This Tomato Focaccia Bread recipe is a delicious, rustic Italian dish that combines the goodness of bread with the classic flavors of ripe tomatoes and a medley of herbs.
This recipe yields an amazing bread that serves 16 to 20 people, making it perfect for gatherings or as a complement to a hearty Italian meal.
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The tomato focaccia is soft, with a hint of olive oil and herbs in every bite. The topping of cherry or grape tomatoes adds freshness and sweetness, while the parmesan cheese provides a rich and salty contrast.
Why You Will Love This Tomato Focaccia Bread Recipe
- Italian charm: Focaccia bread with tomatoes exudes the rustic charm of Italian cuisine, making it a great choice for those who appreciate authentic flavors.
- Versatile serving options: This dish can be enjoyed as an appetizer, a sandwich bread, or a side dish, providing versatility for various occasions and meals.
- Fresh ingredients: Using ripe tomatoes and a medley of herbs in the herb mix elevates the freshness and flavor of the bread.
- Perfect for gatherings: With a recipe that yields enough for 16-20 servings, it's ideal for feeding a crowd at parties, family gatherings, or potlucks.
What Is Focaccia?
Focaccia is an Italian flatbread known for its soft, airy texture and olive oil-rich crust. It's often seasoned with herbs and other toppings. It is flatter and denser than traditional bread, with a higher olive oil content, creating a distinct texture and flavor.
Ingredient Notes
See the printable recipe card below for all ingredients, specific measurements, and complete instructions.
- All-purpose flour: This provides the main structure for the tomato focaccia bread.
- Milk: Adds moisture to the dough.
- Sugar: Feeds the yeast during blooming, aiding in the bread's rise.
- Yeast: Leavens the bread, creating air pockets for a light texture.
- Salt: Enhances the overall flavor of the bread.
- Olive oil: Adds richness and a hint of olive flavor to the bread.
- Cherry or grape tomatoes: Offer freshness and a burst of sweetness.
- Parmesan cheese: Provides a savory and slightly salty contrast to the focaccia bread recipe.
- The herb mix with olive oil, basil, parsley, garlic salt, and onion salt enhances the dish by infusing the focaccia with a rich, fragrant, and savory Mediterranean flavor.
Focaccia Bread Variations
- Herb and Garlic Focaccia: Instead of the herb mix mentioned in the original recipe, use a combination of fresh rosemary, minced garlic, and a drizzle of olive oil for a classic herb and garlic focaccia.
- Roasted Vegetable Focaccia: Roast an assortment of your favorite vegetables, such as bell peppers, zucchini, and red onions, and use them as toppings along with some mozzarella cheese.
- Pesto Focaccia: Instead of the herb mix, spread a generous amount of basil pesto over the dough before adding the tomatoes and parmesan cheese.
How To Make Tomato Focaccia Bread
Begin by blooming the yeast. Warm the milk to 100-110 degrees, add sugar and yeast, then let it sit for about 5 minutes until it foams on the surface.
In a large bowl, whisk together the flour and salt. Add the milk-yeast mixture and olive oil. Mix until the ingredients come together. Knead the dough for 5-7 minutes on a floured surface.
Place the dough in a well-oiled bowl and let it rise for 60-90 minutes until it doubles in size.
Spread about 1/4 cup of olive oil in a 9x13 pan, ensuring it covers the entire pan. Place the dough in the pan, turning it over in the oil until it's coated. Stretch the dough to the edges and let it rise for an additional 30-60 minutes.
While the dough is rising, prepare the herb mix by combining olive oil, basil, parsley, garlic salt, and onion salt.
Preheat the oven to 425 degrees. Spread the herb mixture over the dough. "Dimple" the dough with your fingers and press halved tomatoes, cut side up, into the dough. Sprinkle parmesan cheese on top.
Bake for 20-25 minutes in the preheated oven. Check at 15 minutes to avoid excessive browning; if needed, loosely cover with foil.
Storing and Freezing
Room Temperature Storage: The tomato focaccia can be stored at room temperature in an airtight container for up to 2 days.
Refrigerator: The tomato focaccia can be stored in the refrigerator in an airtight container for up to 5 days. Reheat before serving for the best taste and texture.
