This chewy focaccia pairs salty olives with sweet tomatoes for an addictive snack. See the recipe for Focaccia with Tomatoes and Olives ». Andre Baranowski

This chewy focaccia is one of many excellent varieties sold at the bakery Panificio Cifarelli in Matera.

Yield: serves 8-10


  • 1 1⁄4 tsp. active dry yeast
  • 2 tbsp. sugar
  • 3 1⁄2 cups flour, plus more for kneading
  • 1 tbsp. plus 1 tsp. kosher salt
  • 1⁄2 cups extra-virgin olive oil
  • 1 1⁄2 pints cherry tomatoes, halved
  • 1⁄4 lb. pitted oil-cured black olives
  • Coarse sea salt


  1. In a small bowl, combine yeast, 1 tsp. sugar, and 1⁄4 cup water heated to 115˚. Let mixture sit until foamy, about 10 minutes. Meanwhile, whisk together flour, the remaining sugar, and salt in a large bowl; form a well in center. Pour in yeast mixture, 1 tbsp. oil, and 1 cup warm water; mix into a stiff mass. Transfer dough to a floured work surface; knead until smooth and elastic, about 10 minutes. Form dough into a ball and transfer to a bowl greased with 3 tbsp. oil; cover with plastic wrap and let rise until dough has doubled in size, about 1 1⁄2 hours.
  2. Heat oven to 475˚. Rub bottom and sides of a 13″ deep dish pizza pan or a 12″ cast-iron skillet with 2 tbsp. of the oil. Transfer dough to pan; flip to cover both sides in oil and flatten into the bottom of skillet with your fingertips. Cover skillet with a damp kitchen towel; set aside to let rise for 1 hour.
  3. Gently press tomatoes and olives into dough and sprinkle with salt. Drizzle dough with remaining oil. Bake until golden brown and cooked through, 30–35 minutes. Transfer to a rack to let cool slightly.