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.
- 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)
- 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.
- You can use roasted red peppers instead of tomatoes if you prefer.
- Make sure the dough has doubled in size before punching it down the first time.
Calories: 444kcal | Carbohydrates: 75g | Protein: 11g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 601mg | Potassium: 138mg | Fiber: 4g | Sugar: 1g | Vitamin A: 45IU | Vitamin C: 0.4mg | Calcium: 27mg | Iron: 5mg
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If you like this post, then we definitely recommend checking out our Pesto Focaccina post.