Skip to main content

Flatbreads · beginner

Tomato Olive Focaccia

Key takeaway

Press wet toppings into focaccia after the proof, not during mixing, so the gel does not go slack.

House focaccia dough with blistered cherry tomatoes and olives pressed in at the second dimple.

By Andrew KittridgeBase focaccia dough plus late mix-ins
focacciatomatoolivesourdoughgluten freedairy freeegg free
Gluten-free focaccia topped with roasted tomatoes and olives

Prep

25m

Ferment / rest

2h

Bake

32m

Servings

12

Difficulty

beginner

The short answer

Same dough as the plain focaccia. At the second dimple, press in 200g halved cherry tomatoes (patted dry) and 80g olives. The tomatoes will release juice; that is why they go on late and why we bake until the edges of the tomatoes wrinkle. If you scatter them at mix time the dough goes pink and slack. Flaky salt still matters. This is the picnic tray.

For the method behind gluten-free structure, read the gluten-free sourdough guide and keep a lively culture with the starter guide.

Why it works

  • Late toppings protect baker's percent.
  • Jammy tomatoes are a condiment baked in place.

Ingredients

  • 1 batchgluten-free sourdough focaccia dough
  • 200gcherry tomatoes, halved and patted dry
  • 80gpitted olives
  • as neededolive oil and flaky salt

Equipment

  • 9x13 pan

Instructions

  1. 1

    Mix and pan the focaccia dough as in the base recipe. Proof until puffy.

  2. 2

    Dimple. Press tomatoes cut-side up and olives into the wells.

  3. 3

    Oil and salt.

  4. 4

    Bake 425F for 30–34 minutes until the pan edges are deep gold and tomatoes look jammy.

  5. 5

    Cool 15 minutes so tomato steam does not peel the crumb apart when you cut.

  6. 6

    Cut with a chef's knife, not a tiny pizza wheel.

  7. 7

    If the center is wet under a tomato, that square is a cook's treat. The rest should be set.

  8. 8

    Serve room temp. This focaccia actually wants to sit.

Nutrition

Approximate values per serving. Always verify labels if you bake for celiac safety.

Nutrition facts per serving
NutrientAmount
Calories200 kcal
Protein3 g
Carbs31 g
Fat8 g
Fiber3 g
Sodium320 mg

Substitutions

Olives
Capers, rinsed, half the weight

Storage

Fridge by day two because of tomatoes. Reheat to recrisp the bottom.

Notes

  • A pinch of oregano with the salt is the pizzeria move.

FAQ

Roma tomatoes?

Seed them and blot. Cherry tomatoes are less watery.

Vegan?

Already is, if your starter is just flour and water.

Add mozzarella?

In the last 8 minutes so it does not burn.

Soggy?

Drier tomatoes, hotter bake, longer bake.

Make the dough from scratch here?

Use the ingredient list on the plain focaccia recipe; this page is the topping method.

Technique

Keep the method close

Psyllium, fermentation temperature, and a celiac-safe starter matter as much as the formula.

Sourdough guideStarter guide

About Andrew Kittridge

Home baker in Indianapolis documenting gluten-free sourdough: psyllium structure, whole-grain blends, and loaves that actually taste like bread.

More about the kitchen