Herbed Focaccia with Tomatoes and Olives

Focaccia toppings should be sparser and spread more thinly than for pizza.

Course Appetizer, Main Course, Snack
Cuisine Italian
Prep Time 40 minutes
Cook Time 25 minutes
Servings 20 small squares or 10 large ones


  • 1 pound plum tomatoes or small “cocktail tomatoes” or halved medium tomatoes
  • Sea salt or kosher salt
  • Herbed Focaccia Dough with or without herbs, after second rising*
  • 1 cup grated mozzarella or Parmigiano Reggiano cheese
  • ½ cup black or green pitted olives cut in slivers


  1. Cut ends off tomatoes. Lay slices on paper towels and sprinkle lightly with salt. Cover with additional paper towels, pressing lightly to absorb moisture.
  2. After brushing oil on dough, dimpling with fingertips and adding herbs, sprinkle half of cheese over focaccia. Top with tomatoes, olives and remaining cheese.

  3. Bake as specified in Herbed Focaccia recipe. Cut focaccia in two-inch squares for appetizers or larger squares for a meal.

Recipe Notes

*Omit herbs if you wish.