Easy Italian Tomato Focaccia Recipe You’ll Love

Discover the joy of this Italian tomato focaccia recipe. It’s a simple, no-knead flatbread that’s hard to resist. With rosemary, cherry tomatoes, and garlic olive oil, it’s great on its own or as a sandwich base.

The homemade garlic rosemary olive oil makes this focaccia special. It gives the bread a soft inside and a crispy outside. This will take you straight to Italy with every bite.

Key Takeaways

• Focaccia is an easy, no-knead Italian flatbread that’s perfect for any occasion.
• This recipe uses homemade garlic-herb infused olive oil to add incredible flavor.
• Topped with juicy cherry tomatoes and fragrant rosemary, it’s a delicious and visually stunning bread.
• Focaccia can be enjoyed on its own, used for sandwiches, or even as a pizza crust.
• The recipe yields 12 pieces of focaccia, making it perfect for sharing with family and friends.

What Makes Italian Focaccia Special

Focaccia is a beloved Italian bread loved by many. It has a rich history and unique qualities. From ancient Rome to today, it remains a favorite in kitchens everywhere.

History and Origin of Focaccia Bread

Focaccia’s roots go back to ancient Rome, called “panis focacius.” It was baked in the hearth’s ashes, named “focaccia” from “focus,” meaning “hearth.” Over time, it evolved with different flavors in Italy.

Traditional vs Modern Variations

Traditional focaccia has simple toppings like olives and rosemary. But modern recipes add fresh tomatoes and herbs. These changes keep the focaccia recipe exciting for all.

Italian focaccia bread is known for its soft inside and crispy outside. The dimples hold olive oil and toppings, making it tasty and pretty.

“Focaccia is not just a bread, it’s a canvas for creativity, a reflection of the diverse culinary traditions that make Italian cuisine so beloved.”

Whether you like the old or new ways, the Italian focaccia recipe is a favorite. It charms bread lovers everywhere.

Essential Ingredients for Perfect Tomato Focaccia

To make a delicious tomato focaccia, you need the right ingredients. This Italian bread is all about a few key things. They work together to give you the perfect taste and texture.

Start with olive oil. The better the oil, the better your focaccia will taste. Use it to soak your dough. This adds a Mediterranean flavor that’s amazing.

Add garlic and rosemary to the mix. These, with the olive oil, make a garlic-herb base. This base spreads throughout the focaccia, making it even more delicious.

For the dough, use all-purpose flour and a bit of instant yeast. This makes the focaccia light and fluffy. A little sugar and salt are added too. They help the yeast work and balance the flavors.

For the topping, use cherry tomatoes. They’re juicy and sweet. Add some oregano and olive oil for extra flavor. With these ingredients, you’re ready to make a tasty tomato focaccia.

Kitchen Tools and Equipment Needed

To make the perfect Italian tomato focaccia, you’ll need a few essential tools. Start with a large mixing bowl to mix the dough ingredients. Use a wooden spoon or your hands to mix and knead the dough.

For baking, a rimmed baking sheet or 9×13-inch pan is needed. This helps the focaccia get its signature dimpled texture. Also, have plastic wrap and a clean tea towel ready to cover the dough while it rises.

A stand mixer with a dough hook can help knead the dough. But kneading by hand is also good for developing the dough’s texture and structure.

Lastly, a kitchen scale is recommended for precise ingredient measurements. This ensures your focaccia turns out perfectly every time.

With these tools and equipment, you’re ready to make a delicious Italian tomato focaccia in your kitchen.

Step-by-Step Dough Preparation

Making the perfect tomato focaccia begins with preparing the dough carefully. Start by making a fragrant garlic-herb infused oil. This oil adds depth of flavor to your focaccia.

Making the Garlic-Herb Infused Oil

In a small skillet, mix olive oil, minced garlic, thyme, and rosemary. Heat the mixture gently over low heat for 5-10 minutes. This lets the flavors blend and the oil absorb the herbs’ aroma.

Mixing and Kneading Techniques

In a large bowl, mix the focaccia dough ingredients: activated yeast, warm water, flour, sugar, olive oil, and salt. Instead of kneading, use a gentle folding method. Fold the dough over itself gently, with rest periods in between. This method develops the gluten without overworking the dough.

