This tomato focaccia with Parmesan bakes up with crisp golden edges, a soft, airy interior, and tomatoes that become sweet and concentrated in the oven. The topping is straightforward: extra‑virgin olive oil blended with garlic and Italian herbs, tomato slices, and grated Parmesan added near the end so it melts without over-browning.
It’s the kind of bread everyone reaches for—serve it warm with dinner, cut into squares for a buffet, or bring it to a BBQ as an impressive but easy side.
Why You’ll Want to Make This
This focaccia delivers a soft, open crumb with a flavorful top. The dimples hold the garlic‑herb oil, tomato juices roast into the surface, and a final sprinkle of Parmesan adds a savory, nutty finish. It’s homemade bread without fuss.
What You Need
- All-purpose flour: Provides structure and a soft, chewy crumb. Bread flour can be used for a chewier texture.
- Instant yeast: Keeps the method quick and reliable.
- Salt: Enhances flavor in the dough and on top.
- Sugar: Gives the yeast a little boost.
- Water: Lukewarm water hydrates the dough; the dough should feel sticky, not stiff.
- Olive oil: Added to the dough and used on top for flavor and crisp edges.
- Tomatoes: Roma or slightly firmer varieties work best so the bread doesn’t get soggy.
- Italian herbs: Thyme, rosemary and oregano complement the focaccia character.
- Garlic: Finely chopped and mixed into the oil for savory depth.
- Parmesan: Finely grated and added near the end so it melts without burning.
How to Make It
- Step 1: Mix the instant yeast and sugar into lukewarm water. Add the flour and olive oil, knead briefly, then add salt and continue kneading until the dough is smooth, elastic, and still slightly sticky. Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled. (A bread machine or stand mixer works well for this stage.)
- Step 2: Stretch the risen dough onto a parchment‑lined baking sheet and press deep dimples across the surface with your fingertips.
- Step 3: Arrange tomato slices over the dough and spoon the garlic‑herb oil over the tomatoes and into the dimples.
- Step 4: Bake at a hot temperature until the focaccia begins to turn golden. Sprinkle with Parmesan and bake a few minutes longer until the edges are crisp and the cheese has melted. Let rest briefly before slicing.
Top Tips
- Knead well: 10–15 minutes gives a softer, airier crumb.
- Don’t over‑flour: the dough should remain slightly sticky; use oiled hands or an oiled bowl.
- Add Parmesan near the end of baking to prevent excessive browning.
- Use a flat baking sheet for a thinner focaccia with crisp edges; a deeper pan yields a thicker, softer loaf.
- Let the focaccia rest a few minutes before cutting so slices hold their shape and the crumb stays tender.
What to Serve With Tomato Focaccia
- Tomato salad with pesto — bright, summery flavors pair well with the focaccia.
- Another flavored focaccia (basil and Parmesan) for a varied bread basket.
- Grilled or BBQ sides like baby potatoes on skewers for a relaxed outdoor meal.
📖 Recipe
RECIPE CARD
Ingredients
Focaccia
- 4 cups all-purpose flour
- 2 teaspoons instant yeast
- 1¾ teaspoons salt
- 1 teaspoon sugar
- 1¼ cups lukewarm water
- 2 tablespoons olive oil
Topping
- 2 tomatoes (Roma recommended), sliced about ¼ inch thick
- 2 tablespoons fresh Italian herbs, finely chopped (thyme, rosemary, oregano)
- 1 clove garlic, finely chopped
- 3 tablespoons extra‑virgin olive oil
- ⅓ cup finely grated Parmesan
Instructions
By hand, mixer or bread machine
- Stir lukewarm water, sugar and instant yeast together and let sit 5 minutes until bubbly.
- Add flour and olive oil to a mixing bowl, pour in yeast mixture and mix. Knead 5 minutes, add salt, then knead 10 more minutes until smooth and slightly sticky.
- Transfer dough to a lightly oiled bowl, turn once to coat, cover and let rise in a warm place until doubled, about 1 hour.
Continue focaccia
- Preheat oven to 430°F and line a baking sheet with parchment.
- Season tomato slices lightly with salt and pepper. Mix herbs, garlic and extra‑virgin olive oil in a small bowl.
- Press and stretch the dough onto the lined sheet to about ½ inch thick. Make deep dimples with your fingers.
- Arrange tomato slices over the dough and spoon the garlic‑herb oil into the dimples and over the tomatoes.
- Bake for 10 minutes, then sprinkle evenly with Parmesan and bake 5–10 minutes more until golden and edges are crisp.
- Let the focaccia cool slightly before slicing and serving.
Notes
1. Kneading by hand: Yes—lightly oil your hands instead of adding extra flour to handle the sticky dough. A mixer or bread machine simplifies the work.
2. Testing yeast: After 5 minutes in lukewarm water with sugar you should see bubbles. If not, the yeast may be inactive.
3. Tomato options: Cherry tomatoes work fine if halved; Roma are less watery and reduce sogginess.
4. Dense focaccia? Knead longer or allow a longer rise; the dough should double in a warm spot.
5. Pan choice: Use a sheet for a flatter, crispier focaccia; a deeper pan yields a thicker, softer loaf.
6. Storage:
- Refrigerator: Not recommended—focaccia loses softness quickly in the fridge.
- Freezer: Partially bake for about 15 minutes without Parmesan, cool, wrap tightly and freeze up to 2 months. Reheat from frozen at 460°F for 10 minutes, add Parmesan and bake 6 more minutes until golden.
- Reheating (fully baked): Warm slices in a hot oven for a few minutes to crisp the edges again.
Nutrition
Carbohydrates: 41 g • Protein: 8 g • Fat: 9 g
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