Name: Tomato Basil Focaccia Bread Recipe
Prep time: 3 h
Cook time: PT-484078H36M20S
Total time: 3 h 22 min
Cuisine: Italian
Ingredients: 1 (10.5 oz) can tomato soup; Warm water; 2 teaspoons kosher salt; 2 teaspoons active dry yeast; 4 cups all-purpose flour; 1 tablespoon extra virgin olive oil, plus more for greasing; 1 pint cherry tomatoes, halved; 2 cups freshly grated Parmesan cheese; ½ cup fresh basil, chopped; 3 garlic cloves, pasted; 1 tablespoon fresh parsley, minced; ¼ cup olive oil

This Tomato Basil Focaccia Bread is a flavor explosion! Imagine a fluffy, golden focaccia topped with sweet, roasted cherry tomatoes, fragrant basil, and salty Parmesan cheese. It’s the perfect combination of fresh flavors and textures, and it’s incredibly easy to make. Whether you’re enjoying it as a snack, an appetizer, or a side dish, this focaccia is guaranteed to impress!

Why You’ll Love This Recipe

Fresh and Flavorful: The combination of ripe tomatoes, fragrant basil, and salty Parmesan cheese creates a taste sensation that’s simply irresistible.
Fluffy and Airy: The unique texture of focaccia bread is what makes it so special, and this recipe delivers that perfectly.
Easy to Make: Don’t be intimidated by the stretch and fold technique – it’s easier than it sounds, and the results are worth it!
Versatile: Enjoy this focaccia on its own, dip it in olive oil or balsamic vinegar, or use it as a base for sandwiches..

Ingredients

Here’s what you’ll need to make this delicious Tomato Basil Focaccia Bread:

For the Focaccia:

Tomato soup: Adds a unique flavor and beautiful color to the dough.
Warm water: Activates the yeast and helps create a fluffy dough.
Kosher salt: Enhances the flavor of the bread.
Active dry yeast: The key ingredient for creating that airy texture.
All-purpose flour: Provides structure and gives the focaccia its characteristic chewiness.
Extra virgin olive oil: Adds richness and flavor, plus it’s used for greasing the pan.

For the Toppings:

Cherry tomatoes: Halved and roasted, they add sweetness and a burst of flavor.
Fresh Parmesan cheese: Grated, it provides a salty and savory element.
Fresh basil: Chopped, it adds a fragrant and fresh touch.

For the Garlic Oil:

Garlic cloves: Pasted, they infuse the oil with a delicious garlic flavor.
Fresh parsley: Minced, it adds a fresh herb flavor to the oil.
Olive oil: The base for the garlic oil.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Tomato Basil Focaccia Bread

Step 1: Prepare the Dough

In a 2-cup liquid measuring cup, add the tomato soup and heat it in the microwave until it reaches room temperature. Add warm water until you have 2 cups of liquid.
In a large bowl, mix the warm tomato soup mixture, salt, yeast, and olive oil with a spoon until dissolved.
Gradually add the flour to the mixture, mixing until a shaggy dough forms. The dough should be wet and jiggly. Adjust the amount of water if needed.
Cover the bowl with plastic wrap and let the dough rest for 30 minutes.

Step 2: Roast the Tomatoes

Preheat the oven to 250°F.
Spread the halved cherry tomatoes on a baking sheet, cut-side up.
Roast the tomatoes for 1-2 hours, or until they are slightly dried and shrunken. Let them cool.

Step 3: Stretch and Fold

Prepare a bowl of warm water.
With wet hands, perform four stretch and folds:
- Lift the North side of the dough and fold it over itself.
- Lift the South side and fold it over itself.
- Lift the East side and fold it over itself.
- Lift the West side and fold it over itself.
Lift the dough and coil it under itself. Cover the bowl with plastic wrap and let the dough rest for 30 minutes.
Repeat the stretch and fold process 3 more times, for a total of 4 sets of stretch and folds.

Step 4: Assemble the Focaccia

Gently transfer the dough to a greased 9×13 inch pan.
Spread half of the roasted cherry tomatoes, Parmesan cheese, and fresh basil over the dough.
Fold the dough into thirds, then flip it lengthwise in the pan. Lightly press the dough into the pan without degassing it.
Drizzle with olive oil and top with the remaining roasted tomatoes, Parmesan cheese, and fresh basil.
Cover the pan with plastic wrap and let the focaccia rest for 1 hour.

Step 5: Make the Garlic Oil

While the focaccia is resting, prepare the garlic oil. In a small bowl, mix together the pasted garlic cloves, minced parsley, and olive oil.

Step 6: Bake and Serve

Preheat the oven to 400°F.
Dimple the focaccia dough lightly with your fingertips.
Bake for 20-22 minutes, or until lightly golden and the internal temperature reaches 190°F.
Let the focaccia rest for 5 minutes in the pan, then remove it and brush it with the garlic oil.
Let the focaccia cool completely on a wire rack before serving.

Pro Tips for Making the Recipe

Use high-quality tomatoes: The flavor of the focaccia will depend on the quality of the tomatoes you use.
Don’t overbake: Overbaking will result in a dry focaccia. Keep an eye on it and remove it from the oven when it’s golden brown.
Infuse the oil: For a more intense garlic flavor, let the garlic cloves sit in the olive oil for at least 30 minutes before using.

How to Serve

Enjoy it fresh: This focaccia is best enjoyed warm from the oven.
Dip it: Serve it alongside olive oil, balsamic vinegar, or your favorite dipping sauce.
Make it a meal: Use the focaccia as a base for sandwiches or paninis.

Make Ahead and Storage

Storing Leftovers

Store leftover focaccia in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

Reheating

Reheat the focaccia in a preheated oven at 350°F for a few minutes, or until warmed through.

FAQs

Can I use a different type of cheese?

Absolutely! Feel free to use your favorite cheese, such as mozzarella, provolone, or Gruyère.

Can I use fresh tomatoes instead of roasted?

Yes, but make sure to use ripe and flavorful tomatoes. You can also add a sprinkle of salt and pepper to the tomatoes before adding them to the dough.

Can I make this focaccia ahead of time?

Yes, you can prepare the dough and let it rise in the refrigerator overnight. The next day, bring it to room temperature, shape it, and bake as directed.

Can I freeze this focaccia?

Yes, you can freeze baked focaccia. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.¹

Enjoy this delicious and versatile Tomato Basil Focaccia Bread!