Focaccia Provencale

This is focaccia gone south: instead of the plain rosemary-and-salt Ligurian classic, this focaccia takes a Provencal detour with the flavors of the Mediterranean coast. Chopped canned Roma tomatoes mixed with basil get pressed into the first dimpling of the dough, then sliced garlic, black olives, and dried oregano finish the top after a second rise.

The two-dimple-and-topping technique is what gives this focaccia its characteristic dimpled texture with toppings that stay put instead of sliding off. First dimples get the tomato-basil mixture pushed down into them, where they stay sheltered from the direct oven heat. Second dimples hold the olives and garlic on the surface where they can caramelize.

A final drizzle of good olive oil and a scatter of sea salt cap everything just before the 400°F (200°C) bake. Twenty to 25 minutes later, the bottom crusts against the pan into golden perfection while the top edges crisp around pockets of roasted tomato and briny olive.

Chef Tips

• Dimple deeply, all the way down to the bottom of the pan. Shallow dimples don’t hold toppings and fill back in during the rise.
• Drain the tomatoes thoroughly. Extra juice makes the top of the bread soggy instead of giving caramelized, concentrated tomato flavor.
• Press the olives in firmly. Olives sitting on top of the dough get knocked off when the bread rises a second time.
• Use good olive oil for the drizzle. Cheap olive oil is harsh when it carries the flavor load like it does here.
• Let cool at least 10 minutes before removing from pans. Hot focaccia tears; slightly cooled bread comes out cleanly.

Variations

• Add a handful of pitted kalamata olives alongside the black olives for briny depth.
• Top with anchovy fillets for a more pissaladiere feel.
• Swap canned tomatoes for halved cherry tomatoes pressed cut-side-up into the dough for a brighter, fresher version.