Sun-Dried Tomato and Black Olive Focaccia

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This easy Sun-Dried Tomato and Black Olive Focaccia bread recipe is perfect for a sandwich, appetizer, or side dish.

Sun-Dried Tomato and Black Olive Focaccia on a plate.

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The day I found out that I could use Pamela's gluten-free pizza mix to make gluten-free breadsticks and buns was a game-changing day to be sure. After making both, I knew a focaccia recipe was in order.

This vegan gluten-free Sun-Dried Tomato and Black Olive Focaccia has the flavors of pizza in focaccia form. It's perfect for an appetizer or side dish.

Add some vegan mozzarella and eat it for lunch with a salad, or make it into a Focaccia Sandwich.

Pamela's gluten-free pizza mix is the perfect go-to if you're not a baker. The only measuring you have to do is the water and olive oil.

I've used the pizza mix to make Vegan Calzones and Portobello Mushroom and Caramelized Onion Sliders as well.

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❤️ Why You'll Love It
What is Focaccia Bread?
Can I Make It Using Pizza Dough?
🧾 Ingredients
🔪 Instructions
Can I Refrigerate The Dough?
💭 Tips
👩🏻‍🍳 Recipe FAQs
Other Vegan Italian-Inspired Recipes
📋 Recipe
💬 Comments

❤️ Why You'll Love It

It's an easy way to flavor a store-bought mix.
It is simple and easy to make.
It is a perfect recipe if you aren't a baker. It's a foolproof recipe!

What is Focaccia Bread?

Focaccia is an oven-baked flatbread that originated in Italy. It is an olive oil flavored yeast bread sometimes topped with herbs or other toppings.

It can be eaten by itself, or sliced and made into a sandwich. For serving by itself, it can be cut into a variety of shapes, including long rectangles, triangles, or squares.

Can I Make It Using Pizza Dough?

You sure can! That's what I did here!

I used Pamela's pizza mix to make the focaccia, which makes it super easy. You just need to let the dough rise, which you can start the day before, and let it sit in the fridge.

I'm all about making a recipe in steps to make things easier, especially if it's a recipe with a bunch of parts.

🧾 Ingredients

Bread or pizza mix: I used a gluten-free pizza mix because I love the taste. Use your favorite.
Warm water
Olive oil: For roasting the garlic and mixing with the pizza dough.
Sun-dried tomatoes: I used sun-dried tomatoes packed in olive, but you could use dry sun-dried tomatoes as well. They also taste great in a Sun-Dried Tomato Soup with Coconut Milk and a Vegan Cheese Ball with Sun-Dried Tomatoes and Basil.
Kalamata olives: You also could use green olives if you prefer.
Italian seasoning: Adds a nice flavor.

To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.

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🔪 Instructions

Step 1: Add ingredients to a food processor or stand mixer with paddle attachment.

Step 2: Oil a 7 ½" x 9 ½" baking dish (or similar size) with olive oil.

Dough in baking dish with olive oil on top.

Step 3: With oiled hands spread dough in baking dish. Cover with plastic wrap. Let rise for 1-2 hours.

Step 4: With oiled fingers make dimples in dough (deep holes). Brush 2 tablespoons olive oil on top.

Dough with sun-dried tomatoes and black olives in the dimples.

Step 5: Sprinkle chopped sun-dried tomatoes and Kalamata olives on top and push into the indentations.

Focaccia bread in a baking dish after baking.

Step 6: Bake until golden brown.

Can I Refrigerate The Dough?

After you mix the dough, you can refrigerate it overnight if you're not ready to bake it yet.

💭 Tips

If you prefer smaller dimples and fluffier bread, you can let the dough rise for 1 ½ hours, poke the holes, then let it rise for another 30 minutes.
Use a spatula to lift the bread out. Since you oiled the baking sheet, it should come out easily.