Stuffed focaccia with tomato and olive

Slice into homemade focaccia to reveal a rich tomato filling, made with Leggo's tomato paste.



Note: + Cooling & 1 hour 5 mins standing time



  • 3/4 cup (185ml) lukewarm water
  • 1 tsp caster sugar
  • 1 tsp (1/2 sachet/3.5g) dried yeast
  • 2 cups (300g) plain flour
  • 1 1/2 tsp salt
  • 1 1/2 tbs extra virgin olive oil
  • 1/3 cup (95g) Leggo’s Tomato Paste
  • 2 garlic cloves, finely chopped
  • 200g Perino tomatoes
  • 1/3 cup (55g) pitted kalamata olives
  • 2 tsp chopped rosemary



Combine the water, sugar and yeast in a small jug. Set aside for 5 mins or until the mixture is frothy.


Combine the flour and 1 tsp salt in a large bowl. Make a well in the centre. Add yeast mixture and 1 tbs of the oil. Stir until mixture comes together. Turn onto a lightly floured surface. Knead for 2 mins or until the dough is smooth and elastic. Place in a large oiled bowl and cover with plastic wrap. Place in a warm, draught-free place for 30 mins or until the dough doubles in size.


Preheat oven to 200°C. Punch down dough. Turn onto a lightly floured surface and knead until smooth. Grease a 20cm x 30cm baking tray. Roll out the dough to a 25cm x 35cm rectangle. Spread with tomato paste and sprinkle with the garlic. Carefully fold in half crossways to enclose the filling. Transfer to the prepared tray. Top with tomatoes and olives. Set aside in a warm place for 30 mins to rise slightly.


Sprinkle with remaining salt. Drizzle with remaining oil. Bake for 30 mins or until focaccia is light golden and cooked through. Set aside to cool slightly. Sprinkle with rosemary. Cut into slices and serve warm or at room temperature.

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