Quick Olive and Tomato Focaccia Breakfast Bread
A rustic Italian-inspired breakfast focaccia with peppery kalamata olives, burst cherry tomatoes, and fragrant rosemary. This streamlined recipe uses a quick dough with instant yeast, skipping lengthy fermentation so you can have warm, dimpled focaccia on your breakfast table in under two hours. The dough is tender and oil-rich; the toppings press into the surface during a final proof and then bake into a golden, slightly crispy crust. Perfect for breakfast, brunch, or a savory snack.
- Prep
- 20 min
- Cook
- 22 min
- Wait
- 1 hr 5 min
- Total
- 1 hr 47 min
- Makes
- 1 focaccia (12 slices)
Steps
Before you start
- Preheat oven to 425°F (220°C) about 15 minutes before the second rise begins
- Gather all ingredients and toppings before mixing the dough
- Pat cherry tomatoes dry on paper towels to reduce excess moisture
Mix the dough
- In a large bowl, whisk together 2.5 cups (310 g) flour, 1.5 tsp (5 g) instant yeast, 1.5 tsp (9 g) fine sea salt, and 0.5 tsp (2 g) sugar.
- Add 1 cup (240 ml) warm water (110°F/43°C) and 2 tablespoons (30 ml) extra-virgin olive oil.
- Stir with a wooden spoon or dough whisk until all flour is hydrated and a shaggy dough forms, about 2 minutes.
- The dough will be soft and slightly sticky—this is intentional.
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Ready when: All flour is hydrated and dough is shaggy
Tip: Do not overmix; the dough should be loose and sticky. You will not knead it like a traditional bread dough.
First rise
- Cover the bowl loosely with a damp kitchen towel or plastic wrap.
- Let the dough rise at room temperature (68–72°F/20–22°C) for 30 minutes.
- The dough should increase by about one-third in volume and look puffy.
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Ready when: Dough has increased by about one-third in volume
Tip: A warmer kitchen (70–72°F) speeds up rising; cooler kitchens may take 35–40 minutes.
Prepare the pan
- While the dough rises, coat a 9×13-inch (23×33 cm) baking pan generously with 2 tablespoons (30 ml) extra-virgin olive oil, rubbing it over the bottom and sides.
- Set aside.
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Ready when: Pan is evenly coated with oil
Tip: Extra oil ensures the focaccia doesn't stick and creates a crispy bottom crust.
Stretch dough into pan
- Turn the risen dough out onto the oiled pan.
- Using oiled fingertips, gently stretch and press the dough to fill the pan evenly, working from the center outward.
- The dough should reach all four corners and be about 0.5 inch (1.25 cm) thick.
- If the dough resists, let it rest for 2–3 minutes and stretch again.
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Ready when: Dough fills the pan evenly and is 0.5 inch thick
Tip: Wet fingertips with olive oil, not water, to prevent sticking and avoid tearing the dough.
Add toppings and dimple
- Scatter the halved kalamata olives (0.75 cup/120 g) and halved cherry tomatoes (1.5 cups/225 g) evenly over the dough.
- Sprinkle the chopped fresh rosemary (1 tbsp/3 g) on top.
- Using oiled fingertips, gently press the olives, tomatoes, and rosemary into the dough, creating shallow dimples all over the surface.
- Drizzle the remaining 2 tablespoons (30 ml) olive oil over the top.
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Ready when: Olives, tomatoes, and rosemary are pressed into dough; surface is dimpled
Tip: Press the toppings in gently so they don't sink completely but remain embedded during proofing and baking.
Second riseOven 425°F / 220°C
- Cover the pan loosely with a damp towel or plastic wrap.
- Let the focaccia rise at room temperature for 35 minutes, or until the dough is puffy and nearly doubled in height.
- During the last 10 minutes of rising, preheat the oven to 425°F (220°C).
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Ready when: Dough is puffy and nearly doubled in volume; spring back when gently poked is slow
Tip: If your kitchen is cool, the second rise may take 40–45 minutes. Use visual cues rather than strict timing.
Season and bakeOven 425°F / 220°C
- Remove the cover from the pan.
- Sprinkle 0.5 tsp (3 g) coarse sea salt over the top and grind fresh black pepper to taste.
- Place the pan on the middle rack of the preheated 425°F (220°C) oven.
- Bake for 20–22 minutes, until the bread is golden brown on top and a light golden crust forms on the edges.
- The internal temperature should reach 190°F (88°C) when measured with an instant-read thermometer inserted into the center.
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Ready when: Top is golden brown; edges are light golden; internal temperature is 190°F (88°C)
Tip: If the top is browning too quickly before the bread is cooked through, loosely tent with foil for the last 5 minutes.
Cool and serve
- Remove the focaccia from the oven and let it cool in the pan for 5 minutes.
- Run a thin knife around the edges to loosen it, then turn it out onto a wire rack or cutting board.
- Let it cool for 10 more minutes before slicing.
- The focaccia is best served warm or at room temperature.
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Ready when: Focaccia is warm to the touch and firm enough to slice cleanly
Tip: A warm focaccia is tender and moist; if you slice it too soon, it may break. Allow at least 10 minutes cooling time.
Good to know
Tips
- To test if the focaccia is fully baked, gently tap the bottom—it should sound hollow. If not, bake for another minute or two.
- Patting the cherry tomatoes dry is crucial: excess moisture will make the focaccia soggy in spots. Use paper towels and let them air-dry for a minute after patting.
- If you prefer a crispier crust, brush the pan with an extra tablespoon of olive oil after shaping the dough and before the final rise.
- Focaccia is versatile: serve it warm with creamy cheese, sliced cured meats, soft cheeses, or simply with a drizzle of good olive oil and fleur de sel for a simple, elegant breakfast.
Make ahead
You can prepare the dough and allow it to rise overnight in the refrigerator (8–12 hours). In the morning, remove it from the fridge, let it sit at room temperature for 15 minutes, add toppings, and proceed with the second rise (which may take 40–50 minutes after chilling). Alternatively, shape and top the focaccia the evening before, cover it tightly, refrigerate overnight, then bake from cold with an extra 5–7 minutes in the oven.
Storage & reheating
Store at room temperature in an airtight container or wrapped in foil for up to 2 days. Reheat in a 350°F (175°C) oven for 8–10 minutes until warm. Freeze wrapped focaccia for up to 3 months; thaw overnight in the fridge and reheat as above. Do not refrigerate uncovered, as it will dry out quickly.
Substitutions
- kalamata olives, pitted → green Castelvetrano olives or mixed pitted olives. Use any brined olives you prefer. Castelvetrano olives are milder and buttery; green olives are tangier.
- cherry tomatoes → grape tomatoes or halved sun-dried tomatoes (rehydrated if very dry). Grape tomatoes offer similar sweetness. Sun-dried tomatoes intensify flavor but use sparingly since they are concentrated.
- fresh rosemary → fresh thyme, oregano, or a combination of dried Italian herbs (use 1 tsp/1 g). Fresh herbs are preferred for bright flavor, but dried herbs work; reduce the amount by about two-thirds.
- all-purpose flour → bread flour or tipo 00 flour (Italian all-purpose). Bread flour creates a slightly chewier crumb; tipo 00 yields a more tender, traditional focaccia crumb.
