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Sun-Dried Tomato and Black Olive Focaccia

Sun-Dried Tomato and Black Olive Focaccia

This easy bread recipe is perfect for a sandwich, appetizer, or side dish.
Course Side Dish
Cuisine vegan, gluten free
Keyword focaccia, sun-dried tomato and black olive focaccia
Prep Time 5 minutes
Cook Time 30 minutes
Inactive 2 hours
Total Time 35 minutes
Servings 6
Calories 285kcal



  • Preheat oven to 425°.
  • 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° for 25-30 minutes or until golden brown.


*If you prefer smaller dimples and a fluffier bread, you can let the dough rise for 1 ½ hours, poke the holes, then let it rise another 30 minutes.


Calories: 285kcal | Carbohydrates: 44g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 534mg | Potassium: 85mg | Fiber: 3g | Sugar: 2g | Vitamin A: 85IU | Vitamin C: 5mg | Calcium: 13mg | Iron: 0.9mg