Tomato Focaccia

Tomato Focaccia

The delicious homemade Tomato Focaccia tastes amazing with the crispy crust, fluffy center, and garnished with tomato and garlic salt. This easy recipe makes the best bread for breakfast, lunch, and dinner, which only requires five daily ingredients, bread flour, salt, water, yeast, and olive oil.

Tomato Focaccia

What is Tomato Focaccia?

Focaccia is one of the popular Italian bread that made with extra olive oil and herbs. It tastes similar to pizza bread but contains extra olive oil and more soft and chewy. You can also add different vegetables, herbs, and meat to make tasty and unique focaccia yourself.

The delightful tomato focaccia is topped with fresh sliced tomato, herbs, and olive oil. Besides, the balsamic vinegar with olive oil dip is absolutely a highlight when you drizzle over the bread. This simple recipe makes the most delicious bread even for a novice bread baker.

Tomato Focaccia

What are the ingredients?

  • Proof Yeast- Poolish Yeast
    1. Bread Flour
    2. Water
    3. Active Dry Yeast
  • Main Dough
    • Poolish Yeast
    • Bread Flour
    • Water
    • Salt
    • Active Dry Yeast
    • Olive Oil
  • Toppings
    • Sliced Cherry Tomatoes
    • Sliced Small Onions
    • Garlic Salt
    • Olive Oil
    • Herbs, such as Parsley, Rosemerry, or Basil
Tomato Focaccia

What is the Poolish Yeast?

Poolish Yeast is a pre-fermented yeast, which adds to the main dough to make a softer and moist bread. We need to prepare the poolish yeast ahead of time by combine the flour, water, and yeast in a bowl and refrigerate it for 15 hours.

How to make the Tomato Focaccia?

  • Prepare Poolish Yeast
    • Combine bread flour, water, and active dry yeast in a bowl, and refrigerate it for 15 minutes with the plastic film covered.
  • Main Dough
    • Mix all the ingredients with poolish yeast in a bowl. Knead the dough for 5 to 10 minutes until well combined.
    • Let the dough rise to double the size at room temperature.
    • Prepare the fresh vegetable and meat for its topping.
    • Once the dough is fully raised, you can move it to a rectangle baking pan. Add the toppings and drizzle over more olive oil. Let it sit for another 30 minutes at room temperature before baking.
    • Preheat the oven, and bake it.
Tomato Focaccia

How do you store the leftover Focaccia?

  • Leave the focaccia at room temperature for up to 2 days with plastic film wrapped.
  • Store the focaccia in an airtight bag and freeze it for 1 month. Reheat the frozen focaccia in the oven at 375F for 10 minutes.
Tomato Focaccia

More Delicious Homemade Bread Recipes

Wool Roll Bread

Homemade Garlic Bread

Korean Sweet Potato Bread

Taro Swirl Bread

Mini Milk and Sugar Bread

Yield: 1

Tomato Focaccia

Tomato Focaccia

The delicious homemade Tomato Focaccia tastes amazing with the crispy crust, fluffy center, and garnished with tomato and garlic salt. This easy recipe makes the best bread for breakfast, lunch, and dinner, which only requires five daily ingredients, bread flour, salt, water, yeast, and olive oil.

Prep Time 30 minutes
Cook Time 25 minutes
Additional Time 12 hours
Total Time 12 hours 55 minutes

Ingredients

Poolish Yeast

  • 50g Bread Flour 
  • 50g Water 
  • 0.5g Active Dry Yeast 

Main Dough

  • 350g Bread Flour 
  • 200g Water 
  • 5g Salt
  • 5g Active Dry Yeast 
  • 30g Olive Oil

Toppings

  • Garlic Salt 
  • Blackpepper 
  • Cherry Tomatos 
  • Sliced Small Onions 
  • Fresh Parsley 
  • Olive Oil 

Instructions

Poolish Yeast

  1. Add bread flour, water, and active dry yeast in a large bowl, and combine well with a spatula.
  2. Cover the bowl with plastic film, and refrigerate it overnight for 15 hours. The next day, you should see a nice fermented yeast formed when you pull the dough.

Main Dough

  1. On the next day, add the poolish yeast, bread flour, water, salt, and active dry yeast in a mixing bowl, and combine well.
  2. Knead the dough for 5 minutes until smooth, then add olive oil to it. Keep kneading it until the oil is absorbed into the dough completely. Place the dough in a bowl, and cover it with plastic film or a wet cloth. Let it rise to double the size at room temperature.
  3. Check the dough if it is done for fermentation by poking a hole in the middle with your finger. If the hole stays which means the dough is ready to move into the baking pan.
  4. Coat the rectangle baking pan (13"x 9") with olive oil. Stretch the dough into a rectangle, and set it in the baking pan. Again, coating more a 1/2 cup of olive oil on the dough. Press and poke the dough to make holes with your fingers. Place the sliced tomatoes, onions, and parsley on the top, and sprinkle with some salt and pepper.
  5. Let the dough sit at room temperature for 30 minutes.
  6. Preheat the oven to 428F, and bake it for 20 minutes until it turns golden brown on the surface.
  7. Enjoy the Focaccia when it is hot out of the oven.


Nutrition Information:

Yield:

1

Amount Per Serving: Calories: 1712Total Fat: 32.2gSaturated Fat: 4.7gCholesterol: 0mgSodium: 1956mgCarbohydrates: 307.3gFiber: 12gSugar: 1.1gProtein: 43.3g
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