20-Min Focaccia Barese with Tomato & Olive
Crispy-bottomed, pillowy focaccia baked straight from store-bought dough, topped with cherry tomatoes, Castelvetrano olives, and a drizzle of olive oil. Ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 8g
Ingredients
6 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Heat oven to 450°F. Oil a sheet pan generously with 1 tbsp olive oil.
Step 2
Stretch dough to fit the pan, pressing with oily fingertips until 1/2-inch thick.
Step 3
Dimple the surface all over with your fingertips, creating small pockets.
Step 4
Scatter tomatoes and olives over top, drizzle with 2 tbsp olive oil, sprinkle with sea salt.
Step 5
Bake for 12-15 minutes until bottom is golden and edges pull away from pan sides.
Step 6
Top with fresh herbs if using. Cool 2 minutes, slice, and serve warm.
Tools you’ll need
- sheet pan (13x18 inches)
- oven
- small bowl
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
