Easy Italian Focaccia

Homemade Italian Bread with Cherry Tomatoes and Olives

I love focaccia—and this simple, no-fuss recipe is one of my favorites to teach in cooking classes. It doesn’t require long leavening or fancy techniques, just a few humble ingredients and a sprinkle of love. There’s truly nothing better than homemade bread fresh from the oven, golden and fragrant.

I’m not from Puglia and I’m no baking expert, but after many trials (and a few flops!), I’ve learned one essential tip: water temperature matters. For best results, keep it between 77–82 °F (25–27 °C).

 Ingredients

For the dough:

• 500 g 0 or 00 flour (about 4 cups) — or use bread flour or all-purpose flour
• 400 ml warm water
• 10 g dry active yeast
• 2 tsp sugar
• 1 tbsp honey
• 16 g salt (about 1 tbsp)
• A sprinkle of love

For the emulsion:

• 2 tbsp water
• 3 tbsp extra-virgin olive oil
• A pinch of salt

Toppings:

• 1 handful cherry tomatoes, halved
• 1 handful black olives
• A few pinches of oregano
• Sprinkle of salt

 Instructions

1. Prepare the yeast: Warm the water and pour into a cup. Add yeast and a pinch of sugar. Let sit for 10 minutes until foamy.
2. Mix the dough: In a large bowl, add flour. Pour in the yeast mixture, honey, and remaining sugar. Stir with a spoon until combined.
3. Add salt last: Once the dough is mixed, add salt. Keep salt separate from yeast until the end to avoid interfering with activation.
4. Let it rise: The dough will be sticky and hydrated. Cover with plastic wrap and let rest for 2–3 hours in a warm spot (an unheated oven works well).
5. Prepare the tray: Line a 40×30 cm baking tray with parchment paper. Spread a little olive oil over the paper. Pour in the dough and let rest for 30 minutes.
6. Make the emulsion: Mix water, olive oil, and salt. Pour over the dough and gently spread with your hand. Use fingertips to create dimples.
7. Add toppings: Scatter cherry tomatoes, olives, oregano, and a sprinkle of salt over the top.
8. Bake: Place in a preheated oven at 395 °F (201 °C) for 20–25 minutes until golden and fragrant.

 Mamma Marzia’s Tip

Your focaccia is ready when it’s golden in color and smells irresistible. If you use a smaller pan, the focaccia will be thicker—perfect for slicing and stuffing with cold cuts!

 Questions or Class Bookings?

Email me at marzia@bellacibo.ca or DM me on Instagram @bellacibo
I’d love to see your focaccia creations—tag me so I can share them!

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