First and Second Rise Tips

• Let the dough rise in a warm place until it doubles in size, about 1 hour.
• For deeper flavor, rise the dough in the fridge overnight for the first rise.
• After the first rise, gently punch down the dough to release air bubbles. Then, let it rise again for about 30 minutes until nearly doubled.

“The key to perfect focaccia dough is in the kneading and rising techniques. Gentle folds and well-timed rises result in a soft, airy crumb.”

Creating the Signature Tomato Topping

Elevate your Italian focaccia bread with a vibrant and flavorful tomato topping. This simple yet stunning addition will transform your homemade focaccia into a true showstopper. Start by picking ripe, juicy cherry or baby tomatoes. Slice them in half, then gently press them into the dough, allowing their juices to seep into the bread.

For an extra burst of flavor, pair the tomatoes with briny kalamata olives, sliced in half. The contrast of the sweet, juicy tomatoes and the salty, savory olives is a match made in focaccia heaven. Finish off the topping with a sprinkle of fragrant lemon zest and a pinch of sea salt, which will enhance the natural sweetness of the tomatoes.

If you’re feeling adventurous, consider mixing in other Mediterranean-inspired ingredients to your tomato topping. Sun-dried tomatoes, sliced bell peppers, or even artichoke hearts can all add unique flavors and textures to your focaccia. The key is to keep the toppings simple, allowing the high-quality olive oil and sea salt to shine.

As you press the tomatoes and olives into the dough, be gentle but firm, ensuring they are securely nestled in the focaccia before it goes into the oven. This will result in a beautifully rustic and visually appealing final product, with the vibrant tomatoes and olives peeking through the golden-brown crust.

Remember, the key to a successful tomato topping is using the freshest, highest-quality ingredients and letting their natural flavors take center stage. With a little care and attention, your homemade focaccia will be transformed into a true Italian masterpiece.

Shaping and Dimpling Your Focaccia

After your focaccia dough has risen, it’s time to shape and dimple it. This step makes focaccia special. It’s what makes it different from other flatbreads.

Traditional Dimpling Method

Start by placing the dough in an olive oil-coated pan. Use your fingers to make shallow holes all over the dough. This method makes the bread look good and stay moist while baking.

Arranging Tomatoes and Herbs

After dimpling, add the tomato topping. Place sliced tomatoes on the dough, pressing them into the holes. Add fresh herbs like oregano or basil. Then, drizzle olive oil and sprinkle sea salt over everything.

These steps will make your focaccia look and taste amazing. The dimpling and topping make your homemade bread a true Italian delight.

Baking Tips for Golden-Brown Perfection

Achieving a mouthwatering, golden-brown crust is key to exceptional focaccia bread. To make your homemade Italian tomato focaccia perfect, follow these essential baking tips:

1. Preheat your oven to a high temperature of 450°F (230°C). This intense heat is crucial for a crisp, golden-brown crust and a soft interior.
2. Bake the focaccia for 20-22 minutes, keeping a close eye on it. Start checking at the 18-minute mark, as oven strengths can vary.
3. For even baking and a delightfully crisp bottom, use an aluminum or metal baking pan instead of glass. The metal conducts heat more effectively, preventing soggy spots.

The high baking temperature ensures your focaccia develops that coveted golden-brown crust. The soft interior remains mouthwateringly tender. With these simple tips, you’re well on your way to baking focaccia perfection.

By following these simple baking tips, you’ll be rewarded with a focaccia that boasts a golden-brown crust and a soft, pillowy interior. This is the ultimate Italian bread experience.

Storage and Serving Suggestions

Your homemade Italian Tomato Focaccia is best enjoyed on the day it’s freshly baked. If you have leftovers, store them in an airtight container at room temperature for up to 2 days. For longer storage, freeze it for up to 1 month. Just reheat it in a 400°F oven until it’s hot and ready to serve.

Best Storage Practices

To keep the focaccia soft and chewy, store it at room temperature between 68-72°F. Wrap it tightly in plastic wrap or beeswax paper before putting it in an airtight container. This keeps the bread from drying out. You can also freeze leftover focaccia for up to 3 months. It will retain its flavor and texture when thawed overnight in the fridge before reheating.

Serving Temperature and Pairings

Serve your Italian Tomato Focaccia warm or at room temperature. It goes well with many dishes, making it a great addition to your menu. Enjoy it with soups, salads, or as a sandwich base. It also pairs well with pasta and can be dipped in olive oil for a classic Italian taste.