Sundried tomato focaccia with olives and walnuts

Prep Time 20 minutes + 1hr rising time
Cook Time 30 minutes
Servings 9-12 servings
Focaccia is a simple Italian bread flavoured with olive oil that can be modified in any number of ways - in this recipe we add olives, sundried tomatoes, rosemary, herbes de Provence, and walnuts. Olive oil keeps the bread from drying out during the baking and makes a nice, crusty exterior. Focaccia is often served to start a meal, accompanied by a plate of olive oil and balsamic vinegar for dipping, but it's also great served alongside a meal. This easy and simple to make recipe makes a delicious focaccia that will definitely wow your friends and family.

How it's made


  • 1 and 1/4 cups warm water
  • 1 teaspoons of instant active dry yeast
  • 1 tablespoon of cane sugar
  • 3 cups of flour
  • 3 tablespoons of olive oil
  • 2 tablespoons of za'atar spice or herbes de Provence
  • 1 1/2 teaspoons of sea salt
  • 1/3 cup of coarsely chopped
  • 1/3 cup of pitted olives (green, black, Kalamata...)
  • 1/4 cup of sulfite-free sundried tomatoes, cut into pieces


  1. In a small bowl, mix 1/4 cup of warm water, the instant active dry yeast and the sugar. Whisk vigourously then let sit for 10 minutes. The yeast will activate and the mix will bubble up.
  2. Preheat the oven on its lowest setting.
  3. In a large bowl, mix the flour, olive oil. salt, spices, walnuts, olives and sundried tomatoes.
  4. Add the activated yeast mix and the rest of the water and mix with a wooden spoon. Once mixed, knead with your hands until smooth and soft and make a ball of dough.
  5. Turn off the oven.
  6. Put the ball of dough in a large, oven-safe bowl, cover with a damp tea towel and let rise in the warm (but off) oven for 1 to 2 hours. The dough should double in volume.
  7. Once the dough has risen, take it out of the oven and preheat to 350°F.
  8. Cover a large baking sheet with parchment paper. Roll out the dough gently, getting rid of air bubbles, and place it on the baking sheet. Sprinkle with the seat salt and spices and drizzle with olive oil.
  9. Bake for 30 minutes.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.