Olives Focaccia with Roasted Tomato Kale Soup


Olives Focaccia with Roasted Tomato Kale Soup: Soft and delicious Italian focaccia bread topped with green and black olives, flaky salt, rosemary and olive oil and served warm with roasted tomato kale soup would make a wonderful dinner on weekends.

This is the first time I tried focaccia and it came out fabulous. The olives tasted amazing in the bread and it paired very well with tomato kale soup. We had a wonderful and filling dinner last weekend. This kind of dinner I only make maybe once in a month or so as I know if I would make them often my family will go crazy over them and demands those kinds of fancy dinners more than usual. I am going to post the recipe of the soup very soon. Stay tuned.

Blogging Marathon#72Week4 / Day2
Theme-Vegetarian Dinner
Dish- Olive Focaccia with Roasted Tomato Soup
Source- BBCgoodfood Magazine

Olives Focaccia with Roasted Tomato Kale Soup

400 g strong white bread flour
1 cup olives, sliced
1 teaspoon active dried yeast
2 teaspoon salt
1 teaspoon ground rosemary
1/4 cup olive oil
250 ml or as required warm water


  • In a mixing bowl add flour, yeast, salt and a tablespoon of olive oil.

  • Make a well in the centre and add warm water. Combine with wooden spoon or hands until a dough forms. Knead the dough for about 10 minutes using dry flour if needed.

  • Place the dough into an oiled bowl and cover it with cling film. Let the dough rise for about 2 hours or until doubled in sized.Once doubled in size dust the work surface with dry flour and punch down the dough a couple of times.

  • Oil a baking tin and set aside. Shape the dough into a rectangle and transfer it to the baking tin.

  • Arrange the olives and rosemary over the dough. Sprinkle remaining salt and olive oil over the rectangle. Gently press down the olives in the dough with fingertips.

  • Place the dough in a warm place to rise for 1 hour covered with cling film.
    Heat the oven to 200° C for 15 minutes.

  • Place the dough into the oven and bake for 30 minutes or until lightly golden. Cool on wire rack or serve warm.

  • Enjoy!!


    Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#72

    Serve- 6 Total time 3 hours Baking time 30 minutes

    Best regards,
    Sapana Behl

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    1. wow love the combo and I am a big fan of olives. Adding both green and black is great.. It balances the taste na. Great post Sapana

    2. I had tried once this bread and we loved to the core.Yours looks absolutely delicious.

    3. This looks absolutely delicious!

    4. Omg, give me that bowl of soup, and that focaccia makes me hungry.

    5. Wow what a delicious looking soup and the focaccia its yum. LOve it

    6. OMG, that is one scrumptious focaccia and slurplicious soup!!! Hearty meal!!!

    7. Perfectly baked focaccia Sapana. It came out amazing.

    8. Pass me that please...has turned out great!

    9. what a great combo - the soup looks fantastic

    10. It was very useful for me. Keep sharing such ideas in the future as well. This was actually what I was looking for, and I am glad to came here! Thanks for sharing the such information with us.


    Please give suggestions or comments to improve my cooking .

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    All work in this blog by www.cookingwithsapana.com (Sapana Behl) is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 3.0 Unported License.