This tomato focaccia with Parmesan bakes up with crisp golden edges, a soft middle, and tomatoes that turn sweet in the oven. The topping is simple: olive oil, garlic, Italian herbs, juicy tomato slices, and Parmesan added near the end so it melts without turning too dark.
It's the kind of bread you put on the table and people start cutting "just one small piece." Famous words. Serve it warm with dinner, slice it into squares for a buffet, or bring it outside for a BBQ side that looks generous but is easy to make.
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Why You'll Want to Make This
This focaccia works because the dough stays soft and airy while the top gets full of flavor.
The dimples catch the garlic herb oil, the tomatoes roast into the bread, and the Parmesan gives that salty, nutty finish. It's homemade bread, but not fussy bread.
What You Need
- All-purpose flour: Gives the focaccia structure and a soft, chewy middle. Bread flour also works if you like a slightly chewier bite.
- Instant yeast: Helps the dough rise and keeps the method simple.
- Salt: Brings out the flavor in both the bread and the topping.
- Sugar: Gives the yeast a quick start.
- Water: Hydrates the dough and helps the yeast wake up. The dough should feel sticky, not stiff.
- Olive oil: Goes into the dough and over the top for flavor and crisp edges.
- Tomatoes: Stay fairly firm and add a sweet, fresh topping without making the bread too wet.
- Italian herbs: Add that classic herby focaccia flavor. Thyme, rosemary, and oregano all work well.
- Garlic: Gives the herb oil a savory kick.
- Parmesan cheese: Adds saltiness and a nutty finish. Add it near the end of baking so it browns nicely.
How to Make It
- Step 1: Mix the yeast, sugar, and lukewarm water. Add the flour and olive oil, knead briefly, then add the salt and knead until the dough is smooth, elastic, and still a little sticky. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot until doubled. You could also use the bread baking machine for this step.
- Step 2: Stretch the dough onto a lined baking sheet, press deep dimples into the top.
- Step 3: Add the tomato slices and garlic herb oil.
- Step 4: Bake until the focaccia starts to turn golden. Add the Parmesan and bake a little longer, until the edges are crisp and the cheese has melted.
Top Tips
- Knead the dough long enough. Ten minutes is the minimum, but closer to fifteen gives you a softer, fluffier crumb.
- Don't add lots of extra flour when the dough feels sticky. Use lightly oiled hands, an oiled bowl, or a mixer with dough hooks.
- Add the Parmesan near the end of baking. If it goes on from the start, it can brown too much before the bread is ready.
- Use a baking sheet for a flatter focaccia with more crisp edges. A deeper pan gives a thicker, softer bread.
- Let the focaccia rest briefly before slicing. It cuts cleaner and the inside stays soft.
What to Serve With Tomato Focaccia
- Tomato Salad with Homemade Pesto: A bright, summery side that matches the tomato, Parmesan, and herb flavors in the focaccia.
- Basil Focaccia: Great for a bread basket or buffet when you want two homemade breads with the same Italian-style feel.
- BBQ Baby Potatoes on Skewers: A good match for a BBQ table. Both are easy to serve, easy to share, and made for relaxed eating.
📖 Recipe
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RECIPE CARD
Airy tomato focaccia with Parmesan, sweet tomatoes, Italian herbs, crispy edges, and a soft center. Easy homemade bread for sharing.
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Ingredients
Focaccia
- 4 cups all-purpose flour
- 2 teaspoons yeast, instant
- 1¾ teaspoon salt
- 1 teaspoon sugar
- 1¼ cup water, lukewarm
- 2 tablespoons olive oil
Topping
- 2 tomatoes, roma tomatoes are delicious, sliced about ¼ inch thick
- 2 tablespoons fresh Italian herbs, such as thyme, rosemary, oregano, leaves finely chopped
- 1 clove garlic, chopped finely
- 3 tablespoons olive oil, extra vierge
- ⅓ cup Parmesan cheese, finely grated
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Preparation
With the bread baking machine, including the first rise
- Put water and olive oil in the bottom of the bowl. Add the flour on top. Yeast in one corner and the salt in the other. The sugar in the middle.4 cups all-purpose flour, 2 teaspoons yeast, instant, 1¾ teaspoon salt, 1¼ cup water, 2 tablespoons olive oil, 1 teaspoon sugar
- Turn on the bread machine to kneading and first rise. Continue with Continue Focaccia.
By hand, mixer or kitchen machine
- Stir the lukewarm water, sugar, and instant yeast together in a small bowl. Let it stand for 5 minutes, until bubbles appear on top.2 teaspoons yeast, instant, 1 teaspoon sugar, 1¼ cup water
- Add the flour to a mixing bowl. Pour in the yeast mixture and olive oil.4 cups all-purpose flour, 2 tablespoons olive oil
- Knead for 5 minutes. Add the salt and knead for 10 more minutes, until the dough is smooth and elastic. The dough will still feel sticky.1¾ teaspoon salt
- Transfer the dough to a lightly oiled bowl. Turn it once so the outside is coated with a little oil.
- Cover the bowl and let the dough rise in a warm spot for 1 hour, or until doubled.
Continue focaccia
- Line a baking sheet with parchment paper. Heat the oven to 430 °F.
- Season the sliced tomatoes lightly with salt and black pepper.2 tomatoes
- Mix the Italian herbs, garlic, and extra-virgin olive oil in a small bowl. Set aside.2 tablespoons fresh Italian herbs, 1 clove garlic, 3 tablespoons olive oil
- Press the dough down and stretch it onto the lined baking sheet to about ½ inch thick.
- Make deep dimples in the dough with your fingers
- Arrange the tomato slices over the dough. Spoon the garlic herb oil over the tomatoes and into the dimples.
- Bake for 10 minutes.
- Sprinkle the Parmesan over the focaccia.⅓ cup Parmesan cheese
- Bake for 5 to 10 minutes more, until the focaccia is golden brown and the edges are crisp.
- Let it cool slightly before slicing.
Notes
1. Can I knead this by hand? Yes. The dough is sticky, so lightly oil your hands instead of adding lots of extra flour. A mixer with dough hooks or a bread machine makes it easier.
2. How do I know if my yeast is active? After 5 minutes in lukewarm water with sugar, you should see bubbles on top. If nothing happens, your yeast may be too old.
3. Can I use cherry tomatoes instead of Roma tomatoes? Yes. Cut them in halves or slices. Roma tomatoes are less watery, but cherry tomatoes work well too.
4. Why is my focaccia dense? It usually needs more kneading or more rise time. The dough should rise in a warm spot until doubled.
5. Can I make this in a deeper pan? Yes. It will bake up thicker and softer. A baking sheet gives you a flatter focaccia with more crisp edges.
6. Storage
- Refrigerator I do not recommend storing focaccia in the fridge. The bread loses its soft texture quickly.
- Freezer Bake the focaccia for about 15 minutes without the Parmesan. Let it cool, wrap it well, and freeze for up to 2 months.
- Reheating from Frozen Bake the frozen focaccia at 460 °F for 10 minutes. Add the Parmesan and bake for 6 more minutes, until warm and golden.
- Reheating Fully Baked Focaccia Warm slices in a hot oven for a few minutes, until the edges are crisp again.
Nutrition
Calories: 275kcalCarbohydrates: 41gProtein: 8gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 2mgSodium: 473mgFiber: 2gSugar: 1gVitamin A: 300IUVitamin C: 5mgIron: 3mg
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