This delightful tomato basil focaccia is a perfect blend of soft, fluffy bread topped with juicy cherry tomatoes and fragrant basil. It's an ideal side dish for any meal or can be enjoyed on its own as a savory snack. The combination of fresh ingredients and simple preparation makes this recipe a must-try for any bread lover.
While most of the ingredients for this tomato basil focaccia are common pantry staples, you might need to pick up fresh basil leaves and cherry tomatoes from the supermarket. Fresh basil adds a vibrant flavor that dried basil can't match, and cherry tomatoes provide a burst of sweetness and juiciness that complements the bread perfectly.
Ingredients For 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.
Technique Tip for This Recipe
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.
Suggested Side Dishes
Alternative Ingredients
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.
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How to Store / Freeze This Recipe
- 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.
How to Reheat Leftovers
Oven Method:
- Preheat your oven to 350°F (175°C).
- Place the leftover focaccia on a baking sheet.
- Lightly drizzle with a bit of olive oil to keep it moist.
- Cover with aluminum foil to prevent it from drying out.
- Heat for about 10-15 minutes or until warmed through.
Toaster Oven Method:
- Preheat your toaster oven to 350°F (175°C).
- Place the focaccia on the toaster oven tray.
- Drizzle with a little olive oil if desired.
- Heat for about 8-10 minutes, checking occasionally to avoid over-crisping.
Microwave Method:
- Place a slice of focaccia on a microwave-safe plate.
- Cover with a damp paper towel to keep it from drying out.
- Microwave on medium power for 30-45 seconds.
- Check and add additional time in 10-second increments if needed.
Stovetop Skillet Method:
- Heat a non-stick skillet over medium heat.
- Add a small amount of olive oil to the skillet.
- Place the focaccia in the skillet and cover with a lid.
- Heat for about 2-3 minutes on each side, or until warmed through and slightly crispy.
Air Fryer Method:
- Preheat your air fryer to 320°F (160°C).
- Place the focaccia in the air fryer basket.
- Heat for about 3-5 minutes, checking halfway to ensure it doesn’t overcook.
Best Tools for This Recipe
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.
How to Save Time on Making This Recipe
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.
Tomato Basil Focaccia Recipe
Ingredients
Dough
- 3 cups All-purpose flour
- 1 packet Active dry yeast
- 1 cup Warm water About 110°F
- 2 tablespoon Olive oil Plus more for drizzling
- 1 teaspoon Salt
Toppings
- 2 cups Cherry tomatoes Halved
- 1 cup Fresh basil leaves Chopped
- 1 teaspoon Coarse sea salt
Instructions
- In a large mixing bowl, combine the warm water and yeast. Let it sit for about 5 minutes until it becomes frothy.
- Add the flour, olive oil, and salt to the yeast mixture. Stir until a dough forms.
- Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- Preheat your oven to 400°F (200°C).
- Once the dough has risen, punch it down and transfer it to a greased baking sheet. Stretch and press the dough to fit the baking sheet.
- Drizzle the dough with olive oil and use your fingers to create dimples all over the surface.
- Top with cherry tomatoes, basil, and coarse sea salt.
- Bake for 20-25 minutes or until golden brown.
- Allow to cool slightly before slicing and serving.
Nutritional Value
Keywords
Suggested Main Courses and Desserts
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