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Dutch Oven Tomato and Olive Focaccia

Dutch Oven Tomato and Olive Focaccia

I made my fair shares of bread in my lifespan. My fluffy, flatbread or Dutch Oven Tomato and Olive Focaccia is one of my favorite bread. Of course, excluding Irish Soda Bread because I am simply crazy about it.

Anyhow, Dutch Oven Tomato and Olive Focaccia came out simply beautifully!


That being said, one morning I stumbled upon these beautiful Campari tomatoes on wine. As I was holding these tomatoes, the idea came to try this delicious Dutch oven-baked focaccia.

Don’t you just love the way it turned out?  

I cannot even tell you how much I love food that comes out of the Dutch oven or any earthy type of cookware or bakeware. It is absolutely perfect!

Dutch Oven Tomato and Olive Focaccia

When I made this Focaccia for the first time my husband and I split in half. Then, we ate it all by ourselves shamelessly with Beef Goulash. My goulash is also made in these amazing toxic-free ceramic Xtrema pots.

There is nothing sweeter in the world than eating a meal with the people that you love the most.

Since I have a problem with carbs so I do not bake my homemade bread every day.

However, when the kids are home on a break, I do bake bread quite often. Sometimes different types of bread, from time to time rolls but there is always a loaf of bread on the table.

Dutch Oven Tomato and Olive Focaccia

When you try my bread, you will be making it over and over again. I hope you guys make it. I have two amazing bread recipes that you will love.



If you make my Dutch Oven Tomato and Olive Focaccia or any other recipe from my blog, please tag me on INSTAGRAM. @sandraseasycooking hashtag #sandraseasycooking. Thank you so much in advance!

Dutch Oven Tomato and Olive Focaccia

Dutch Oven Tomato and Olive Focaccia



  • 1 envelope Active Dry Yeast 2 teaspoons
  • 1/2 teaspoon sugar
  • 1 cup warm water more if needed
  • 1/2 teaspoon Himalayan Sea salt ground
  • 4 cups All-Purpose Flour
  • 2 tablespoons extra-virgin olive oil + 1 teaspoon for greasing
  • 1 tablespoon Cornmeal to dust Dutch oven


  • Black Olives, pitted
  • Campari tomatoes whole or sliced
  • Himalayan Sea Salt coarse (pink salt)
  • Italian Herbs
  • Fresh Basil for garnish
  • Grated Parmesan cheese


  1. In a large bowl, add 4 cups of all-purpose flour, and add salt. Mix, then make a well.
  2. Combine dry yeast and sugar. Pour in 1 cup of Luke warm water, stir and wait for a minute or two. Add activated yeast and sugar water gradually to the flour. Mix with the wooden spoon to combine, then start kneading.
  3. Knead for about 10 minutes or until the dough is formed and it is NOT as sticky as before.
  4. Drizzle the olive oil. Cover it with plastic foil (film/plastic wrap), or with the lid, then lay on a top clean kitchen towel to keep warm. Let it rise for approximately 1 or 2 hours, or until it is double in size.
  5. Preheat oven to 425F (220C/gas: mark#7), and place in a Dutch oven with a lid to heat for about 2 minutes. Be careful when you are removing it from the oven.
  6. Then, oil the Dutch oven (sides too) with Olive oil and toss in cornmeal.
  7. Knead the dough for a couple of minutes, then place in the Dutch oven. Stretch as much as you can, to cover the whole bottom. Poke the dough with a fork or similar tool, and sprinkle lightly with herbs, and coarse pink salt.
  8. Place pitted black olives, where you wish and whole Campari tomatoes (read notes). Allow the dough to rise for 3-4 minutes. Cover Dutch oven and transfer it to preheat your oven.
  9. Turn the heat to 400F, and bake for 20 minutes. After 20 minutes, remove the whole Campari tomatoes on the wine completely. Please be careful, it will be hot. Bake focaccia for 10-15 more minutes WITHOUT THE LID. The crust needs to be golden. The last 5 minutes place those tomatoes on the wine back.
  10. Let it cool down for at least 10 minutes before cutting. Sprinkle with Parmesan cheese, more herbs and serve with fresh basil. **Return the "roasted" Campari tomatoes on the focaccia, or serve them on the side with a drizzle of olive oil.


You may use sliced tomatoes or cherry tomatoes.

Why I remove them after 20 minutes of baking?

The thing is that as tomatoes are getting cooked, roasted in a way, the dough rises around them and they produce liquid as well. That makes those holes in the bread that tomatoes made while baking, wet, and uncooked.

So it is important to remove them so the dough could bake properly. You may return it back to focaccia for a beautiful presentation.

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Sunday 29th of July 2018

Well, it looked like a good idea. Came out like a brick. I let it double in size, etc. I'm sure it was me and not the recipe but I have no idea why it's so dense.


Tuesday 31st of July 2018

I am sorry to hear... It could be so many things, but if it came out like a brick I assume that it was baking for too long?! Sometimes I pre-heat my Dutch oven for at least 30 minutes before adding bread dough. Here is a great article about bread... it might be really helpful next time you try making bread. I hope it helps you! Thanks for trying my recipe

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