This easy Sun-Dried Tomato and Black Olive Focaccia bread recipe is perfect for a sandwich, appetizer, or side dish.
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.
❤️ 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.
- 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.
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.
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.
Step 5: Sprinkle chopped sun-dried tomatoes and Kalamata olives on top and push into the indentations.
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.
- 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.
👩🏻🍳 Recipe FAQs
Focaccia can be served with a meal or used in sandwiches.
Focaccia can be eaten warm, at room temperature, or cold.
Other Vegan Italian-Inspired Recipes
If you tried this Sun-Dried Tomato and Black Olive Focaccia Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
Sun-Dried Tomato and Black Olive Focaccia
- food processor or stand mixer
- Preheat oven to 425°F.
- In a food processor or stand mixer with paddle attachment, mix pizza mix, warm water, yeast, 2 tablespoons olive oil, and Italian seasoning for 15-30 seconds.
- Oil a 7 ½" x 9 ½" baking dish (or 8" x 8"). With oiled hands spread dough in baking dish. Cover with plastic wrap. Let rise 1-2 hours.
- With oiled fingers make dimples in dough (deep holes)*. Brush 2 tablespoons olive oil on top. Sprinkle chopped sun-dried tomatoes and Kalamata olives on top and push into the indentations.
- Bake at 425°F for 25-30 minutes or until golden brown.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.