Easy Tomato Focaccia (2 Hrs, 30 Mins)

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Savor the flavors of Italy with this aromatic tomato and fresh herb focaccia.

This bread is a delightful combination of a soft, airy interior and a crispy crust, topped with sweet tomatoes and fragrant herbs.

Perfect as a side dish, appetizer, or just to enjoy on its own, this focaccia is a versatile recipe that will transport your taste buds to the Mediterranean with every bite.

  • Prep Time: 2 hours, 5 minutes (includes rising time)
  • Cook Time: 20-25 minutes
  • Total Time: 2 hours, 30 minutes
  • Yield: 8 servings 1x

Ingredients

Units Scale
  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 1 cup warm water (110°F or 45°C)
  • 2 tablespoons sugar
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 tablespoon coarse salt
  • 1/2 cup olive oil, divided
  • 2 large tomatoes, sliced or 10–12 cherry tomatoes, sliced
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh basil, chopped
  • Sea salt and freshly ground black pepper to taste

Instructions

  1. Prepare the Yeast Mixture (10 minutes):
    In a small bowl, dissolve sugar and yeast in warm water. Let it sit for about 5-10 minutes, until the mixture becomes frothy.
  2. Make the Dough (15 minutes + 1 hour for rising):
    In a large bowl, combine the flour and coarse salt. Make a well in the center and add the yeast mixture and 1/4 cup of olive oil. Stir until a dough forms. Turn the dough out onto a floured surface and knead until smooth and elastic, about 10 minutes. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place until doubled in size, about 1 hour.
  3. Shape and Second Rise (10 minutes + 20 minutes):
    After the dough has risen, punch it down and turn it out onto a greased baking sheet. Stretch the dough into a rough rectangle or oval. Let it rise again, uncovered, for an additional 20 minutes.
  4. Preheat Oven (10 minutes):
    While the dough is rising, preheat your oven to 400°F (200°C).
  5. Add Toppings (5 minutes):
    Gently press your fingers into the dough to create dimples. Drizzle the remaining 1/4 cup olive oil over the top. Arrange the tomato slices and sprinkle with chopped rosemary, basil, sea salt, and black pepper.
  6. Bake (20-25 minutes):
    Bake the focaccia for 20-25 minutes, or until golden brown and the tomatoes are slightly roasted.
  7. Serve (5 minutes):
    Remove from the oven and let it cool slightly before cutting into pieces. Serve warm or at room temperature.

Notes

This easy focaccia bread a testament to the beauty of simple, fresh ingredients coming together to create a flavorful and satisfying dish. For the best results, use high-quality olive oil and ripe tomatoes.

The fresh herbs can be adjusted based on your preferences or what’s available.

Remember, the key to perfect focaccia is a moist dough and a hot oven, ensuring that airy interior and crispy crust. Enjoy this delightful bread as a standalone snack, a complement to your meal, or as a base for more elaborate toppings.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 375
  • Sugar: 3g
  • Sodium: 450mg
  • Fat: 15g
  • Carbohydrates: 50g
  • Fiber: 2g
  • Protein: 7g
  • Cholesterol: 0mg

Pair this with...

Caesar Side Salad

Start with fresh romaine lettuce—tear it into bite-sized pieces and toss it into a bowl. Drizzle on some Caesar dressing; you can make your own with garlic, anchovies, egg yolks, lemon juice, Dijon mustard, and olive oil, or use a store-bought version for convenience. Give the lettuce a good toss to ensure it's well-coated. Sprinkle on some grated Parmesan cheese for that sharp, savory punch. Top it off with croutons for that essential crunch. If you're feeling a bit fancy, a couple of anchovy fillets can be added on top. Serve immediately.

Simple Tomato Soup

Start with a can of whole tomatoes; they're a trusty shortcut to rich flavor. In a pot, sauté a diced onion until it’s soft. Add in a couple cloves of minced garlic, and let those aromatic buddies mingle. Pour in your tomatoes, break 'em up a bit, and add 2 cups of vegetable or chicken broth. For depth, sprinkle in some salt, pepper, and maybe a pinch of sugar to balance the acidity. Let everything simmer for about 20 minutes. Now, blend it until smooth. If you’re feeling fancy, swirl in a touch of cream for extra richness. Serve hot.

Roasted Red and Yellow Beets

Begin by choosing fresh, firm beets, giving them a good scrub to remove any lingering dirt. Trim off the greens (save them for another dish!), and wrap each beet individually in foil. No need to peel them just yet. Place them on a baking tray and pop them into a preheated oven. As they roast, the beets transform, intensifying in flavor and becoming wonderfully tender. Once they're done, allow them to cool a bit, then use your hands or a paper towel to rub off the skin. It'll slide right off! Slice or dice, and marvel at the vibrant hue. Drizzle with a touch of olive oil, sprinkle some sea salt, and perhaps a dash of balsamic vinegar.

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