Preparation: 200 mins
Baking: 20 mins
Serves 2



  • 7 g fresh yeast
  • 90 ml water (lukewarm)
  • 150 g flour (type 00)
  • Olive oil
  • Salt, sugar


  • 10 cherry tomatoes
  • 10 olives
  • Rosemary (fresh)
  • Olive oil


  1. In a small bowl, dissolve the yeast and 1 teaspoon of sugar in lukewarm water, then let rest for 5 minutes.
  2. In a large bowl, mix the flour with 1 teaspoon of salt. Then add 2 tablespoons of olive oil and the water-yeast mixture and knead for 5 minutes to form a smooth dough.
  3. Cover the dough with a damp cloth and let it rise in a warm place for 60 minutes. The dough should then have about doubled in size.
  4. Rub a baking pan on all sides with a bit of olive oil. Pull the dough to the size of the baking pan and spread it evenly inside.
  5. Cover the dough again with a damp cloth and let it rise for another 60 minutes. The dough should have gained significant volume again.
  6. For the topping, cut the cherry tomatoes in half. Remove the pits from the olives, if necessary.
  7. With your fingertips, press holes evenly into the dough. Spread the cherry tomatoes, olives and some rosemary over the dough.
  8. Cover the dough with a cloth one last time and let it rise for another 60 minutes.
  9. Preheat the oven to 230°C.
  10. Spread 1 tablespoon of olive oil over the focaccia and then bake in the oven for 20 minutes.

About this recipe

Focaccia is a light and fluffy flatbread and the perfect side dish for Italian dishes. In addition to tomatoes, olives and rosemary, the topping can be varied according to taste.