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This super simple focaccia is cooked in a cast iron skillet and topped with sundried tomatoes, Kalamata olives, red onion, and goat cheese. It's cooked in a cast iron skillet so that you get a super crispy crust with a soft, pillowy center.
This is a super easy yeasted dough that can be made overnight or the same day! For the overnight dough, you’ll let it rise in the fridge for 12-24 hours. This is my personal favorite and allows the dough to develop a much richer flavor. However, if you’re just really craving focaccia it can be whipped up in about 3 hours!
The best thing about focaccia is that there are endless ways to top it! I decided to go with a Medditerannian style focaccia topped with my favorite Kalamata Olives and Sun-Ripened Dried Tomatoes from Mezzetta! I then added goat cheese, sliced red onion, fresh oregano, and flaky sea salt! You could also do feta or parmesan cheese or other herbs like thyme or basil!
Mezzetta’s products have simpe, straightforward ingredients that taste great and really do make any dish taste betta!
I then added goat cheese, sliced red onion, fresh oregano, and flaky sea salt! You could also do feta or parmesan cheese or other herbs like thyme or basil!
This recipe is designed for a 10 inch cast iron skillet but scales super easily! If you want to make focaccia for a crowd, just double the recipe and bake it in a 9x13 inch cake pan.
You can swap active dry yeast for instant yeast if that’s all you have but the dough will take about 30-60 minutes longer to rise if baking the same day.
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Sundried Tomato and Olive Focaccia
- 2 ½ cups all purpose flour
- 1 cup water
- 2 tablespoons olive oil
- 2 tablespoons honey
- 2 ¼ teaspoons instant yeast
- 1 teaspoon kosher salt
- ¼ cup olive oil
- Mezzetta Sundried Tomatoes
- Mezzetta Kalamata Olives
- red onion, sliced
- goat cheese
- fresh oregano
- flaky sea salt
- cracked black pepper
- In the bowl of a stand mixer fitted with the dough hook attachment, combine all of the ingredients for the dough and mix on low until fully combined.
- Knead on low for 5-10 minutes until the dough is smooth and elastic.
- Transfer the dough to a lightly greased bowl, cover with plastic wrap and place in a warm spot for 1-2 hours or until the dough is puffy and has doubled in size. You can also place it in the fridge overnight (12-24 hours).
- Once the dough has risen, place 2 tablespoons of olive oil in the bottom of a 10 inch cast iron skillet. Place the dough on top of the oil and use your hands to gently stretch the dough to the edges of the pan. Cover the dough again and let rest for 1 more hour.
- Preheat the oven to 450° F.
- Using your fingers, create small dimples in the focaccia dough. Drizzle the remaining 2 tablespoons of olive oil over the top of the dough and then top with Mezzetta Sun-Ripened Dried Tomatoes, Mezzetta Kalamata Olives, sliced red onions, and goat cheese.
- Bake for 20-30 minutes or until the focaccia is golden brown.
- Remove from the oven and top with fresh oregano, flaky sea salt and cracked black pepper.
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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