Easy Tomato Focaccia Bread Recipe

Tomato Focaccia Bread is one of those bread recipes that once you give it a try you will fall in love with it and want to make it over and over again. Bread that is soft and airy on the inside, crispy on the outside and that is topped with olive oil, sliced cherry tomatoes and herbs. Once baked it creates an irresistible combination of both texture and flavor.

The bread is most often served as an appetizer or snack. Pair it with a balsamic reduction, olive oil, or a Mediterranean-inspired dip for a satisfying pre-meal or late night treat.

However you can also use the bread as a unique and tasty base for sandwiches. Its soft yet sturdy texture works well with a variety of fillings, from simple combinations like grilled cheese to heartier options like cured meats.

And of course you can never go wrong when serving the bread alongside a bowl of soup or as a side to salads and pasta dishes. Just be sure to save a little bread for the end of the meal so that you can soak up all that delicious sauce remaining at the bottom of the bowl.

Although the bread is very versatile and looks extravagant with the classic dimples and tomato and herb toppings, it is actually very easy to make. You only need a few basic ingredients, and a little bit of patience.

Tomato Focaccia Bread Dough Ingredients

Yeast: You can use either instant, rapid rise or active dry yeast in this recipe. Just be sure that you follow the package instructions for the water temperature so that it proofs correctly.

Water: Use an instant read digital thermometer to ensure the temperature of the water is perfect so that the yeast can activate properly. Once combined the water will make the dough wet and sticky, this is normal.

Sugar: A little sugar is used to feed the yeast, which makes it bubble and foam more quickly.

Flour: Use bread flour for best results. It has more gluten and creates better structure in bread recipes that use yeast. However you can use all purpose flour or 00 flour as well and still get good results.

Extra Virgin Olive Oil: The oil is what gives the top of the bread such great flavor and texture. Although EVOO has a lower smoke point, the moisture in the bread will evaporate during the short bake time which will prevent the oil from smoking. However it is best to use a good quality oil for best results.

Salt: It is best to use Kosher or Sea salt.

Optional: You can add a little dry Italian seasoning to the dough if you prefer. However add no more than 1⁄2 teaspoon.

Tomato Focaccia Bread Toppings

Tomatoes: You can use just about any variety of tomato that you prefer. Grape, Cherry or Black Cherry tomatoes that are sliced in half make for the best visual presentation as they can easily be nestled down in the dimples of the dough. Although you can slice heirloom tomatoes and add them to the top as well. The choice is up to you.

Garlic Cloves: Crushed garlic cloves will become slightly sweet when baked in the oven, creating a great pairing of flavor with both the bread and tomatoes.

Olive oil: Use the best extra virgin olive oil that you can find. It is the one ingredient that makes this bread focaccia bread.

Salt and Pepper: Use Kosher or Sea salt, fresh ground pepper and red pepper flakes to taste.

Herbs: Traditional focaccia is made with rosemary but you can use thyme or oregano as well. Fresh herbs are always best, but you can use dried Italian seasoning blend if that is all you have on hand.

The Keys To Making Tomato Focaccia Bread

1. Proof The Yeast – be sure the yeast is bubbly and has a thick foam top layer before proceeding.

2. Make The Dough – add the yeast mixture to the dry ingredients until no visible flour can be seen. The dough will look wet and sticky, this is normal.

3. Let The Dough Rise – depending on the type of yeast that you use it can take several hours to rise. Just be sure to cover the bowl with a damp tea towel so that the dough doesn’t dry out.

4. Form The Dough – stretch the dough into a baking dish or on a rimmed sheet pan. Then use your fingers to create dimples in the dough.

5. Let The Dough Rise Again – now it is time to let the dough rise one more time until doubled in size. *This rise will take less time than the first rise.

6. Add Toppings – drizzle the top of the bread with EVOO and add your tomatoes, herbs and seasonings.

7. Bake – the bread will require a short baking time to become light and fluffy on the inside, yet crispy on the outside.

8. Enjoy!!!!

No-Knead Tomato Focaccia Bread Recipe

* Complete recipe instructions including specific measurements, cook temperatures and times are located in a printable recipe card at the bottom of this article. However, be sure to read the entire article for helpful tips and tricks when making this recipe.

INGREDIENTS

• 1 1⁄4 cup warm water
• 1⁄2 teaspoon sugar
• 1 1⁄2 teaspoons rapid rise yeast
• 2 cups bread flour or all purpose flour
• 1⁄2 teaspoon kosher salt
• 6-8 tablespoons olive oil, divided
• 8 garlic cloves smashed
• 1 tablespoon chopped fresh rosemary or thyme leaves
• 8 cherry tomatoes, halved
• 1⁄4 teaspoon fresh ground black pepper
• 1⁄4 teaspoon crushed red pepper flakes, optional

INSTRUCTIONS

In a one or two cup liquid measuring cup, add the warm water (between 120-130°F) and then slightly stir in the rapid rise yeast and sugar.

Allow the yeast and water mixture to sit for 5-10 minutes or until it becomes bubbly and a thick layer of foam forms. *If little to no bubbles and/or foam appear, your yeast is bad and you will need to start over with fresh yeast.

As the yeast is proofing, add the flour and salt in a large mixing bowl and whisk to combine. Once the yeast is bubbly stir it into the flour mixture until no dry streaks of flour can be seen.

The dough will be moist and sticky (this is normal). Drizzle enough olive oil over the dough to coat the top. Carefully flip the dough over and coat the other side.

Initial Rise Time

Cover the dough with a clean damp tea towel or plastic wrap and let dough rise until dough quadruples in size and top appears bubbly, at least 3-4 hours at room temperature or 12-24 hours in the refrigerator.

Brush oil over an 8 x 8 baking dish or on a 9 x 13 inch (1/4 sheet pan) pan. You can also use parchment paper to line the baking pans.

Lightly coat your hands with oil on and gather the dough and place it on the center of pan. Use your fingers to spread the dough in an even thickness to edges of pan. Then use your fingers to make dimple-like indentations all over dough.

Second Rise Time

Cover the tomato focaccia bread dough with a damp tea towel and let the dough rise at room temperature until doubled in volume (dough should reach top of the sheet rim), about 1 1⁄2 – 2 hours.

Preheat oven to 475°F degrees. Add the crushed garlic, chopped fresh rosemary or thyme leaves, cherry tomato halves, black pepper, and crushed in a small bowl, and drizzle with 1 tablespoon of olive oil.

Sprinkle the mixture evenly over dough and if there is any remaining olive oil in the bowl drizzle it on top of the dough.

Bake Time

Place the pan in the preheated oven and bake for 14-18 minutes or until puffy and golden brown on top.

Remove the pan from the oven an place on a cooling rack until just warm. Serve warm or at room-temperature.

To store let the bread cool completely and store in an airtight container at room temperature up to 2 days.

ENJOY!

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