Focaccia with Tenderstem® broccoli, olives, tomatoes and onions

Focaccia with Tenderstem® broccoli, olives, tomatoes and onions

Focaccia is truly bread royalty; this Italian classic is delicious, and because it's created with olive oil instead of eggs and butter, it's also vegan.
You can also turn it into amazing artwork, including all your favourite veggies. Choose a scene to create and go wild!

Preparation time

2 hours

Cooking time

20 minutes



Dietary requirements

  • Vegan

Nutritional information per serving

  • kcal 261
  • Fat 7.7 Medium
  • Saturates 1.2 Low
  • Carbs 39.9
  • Sugars 1.4 Low
  • Fibre 3.1
  • Protein 6.3
  • Salt 1.1 Medium


  1. Place the flour, salt, yeast, olive oil and three quarters of the water in a large bowl and mix together to form a dough. Continue to add the water, a little at a time, until you have a soft and wet dough – you may need a little more or less to get the right consistency (it should be wetter than a standard bread dough).

  2. Drizzle some olive oil onto a work surface, tip out the dough and knead for 5-10 minutes until smooth, soft and pliable. Transfer to a large, oiled bowl, cover with a tea towel and leave in a warm place until doubled in size, usually about 1 hour.

  3. Line a large baking tray with non-stick baking paper and brush with a little oil. Tip the risen dough out onto the tray and gently flatten it, so it fills the whole tin, making sure it’s pushed into the corners. Place into a large plastic bag (make sure the top of the dough doesn’t touch the bag) and leave in a warm place to double in size, again around 1 hour.

  4. Preheat the oven to 220°C/fan 200°C/gas 7.

  5. Remove the tray from the bag and make dimples in the dough with your fingertips. Decorate with the Tenderstem broccoli, tomatoes, onion slices and olives, pushing the vegetables gently into the dough. This can be done in a pattern if you like. Brush well with olive oil, sprinkle with sea salt and bake in the middle of the oven for 20 minutes or until golden, covering with foil for the last 5 minutes or so if the vegetables are browning too much.

  6. Leave to cool in the tin, then cut into chunks to serve.

More ways to cook Tenderstem®

Nutrition information for Tenderstem® broccoli is based on lab analysis of the raw product commissioned by Tenderstem® broccoli. Please note, nutrition may vary due to origin, methods of storage and preparation, and freshness.

Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.