Tomato Focaccia Bread
Tomato Focaccia Bread is a delicious savory bread that can be enjoyed in many different ways. While it is commonly known as a side dish or appetizer, there are also other creative ways to incorporate this tasty bread into your meals.
For instance, this bread can be served as a flavorful base for an open-faced sandwich – top it with Alternatively, cut the focaccia into bite-size squares and use it as croutons in salads to add a satisfying crunch and rich tomato flavor.
Table of contents
❤️ Why You’ll Love This Recipe
- Whether you prefer a touch of garlic or a sprinkle of fresh herbs like rosemary or thyme, the recipe can be easily adjusted to suit your taste.
- This versatile bread is ideal for a family dinner, a social gathering, or as a delicious snack any time of the day.
- With the vibrant red of the tomatoes and the golden brown crust of the bread, this focaccia is as beautiful as it is tasty.
🛒Ingredients
You only need a few simple ingredients to help you make this delicious homemade bread recipe. Gather these ingredients on your next trip to the grocery store so you can enjoy this homemade treat.
- dry active yeast
- warm water
- flour
- salt
- olive oil
- sea salt
- Lemons, chives, grape tomatoes, sage leaves
See the recipe card below for quantities.
🔪 How to Make Tomato Focaccia Bread
Making this homemade focaccia bread is so easy. Just follow these step-by-step instructions or the full directions in the recipe card at the bottom of this post.
Step 1: Bloom the yeast
Place the packet of yeast in the warm water and allow it to bloom. This will probably take around 5 minutes.
Step 2: Finish the dough
Using a stand mixer with the dough hook attachment, place the flour, salt, and 2 tablespoons of olive oil in the bowl. Add the bloomed yeast and water and knead on medium speed for 6-8 minutes.
The dough should start to pull away from the edges of the bowl when it is ready. If the dough looks sticky, add a small amount of flour to see if it becomes a ball. Repeat as necessary.
Step 3: Allow the bread to rise
Brush a medium-sized bowl with some olive oil place the ball of dough in the oil and roll it around to coat it. Cover it with a clean towel and place the bowl in a warm area to allow it to rest and rise for 2 hours.
Step 4: Punch the dough down
Once it has doubled in size, punch it down as you push it to fit a 12” x 18” baking pan with raised edges. Brush the surface of the bread with the remaining olive oil.
Step 5: Add the lemons
Slice the lemons into thin ¼” thick slices, and cut the tomatoes in half. Place the lemons as the center of the “flowers” in increments along the bread. Next, use the chives to create stems for each of the lemon flowers.
Step 6: Add the tomatoes
Finally, place the tomatoes, slice side up, in increments around the lemon slices to create petals for the flower, and place the sage leaves as desired next to the chive stems. Sprinkle it with the flake sea salt cover it with a clean towel and set it someplace warm to rise for about 20-30 minutes.
Step 7: Bake the bread
Preheat the oven to 425 degrees. Bake for 20-25 minutes, or until golden brown. Remove and allow to cool slightly before slicing. Store any leftovers in an airtight container for up to 3 days.
📝Variations
Do you want to change up this recipe and make it your own? Here are some ways that you can do that!
- Try incorporating different types of cheese like feta for a tangy twist or mozzarella for a melt-in-your-mouth experience.
- You can also experiment with various herbs, such as oregano or basil, to accentuate the Mediterranean flavors.
- For a spicy kick, sprinkle in some crushed red pepper flakes.
If you love tomato recipes you may also enjoy this Marinated Tomatoes recipe.
🥄 Equipment
Here is a list of equipment that you will need to help you make this delicious recipe.
- Stand mixer with a dough hook attachment
- Medium-sized bowl
- Clean kitchen towel
- 12” x 18” baking pan with raised edges
- Cutting board
- Sharp knife
- Brush for olive oil application
🥫 Storage
To keep your Tomato Focaccia Bread tasting fresh, proper storage is essential. Store leftover focaccia in an airtight container at room temperature for up to 2 days.
Serve With
Tomato Focaccia Bread goes exceptionally well with a variety of pairings. Here are some serving suggestions to enhance your dining experience:
- Serve alongside a rich, hearty soup or stew, absorbing the delicious flavors with its absorbent crust.
- Pair with a selection of fine cheeses, olives, and deli meats for an exquisite charcuterie board.
- Use as a flavorful side to complement your main salad bowl, adding a satisfying chew to each bite.
💭 Tips
Here are some handy tips to ensure your focaccia turns out perfect every time:
- Make sure your water is at a temperature between 100°F-110°F to properly bloom the yeast without killing it.
- Use a high-quality olive oil for the best flavor, as it is a key ingredient in the focaccia.
- Don’t skip the second rise after shaping the dough; this helps create the iconic light and airy texture of the focaccia.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes, you can substitute half of the all-purpose flour for whole wheat flour to add more fiber and a nuttier flavor to the bread.
There could be a few reasons, including expired yeast, incorrect water temperature, or not enough rising time in a warm environment.
Absolutely! Focaccia freezes well and retains its delicious flavor and texture. Simply wrap the completely cooled bread in plastic wrap followed by foil, then freeze. When you’re ready to enjoy, thaw it at room temperature and refresh it in the oven for a few minutes before serving.
🍽 More Bread Recipes
Do you enjoy homemade bread? If so, give these bread recipes a try:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Tomato Focaccia Bread
Equipment
- Stand mixer with a dough hook attachment
- Medium-sized bowl
- Clean kitchen towel
- 12” x 18” baking pan with raised edges
- Cutting board
- sharp knife
- Brush for olive oil application
Ingredients
- 1 package dry active yeast
- 1 ¾ cups warm water
- 4 cups flour
- 3 teaspoons salt
- 4 tablespoons olive oil
- Flake sea salt for sprinkling
- Garnishes: Lemons chives, grape tomatoes, sage leaves
Instructions
- Place the packet of yeast in the warm water and allow it to bloom. This will probably take around 5 minutes.
- Using a stand mixer with the dough hook attachment, place the flour, salt and 2 tablespoons of olive oil in the bowl.
- Add the bloomed yeast and water and knead on medium speed for 6-8 minutes. The dough should start to pull away from the edges of the bowl when it is ready. If the dough looks really sticky, add a small amount of flour to see if it becomes a ball. Repeat as necessary.
- Brush a medium sized bowl with some olive oil and place the ball of dough in the oil and roll it around to coat it. Cover it with a clean towel and place the bowl in a warm area to allow it to rest and rise for 2 hours.
- Once it has doubled in size, punch it down as you push it to fit a 12” x 18” baking pan with raised edges. Brush the surface of the bread with the remaining olive oil.
- Slice the lemons into thin ¼” thick slices, and cut the tomatoes in half.
- Place the lemons as the center of the “flowers” in increments along the bread.
- Next, use the chives to create stems for each of the lemon flowers. Finally, place the tomatoes, slice side up, in increments around the lemon slices to create petals for the flower and place the sage leaves as desired next to the chive stems.
- Sprinkle it with the flake sea salt and cover it with a clean towel and set someplace warm to rise for about 20-30 minutes.
- Preheat the oven to 425 degrees. Bake for 20-25 minutes, or until golden brown.
- Remove and allow to cool slightly before slicing. Store any leftovers in an airtight container for up to 3 days.