Freezing: To freeze the focaccia, it’s best to do so before adding the herb mix and toppings. After the dough’s first rise, Wrap the shaped dough in plastic wrap. Place the wrapped dough in an airtight container and store it for up to 3 months.
When you are ready to enjoy the tomato focaccia, thaw the dough in the refrigerator overnight. Proceed with the instructions from the second rise and continue adding the herb mix and topping and bake as directed.
Recipe Tips
- If you're new to working with yeast, it's a good practice to test it before adding it to the dough. Mix the yeast with warm milk and a pinch of sugar. If it foams or bubbles after a few minutes, it's active and ready to use.
- When kneading the dough, aim for a smooth and elastic texture. You can test this by gently pressing your finger into the dough. If it springs back, it's ready. Kneading helps develop the gluten, which is essential for a good bread structure.
- Be patient during the rising stages. The dough should double in size during the first rise and should expand during the second rise. The time can vary depending on factors like room temperature, so don't rush this step.
- When placing halved tomatoes, ensure they're cut side up to prevent excess moisture from seeping into the dough.
- Keep an eye on the bread while it's baking. If the toppings or edges start to brown too quickly, you can loosely cover the pan with foil to prevent over-browning.
Ways To Serve Bread
This tomato focaccia bread recipe is versatile and can be enjoyed in a variety of ways.
It makes a fantastic appetizer when cut into small squares and served with a selection of dips like olive tapenade, hummus, or balsamic vinegar and olive oil.
It can also be used as a sandwich bread, especially when layered with fresh mozzarella, basil leaves, and balsamic glaze, creating a mouthwatering Caprese sandwich.
You can also use this tomato focaccia as a side dish to pair with soups like my delicious cheese soup, salads, or pasta.
Recipe FAQs
Can I make the dough in advance?
Yes, you can prepare the dough in advance and refrigerate it for 24 hours before continuing with the recipe.
Can I use instant yeast instead of active dry yeast?
Yes, you can use instant yeast in place of active dry yeast. You typically don't need to bloom instant yeast, but it can be added directly to the dry ingredients.
More Bread Recipes To Try!
This Tomato Focaccia Bread recipe is a flavorful, fresh, and versatile bread that's relatively easy to make. With its soft, olive oil-infused texture, delightful tomato and herb topping, and a hint of cheesy goodness, it's sure to be a crowd-pleaser for any occasion!
Tomato Focaccia Bread
Ingredients
Bread
- 3 cups all-purpose flour
- ¾ cup milk
- 1 teaspoon sugar
- 1 packet of yeast
- 1 teaspoon salt
- 2 Tablespoons olive oil
- ¼-½ cup additional olive oil
Herb Mix
- 4 Tablespoons olive oil
- ¾ teaspoon basil
- ¾ teaspoon Parsley
- ½ teaspoon garlic salt
- ½ teaspoon onion salt
Toppings
- 4 ounces cherry (or grape) tomatoes
- ½ cup parmesan cheese
Instructions
- Prepare Bread by first blooming your yeast. Warm milk to between 100-110 degrees, add sugar and yeast, stir, and set aside for about 5 minutes or until it foams on the surface.
- In a large bowl, add flour and salt and whisk. Then add the milk mixture and olive oil and mix until all the ingredients come together. Roll out dough onto a floured surface and knead until soft, about 5-7 minutes. You can also start dough in a mixer and use a dough hook to knead.
- Place dough in a well-oiled bowl and let it rise for 60-90 minutes until double in size.
- In a 9x13 pan, add about 1/4 cup of olive oil and spread to all edges of the pan. Place dough in the pan and turn over in oil until dough is covered. Spread and stretch dough to the edges of the pan. Allow dough to rise again for 30-60 minutes.
- While the dough is rising prepare herb mixture. In a small bowl, add olive oil, basil, parsley, garlic salt, and onion salt.
- Preheat oven to 425 degrees. Spread herb mixture over dough. Dip your fingers into any leftover olive oil and begin “dimpling” the dough with your fingers. Cut tomatoes in half and press them into the dough cut side up. Sprinkle parmesan cheese over the top.
- Place dough in the oven and bake for 20-25 minutes. Check at 15 minutes to make sure the toppings are not getting too dark. If so, loosely cover the pan with foil.
- Serve and enjoy!