Olive & Sun-Dried Tomato Focaccia Bread

Golden, fluffy, and packed with Mediterranean flavor, this Olive & Sun-Dried Tomato Focaccia Bread is the kind of savory loaf that instantly upgrades any meal. The soft interior is infused with rich olive oil, juicy sun-dried tomatoes, and briny olives, while the top bakes into a beautifully crisp, herb-speckled crust. Whether you serve it alongside soup, pasta, salads, or a charcuterie board, this focaccia-style bread brings bakery-quality flavor straight to your kitchen with simple ingredients and easy steps.

This recipe uses yeast for a classic airy texture, but it stays beginner-friendly and incredibly rewarding. The combination of rosemary, olives, and sun-dried tomatoes gives every bite a bold savory taste that feels rustic and comforting.

Prep Time: 20 minutes
Rise Time: 1 to 1½ hours
Bake Time: 25–30 minutes
Total Time: About 2 hours

Ingredients

Dough Base

Flour: 500g (about 4 cups) bread flour or all-purpose flour

Leavening: 1 sachet (7g) fast-action dried yeast

Liquid: 350ml tepid filtered water

Fat: 3 tbsp extra-virgin olive oil, plus extra for drizzling

Seasoning: 1½ tsp fine sea salt and optional black pepper

Savory Inclusions & Toppings

Sun-Dried Tomatoes: 75g oil-packed sun-dried tomatoes, chopped

Olives: 75g pitted Kalamata or green olives, sliced or halved

Herbs: 1 tbsp fresh rosemary or 1 tsp dried rosemary

Optional Herbs: Dried oregano or basil for extra flavor

Cheese (Optional): ¼ cup crumbled feta or grated parmesan

Finishing: Coarse sea salt for sprinkling on top

Instructions

In a large mixing bowl, combine the flour, yeast, salt, and black pepper if using. Stir well so the ingredients are evenly distributed.

Pour in the tepid water and olive oil. Mix using a wooden spoon or your hands until a sticky dough forms. The dough should feel soft and slightly wet, which helps create focaccia’s signature airy texture.

Fold in the chopped sun-dried tomatoes, olives, rosemary, and optional cheese. Mix gently until evenly incorporated throughout the dough.

Transfer the dough onto a lightly floured surface and knead for about 8–10 minutes until smoother and elastic. If the dough feels too sticky, lightly dust with flour, but avoid adding too much.

Place the dough into a lightly oiled bowl. Cover with a towel or plastic wrap and let it rise in a warm place for 1 to 1½ hours, or until doubled in size.

Generously oil a baking tray or rectangular pan. Transfer the risen dough into the pan and gently stretch it out with your fingertips. Let it rest for another 15 minutes while the oven preheats to 220°C (425°F).

Drizzle extra olive oil over the dough. Use your fingertips to press dimples all over the surface. Scatter a few extra olives, rosemary leaves, and coarse sea salt on top for a classic focaccia finish.

Bake for 25–30 minutes or until the top is golden brown and crisp around the edges.

Remove from the oven and let cool slightly before slicing. Serve warm or at room temperature.

Tips

Use bread flour if you want a chewier bakery-style texture. All-purpose flour still works beautifully for a softer loaf.

Tepid water helps activate the yeast properly. Water that is too hot can kill the yeast, while cold water slows rising.

Oil-packed sun-dried tomatoes provide more flavor and moisture compared to dry-packed versions.

Do not skip dimpling the dough. Those little pockets help hold olive oil and create the signature focaccia appearance.

For extra crispiness, drizzle olive oil underneath the dough before baking.

If your kitchen is cold, place the dough in a switched-off oven with the light on to help it rise faster.

Fresh rosemary gives the bread a more fragrant flavor, but dried rosemary works well too.

Let the focaccia cool for at least 10 minutes before slicing to help the crumb set properly.

A sprinkle of parmesan before baking creates an extra savory crust.

Store leftovers tightly wrapped at room temperature for up to 2 days or refrigerate for longer freshness.

Variations

Add crumbled feta cheese inside the dough for a creamy salty bite that pairs perfectly with olives.

Swap rosemary for thyme or Italian seasoning for a different herb profile.

Mix roasted garlic cloves into the dough for deeper savory flavor.

Add caramelized onions for a sweeter, richer focaccia variation.

Use cherry tomatoes on top for a colorful Mediterranean-style loaf.

Make it spicy by adding chili flakes or chopped pickled peppers.

Try a cheese-loaded version with mozzarella and parmesan baked into the top.

Replace Kalamata olives with green olives for a milder flavor.

For a rustic whole-grain version, substitute 1 cup of flour with whole wheat flour.

Turn leftovers into sandwich bread by slicing the focaccia horizontally and filling with grilled vegetables or chicken.

Q&A

Why is my focaccia dense instead of airy?

Dense focaccia usually means the dough did not rise long enough or too much flour was added. Keep the dough soft and allow enough proofing time.

Can I make this bread ahead of time?

Yes. You can prepare the dough, refrigerate it overnight, and bake the next day for even deeper flavor.

Can I freeze focaccia bread?

Absolutely. Wrap slices tightly and freeze for up to 2 months. Reheat in the oven before serving.

Do I need a stand mixer?

No. This dough is easy to mix and knead by hand.

Can I use instant yeast instead of active dry yeast?

Yes. Instant yeast works perfectly and can be mixed directly into the flour.

What type of olives work best?

Kalamata olives provide a rich Mediterranean flavor, but green olives are also delicious.

Can I make it without cheese?

Yes. The bread is flavorful even without cheese.

Why is olive oil important in focaccia?

Olive oil keeps the bread soft inside while helping create a crisp golden crust.

Can I use dried tomatoes not packed in oil?

Yes, but soak them in warm water first so they soften properly.

How should I serve focaccia?

It pairs beautifully with soups, salads, pasta dishes, grilled meats, or olive oil dipping sauce.

Nutrition

Approximate nutrition per slice:

Calories: 240
Carbohydrates: 34g
Protein: 6g
Fat: 9g
Fiber: 2g
Sodium: 420mg

Nutrition may vary depending on cheese and olive oil quantities used.

Conclusion

This Olive & Sun-Dried Tomato Focaccia Bread is a rustic, flavorful loaf that brings Mediterranean comfort to your table with very little effort. The combination of herbs, olives, and rich olive oil creates a savory bread that feels both elegant and cozy. Whether served warm from the oven, dipped into soup, or turned into sandwiches the next day, this focaccia-style bread is guaranteed to become a favorite homemade staple.