Easy Tomato Focaccia Bread
I love focaccia and I love pizza. So what could be better than tuning my focaccia into a puffy, delectable pizza-like creation with this Easy Tomato Focaccia Bread recipe. It feels like a gourmet version of the cafeteria pizza of my childhood. It’s nostalgic, but tastes so much better.
Easy Tomato Focaccia Bread
This page may contain affiliate links, which means I may be compensated if you click a link. However, there is no cost to you. Also, as an Amazon Associate, I earn from qualifying purchases. For more info, please see my Privacy and Disclosure page.
Our Focaccia Margherita is a simple riff on our traditional focaccia. It deemphasizes the rosemary and adds basil, cheese and tomatoes. Cut into squares, it makes a great appetizer. On its own, it is a flatbread pizza to serve for dinner or at brunch.
Ingredients Overview
Step-by-Step Instructions
In a separate container, activate the yeast. Mix it with one cup of warm water and 1 teaspoon of honey. It should begin bubbling in 5-10 minutes.
Mix the flour, 1 1/2 teaspoons of salt and remaining water. Add in the bubbly yeast solution. Knead into a workable bread dough. I use my Ankarsrum mixer with a dough hook.
Sometimes I do it by hand.
If the dough seems too dry, add water, one tbsp at a time. If it seems too moist and sticky, add flour one tbsp at a time.
Put half of the oil in a bowl.
Transfer your dough ball and generously coat with oil. Cover with a damp cloth and allow to rise for 3-4 hours. After several hours the dough should be about double in size. Split it in half.
Flatten each half on a well oiled 9×12 baking pan or dish.
Pierce each piece of flattened dough generously with a fork.
Brush one tbsp of oil over each flattened loaf.
Sprinkle it with the remaining salt and rosemary.
Cover each pan with a damp cloth and set aside for a second rise for 3-4 hours, longer if possible.
Preheat the oven to 425 F.
Top the dough with the cheese and tomatoes.
The dough should bake in about 15-20 minutes. Check the oven after 10 minutes. If it seems like the cheese is burning, move the loaf to a lower shelf and/or lower the temperature to 350 F
Notes
Focaccia can be frozen or stored in the fridge in an airtight container. In truth, it is best served fresh, because it can get a little chewy after a day or so.
If you are looking to eat focaccia that has been stored, toasting it makes it less chewy. You can do this in a toaster oven, wall oven or even an air fryer.
Easy Tomato Focaccia Bread
Equipment
Ingredients
- 4 cups flour All purpose or bread flour. I use half and half if I have both handy.
- 2 cups water
- 2 tsp yeast
- 1 tsp honey Substitute sugar if need be.
- 4 tbsp olive oil
- 2 tsp coarse salt, such as sea salt or kosher salt Divided 1½ teaspoons, ½ teaspoon.
- 4 tablespoons dried rosemary. If you have some fresh rosemary, feel free to add or substitute. Thyme and sage go great as well.
- 2 tbsp dried basil If you have some fresh basil, feel free to add or substitute. Oregano & parsley or Italian season mix work well too.
- 1 cup cherry tomatoes, sliced.
- 2 cups shredded mozzarella Or about a pound of fresh mozzarella broken into small chunks or sliced into thin disks.
- ¼ lb fontina cheese, cut into small cubes (optional).
Instructions
- In a separate container, activate the yeast by mixing it with one cup of warm water and the honey. It should begin to bubble in 5-10 minutes.2 cups water, 2 tsp yeast, 1 tsp honey
- Mix the flour, 1½ teaspoons salt and the remaining water. Add in the bubbly yeast solution. Knead into a workable bread dough. Sometimes I use my mixer with a dough hook for this, sometimes I knead by hand.4 cups flour, 2 tsp coarse salt, such as sea salt or kosher salt, 2 cups water
- If the dough seems too dry, add water, one tbsp at a time. If it seems too moist and sticky, add flour one tbsp at a time.
- Put half of the oil in a bowl. Transfer your dough ball into the oil and generously coat the dough with oil.4 tbsp olive oil
- Cover with a damp cloth and allow to rise for 3-4 hours, longer if possible.
- After several hours the dough should about double in size, split it in half and flatten each half on a parchment lined or oiled 9×12 baking sheet.4 tablespoons dried rosemary., 2 tbsp dried basil
- Stab each piece of flattened dough generously with a fork, to create a dimpled surface.
- Brush one tbsp of oil over each flattened loaf.
- Sprinkle with the remaining salt, rosemary, basil and any other spices that you might want to try.
- Set each pan aside for about an hour for a second rise.
- Preheat the over to 425 F.
- Top the dough with the cheese and tomatoes spread evenly across both loaves. The dough should bake in about 15-20 min at 425 F.1 cup cherry tomatoes, sliced., 2 cups shredded mozzarella, ¼ lb fontina cheese, cut into small cubes (optional).
- Check the the oven after ten minutes to make sure the cheese isn't burning burn. If it seems on the verge of burning, move the loaf to a lower shelf and/or lower the temperature. I recommend no lower than 350 F
Notes
Nutrition
Disclaimer
Please note that nutrient values, if included with the recipe, are estimates only. Variations can occur due to product availability/substitution and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.