Delicious Cheesy Focaccia with Tomatoes & Olives: An Easy Recipe for Italian Flatbread Perfection

Focaccia with rosemary, or focaccia al rosmarino as it is known in Italy, is a beloved Italian flatbread, celebrated for its unique texture and aromatic appeal. This versatile bread can grace your table as an elegant antipasto, a satisfying appetizer, a flavorful side dish, or a delightful snack. Our recipe takes this traditional staple to a new level by incorporating the nutty, savory goodness of Asiago cheese, the vibrant sweetness of thinly sliced plum tomatoes, and the briny zest of halved Kalamata olives. Prepare to embark on a culinary journey that results in an utterly irresistible cheesy focaccia, brimming with Mediterranean flavors and a delightful crunch.

What is Focaccia, Exactly? An Italian Flatbread Unveiled

Focaccia is, at its core, an Italian oven-baked flatbread, often likened to pizza but with its own distinct character. It boasts a beautifully rustic appearance and a texture that can range from delightfully chewy and crunchy when thin, to wonderfully soft and airy with a crisp exterior when baked thicker. The beauty of focaccia lies in its adaptability; you can truly make it your own.

• Texture Variations: If you enjoy a bread with a satisfying chew and a noticeable crunch, you can pat the dough thinner. This ensures a larger surface area to crisp up during baking.
• Pillowy Softness: For those who prefer a more substantial and tender bread, leave the dough a bit thicker. You’ll still achieve that desirable outer crunch, but the interior will be considerably softer, almost cloud-like.
• The Role of Olive Oil: A generous drizzle of high-quality extra virgin olive oil is absolutely essential. It not only imparts a rich, fruity flavor but also creates the signature golden, crisp crust and contributes to the dough’s moistness.
• Aromatic Herbs: Fresh herbs, especially rosemary, are key to focaccia’s delicious flavor profile. Scattered across the top, they release their fragrant oils, infusing the bread with an intoxicating aroma and taste.

The history of focaccia is as rich as its flavor, believed to have originated in ancient Greece or Etruria before being embraced and perfected by the Romans. Its name comes from “panis focacius,” meaning “hearth bread,” a nod to its early baking method in the hot ashes of a fireplace. Over centuries, this humble bread evolved, taking on regional characteristics throughout Italy, but always maintaining its simple elegance and satisfying nature. Our version celebrates this heritage while adding a contemporary twist.

Embracing Convenience: The Secret to Speed and Flavor

One of the fantastic aspects of this cheesy focaccia recipe is its flexibility, particularly when it comes to the dough. There’s no need to spend hours kneading and waiting for a scratch-made dough if time is of the essence. You can save valuable time without compromising on the outcome by opting for good quality store-bought refrigerated pizza dough. This is one of those culinary shortcuts that truly works wonders.

Many local Italian bakeries offer their raw pizza dough for sale, which can be an excellent choice if available. These often provide a superior flavor and texture that rivals homemade dough, making your focaccia even more exceptional. Whether you choose a reliable supermarket brand or a specialty bakery’s offering, selecting quality dough is the first step to an easy, delicious, and stress-free baking experience. This approach means you can enjoy fresh-baked focaccia any day of the week, transforming a simple ingredient into a gourmet treat with minimal effort.

Preparing the Dough for a Perfect Rise

Even with prepared dough, a few simple steps ensure it’s ready to transform into a light and airy focaccia. Proper preparation sets the stage for optimal flavor and texture.

1. Oil the Bowl: Lightly coat the inside of a large mixing bowl with extra virgin olive oil. This prevents the dough from sticking as it rises and infuses it with a subtle, foundational flavor.
2. Coat the Dough: Place your prepared pizza dough into the oiled bowl. Turn the dough over several times to ensure all its surfaces are thoroughly coated with the olive oil. This is important for developing a tender crust.
3. Allow to Prove: Cover the bowl with a clean kitchen towel or plastic wrap. Find a warm, draft-free spot in your kitchen and let the dough prove (rise) for approximately 30 minutes. You’ll know it’s ready when it has visibly doubled in size. This crucial rising period allows the yeast to activate fully, creating the characteristic airy structure of focaccia.

Shaping Your Focaccia: The Key to Its Signature Texture

The way you shape your focaccia is fundamental to achieving its characteristic texture and rustic charm. The size of your baking pan will largely determine the thickness of your finished bread.

1. Prepare the Pan: Generously coat an 8″ by 13″ rimmed baking sheet with extra virgin olive oil. This liberal application is crucial; it not only prevents sticking but also helps to create that deliciously crispy, golden-brown bottom crust that is a hallmark of great focaccia.
2. Spread the Dough: Carefully transfer the risen dough onto the prepared sheet. Using your fingertips, gently spread the dough out to fully cover the bottom of the pan. Be patient, as the dough might resist at first.
3. Allow for Relaxation: If you find the dough is difficult to spread or keeps springing back, it means the gluten needs a little more time to relax. Simply cover the pan and set it aside for an additional 10 to 20 minutes. This rest period will make the dough more pliable and easier to work with.
4. Create the Signature Dimples: Once the dough is spread, use your fingertips to press down firmly and roughly across the entire surface. Imagine playing the piano with enthusiasm! This action creates numerous rustic dips and wells. These indentations are essential as they trap olive oil, herbs, and your delicious toppings, resulting in pockets of concentrated flavor and contributing to the focaccia’s wonderfully irregular, airy internal structure.

