Istrian Olive and Sundried Tomato Focaccia

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Soft and airy focaccia bread studded with briny Istrian olives and sweet sundried tomatoes, finished with rosemary and flaky sea salt. This Italian-inspired quick recipe, ready in about 45 minutes, pairs all-purpose flour, warm water, active dry yeast for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 25 min Serves 8 Italian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, combine 1 1/4 cups warm water (110°F), 1 tsp sugar, and 2 1/4 tsp active dry yeast. Stir gently and let sit for 5-7 minutes until foamy.
  2. Step 2: In a large mixing bowl, whisk together 3 1/2 cups all-purpose flour and 1 1/2 tsp fine sea salt. Create a well in the center and pour in the yeast mixture and 1/4 cup extra virgin olive oil.
  3. Step 3: Mix with a wooden spoon until a sticky dough forms. Turn onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic, adding more flour sparingly if needed.
  4. Step 4: Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour or until doubled in size.
  5. Step 5: Preheat oven to 425°F. Punch down the dough and transfer to a greased 9x13 inch baking pan. Press dough to fit and dimple the surface with your fingers.
  6. Step 6: Evenly scatter 3/4 cup halved pitted Istrian olives and 1/2 cup chopped sundried tomatoes over the dough. Drizzle with 2 tbsp olive oil and sprinkle 1 tbsp chopped fresh rosemary and 1 tsp flaky sea salt on top.
  7. Step 7: Bake for 20-25 minutes until golden brown and cooked through. Remove from oven, let cool slightly, then slice and serve warm.

Frequently asked questions

How long does Istrian Olive and Sundried Tomato Focaccia take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Istrian Olive and Sundried Tomato Focaccia?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.

Can I substitute ingredients in Istrian Olive and Sundried Tomato Focaccia?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Istrian Olive and Sundried Tomato Focaccia for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Istrian Olive and Sundried Tomato Focaccia?

Italian quick meals like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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