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Black Olive and Sun Dried Tomato Focaccia|Craving Something Healthy

Black Olive and Sun-Dried Tomato Focaccia

Servings 1 pound loaf of bread (about 12 servings)
Author Craving Something Healthy


  • 1 pound package of pizza or bread dough thawed.
  • 1 cup California ripe black pitted olives
  • 1/2 cup sun dried tomatoes in olive oil, with herbs
  • 3 tablespoons of the oil from the sun dried tomatoes
  • 1 large sprig of fresh rosemary
  • 1/3 cup of grated Parmigiano-Reggiano cheese
  • Olive oil with balsamic oil for dipping optional


  • Preheat the oven to 425 degrees
  • Generously spray or oil an 8 x 10 baking pan
  • Mince the black olives, drained sun dried tomatoes, and rosemary, and mix together in a small bowl.
  • Roll the pizza or bread dough out into a rectangle, about 6" wide x 16-18" long.
  • Spread about 2/3 of the olive, tomato, herb mixture over one half of the dough.
  • Sprinkle parmesan cheese over the olive, tomato mixture.
  • Fold the plain half of the dough over the half with the filling, and lightly pinch closed.
  • Place the dough in the oiled pan, and let rise for about an hour, until it fills the pan.
  • When the dough has risen and is puffed, make indentations throughout the top with your fingers.
  • Lightly brush 3 tablespoons of the oil from the sundries tomatoes over the dough.
  • Sprinkle the remaining olive and tomato mixture over the top of the dough.
  • Bake for about 20-30 minutes, or until the bread is golden and pulls away from the sides of the pan.
  • Let cool, and cut into squares.
  • If desired, serve with olive oil with a bit of balsamic vinegar for dipping.