For a pound of dough, an 8″ by 13″ pan (similar to this one) is ideal for a thicker, more satisfying focaccia with a soft, inviting interior. If you prefer a thinner, crispier crust, you might consider using a slightly larger pan or adjusting the dough quantity.

Layering the Flavors: Asiago, Tomatoes, and Olives

With your focaccia dough perfectly dimpled and ready, it’s time to add the star ingredients that make this recipe truly special. The combination of Asiago cheese, ripe plum tomatoes, and briny Kalamata olives creates a Mediterranean flavor profile that is both rich and refreshing.

1. Brush with Olive Oil: Begin by generously brushing the entire top surface of the dough with extra virgin olive oil. This step is not just about flavor; it also helps the toppings adhere and contributes to a beautiful, golden, and slightly crisp crust during baking.
2. First Layer of Cheese and Rosemary: Sprinkle half of the grated Asiago cheese evenly over the oiled dough. Asiago cheese, with its distinct nutty and subtly sharp flavor, melts beautifully and complements the other ingredients. Follow this with a scattering of fresh rosemary leaves, roughly chopped to maximize their aromatic release.
3. Add the Tomatoes: Arrange the thinly sliced plum tomatoes in a single layer on top of the cheese. Plum tomatoes are an excellent choice due to their firm texture and concentrated, slightly sweet flavor, which intensifies during baking.
4. Distribute the Olives: Evenly distribute the halved, pitted Kalamata olives over the tomato slices. Their characteristic briny, fruity, and slightly tangy taste provides a perfect contrast to the cheese and tomatoes, adding depth to every bite.
5. Final Touch of Cheese and Rosemary: Finish by sprinkling the remaining shredded Asiago cheese and fresh rosemary over the top. This ensures a beautifully cheesy and aromatic crust that’s irresistible.
6. Final Rest: Allow the topped focaccia to rest for about 20 minutes before baking. This brief pause helps the dough relax further, allowing the flavors of the toppings to meld together and the focaccia to achieve a slightly airier texture.

Baking Your Focaccia: Achieve Golden Perfection

With your focaccia beautifully prepped and topped, it’s time to let the oven do its magic. Achieving that perfect golden-brown crust and a wonderfully tender interior requires the right temperature and careful monitoring.

1. Preheat the Oven: Before placing your focaccia in, preheat your oven to 400°F (200°C). A properly preheated oven ensures even baking and helps the focaccia develop its characteristic golden color and crisp texture from the very start.
2. A Note on Salt: When it comes to seasoning, it’s important to trust the ingredients already in your recipe. You might be tempted to add a sprinkle of extra salt before baking, but please resist the urge! The Asiago cheese and Kalamata olives are naturally quite salty. Adding more salt could easily overwhelm the delicate balance of flavors and make your focaccia unpleasantly briny. The existing ingredients provide all the savory seasoning you’ll need for a perfectly balanced taste.

The Final Touch: Serving Your Warm Focaccia

The intoxicating aroma wafting from your oven is a clear sign that something delicious is about to emerge. Once your cheesy focaccia is baked to perfection, a few final steps ensure it’s ready to be savored by all.

1. Bake Until Golden: Bake the focaccia for 15 to 20 minutes. The ideal outcome is a bread with a beautiful golden-brown top, a satisfying crunch on the surface, and a soft, pillowy interior. Remember that oven temperatures can vary, so keep a close eye on your focaccia and adjust the baking time as necessary to achieve this perfect balance.
2. Cool Slightly: Once removed from the oven, allow the focaccia to cool in the pan for a few minutes. This brief resting period helps the bread set, making it easier to cut into neat pieces and preventing it from becoming soggy.
3. Slice and Serve: Cut the focaccia into your preferred size. Small squares or strips are perfect for serving as an appetizer, while larger slices make a wonderful side dish or a substantial snack.
4. Enjoy Warm: Focaccia is undeniably at its absolute best when enjoyed warm, straight from the oven. The melted Asiago cheese is gooey, the plum tomatoes are juicy and sweet, and the Kalamata olives release their full, fragrant flavor. Gather your loved ones and delight in this homemade Italian masterpiece!

Cheesy Focaccia with Tomatoes & Olives: A New Family Favorite Awaits

This delightful cheesy focaccia, adorned with vibrant tomatoes and savory Kalamata olives, is more than just a bread; it’s an experience. Its rustic charm and irresistible flavors make it an instant crowd-pleaser and a perfect addition to any meal or gathering. Whether you’re hosting a dinner party, preparing a weekend lunch, or simply looking for a gourmet snack, this recipe will quickly become a cherished family favorite.

