Tomato, Olive and Caper Focaccia Bread Recipe -

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!

Recipe Substitutes

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.

Ingredients

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

Method

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.