Recipe by Estee Kafra

Olive-Tomato Focaccia Squares

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Parve Parve
Medium Medium
16 Servings
1 Hour, 30 Minutes

These are a great idea for mishloach manos, for the Purim seudah, or really for any time. They can easily be made ahead of time and frozen.


Main ingredients

  • 1 cup warm water

  • 2 teaspoons sugar + 2 tablespoons sugar, divided

  • 1 tablespoon dry yeast

  • 2 tablespoons oil

  • 2 tablespoons cornmeal

  • 1/2 teaspoon salt

  • 2 and 1/2 cups Mishpacha Flour

  • 1 large onion, diced and sautéed, or Haddar Sauteed Onions

  • 2 cloves garlic, crushed

  • 1/2 cup sun-dried tomatoes in oil, drained and chopped

  • 1/2 cup Gefen Sliced Green Olives

  • 1 tablespoon pesto (store-bought, such as Ta’amti Classic Pesto or homemade)

  • olive oil, for drizzling

  • sea salt, for sprinkling


Prepare the Focaccia Squares


In a large mixing bowl, combine water, two teaspoons sugar, and yeast. Let the mixture stand for 10 minutes. Add two tablespoons sugar, oil, cornmeal, salt, and flour and mix until a dough forms. Knead for five more minutes.


In a separate bowl, combine the sautéed onion, crushed garlic, sun-dried tomatoes, olives, and pesto. Add this mixture to the dough in the mixing bowl and knead until just combined.


Place the dough into a slightly greased bowl. Cover and let rise for 30–45 minutes.


Generously grease a baking sheet. Place the dough on the baking sheet and roll it out until it’s about one inch (two and a half centimeters) thick. Cover gently with a slightly damp towel and let rise for another 30 minutes.


Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).


Uncover the dough. Drizzle with olive oil and sprinkle with sea salt. Bake for 20 minutes or until center is fully baked. Let cool and cut into squares.


If you freeze these squares, put them into a warm oven for a few minutes before serving.


Styling and Photography by Sina Mizrahi

Olive-Tomato Focaccia Squares

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