Simply Sensational Focaccia Bread

5 from 1 vote

This delicious homemade focaccia recipe is perfect for any occasion, with its light, airy texture and golden, crispy crust. Topped with juicy cherry tomatoes, fresh basil, garlic, and a drizzle of olive oil, it’s bursting with flavor. The dough is easy to make with just a few simple ingredients, and the result is a versatile bread that’s perfect as a side dish, appetizer, or just for snacking. Whether it’s summer or winter, this focaccia is sure to impress!

Course Bread, Side Dish

Cuisine American, Italian

Keyword Bread, Focaccia, Tomatoes

Prep Time 35

Cook Time 30

Rising Time 4

Total Time 5 5

Servings slices

Calories 72kcal

Author Matthew Earl

Equipment

Ingredients

20 oz Bread Flour (preferably “00”)
0.3 oz Active Dry Yeast (1 packet)
0.4 oz Kosher Salt
13 oz Water

For the top:

2 Cups Cherry Tomatoes (halved)
1/4 Cup Fresh Basil Chiffonade
1/4 Cup Green onion (chopped)
2 Tbsp Garlic (peeled and minced)
2 Tsp Ground Black Pepper
3 Tsp Kosher Salt

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Instructions

For the Dough:

Whisk Dry Ingredients: In a large bowl, whisk together 20 ounces of flour, 1 packet (7.5g) dry yeast, and 10g salt until well combined.
Add Water: Gradually add 370ml of warm water in three increments, mixing with a rubber spatula or stand mixer until there are no clumps of flour left.
Knead the Dough: Turn the dough out onto a heavily floured surface. Knead for about 10 minutes until the dough is smooth and springy (or use a stand mixer with a dough hook).
First Rise: Lightly oil a large mixing bowl and place the dough inside. Drizzle a small amount of olive oil over the top of the dough. Cover with a towel (flouring the side that touches the dough) and let rise for 2 hours, or until doubled in size.

Shaping the Dough:

Punch Down Dough: After the dough has risen, punch it down to release the air.
Divide the Dough: Turn the dough out onto a floured surface and cut it into two equal portions. Lightly reshape each portion into a round shape.
Prepare Baking Dishes: Lightly oil two 15x9-inch baking dishes (or similar-sized pans). Place one portion of dough into each dish.
Second Rise: Drizzle olive oil over the top of the dough portions, cover with lightly floured towels, and let rise for another 2 hours.

Forming the Pockets:

Press Pockets into Dough: Once the dough has risen, uncover it and use your fingers to press deep pockets all over the surface of the dough.

Toppings:

Add Toppings: Evenly scatter halved cherry or grape tomatoes over the dough. Sprinkle with chiffonade basil, chopped green onion, minced garlic, kosher salt, and freshly ground black pepper.
Drizzle with Olive Oil: Drizzle olive oil generously over the top of the dough, making sure to get some into the pockets.

Baking:

Preheat Oven: Preheat your oven to 450°F (232°C) with the rack in the middle.
Bake Focaccia: Bake for 20-30 minutes, or until the focaccia is puffed and golden brown. A toothpick should come out clean (but may have some olive oil on it).
Cool the Focaccia: Remove from the oven and allow to cool on a wire rack for 10 minutes.

Serving:

Slice and Serve: Once cooled slightly, slice the focaccia into squares or strips and serve!

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