Description
This Tomato Basil Focaccia Bread is a flavorful and aromatic Italian bread, perfect for dipping in soups, salads, or enjoying on its own. With a soft and airy texture, a crispy crust, and bursting with fresh flavors from cherry tomatoes and basil, it’s a delightful addition to any meal.
Ingredients
Units
Scale
For the Bread:
- 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
For the Toppings:
- 1 pint cherry tomatoes, halved
- 2 cups freshly grated Parmesan cheese
- 1/2 cup fresh basil, chopped
For the Garlic Oil:
- 3 garlic cloves, pasted
- 1 tablespoon fresh parsley, minced
- 1/4 cup olive oil
Instructions
- Prepare Tomato Soup Mixture: In a 2-cup liquid measuring cup, add tomato soup and heat in the microwave until it reaches room temperature. Add warm water to make a total of 2 cups of liquid.
- Make the Dough: In a large bowl, combine the tomato soup mixture, salt, yeast, and 1 tablespoon of olive oil. Stir until dissolved. Gradually add flour and mix until a shaggy dough forms.
- Rest the Dough: Cover the bowl with plastic wrap and let the dough rest for 30 minutes.
- Par-dry Tomatoes: Preheat oven to 250°F. Arrange halved cherry tomatoes cut-side up on a baking sheet. Bake for 1-2 hours, or until slightly dried. Let cool.
- Stretch and Fold: Prepare a bowl of warm water. With wet hands, perform four stretch and folds on the dough (from each direction). Lift and tuck the dough. Cover and let rest for 30 minutes. Repeat this process 3 more times.
- Shape and Add Toppings: Gently transfer the dough to a greased 9×13 inch baking pan. Spread half of the cherry tomatoes, Parmesan cheese, and basil over the dough. Fold the dough into thirds, flip it lengthwise, and gently press it into the pan. Drizzle with olive oil and top with the remaining toppings.
- Proof: Cover the pan with plastic wrap and let the dough proof for 1 hour.
- Make Garlic Oil: While the dough proofs, combine parsley, garlic paste, and olive oil in a small bowl.
- Preheat and Bake: Preheat oven to 400°F. Dimple the focaccia dough with your fingers. Bake for 20-22 minutes, or until golden brown and the internal temperature reaches 190°F.
- Cool and Serve: Let the focaccia rest for 5 minutes in the pan, then transfer it to a wire rack. Brush with garlic oil and let cool completely.
Notes
- Use high-quality olive oil for the best flavor.
- If the dough is too sticky during the stretch and fold process, lightly flour your hands.
- You can add other toppings to your focaccia, such as sliced olives, fresh herbs, or red pepper flakes.
- Store leftover focaccia in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 290g
- Sugar: 3g
- Sodium: 650mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 30mg
