Focaccia with Tomatoes and Olives Recipe

All-purpose flour: The base of the dough, providing structure and texture.

Salt: Enhances the flavor of the bread.

Instant yeast: Helps the dough rise quickly and efficiently.

Warm water: Activates the yeast and hydrates the flour.

Olive oil: Adds richness and moisture to the dough.

Cherry tomatoes: Provides a burst of sweetness and acidity.

Pitted olives: Adds a salty, briny flavor.

Sea salt: Sprinkled on top for extra flavor and texture.

Fresh rosemary: Optional, but adds a fragrant, herbal note.

When kneading the dough, use the heel of your hand to push it away from you, then fold it back over itself and give it a quarter turn. This technique helps develop the gluten structure, resulting in a focaccia that is both chewy and airy. If the dough is too sticky, lightly dust your hands and the surface with flour, but be careful not to add too much, as this can make the bread dense.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content, which can give the focaccia a chewier texture.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, but it may make the bread denser.

• salt - Substitute with kosher salt: Kosher salt has a coarser texture and can enhance the flavor of the focaccia.

• instant yeast - Substitute with active dry yeast: Active dry yeast needs to be dissolved in water before use, but it works similarly to instant yeast.

• warm water - Substitute with milk: Milk can add a richer flavor and softer texture to the focaccia.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and high smoke point, making it a good alternative.

• halved cherry tomatoes - Substitute with sliced grape tomatoes: Grape tomatoes are slightly smaller but have a similar sweetness and texture.

• halved cherry tomatoes - Substitute with sun-dried tomatoes: Sun-dried tomatoes provide a more intense flavor and chewy texture.

• sliced pitted olives - Substitute with capers: Capers offer a similar briny flavor and can add a unique twist to the focaccia.

• sliced pitted olives - Substitute with artichoke hearts: Artichoke hearts provide a different texture and a slightly tangy flavor.

• sea salt - Substitute with fleur de sel: Fleur de sel is a delicate, flaky salt that can enhance the flavor and texture of the focaccia.

• fresh rosemary - Substitute with dried rosemary: Dried rosemary can be used in smaller quantities to provide a similar aromatic flavor.

• fresh rosemary - Substitute with thyme: Thyme offers a different but complementary herbaceous flavor.

• Allow the focaccia to cool completely before storing. This helps prevent condensation, which can make the bread soggy.
• Wrap the focaccia tightly in plastic wrap or aluminum foil to maintain its freshness.
• Place the wrapped focaccia in an airtight container or a resealable plastic bag to keep it from drying out.
• Store at room temperature for up to 2 days. If you need to keep it longer, consider refrigerating or freezing.
• For refrigeration, place the wrapped focaccia in the fridge. It will stay fresh for up to a week. To reheat, warm it in a preheated oven at 180°C (350°F) for about 10 minutes.
• To freeze, wrap the focaccia tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 3 months.
• When ready to eat, thaw the focaccia at room temperature. Reheat in a preheated oven at 180°C (350°F) for about 15 minutes to restore its crispy texture.
• For individual servings, slice the focaccia before freezing. This allows you to take out only what you need without defrosting the entire loaf.
• If you prefer a softer texture, wrap the focaccia in a damp paper towel before reheating in the microwave for about 20-30 seconds.

• Oven Method:

  1. Preheat your oven to 180°C (350°F).
  2. Place the leftover focaccia on a baking sheet.
  3. Lightly sprinkle a few drops of water over the top to prevent it from drying out.
  4. Cover the focaccia with aluminum foil.
  5. Heat for about 10-15 minutes or until warmed through.
  6. For a crispier crust, remove the foil for the last 2-3 minutes of reheating.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Place the focaccia in the skillet.
  3. Cover the skillet with a lid to trap the heat.
  4. Heat for about 5-7 minutes, flipping halfway through to ensure even warming.
  5. For an extra touch, drizzle a bit of olive oil in the skillet before adding the focaccia.

• Microwave Method:

  1. Place the focaccia on a microwave-safe plate.
  2. Cover it with a damp paper towel to keep it moist.
  3. Microwave on medium power for 30-45 seconds.
  4. Check the temperature and heat in additional 10-second intervals if needed.

• Toaster Oven Method:

  1. Preheat the toaster oven to 180°C (350°F).
  2. Place the focaccia directly on the rack or on a small baking sheet.
  3. Heat for about 5-10 minutes or until warmed through and slightly crispy.

• Air Fryer Method:

  1. Preheat the air fryer to 160°C (320°F).
  2. Place the focaccia in the air fryer basket.
  3. Heat for 3-5 minutes, checking halfway through to ensure it doesn't overcook.
  4. For a crispier texture, increase the temperature to 180°C (350°F) for the last 1-2 minutes.

• Large mixing bowl: Used to combine the flour, salt, and instant yeast, and to mix the dough.

• Measuring cups: Essential for accurately measuring the warm water and olive oil.

• Measuring spoons: Necessary for measuring the salt and instant yeast.

• Wooden spoon: Handy for mixing the dough before kneading.

• Floured surface: Required for kneading the dough to achieve a smooth and elastic texture.

• Greased bowl: Used to let the dough rise without sticking.

• Plastic wrap or clean kitchen towel: To cover the dough while it rises.

• Baking sheet: For transferring and baking the dough.

• Oven: Preheated to 220°c (430°f) for baking the focaccia.

• Sharp knife: For halving the cherry tomatoes and slicing the pitted olives.

• Cooling rack: To let the focaccia cool slightly before slicing and serving.

Use a stand mixer: Mix the dough using a stand mixer with a dough hook attachment to save time and effort.

Pre-measure ingredients: Measure all ingredients ahead of time to streamline the process.

Instant yeast: Using instant yeast eliminates the need for proofing, speeding up the preparation.

Preheat the oven early: Start preheating your oven while the dough is rising to save time.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup and quicker transfer of the dough.