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: 4 cups pizza/focaccia flour (W 280–320); 1½ cups lukewarm water; 1½ tsp dry yeast; 2 tsp fine salt; 1 tsp sugar; 1½ tbsp extra-virgin olive oil; 8 cherry tomatoes; 12 black olives; Oregano to taste; 2 tbsp extra-virgin olive oil (about 30 g)

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Appetizer

Easy

4 h 25 m

575 Kcal

This thick, fluffy focaccia has everything we love: a soft, airy interior, a lightly golden crust and plenty of dimples filled with extra-virgin olive oil. Juicy cherry tomatoes, flavorful black olives and fragrant oregano give it a delicious Mediterranean touch. Served warm, this homemade focaccia releases all its aromas and is hard to resist. Enjoy it instead of bread, cut into squares for an aperitif, or on its own when you crave something simple, soft and full of Mediterranean flavor.

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 stirring.
Add the remaining water, the salt, and oil, 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 sheet with parchment paper and grease it with oil. Gently pour the batter onto the sheet and spread 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 oil on the surface. Grease your fingers and gently press them into the dough to create the classic holes.
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 makes focaccia fluffy and thick?

The key to a fluffy and thick focaccia lies in the dough's hydration and the folding technique, which helps create air pockets.

Can I use different toppings for my focaccia?

Absolutely! You can customize your focaccia with various toppings like herbs, cheese, or vegetables to suit your taste.

How long does it take to make focaccia from start to finish?

The total time to make focaccia is about 4 hours and 25 minutes, including preparation, waiting, and baking.

What type of flour is best for making focaccia?

Using pizza or focaccia flour with a protein content of W 280–320 is ideal for achieving the perfect texture.

Can I make focaccia ahead of time?

Yes, you can prepare the dough in advance and refrigerate it. Just allow it to come to room temperature before baking for the best results.

Nutrition

for 1 serving / for 100 g

Calories: 575Kcal

Carbo: 89g
Total fat: 15.8g
Saturated fat: 2.3g
Proteins: 15g
Fibers: 5.9g
Sugar: 3.9g
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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Ingredients

For the baking sheet & surface:

Materials