Tomato and olive focaccia tray
A deep, oily, dimpled focaccia studded with cherry tomatoes and black olives.
- Time3 hr
- LevelEasy
- Costabout £0.18 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Mix the flour, salt and yeast in a large bowl. Add the water and 2 tbsp oil. Stir to a very wet, sticky dough.
- 2
Cover and leave for 1 hour, until doubled. Fold the dough over itself a few times in the bowl.
60 min - 3
Pour 2 tbsp oil into a large baking tray. Tip in the dough and stretch it gently to the corners. If it springs back, rest it 10 minutes and try again.
- 4
Cover and prove for 45 minutes. Heat the oven to 220°C (200°C fan).
45 min - 5
Oil your fingers and press deep dimples all over. Push in the tomatoes and olives. Drizzle with the last of the oil, then sprinkle over the oregano and sea salt.
- 6
Bake for 25 minutes until golden on top and crisp underneath.
25 min - 7
Slide onto a rack and cool for 10 minutes before cutting into squares.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.