Tomato Focaccia with Parmesan and Crispy Edges
Airy tomato focaccia with Parmesan, sweet tomatoes, Italian herbs, crispy edges, and a soft center. Easy homemade bread for sharing.
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
Ingredients you need per step are listed below the step in Italic
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: 275kcal | Carbohydrates: 41g | Protein: 8g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 2mg | Sodium: 473mg | Fiber: 2g | Sugar: 1g | Vitamin A: 300IU | Vitamin C: 5mg | Iron: 3mg
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