Focaccia with Tomatoes, Olives, & Herbs
Topped with juicy tomatoes, briny green olives, and a fragrant mix of fresh basil and oregano, this focaccia is a perfect balance of simplicity and bold flavour.
A well-fermented 48-hour cold-proofed dough provides the foundation for this focaccia, developing a light, airy interior with a crisp, golden crust. Thick slices of fresh tomatoes release their natural juices as they bake, infusing the dough with a slightly tangy sweetness. The addition of green olives lends a burst of saltiness that contrasts beautifully with the tomatoes, while fresh basil and oregano provide a classic Mediterranean aroma.
A generous drizzle of extra virgin olive oil (EVOO) before baking ensures a rich, golden crust, while a final touch of chilli oil enhances the depth of flavour with some gentle heat.
This focaccia was baked in our home oven using an Ooni Pizza Steel, resulting in a beautifully crispy bottom crust.
Focaccia with Tomatoes, Olives, & Herbs
Equipment
- Pizza Steel, or Stone
- Medium Ooni Detroit Style pan (32.4 x 24.1 x 5.9 cm) or similar
- 1 wooden chopping board or peel for prep and serving
Ingredients
- 1 focaccia dough
- Tomatoes
- Green olives
- Fresh basil
- Dried basil
- Dried oregano
- Extra virgin olive oil
- Chilli oil
Instructions
- Prepare Dough: You can follow any of our dough recipes. We used our cold fermentation dough recipe for this particular bake. You will need to prepare the dough at least 24 hours ahead of time.
- Prepare Tomatoes: Slice fresh tomatoes into even rounds. Set aside for assembly.
- Prepare Olives & Basil: Use whole green olives, or slice them in half if preferred.Pick fresh basil leaves and set them aside (these will be baked, not added post-bake, of course, garnish with fresh basil leaves if desired)
- Preheat Home Oven with Pizza Steel:Place a pizza steel or stone inside the oven and preheat to 250°C (482°F) for at least 30 minutes.
- Prepare Base: After cold fermentation, transfer the dough to a well-oiled tray or pan (we recommend the medium Ooni Detroit Style pan, 32.4 x 24.1 x 5.9 cm). Drizzle extra virgin olive oil (EVOO) over the top and begin to gently press and stretch the dough, pulling from underneath until it nearly reaches the edges of the pan.Cover and proof for another 15-20 minutes to allow the dough to relax and expand further.After proofing, press and stretch again until the dough comfortably reaches the edges of the pan. Drizzle with a little more EVOO, then use your fingertips to create dimples across the surface.
- Assemble Focaccia: Evenly distribute the sliced tomatoes and green olives over the dough.Tuck fresh basil leaves in between the toppings.Sprinkle with dried oregano and basil and a generous drizzle of EVOO.
- Bake Your Focaccia:Bake at 250°C (482°F) for ~20 minutes, or until golden brown and crisp on top.
- Serving: Once baked, remove the focaccia from the oven and transfer it to a cooling rack or a serving board. Finish with a light drizzle of chilli oil, if desired. Allow to cool slightly before slicing.Now it’s time to enjoy your Focaccia with Tomatoes, Olives, & Herbs!
