Tomato Basil Focaccia Recipe

Flour: The base of the focaccia, providing structure and texture.

Yeast: Helps the dough rise, making it light and airy.

Water: Activates the yeast and hydrates the dough.

Olive oil: Adds richness and helps create a crispy crust.

Salt: Enhances the flavor of the bread.

Cherry tomatoes: Adds sweetness and juiciness to the focaccia.

Basil leaves: Provides a fresh, aromatic flavor.

Coarse sea salt: Sprinkled on top for a burst of salty flavor and a bit of crunch.

When kneading the dough, ensure you use the heel of your hand to push it away from you, then fold it back over itself. This technique helps develop the gluten structure, making the focaccia light and airy. Additionally, when creating the dimples in the dough, press firmly but gently to avoid tearing. This allows the olive oil and toppings to settle into the dough, enhancing the flavor and texture.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content, which can give the focaccia a chewier texture.

• active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly into the dry ingredients without needing to be activated in water first.

• warm water - Substitute with milk: Milk can add a richer flavor and softer texture to the focaccia.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and a high smoke point, making it a good alternative for drizzling and mixing.

• salt - Substitute with kosher salt: Kosher salt has larger crystals and a milder flavor, which can enhance the taste of the focaccia without making it too salty.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes are similar in size and sweetness to cherry tomatoes and can be used interchangeably.

• fresh basil leaves - Substitute with dried basil: Dried basil can be used in smaller quantities to provide a similar flavor, though it won't have the same freshness.

• coarse sea salt - Substitute with fleur de sel: Fleur de sel is a delicate, flaky sea salt that can add a subtle crunch and a burst of flavor when sprinkled on top.

• Allow the focaccia to cool completely before storing. This prevents condensation, which can make the bread soggy.
• Wrap the focaccia tightly in plastic wrap or aluminum foil. This helps maintain its freshness and prevents it from drying out.
• For short-term storage, place the wrapped focaccia in an airtight container or a resealable plastic bag. Store at room temperature for up to 2 days.
• If you need to store it for a longer period, consider freezing. Wrap the focaccia in plastic wrap, then in a layer of aluminum foil to prevent freezer burn.
• Place the wrapped focaccia in a freezer-safe bag or container. Label with the date to keep track of its freshness.
• When ready to enjoy, thaw the focaccia at room temperature. This can take a few hours, depending on the size of the bread.
• To refresh the texture, preheat your oven to 350°F (175°C). Place the thawed focaccia on a baking sheet and bake for about 10 minutes, or until warmed through and slightly crispy.
• If you prefer, you can also reheat individual slices in a toaster oven for a quick and easy option.
• Avoid refrigerating the focaccia, as this can cause it to become stale more quickly. Room temperature or freezing are the best options for maintaining its quality.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover focaccia on a baking sheet.
  3. Lightly drizzle with a bit of olive oil to keep it moist.
  4. Cover with aluminum foil to prevent it from drying out.
  5. Heat for about 10-15 minutes or until warmed through.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the focaccia on the toaster oven tray.
  3. Drizzle with a little olive oil if desired.
  4. Heat for about 8-10 minutes, checking occasionally to avoid over-crisping.

• Microwave Method:

  1. Place a slice of focaccia on a microwave-safe plate.
  2. Cover with a damp paper towel to keep it from drying out.
  3. Microwave on medium power for 30-45 seconds.
  4. Check and add additional time in 10-second increments if needed.

• Stovetop Skillet Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the skillet.
  3. Place the focaccia in the skillet and cover with a lid.
  4. Heat for about 2-3 minutes on each side, or until warmed through and slightly crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Place the focaccia in the air fryer basket.
  3. Heat for about 3-5 minutes, checking halfway to ensure it doesn’t overcook.

• Large mixing bowl: Used to combine the warm water and yeast, and later to mix the dough ingredients together.

• Measuring cups: Essential for accurately measuring the flour and water.

• Measuring spoons: Used to measure the olive oil and salt.

• Wooden spoon: Handy for stirring the dough mixture until it forms.

• Floured surface: A clean, flat area dusted with flour to knead the dough.

• Damp cloth: Used to cover the dough while it rises, keeping it moist.

• Greased bowl: Holds the dough while it rises, preventing it from sticking.

• Baking sheet: The surface on which the focaccia is baked.

• Oven: Preheated to 400°F (200°C) for baking the focaccia.

• Pastry brush: Useful for drizzling olive oil over the dough.

• Sharp knife: For halving the cherry tomatoes and chopping the basil.

• Cooling rack: Allows the focaccia to cool slightly before slicing and serving.

Use a stand mixer: Save time by using a stand mixer with a dough hook to knead the dough instead of doing it by hand.

Pre-chop ingredients: Chop the basil and halve the cherry tomatoes in advance to streamline the assembly process.

Proof in a warm oven: Speed up the dough rising process by placing the bowl in a slightly warm oven (around 100°F).

Use parchment paper: Line the baking sheet with parchment paper to make transferring and cleaning easier.

Preheat the oven early: Start preheating your oven while the dough is rising to save time.