This Tomato, Olive and Caper Focaccia Bread recipe is a delicious and flavorful take on the classic Italian bread. The dough is simple to make and rises beautifully, resulting in a light and fluffy bread with a crispy crust. The addition of sliced kalamata olives, juicy cherry tomatoes, and fragrant rosemary add a burst of Mediterranean flavor to this bread. This focaccia is perfect for serving as an appetizer, a side dish, or even as a light meal. Plus, it’s easily customizable to suit your preferences, with various substitutes for the ingredients available. Whether you’re a seasoned bread baker or a beginner, this recipe is sure to impress!
- Bread Flour: You can substitute all-purpose flour or whole wheat flour for bread flour, but the texture and rise may be slightly different.
- Active Dry Yeast: Instant yeast can be used in place of active dry yeast, but you’ll need to use slightly less (about 5-6g or 3/4 tsp).
- Kalamata Olives: You can use any type of pitted olives, such as black or green olives, or omit them altogether.
- Cherry Tomatoes: Grape tomatoes or diced fresh tomatoes can be used instead of cherry tomatoes.
- Fresh Rosemary: You can use other fresh herbs, such as thyme or oregano, or dried herbs instead.
- Garlic Powder: Fresh minced garlic can be used instead of garlic powder. Use 1-2 cloves, finely minced.
- Black Pepper: Freshly ground black pepper can be used instead of pre-ground pepper.
- 500g (4 cups) bread flour
- 7g (1 tsp) active dry yeast
- 10g (2 tsp) salt
- 350ml (1 1/2 cups) warm water
- 2 tbsp olive oil
- 1/2 cup sliced kalamata olives
- 1/2 cup cherry tomatoes, halved
- 1/4 cup baby capers
- 1 tbsp chopped fresh rosemary
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- Sea salt, for topping
- Additional olive oil, for brushing
- In a large bowl, whisk together the bread flour, yeast, and salt. Make a well in the center and pour in the warm water and olive oil. Use a wooden spoon or your hands to mix until a sticky dough forms.
- Turn the dough out onto a floured surface and knead for 5-10 minutes, until the dough becomes smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour, or until it has doubled in size.
- Preheat the oven to 425°F (220°C). Grease a 9×13 inch (23x33cm) baking dish or line it with parchment paper.
- Punch down the dough and transfer it to the prepared baking dish. Use your fingers to press the dough out into a rectangle, about 1/2 inch (1.25cm) thick.
- Brush the top of the dough with olive oil, then sprinkle on the olives, cherry tomatoes, rosemary, garlic powder, black pepper, and sea salt.
- Bake for 20-25 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Let the focaccia cool for a few minutes before slicing and serving.