Fluffy olive oil bread with rosemary, tomato, and olive toppings
Focaccia with Garden Toppings
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Servings
12
1 large sheet
Difficulty
Easy
Cost
Budget
$
Focaccia with Garden Toppings
Fluffy olive oil bread with rosemary, tomato, and olive toppings
★4.7(16)
Pillowy, dimpled focaccia generously doused in olive oil and adorned with fresh rosemary, cherry tomatoes, olives, and flaky sea salt. A showstopper bread that doubles as art.
20m
Prep Time
25m
Cook Time
45m
Total Time
12
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Focaccia is the most forgiving bread you can bake—a wet dough that practically makes itself, requiring only time and generous amounts of olive oil. The result is an irresistibly airy, flavorful flatbread.
Italian cooking is built on a foundation of simplicity and quality ingredients. This recipe honors that tradition while being approachable for home cooks of any skill level.
Italian cooking has always been about letting quality ingredients speak for themselves. The beauty of Focaccia with Garden Toppings lies in its restraint — a handful of well-chosen ingredients, treated with respect, can produce something far more satisfying than a complicated dish with twenty components. This recipe follows that philosophy, building layers of flavor through simple techniques that Italian home cooks have perfected over generations.
The best side dishes complement without competing. They should add contrast to the main course — something bright alongside something rich, something crunchy alongside something soft. Think about the whole plate when you cook, and your meals will feel more complete and satisfying.
Ingredients
- 4 cups bread flour
- 2 tsp instant yeast
- 1 3/4 cups warm water
- 1/3 cup extra-virgin olive oil, plus more for pan
- Cherry tomatoes, olives, fresh rosemary for topping
- 2 tsp flaky sea salt
Instructions
- 1
Mix flour, yeast, salt, water, and 2 tbsp olive oil into a shaggy dough. Cover and let rise 1 hour until doubled.
- 2
Pour remaining olive oil into a sheet pan, transfer dough, and stretch to fill. Let rest 20 minutes, then stretch again.
- 3
Use oiled fingers to create deep dimples all over the surface of the dough.
- 4
Press cherry tomatoes, olives, and rosemary sprigs into the dimples. Drizzle with more olive oil and sprinkle sea salt.
- 5
Bake at 425°F for 22-25 minutes until deeply golden and crispy on the bottom.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Arrange on a platter for easy sharing at your next gathering
Substitutions
Bread flourAll-purpose flour
Reduce water by 2 tbsp as all-purpose absorbs less
Instant yeastActive dry yeast
Proof active dry yeast in warm water for 10 minutes first
Tips & Storage
Pro Tips
Don't be shy with the olive oil—it creates the signature crispy bottom and moist interior.
For extra flavor, do an overnight cold rise in the refrigerator and bake the next morning.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store at room temperature wrapped in a towel for 1 day, or freeze sliced for up to 1 month.
Reheating
Reheat in a 350°F oven for 5-8 minutes to restore crispness.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Season assertively. Side dishes that taste perfectly seasoned on their own will complement the main course rather than fading into the background.
Nutrition Facts
Per serving (0mg) · 12 servings
Calories210
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein5g
Carbohydrates8g
Fat30g
Fiber420mg
Sugar1g
Sodium1g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why is my focaccia dense?
- The dough likely needed more rising time—it should be bubbly and doubled in size.
- Can I use all-purpose flour?
- Yes, though bread flour gives a chewier, more structured result.
- Can I make this ahead?
- Yes. Most side dishes hold well for up to 2 days in the refrigerator. Reheat in the oven at 350 degrees for 10 to 15 minutes, or on the stovetop over medium heat.
- Can I double this recipe?
- This scales easily. Use a larger sheet pan or cooking vessel to avoid crowding, which leads to steaming rather than browning. You may need to increase cooking time by a few minutes.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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