Thick, fluffy focaccia with cherry tomatoes, olives, and oregano

Name: Thick, fluffy focaccia with cherry tomatoes, olives, and oregano
Prep time: 15 min
Cook time: 25 min
Total time: 4 h 25 min
Yield: 4
Cuisine: En
Ingredients: 500 g pizza and focaccia flour (W 280–320); 360 g lukewarm water; 5 g active dry yeast; 11 g fine salt; 5 g sugar; 20 g extra-virgin olive oil; 8 cherry tomatoes; 12 black olives; Oregano, to taste; About 30 g extra-virgin olive oil (for the pan and surface)

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Appetizer

Easy

4 h 25 m

575 Kcal

This thick, fluffy focaccia has everything that makes homemade focaccia irresistible: a soft, airy interior, a lightly golden surface, and plenty of dimples that hold a delicate coating of extra-virgin olive oil. The cherry tomatoes, soft and juicy after baking, add a pleasant sweetness that pairs perfectly with the robust flavor of the black olives. Fragrant oregano completes the focaccia, evoking the simple, generous flavors of Mediterranean cooking. With every bite, this focaccia with cherry tomatoes and olives balances the softness of the crumb with the savory olives and fresh tomatoes, for a full yet balanced Mediterranean flavor. Served warm, it releases all its aromas, and it’s hard to stop at just one slice. This homemade focaccia is perfect served instead of bread, cut into squares for an aperitif, or enjoyed on its own whenever you crave something simple, soft, and truly flavorful.

Materials

Bowl
Scale
Clean dish towel

Preparation

Preparation15 min

Waiting time3 h 45 m

Cook time25 min

Dissolve the yeast and sugar in 1⅓ cups of lukewarm water.
Add the flour and begin mixing.
Add the remaining 45 g of water, the salt, and finally the 20 g of oil, mixing until you have a soft dough.
Cover the dough with a clean kitchen towel and let it rest for 15 to 20 minutes.
After this time has passed, wet your hands, take one side of the dough, pull it slightly, and fold it toward the center.
Fold the dough the same way on all four sides, cover it, and let it rest for another 15-20 minutes. Repeat this process a total of three times.
After the final round of folding, cover the bowl and let the dough rise for about 2 hours, until it is puffy and has visibly increased in volume.
Line a baking pan with parchment paper and grease it with about 10 g of oil. Gently transfer the dough to the pan and stretch it out with your fingers without pressing it down.
Shape the focaccia and cover it, making sure the covering doesn't stick to the dough. Let it rise for 1 hour, until the surface is puffed up.
Once this time has passed, pour the remaining oil (about 20 g) over the surface. Grease your fingers and gently press them into the dough to make the classic dimples.
Add the cherry tomatoes with the cut side facing up, the black olives, and a sprinkle of oregano to taste.
Bake in a preheated conventional oven at 390°F/200°C for 20-25 minutes, until the focaccia is golden brown on top and cooked through on the bottom.
Remove the focaccia from the baking sheet and let it cool on a wire rack for a few minutes before serving.
The thick focaccia with cherry tomatoes, olives, and oregano is ready!

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FAQ ❓

What’s the secret to making focaccia that’s thick, fluffy, and full of bubbles?

The secret to thick, fluffy focaccia is to make a well-hydrated dough, handle it properly, and allow enough time for it to rise. Folding helps strengthen the gluten network and trap the gases produced during fermentation, encouraging a light, airy crumb.

What flour should I use for thick, fluffy focaccia?

For this focaccia, flour with a strength of W 280–320 and at least 12.1 g of protein per 100 g is recommended. Flour with sufficient strength absorbs water better and develops an elastic, resilient gluten network. This allows the highly hydrated dough to retain the carbon dioxide produced during rising, resulting in taller, fluffier focaccia.

How long should thick, fluffy focaccia rise?

This focaccia has several resting and rising stages. After an initial rest of 15–20 minutes, the dough is folded three times, with 15–20 minutes of rest between folds. After this, it should rise in the bowl for about 2 hours, until puffy and visibly increased in volume. Once transferred to the pan and gently stretched out, it should rise for about 1 more hour before being topped and baked. Allow about 4 hours in total before baking, including the rests between folds.

Why do you fold focaccia dough?

Folding strengthens the gluten network without overworking the dough. It’s especially useful for highly hydrated doughs because it helps create a more elastic, resilient structure that can trap air bubbles as the dough rises. This helps make the focaccia taller, fluffier, and full of air pockets.

How do you stretch focaccia without deflating it?

Gently stretch the focaccia directly in the greased pan using your fingertips, without pressing down on the dough. Be careful not to knock out the bubbles that formed during rising. Once stretched out, leave it to rise for about 1 more hour before making the classic dimples with your fingers and adding the toppings.

How do you store thick focaccia to keep it soft?

Once completely cooled, focaccia can be stored at room temperature for 1–2 days in an airtight container or well wrapped to prevent it from drying out. Before serving, you can warm it in the oven for a few minutes to make the inside soft again and the surface lightly crisp.

Can you freeze focaccia with cherry tomatoes and olives?

Yes, focaccia can be frozen after baking. Let it cool completely, cut it into portions, and store them in freezer-safe bags or containers. When ready to serve, let it thaw and then warm it in the oven for a few minutes to restore its softness and crispness.

Nutrition

for 1 serving / for 100 g

Calories: 575Kcal

Carbo: 88.6g
Total fat: 15.7g
Saturated fat: 2.2g
Proteins: 15.5g
Fibers: 6.1g
Sugar: 3.8g
ProPoints: 15
SmartPoints: 17

Nutritional information for 1 serving (260g)

Cookware

oven

Attributes

Suitable for freezing

Keep refrigerated

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Daniele Mainieri

Every day, I dive into the world of food and wine with curiosity, always looking for new flavours, recipes and inspiring discoveries to share. From traditional family dishes to the latest food trends, including pairings that make all the difference. I’ve been working in food & wine communication for over 10 years and I’m currently the Editorial Manager for the Italian edition of Petitchef.

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