To fully appreciate its fresh-baked goodness, allow the focaccia to cool slightly in the pan for a few minutes after removing it from the oven. This brief pause helps the bread set, making it easier to slice cleanly into your preferred size – small bites for appetizers or larger wedges for a satisfying side dish. Serve it warm to experience the melty Asiago, the burst of sweet tomatoes, and the rich, briny olives in their prime. Each bite offers a harmonious blend of textures and tastes that will transport you straight to the heart of Italy.

Recipe Card: Cheesy Focaccia with Tomatoes & Olives

Tips for the Best Cheesy Focaccia

To ensure your cheesy focaccia turns out perfectly every time, here are some expert tips to keep in mind:

• Quality Ingredients Matter: Always opt for a high-quality extra virgin olive oil. It is a fundamental flavor component in focaccia, so choosing a good one will significantly impact the taste. Similarly, fresh rosemary is highly recommended over dried for its vibrant aroma and superior flavor.
• Don’t Rush the Rising: Even when using prepared dough, the proving (rising) steps are crucial. They allow the yeast to properly activate, resulting in a light, airy, and tender crumb. Ensure your dough rises in a warm, draft-free environment for optimal results.
• Be Generous with Olive Oil: Don’t be shy when coating your baking pan and brushing the top of the dough. This liberal use of olive oil is key to creating that wonderfully crispy bottom crust and contributes immensely to the rich, authentic flavor of focaccia.
• Deep Dimples for Flavor Pockets: When pressing dimples into the dough, make sure they are deep enough. These indentations are designed to trap olive oil, herbs, and toppings, creating delicious pockets of intense flavor and enhancing the bread’s delightful texture.
• Customize Your Toppings: This recipe highlights Asiago, tomatoes, and Kalamata olives, but focaccia is incredibly versatile. Feel free to experiment with other toppings like caramelized onions, sun-dried tomatoes, different cheeses (such as Parmesan, mozzarella, or feta), other fresh herbs like thyme or oregano, or even a sprinkle of red pepper flakes for a subtle kick.
• Serve Warm for Best Experience: While focaccia is still delicious at room temperature, it truly shines when served warm. The heat allows the cheese to be gooey, the tomatoes to be juicy, and the aromatic herbs to release their full fragrance, creating a more decadent experience.

Serving Suggestions for Your Focaccia Masterpiece

This cheesy focaccia is incredibly versatile and can be enjoyed in a multitude of ways, making it a fantastic addition to any meal or occasion:

• Appetizer Perfection: Cut the focaccia into small squares or elegant strips and serve it as an impressive appetizer. Pair it with a charcuterie board, a bowl of seasoned olive oil for dipping, or alongside a vibrant fresh green salad.
• The Ideal Side Dish: Its rich flavor and satisfying texture make it an excellent accompaniment to a wide range of main courses. Serve it with Italian classics like pasta dishes, hearty stews, or succulent roasted meats.
• Gourmet Sandwich Base: For a truly elevated sandwich experience, slice larger pieces of focaccia horizontally. Fill them with your favorite ingredients such as cured meats, fresh mozzarella, pesto, grilled vegetables, or a creamy spread.
• Delicious Snack: Enjoy a piece on its own as a fulfilling and flavorful snack at any time of day. It pairs wonderfully with a morning coffee or an afternoon glass of wine.
• Bruschetta Alternative: Use smaller focaccia pieces as a base for creative bruschetta. After baking, top them with fresh basil, creamy burrata cheese, a drizzle of balsamic glaze, or a dollop of tapenade.

Storage and Reheating Tips

While focaccia is undoubtedly best enjoyed fresh from the oven, you can easily store and reheat leftovers to savor its deliciousness later:

• Storing Leftovers: Store any leftover focaccia in an airtight container at room temperature for up to 2-3 days. To keep it fresh for longer, wrap it tightly in plastic wrap, then an additional layer of aluminum foil, and freeze for up to 1 month.
• Reheating for Freshness: To bring your focaccia back to its fresh-baked glory, place slices directly on a baking sheet. Reheat in a preheated oven at 350°F (175°C) for 5-10 minutes, or until it’s warmed through and the crust has regained its crispness. If reheating from frozen, you can either thaw it first or place it directly in the oven for a slightly longer reheating time. A toaster oven is also an excellent option for quickly warming individual slices.

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More Ways to Use That Pizza Dough: Creative Recipes

If you’ve discovered the convenience and culinary potential of using prepared pizza dough, you’ll be delighted to know its versatility extends far beyond just focaccia and traditional pizza. This ready-to-use dough is a secret weapon for countless delicious and easy recipes. Here are a few more inspiring ideas to spark your creativity in the kitchen:

• Mushroom Marsala Pizza: Elevate your homemade pizza game by topping your dough with rich, earthy mushrooms sautéed in Marsala wine for a gourmet touch.
• Easy Homemade Pretzel Bites: Transform simple pizza dough into chewy, golden-brown pretzel bites, perfect for dipping in warm cheese sauce or spicy mustard. A fun and easy snack for any gathering!
• Grilled Flatbread with Artichokes & Ricotta: Take your flatbread outdoors! This recipe uses pizza dough on the grill, topped with creamy ricotta, savory artichokes, and fresh herbs for a smoky, irresistible treat.