roman times as a simple flatbread baked in communal ovens. Over centuries it became a staple of Ligurian cuisine, often flavored with olive oil, herbs, and local toppings, symbolizing hospitality and regional pride.
What are the traditional regional variations of focaccia in Italy?
In Liguria you’ll find classic focaccia with olive oil and rosemary; in Genoa, focaccia al formaggio adds cheese; in Puglia, focaccia is topped with tomatoes and olives. Each region adapts the basic dough with local herbs and toppings.
How is focaccia traditionally served in Italy?
Focaccia is often served as an appetizer or side, sliced and enjoyed with olive oil, balsamic vinegar, or alongside soups and salads. It’s also common at festivals and as a snack with a glass of wine.
What occasions or celebrations is focaccia associated with in Italian culture?
Focaccia is a everyday staple but also appears at family gatherings, market stalls, and festive occasions such as weddings and religious feasts, where it is shared as a symbol of abundance.
What authentic ingredients are essential for traditional focaccia versus acceptable substitutes?
Traditional focaccia uses high‑quality extra‑virgin olive oil, sea salt, and fresh herbs like rosemary or oregano. Substitutes can include a neutral oil for drizzling or dried herbs, though flavor will differ.
What other Italian dishes pair well with focaccia?
Focaccia pairs beautifully with antipasto platters, fresh salads, grilled vegetables, and hearty soups like minestrone. It also complements cured meats and cheeses for a simple Italian spread.
What makes this tomato oregano focaccia special in Italian cuisine?
The addition of fresh cherry tomatoes and garden‑grown oregano adds a bright, seasonal twist to the classic focaccia, highlighting the Italian love for simple, high‑quality ingredients.
How has focaccia evolved over time in Italian culinary tradition?
Originally a plain flatbread, focaccia evolved to include regional toppings, from olives and onions to cheese and herbs. Modern home cooks now experiment with gourmet ingredients while preserving the traditional airy crumb.
What are the most common mistakes to avoid when making focaccia at home?
Common errors include using water that’s too cold, over‑mixing the dough, not allowing enough rise, and adding too many wet toppings which can make the crust soggy. Follow the rise and temperature guidelines for best results.
Why does this focaccia recipe use a high oven temperature instead of a lower, longer bake?
A hot oven (425°F) creates a rapid rise and a crisp, golden crust while keeping the interior soft and airy. Lower temperatures would produce a denser crumb and less pronounced crust.
Can I make this focaccia ahead of time and how should I store it?
Yes, you can prepare the dough a day ahead, let it rise, then refrigerate. Bake when ready, or freeze the unbaked dough after the first rise and bake directly from frozen, adding a few extra minutes.
What does the YouTube channel OrsaraRecipes specialize in?
The YouTube channel OrsaraRecipes focuses on simple, home‑cooked Italian and Mediterranean dishes, offering step‑by‑step tutorials that emphasize fresh ingredients and approachable techniques for everyday cooks.
How does the YouTube channel OrsaraRecipes' approach to Italian cooking differ from other Italian cooking channels?
OrsaraRecipes emphasizes minimal equipment, clear narration, and practical tips like using pantry staples, whereas many other channels focus on elaborate presentations or professional‑grade techniques.
Last updated: August 30, 2026
