Grape Tomato, Olive & Cheddar Focaccia
Ingredients
Focaccia Dough
- 2 1/4 teaspoons instant or active dry yeast 1 standard packet
- 2 cups warm water around 100°F/38°C
- 2 Tablespoons granulated sugar
- 1 Tablespoon kosher salt
- 1/4 cup extra-virgin olive oil plus more for the pan and top
- 4 1/2 cups all-purpose flour spooned & leveled; add a little more if dough is very sticky
Topping
- 1 1/2 cups grape or cherry tomatoes halved
- 1/2 cup kalamata olives pitted and halved
- 1/2 cup Castelvetrano olives pitted and halved
- 1 cup cheddar cheese cut into small cubes
- 2 teaspoons dried oregano
- extra-virgin olive oil for drizzling
- flaky salt or kosher salt for sprinkling
- 1/2–1 cup grated hard cheese Parmesan, Asiago, or similar; added after baking
Method
- In a large bowl, whisk together the warm water, yeast, and sugar. Let stand for 5–10 minutes until the surface looks foamy.
- Whisk in the olive oil and salt. Stir in the flour until a shaggy dough forms and no dry pockets of flour remain.
- Knead the dough by hand or with a mixer for 5–8 minutes until smooth, stretchy, and slightly tacky but not soupy. Add a spoonful or two of extra flour only if needed.
- Lightly oil a clean bowl, place the dough inside, turn to coat, and cover. Let rise until doubled in size, about 45–60 minutes depending on your kitchen temperature.
- Generously oil a rimmed baking sheet (about 9×13 inches or similar). Gently turn the risen dough onto the pan and stretch it out toward the edges without deflating it completely.
- Cover the dough loosely and let it rest 20–30 minutes, then use your fingertips to dimple the surface all over, pressing down to create little pockets.
- Scatter the halved grape tomatoes and both kinds of olives evenly over the dough, pressing them gently into the surface. Tuck the cheddar cubes into some of the dimples.
- Drizzle the top generously with olive oil, then sprinkle with dried oregano and a good pinch of salt.
- Let the topped dough rise again for about 20 minutes while you preheat the oven to 425°F (220°C).
- Bake for 20–25 minutes, or until the focaccia is deeply golden around the edges and the cheese is melted and starting to brown.
- As soon as it comes out of the oven, shower the top with the grated hard cheese. Let cool slightly, then cut into squares and serve warm or at room temperature.
Notes
You can cold-proof the dough in the fridge after the first rise for extra flavor. Bring back to room temperature before stretching in the pan. Toppings are flexible; adjust the mix of tomatoes and olives to taste, and swap cheddar for another melty cheese if you prefer.