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Tomato Herb Focaccia

This yeast bread is actually very easy to make. The bread dough is seasoned with garlic powder and Italian herbs. After rising, the dough is form on a baking sheet where it is brushed with olive oil and topped with sliced tomatoes. Tomato Herb Focaccia is a great bread to serve with an Italian meal or as an appetizer.
Course Appetizer, Bread
Cuisine Italian
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings 12 people

Ingredients

  • 1 package (¼ oz) active dry yeast
  • 1 cup water 110 F to 115 F
  • 2 tbsp olive oil divided
  • 1 ½ tsp salt
  • 1 tsp sugar
  • 1 tsp garlic powder
  • 1 tsp each dried oregano, thyme and rosemary, crushed
  • ½ tsp dried basil
  • Dash pepper
  • 2 to 2 ½ cups AP flour
  • 2 plum tomatoes thinly sliced
  • ¼ cup shredded part-skim mozzarella cheese
  • 1 tbsp grated Parmesan cheese

Instructions

  1. In a large bowl, dissolve yeast in warm water. Add 1 tbsp oil, salt, sugar, seasonings and 1 ½ cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch the dough down. Cover dough and let rest for 10 minutes. Shape into 13x10 inch rectangle; place on a greased baking sheet. Cover and let rise until doubled, about 30 minutes.
  4. Preheat oven to 400 F. With fingertips, make several dimples over top of dough. Brush dough with remaining oil; arrange tomatoes on top. Sprinkle with cheeses. Bake 20-25 minutes or until golden brown. Remove to wire rack.

Recipe Notes

I leave the water in the measuring cup after I heat it in the microwave. Stir in the yeast into the water in the measuring cup and let it sit for 5 minutes. The yeast blooms better in the measuring cup instead of placing it in a large bowl that might be too big for the water to completely cover the bottom of the bowl. You can use 1 tsp dried Italian seasoning instead of the 1 tsp thyme and 1 tsp rosemary (I didn’t have either in the house). I shape the dough directly on the baking sheet, instead of risking tearing the dough when I move the rectangle from the counter to the baking sheet. You don’t need to use a rolling pin, just form it with your hands.