Focaccia with Olives and Sun-Dried Tomatoes: A Soft, Golden Bread with a Savory Twist — Perfect for Sharing

This fragrant Italian flatbread combines the richness of sun-dried tomatoes, the briny bite of olives, and the woodsy aroma of fresh rosemary, all finished with a crisp, cheesy crust. It’s the perfect starter, side dish, or party snack — and easier to make than you might think.

Ingredients

• 4 cups all-purpose flour
• 1 heaping teaspoon salt
• 2½ teaspoons instant (quick-rise) yeast
• 1½ cups lukewarm water
• 2 tablespoons olive oil
• 2 tablespoons butter (for greasing the pan)
• ¼ cup sun-dried tomatoes, coarsely chopped
• 2 tablespoons black olives, sliced
• 2 tablespoons fresh rosemary leaves
• 2 tablespoons sun-dried tomato-flavored oil (from the tomato jar)
• ¼ cup Parmesan cheese, grated
• 1 teaspoon fleur de sel (or any coarse finishing salt)

Instructions

1. Prepare the dough:
   In a large mixing bowl, stir together the flour, salt, and yeast. Slowly pour in the lukewarm water, mixing until a sticky, shaggy dough forms.

You can use a wooden spoon or your hands — no kneading necessary.

1. Let it rise (slow and cold):
   Transfer the dough to a lightly oiled bowl. Cover with plastic wrap or a clean towel and let rise in the refrigerator overnight (about 12 hours). This slow fermentation builds great flavor and a soft, airy texture.
2. Second rise (room temperature):
   Generously butter a rectangular baking dish (9×13 inches works well). Transfer the risen dough to the dish, using oiled fingers to gently stretch it to the edges. Cover and let rise at room temperature for 3 hours, until puffy and bubbly.
3. Preheat and dimple the dough:
   Preheat oven to 425°F.
   Use your fingertips to gently press dimples all over the surface of the dough — don’t press all the way through.
4. Top and season:
   Evenly scatter the sun-dried tomatoes, olive slices, and rosemary over the dough. Drizzle with the tomato-flavored oil, then sprinkle with grated Parmesan and fleur de sel for a crunchy finish.
5. Bake to perfection:
   Bake for 20 to 25 minutes, or until the top is golden brown and crisp. Let the focaccia cool for 5–10 minutes, then gently lift it from the pan and slice to serve.

Tips & Variations

• Add red onion slices, crushed garlic, or crushed red pepper flakes for more flavor.
• Don’t skip the overnight rise — it gives the bread its signature texture and flavor.
• Leftovers? Focaccia freezes beautifully. Just wrap tightly and reheat in a warm oven.

Serving Suggestion

Serve warm with olive oil and balsamic vinegar for dipping, or as a side to soups, salads, and charcuterie boards.