This Tomato Basil Focaccia Bread: An Incredible Ultimate Recipe comes together in about 40 minutes total and uses a simple sheet pan method for a quick and easy weeknight meal that your family will love! Trust me, this is one recipe you’ll find yourself turning to again and again!
Ingredients You’ll Need for This Delicious Focaccia
Here’s a breakdown of what you need to whip up this amazing bread, plus a few ideas for substitutions just in case you find yourself missing something:
- 500 g All-purpose flour (about 4 cups)
Use whatever flour you have on hand, like whole wheat or bread flour! - 10 g Salt (about 1.5 teaspoons)
A couple pinches are all you need for that lovely flavor! - 7 g Active dry yeast (about 2.25 teaspoons)
Instant yeast works beautifully too, you’ll still get that great rise! - 300 ml warm water (about 1.25 cups)
Make sure it’s warm, not hot, think baby bath temperature! - 60 ml Olive oil (about 1/4 cup)
Brings richness! Check to use extra-virgin for tons of flavor. - 200 g Fresh tomatoes, sliced (a medium-sized tomato or a handful of cherry tomatoes)
You can use canned tomatoes in a pinch, just drain them well. - A handful of fresh basil, roughly chopped
Dried basil is fine, but fresh? It’s like the cherry on top! - Flaky sea salt for sprinkling
It really takes this focaccia to the next level! - Optional: A drizzle of balsamic glaze for finishing
It’s like the perfect hug for your focaccia!
Let’s Get Cooking!
Here’s How It’s Done
Making this Tomato Basil Focaccia Bread is super straightforward, and it’s such a fun process! Let’s dive in:
Mix the Dry Ingredients
In a large bowl, combine the flour, dry yeast, and salt. Give it a good stir with a wooden spoon or a whisk until it’s well mixed. This should take about a minute!Combine Wet and Dry
Now, pour in the warm water and olive oil. Stir everything together until a rough dough forms. You might have some sticky bits, but that’s okay!Knead the Dough
Dust your countertop with a little extra flour and turn out the dough. Knead it for about 10 minutes until it’s smooth and elastic. When you’re done, it should feel soft and a bit stretchy.Let It Rise
Place the kneaded dough in a large bowl greased lightly with olive oil. Cover it with a damp cloth and set it in a warm spot for about 1 hour, or until it has doubled in size. It’s so satisfying to see that puff-up!Prepare the Baking Sheet
While that’s rising, grease a sheet pan with olive oil or lay down parchment paper. The oil helps give the crust a crispy texture!Shape the Dough
Once it’s doubled, gently punch it down to release the air. Place it onto the prepared baking sheet and stretch it out with your fingers into a rectangle. The dough should remain thick, about an inch high.Add the Toppings
Time for the fun part! Arrange the tomato slices on top of the dough, followed by the chopped basil. Sprinkle with flaky sea salt, don’t skimp on this part; it adds so much flavor!Second Rise
Cover the topped dough again with a cloth and let it rest for 30 minutes. You’ll notice it puffing up a bit more, all fluffy and inviting!Bake It!
Preheat your oven to 220°C (about 425°F). Bake your focaccia for 20-25 minutes or until it’s golden brown. It should smell heavenly, fresh-baked goodness wafting through the kitchen!Cool Down & Drizzle
Once golden, remove it from the oven and let it cool for a few minutes on a wire rack. You can drizzle balsamic glaze on top for an extra touch before serving.
And there you have it! Your Tomato Basil Focaccia Bread is ready to be sliced and devoured!
If you loved this focaccia bread, be sure to check out my Olive and Herb Focaccia or my Sourdough Focaccia for more delicious recipes!
Why This Recipe Works
Comfort Food at Its Finest
This focaccia is probably the most comforting thing I’ve ever made. Honestly, there’s something magical about homemade bread, right? The texture is fluffy with a nice, chewy crust, and the flavors are just bursting!
Quick & Easy
I love how this recipe comes together in under an hour. That means it fits perfectly into busy weeknight dinners, especially when my family is screaming for carbs!
Budget-Friendly
All the ingredients are simple and can be found in your pantry or local grocery store. You won’t break the bank with this one!
Customizable
The best part is that you can literally put anything you have on hand on this bread! Leftover veggies? Throw them on! Different herbs? Go for it! The possibilities are endless.
Make-Ahead Friendly
You can easily whip this up ahead of time, just store it in an airtight container. It’s a great addition to meal prep!
Serving Suggestions
So, how do you serve this fantastic Tomato Basil Focaccia Bread? Here are some of my favorite ideas:
- Pair it with soups and stews for a comforting dinner (hello, minestrone!).
- Serve it as a part of a charcuterie board with cheeses, olives, and meats.
- Slice it for sandwichesit makes the best banh mi or vegetarian delight!
- Enjoy it as a delightful snack on its own straight out of the oven!
Storage and Reheating
- Storage: You can keep your focaccia bread in an airtight container, and it should stay fresh for about 3-4 days at room temperature. If it lasts that long, of course!
- Reheating: The best way to reheat? Pop it back in the oven at 350°F for about 5-10 minutes to refresh the crust! Alternatively, you can microwave for 20-30 seconds, but it’s not quite the same, you know?
- Freezer Friendly: Yes! You can freeze it for up to 3 months. Just wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer. Thaw it at room temperature when you’re ready to eat!
So go ahead, roll up your sleeves, and get ready to enjoy this incredible Tomato Basil Focaccia Bread! You won’t regret it, and your taste buds will definitely thank you later!
Happy baking! And follow us on Pinterest for daily inspiration that brings warmth to your table!
Tomato Basil Focaccia Bread
Ingredients
Method
- In a large bowl, combine flour, dry yeast, and salt. Stir with a wooden spoon or whisk until well mixed.
- Pour in the warm water and olive oil. Stir until a rough dough forms.
- Dust the countertop with flour and knead the dough for about 10 minutes until smooth and elastic.
- Place the kneaded dough in a lightly greased bowl, cover with a damp cloth, and let rise in a warm spot for about 1 hour, or until doubled in size.
- Grease a sheet pan with olive oil or line it with parchment paper.
- Once risen, punch down the dough, transfer it to the prepared baking sheet, and stretch it out into a rectangle, keeping it about an inch thick.
- Arrange tomato slices over the dough, add chopped basil, and sprinkle with flaky sea salt.
- Cover the topped dough with a cloth and let rest for 30 minutes.
- Preheat the oven to 220°C (about 425°F). Bake for 20-25 minutes or until golden brown.
- Let the focaccia cool for a few minutes on a wire rack. Drizzle with balsamic glaze if desired before serving.