Name: Roasted Tomato Focaccina Recipe – Pasta.com
Prep time: 130 min
Cook time: 25 min
Total time: 155 min
Yield: 8
Cuisine: Italian
Ingredients: Black Olives (finely diced (optional garnish)); 1 ½ tbsp Olive Oil (extra virgin (to drizzle on before baking)); 2 tsp Sugar (granulated); 2 ½ cups Water (warm); 1 sprig Rosemary; 4 tbsp Olive Oil (extra virgin); 2 tsp Kosher Salt; 1 ½ tsp Italian Seasoning; ½ tsp Thyme (dried); ¼ cup Roasted Tomatoes (finely diced)

Roasted tomato focaccina is a delicious appetizer that perfectly accompanies any Italian dish. It takes a while to make focaccina from scratch, but the end result makes it worth the wait. Once you take a bite of this, you’ll want to keep this roasted tomato focaccina recipe on hand. This addicting bread recipe is sure to be a hit with your dinner guests.

Roasted Tomato Focaccina Recipe

A luxurious Roasted Tomato Focaccina recipe that pairs homemade dough with a decadent roasted tomato topping.

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Print Recipe

Prep Time 2 hrs 10 mins

Cook Time 25 mins

Total Time 2 hrs 35 mins

Course Appetizer

Cuisine Italian

Servings

Calories 444 kcal

Ingredients

6 cups All-Purpose Flour
2 ¼ teaspoons Active Dry Yeast
2 tsp Sugar, granulated
2 ½ cups Water, warm
1 sprig Rosemary
4 tbsp Olive Oil, extra virgin
2 tsp Kosher Salt
1 ½ tsp Italian Seasoning
½ tsp Thyme, dried
¼ cup Roasted Tomatoes, finely diced
Black Olives, finely diced (optional garnish)
1 ½ tbsp Olive Oil, extra virgin (to drizzle on before baking)

Instructions

Pour the warm water, sugar, and active dry yeast into the bowl of a stand mixer. Whisk everything and allow the yeast to activate for at least five minutes.
Next, combine the all-purpose flour and salt in a separate mixing bowl.
Insert the dough hook attachment, start the mixer on low speed, and slowly pour in the flour mixture.
Once it forms into a dough, slowly add the olive oil as the mixer continues to run.
Stop the machine and scrape down the sides of the bowl with a rubber spatula to ensure the ingredients can get incorporated.
Increase the speed to medium for 10 minutes and stop it once the dough no longer sticks to the sides of the bowl.
Transfer the focaccina dough to a clean glass bowl and grease it lightly with olive oil.
Cover the bowl with a clean kitchen towel and place it in a warm place for an hour, or until it the dough doubles.
Punch down the dough and fold it over itself a few times.
Transfer the dough to a greased rectangular baking tray. Use your hands to stretch and flatten the dough evenly and let it rise for another 45 minutes.
Preheat your oven to 425 degrees Fahrenheit while you’re waiting.
Make indents with your fingers in the proofed focaccina dough.
Drizzle more olive oil on top and brush it evenly across the surface. Sprinkle the salt, dried seasonings, and roasted tomatoes on top of the roasted tomato focaccina.
Bake for about 25 minutes, or until golden brown.
Garnish with fresh rosemary and olives (if you want to add olives) and serve warm.