Make Ahead

Tomato, Onion and Olive Topped Bread

September  7, 2015
0 Ratings
Photo by inpatskitchen
  • Makes one 10 inch round loaf
Author Notes

A little round bread reminiscent of a cross between a focaccia and a pizza... —inpatskitchen

What You'll Need
  • Prep the bread
  • 3/4 cup warm water (100 to 110 degrees)
  • 1 teaspoon active dry yeast
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons cane sugar
  • 1 tablespoon extra virgin olive oil
  • 2 cups bread flour (plus more as needed)
  • Putting it all together
  • 4 tablespoons extra virgin olive oil, divided
  • 4 cups seeded and diced tomatoes (small dice) I used 5 medium tomatoes
  • 1 teaspoon salt
  • 1 clove minced garlic
  • 1 medium onion, thinly sliced
  • 12 small, pitted black olives (I used Kalamatas)
  1. Prep the bread
  2. Dissolve the yeast in the water and let sit for about 10 minutes. Stir in the salt, sugar and oil.
  3. Place the flour in a large mixing bowl and stir in the yeast mixture. (or combine everything in a food processor fitted with a plastic blade) Knead the dough for 10 minutes by hand or about 5 minutes in the food processor. You want a smooth elastic dough, so add more flour as needed.
  4. Place the dough in a large oiled mixing bowl making sure to coat the dough with the oil. Cover and place in a warmish place to rise until doubled in bulk. This may take a few hours.
  1. Putting it all together
  2. While the bread is rising combine the diced tomatoes, 2 tablespoons of the oil, the garlic and the salt in a small sauce pan. Bring up to a simmer and continue to simmer for 30 to 35 minutes until the mixture reduces to about half and becomes thick. Cool and then puree in a blender or with an immersion blender. Set aside. You should have about 1 cup of the puree but will only need about half for the loaf. Freeze the remainder for next time or use it like tomato paste.
  3. Heat the remaining oil in a large sauté pan and add the onions. Saute over medium heat until the onions just begin to lightly brown.
  4. Once the bread dough has risen, line a 10 inch round baking pan with parchment and spread the dough in or line a baking sheet with parchment and "free form" your dough into about a 10 inch circle.
  5. Cover the top of the dough with about 1/2 cup of the tomato spread and then lay the onions over followed by the black olives. Let the bread rise for 45 to 60 minutes.
  6. Pre heat your oven to 450F and bake the bread for 10 minutes. Lower the heat to 400F and bake 10 minutes more.
  7. Out of the oven, let cool a bit, remove from the pan and cut into wedges to serve.

See what other Food52ers are saying.

  • Niknud
  • inpatskitchen
  • Tania  - The Oceanside House HB
    Tania - The Oceanside House HB

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!

4 Reviews

Tania -. November 21, 2016
I can't count how many times I've made this recipe since finding it during one of the recent Food 52 contests. Considering that I double the recipe every time I make it, I'm guessing three dozen pizza breads! It's so easy, and makes the house smell great. The first time I make it I didn't have any kalamata olives in the house, so I had to use Goya anchovy stuffed olives instead. It tasted so good that I sometimes use both now. (the green ones on their own aren't as attractive as kalamata olives) Your recipe reminds me of warm weather. Thank You!
inpatskitchen November 21, 2016
I'm so happy you like this Tania and I just LOVE anchovy stuffed olives! Thanks...I'll give it a try next time I make it!
Niknud September 8, 2015
Woah. I mean....woah. It's like pizza bread. or an inside out calzone. or something equally magical. Picture is great - can't wait t o try.
inpatskitchen September 8, 2015
Thanks! Hope you do try!