Tomato Focaccia Bread

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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.

Prep Time20

Cook Time20

Rise Times2

Total Time2 40

Course: Bread

Cuisine: American

Servings:

Calories: 146kcal

Author: Judy Wilson

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!

Notes

The tomato focaccia can be stored at room temperature in an airtight container for up to 2 days or stored in the refrigerator in an airtight container for up to 4 days.

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