Sun-dried Tomato and Olive Focaccia

Sun-dried Tomato and Olive Focaccia

Focaccia, the queen of Italian bread! This recipe uses a traditional focaccia dough which uses Filippo Berio Extra Virgin Olive Oil for its distinctive taste and is generously embellished with some of Italy's finest produce: olives and tomatoes. Use our homemade sun-dried tomato recipe, too, if you'd like to home make all elements of this one. This focaccia truly is a crowd-pleaser and a wonderful addition to an antipasti board.

Categories: Breads, Pizza & Panini

Serves: Makes 12 Preparation time: 20 mins Cooking time: 25 mins



  • 500g strong plain white flour
  • 1/2 tsp salt
  • 7g sachet or 2 flat tsp of fast action yeast
  • 2 tsp chopped rosemary spikes
  • 300ml warm water
  • 8 Sun-Dried tomatoes
  • 3 tbsp Filippo Berio Extra Virgin Olive Oil, plus 1 extra tbsp for brushing
  • 75g pitted black olives, chopped roughly
  • 1 tsp coarse sea salt for sprinkling


  1. Sift the flour and salt into a large bowl, stir in the yeast and rosemary. Gradually add warm water and Filippo Berio Extra Virgin Olive Oil to form a dough.
  2. Turn onto a floured work surface and knead for 10 minutes until elastic, then place in a bowl, cover and leave to rise in a warm place for 1 hour or until doubled in size. Meanwhile, soak the sun-dried tomatoes in warm water for 20 minutes, drain, pat dry and chop roughly.
  3. Preheat the oven to 200ºC/400ºF/Gas Mark 6. Lightly oil a large shallow roasting tin or baking tin approximately 28x22cm. Knock back the dough on a work surface and incorporate the sun-dried tomatoes and olives, kneading them into the dough.
  4. Dip your fingers in Filippo Berio Extra Virgin Olive Oil and gently press out the dough until it fills the tin evenly and is roughly 2cm thick. Brush with olive oil and make small indentations all over the surface of the dough. Cover with a damp tea towel and leave to rise for 30 minutes.
  5. Scatter over the salt and bake for 20-25 minutes until golden brown. To serve, cut into squares or slices.

Cook with:

Extra Virgin Olive Oil

Filippo Berio Extra Virgin Olive Oil has a unique rich fruity flavour and complements the fresh ingredients in all your recipes making it a perfect healthy condiment. This oil is ideal for sauces, marinades, drizzling and dipping.

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