Name: This Tomato Basil Focaccia Will Make Your Kitchen Smell Like a Dream
Prep time: 15 min
Cook time: 25 min
Total time: 1 h 40 min
Cuisine: Italian
Ingredients: 3 1/2 cups all-purpose flour; 1 packet (2 1/4 teaspoons) active dry yeast; 1 1/4 cups warm water (about 110°F); 2 tablespoons sugar; 1 teaspoon salt; 1/4 cup olive oil, plus more for drizzling; 1 cup cherry tomatoes, halved; 1/4 cup fresh basil leaves, torn; 2 cloves garlic, minced; 1 teaspoon dried oregano (optional); Coarse sea salt, for sprinkling

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There’s nothing like the smell of fresh focaccia baking in the oven. It’s warm, herby, and just downright comforting. This Tomato Basil Focaccia takes that classic Italian flatbread and gives it a fresh twist with juicy tomatoes, fragrant basil, and a crispy, golden crust that’s impossible to resist. Whether you’re serving it as a side, turning it into a sandwich, or just tearing off pieces to snack on, this homemade focaccia is about to become a new favorite in your kitchen.

Why You’ll Love This Recipe?

Crispy on the outside, soft on the inside – The perfect focaccia texture!
Bursting with fresh flavors – Sweet tomatoes and fresh basil take this to another level.
Easier than you think – No fancy techniques, just mix, rise, and bake!
Great for any occasion – Serve it as a side, appetizer, or even sandwich bread.

Ingredients You’ll Need

Here’s a quick look at what you’ll need. The full ingredient list is below!

Flour – Gives the focaccia its structure and chewiness.
Yeast – The key to getting that perfect rise and airy texture.
Olive oil – Adds richness and helps create that golden, crispy crust.
Cherry tomatoes – Sweet, juicy, and perfect for baking into the bread.
Fresh basil – A must for that bright, herby flavor.
Garlic – Because a little garlic makes everything better.

Step-by-Step Directions

Make the Dough

In a large bowl, combine warm water, yeast, and a pinch of sugar. Let it sit for about 5-10 minutes until it gets foamy. Then, stir in olive oil, flour, and salt. Mix until a soft dough forms.

Let It Rise

Knead the dough for a few minutes until it’s smooth. Place it in a greased bowl, cover, and let it rise for about an hour, or until doubled in size.

Shape and Add Toppings

Transfer the dough to a greased baking sheet or pan. Press it out with your fingers, making little dimples all over the surface. Drizzle with olive oil, then press halved cherry tomatoes into the dough and scatter fresh basil on top.

Bake Until Golden

Bake at 400°F for about 20-25 minutes, or until the focaccia is golden brown and crisp on the edges. Let it cool slightly before slicing.

Expert Tips and Tricks

Use good olive oil – Since olive oil is a big part of focaccia, use the best quality you can.
Let the dough rest – The longer the rise, the better the flavor and texture.
Dimple the dough well – This helps create those classic focaccia pockets that hold all the olive oil goodness.

Recipe Variations and Possible Substitutions

Different herbs – Swap basil for rosemary or thyme for a different flavor.
Cheesy twist – Add grated Parmesan or mozzarella before baking.
Roasted garlic – Press in some roasted garlic cloves for extra flavor.

Serving and Pairing Suggestions

This Tomato Basil Focaccia is delicious on its own, but here are some great ways to enjoy it:

As an appetizer – Serve with balsamic vinegar and olive oil for dipping.
With soup – Perfect with a bowl of tomato soup or minestrone.
For sandwiches – Slice it in half and stuff with fresh mozzarella, tomatoes, and pesto.
Alongside pasta – A great side for any Italian dish.

Storage and Reheating Tips

Room temperature – Store in an airtight container for up to 2 days.
Fridge – Keeps fresh for about a week when wrapped tightly.
Freezer – Freeze slices for up to 3 months, then reheat in the oven.
Reheat – Warm in the oven at 350°F for 5-10 minutes to crisp it back up.

Frequently Asked Questions

Can I use dried basil instead of fresh?

Yes, but fresh basil gives the best flavor. If using dried, use about 1 teaspoon.

Can I make the dough ahead of time?

Absolutely! Let it rise in the fridge overnight and bake the next day.

Why is my focaccia too dense?

Make sure your yeast is fresh and give the dough enough time to rise.

Can I use a stand mixer?

Yes! Use the dough hook attachment and mix until smooth.

Conclusion

Tomato Basil Focaccia is one of those simple, rustic breads that feels special every time you make it. It’s light, flavorful, and the perfect addition to any meal. Whether you enjoy it fresh out of the oven or use it for sandwiches, this homemade focaccia is going to be a staple in your kitchen!

This Tomato Basil Focaccia Will Make Your Kitchen Smell Like a Dream

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This Tomato Basil Focaccia is a delightful twist on the classic Italian flatbread. With a crispy, golden crust, soft interior, and bursting flavors of juicy cherry tomatoes, fragrant basil, and rich olive oil, this homemade bread is perfect as a side dish, appetizer, or even sandwich bread. It’s surprisingly easy to make and will fill your kitchen with the irresistible aroma of freshly baked bread.

Author: Touria Elkoudssi
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 1 hour 40 minutes (including rise time)
Yield: 10–12 servings 1x
Category: Bread
Method: Baking
Cuisine: Italian
Diet: Vegetarian

Instructions

Prepare the Dough: In a large bowl, combine warm water, yeast, and sugar. Let it sit for 5-10 minutes until foamy.
Mix Ingredients: Stir in olive oil, flour, and salt. Mix until a soft dough forms.
Knead & Rise: Knead the dough for about 5 minutes until smooth. Place in a greased bowl, cover, and let it rise for about 1 hour, or until doubled in size.
Shape & Add Toppings: Transfer dough to a greased baking sheet. Press out with fingers, creating dimples. Drizzle with olive oil, then press halved cherry tomatoes into the dough, scatter fresh basil, and sprinkle with garlic and oregano.
Bake: Preheat oven to 400°F. Bake for 20-25 minutes or until golden brown and crisp on the edges.
Cool & Serve: Let the focaccia cool slightly before slicing. Enjoy as is or serve with dipping oil.