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Focaccia with Tomatoes, Olives, & Herbs

Focaccia with Tomatoes, Olives, & Herbs

This focaccia combines the natural sweetness of roasted tomatoes, the briny bite of green olives, and the aromatic freshness of basil and oregano. Baked on a slow-fermented dough and finished with a drizzle of EVOO and chilli oil, it’s a simple yet flavour-packed creation that’s perfect for any occasion.
To make this Focaccia with Tomatoes, Olives, & Herbs you'll need a few simple ingredients and a little bit of time to prep the dough and toppings. Follow our step-by-step instructions and you'll be indulging in a slice in no time. Bon appétit! And don't forget to check out some of our other pizza and focaccia recipes for inspiration for your next baking day!
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Servings 2 people

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!
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