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Tomato and olive focaccia

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  • Peanut free
  • Sesame free
  • Egg free
  • Soy free
  • Vegetarian

Take your savoury baking to the next level with this fresh focaccia. Serve with homemade rocket pesto for a real flavour boost.

  • Serves8
  • Cook time30 minutes
  • Prep time20 minutes, + 1 hour 20 mins standing time
Fresh and savoury tomato and olive focaccia served with pesto on the side


  • 1 1/4 cups (310ml) warm water
  • 2 tsp (7g/1 sachet) dried yeast
  • 2 tsp caster sugar
  • 3 cups (450g) plain flour
  • 2 tsp sea salt flakes
  • 1 tbs olive oil
  • 100g cherry tomatoes
  • 1/4 cup (40g) pitted kalamata olives
  • 1/4 cup (30g) pitted green olives
  • 1/2 red onion, cut into wedges
  • 2 tbs rosemary sprigs
  • 1 garlic clove, thinly sliced
  • Sea salt flakes, extra, to sprinkle

Rocket pesto (optional)

  • 1/4 cup (40g) pine nuts, toasted
  • 1/4 cup (20g) finely grated parmesan
  • 1 garlic clove, crushed
  • 1 cup baby rocket leaves
  • 1 tbs dill sprigs
  • 1/4 cup (60ml) olive oil

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Combine the water, yeast and sugar in a jug. Set aside for 5 mins or until foamy.
  2. Step 2

    Combine the flour and salt in a large bowl. Make a well in the centre. Pour in the yeast mixture and extra virgin olive oil. Use a round bladed knife to stir to combine. Turn onto a lightly floured surface and knead for 10 mins or until smooth and elastic. Place in a greased bowl. Cover. Set aside in a warm, draught-free place for 1 hour or until dough doubles in size.
  3. Step 3

    Preheat oven to 200°C. Grease a 20cm x 30cm rectangular pan. Punch down dough with your fist. Turn onto a lightly floured surface and knead until it returns to its original size. Roll out to a 20cm x 30cm rectangle. Place in the prepared pan. Brush with olive oil. Top with the tomatoes, combined olives, onion, rosemary, garlic and extra salt. Set aside for 15 mins to rise.
  4. Step 4

    To make the rocket pesto, place the pine nuts, parmesan, garlic, rocket and dill in a food processor and process until finely chopped. With the motor running, add the oil in a thin, steady stream. Season.
  5. Step 5

    Bake for 25-30 mins or until golden brown and focaccia sounds hollow when tapped on the base. Serve warm or at room temperature with rocket pesto and balsamic glaze.