Tomato & Olive Focaccia

I was skeptical that reheating it would bring back that fresh bakery texture, but 10 minutes in the oven turned the crust perfectly golden and crispy while the sweet tomatoes stayed juicy. The portion is generous—we fed six easily and still had leftovers to freeze for a busy weeknight.

The balance of sweet tomatoes against those buttery olives is spot on, and reheating it in the oven gave the top that crispy golden crunch I was hoping for. Honestly, one loaf disappearing between eight of us felt like a crime, it’s that good.

I popped the whole loaf in the oven for about 8 minutes and the bottom crisped up beautifully while the top stayed soft. The sweet tomatoes really balance the briny, buttery olives, and it easily fed my dinner party of eight with a couple slices left over. Definitely throwing a second one in the fre