Herb-and-tomato sheet-pan focaccia
Provençal Tomato, Olive & Herb Focaccia (French-Inspired)
Herbes de Provence, drained cherry tomatoes and black olives over a golden focaccia — the sun-warmed aromatics of the south of France.
- Total
- 4.5 hr
- Hands-on
- 30 min
- Hydration
- 74%
- Skill
- beginner
By FocacciaRecipe editorial · Updated 2026-07-05 · In editorial development; independent bake-test pending
The short version
Salt and drain halved cherry tomatoes for 20 minutes, then dimple them with pitted black olives and herbes de Provence into a 74% hydration focaccia and bake at 230°C/450°F for 20–24 minutes until deep gold.
Why this works
Salting the tomatoes first pulls out their water so they roast and sweeten instead of flooding the crumb; pressing them and the olives into the dimples anchors them; the olive oil and herbes de Provence perfume the open crumb as it bakes.
The schedule
~40m hands-on of 4.3h total · same day
- Mix & fold · 40m
- Bulk ferment · 2h
- Proof · 1h
- Bake · 22m
- Cool · 15m
Terracotta is active work; olive is unattended rising; red is the bake.
Ingredients
Method
- 1
Salt and drain the tomatoes (do first)
Toss the halved tomatoes with the 1/2 tsp salt in a colander and let them drain, cut-side down, for at least 20 minutes. Blot dry before using.
Look for: Liquid beads and drips off; the tomato halves look slightly collapsed and dry to the touch.
Avoid: Skip this and the tomatoes weep during the bake, leaving a wet, gummy patch under the topping.
- 2
Mix the dough
Whisk flour and yeast, add water and 20 g of the oil, then salt. Mix to a shaggy, sticky dough.
Look for: Wet and tacky but pulling together; no dry flour left.
- 3
Bulk ferment with folds
Do 2–3 stretch-and-folds over the first 90 minutes, then rest until nearly doubled.
Look for: Puffy, domed and bubbly.
- 4
Pan and proof
Oil the pan with the remaining dough oil, add the dough, and stretch it toward the edges. Proof until puffy, about 1 hour.
Look for: Dough relaxes into the corners and jiggles when nudged.
- 5
Dimple, top and bake
Dimple all over with oiled fingers. Press in the drained tomatoes, olives and garlic, scatter herbes de Provence, drizzle the finishing oil, and bake at 230°C/450°F for 20–24 minutes.
Look for: Tomatoes shrivel and caramelize at the edges; the crust is deep gold and the base crisp.
- 6
Finish and cool
Sprinkle flaky salt and cool on a rack 10–15 minutes before slicing.
Look for: The crumb sets as it cools so slices hold their shape.
What good looks like
- Crumb: Open, airy and olive-oil rich.
- Crust: Crisp base; tender, herb-flecked top.
- Height: About 3 cm tall.
- Color: Golden crust with blistered, jammy tomatoes.
If something went wrong
| Symptom | Likely cause | Fix |
|---|---|---|
| Wet, gummy patches under the tomatoes | Tomatoes not salted/drained | Always salt and drain 20 minutes and blot before topping. |
| Herbs taste harsh or dusty | Too much dried herb, added dry on top | Use a measured tablespoon and moisten with the finishing oil so it infuses. |
| Olives dried out and bitter | Left fully exposed on high heat | Press them partly into the dimples so the crumb shields them. |
Storing & reheating
Storage: Best the day it is baked; keep covered at room temperature 1 day.
Freezing: Freeze cooled pieces up to 1 month, wrapped well.
Reheating: Warm in a 200°C/400°F oven 5 minutes to revive the crust.
Contains wheat/gluten. Naturally dairy-free and vegan as written.
Tools & ingredients for this focaccia
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Core pantry
- Bread flour (opens Amazon) ↗ — High-protein bread flour or Italian “00” both work.
- Fine sea salt (opens Amazon) ↗ — Fine sea salt for the dough.
- Instant yeast (opens Amazon) ↗ — Instant (or active dry) yeast keeps for months.
- Extra-virgin olive oil (opens Amazon) ↗ — Use a good EVOO you like the taste of.
- Olives (opens Amazon) ↗ — Jarred brined olives; Taggiasca are traditional.
- Flaky finishing salt (opens Amazon) ↗ — For the crunchy finish.
Fresh — buy local
- Fresh tomatoes (opens Amazon) ↗ — Best bought fresh and local, in season.
- Fresh herbs (opens Amazon) ↗ — Fresh is best; a windowsill pot works well.
- Garlic (opens Amazon) ↗ — Fresh heads; infuse in oil rather than scattering raw.
You don’t need to buy everything here — many items are already in most kitchens. Fresh produce, cheese and herbs are best bought local and in season.
Frequently asked
- Is this the same as pissaladière?
- No. Pissaladière is the Provençal cousin — a thin tart of caramelized onions, anchovies and olives on a bread or pastry base. This is a thick focaccia flavored with herbes de Provence, tomato and olives.
- How is this different from Italian focaccia?
- It is deliberately close — both share the Mediterranean pantry. The herbes de Provence blend (with a hint of lavender) and the tomato-plus-olive pairing give it a distinctly southern-French accent.
Keep baking
In these collections
Source: https://www.focacciarecipe.com/recipes/provencal-tomato-olive-herb-focaccia · © 2026 FocacciaRecipe.com
In editorial development — this recipe has not yet completed physical bake-testing.