This roasted tomato focaccia is thick yet wonderfully light, infused with garlic and herbs, and topped with juicy roasted Roma tomatoes and a sprinkle of Parmesan. It’s a flavorful homemade bread that pairs beautifully with soups, salads, or pasta dishes.

Why You’ll Love This Recipe

This focaccia is soft and airy on the inside with a lightly crisp, golden crust. The roasted tomatoes add a rich, slightly sweet flavor that perfectly complements the herb-infused olive oil. It’s simple to prepare, uses pantry-friendly ingredients, and can be made ahead. The dough is easy to work with, and the slow refrigeration step enhances both texture and flavor. It also freezes beautifully, making it perfect for meal prep or entertaining.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the focaccia dough:

1/2 teaspoon active dry yeast or instant yeast
3/4 cup lukewarm water (about 105–110°F)
1/2 teaspoon granulated sugar
4 tablespoons extra virgin olive oil
1 1/2 teaspoons kosher salt (use 1 teaspoon if using fine salt)
1/2 teaspoon garlic powder
3 cups all-purpose flour

For the herb oil:

1 1/2 teaspoons fresh basil, finely chopped (or 3/4 teaspoon dried basil)
1 1/2 teaspoons fresh parsley, finely chopped (or 3/4 teaspoon dried parsley)
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil

For the topping:

8 roasted Roma tomatoes or 8 canned whole plum tomatoes, well drained
2 to 3 tablespoons grated Parmesan cheese

For roasting the tomatoes:

8 Roma tomatoes
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

Directions

Roast the tomatoes:

1. Preheat the oven to 425°F.
2. Place the Roma tomatoes in a roasting pan. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Toss to coat evenly.
3. Cut a small slit in the top of each tomato to prevent bursting.
4. Roast for about 1 hour, until softened and slightly concentrated.
5. Let cool completely before using. Refrigerate or freeze if preparing in advance.

Prepare the dough:

1. In a large mixing bowl or the bowl of a stand mixer, combine the yeast, lukewarm water, and sugar. Let stand for 5 minutes until slightly foamy.
2. Add olive oil, salt, garlic powder, and 2 cups of flour. Mix until combined.
3. Gradually add the remaining flour, a little at a time, until a smooth, moist dough forms. It should be soft but not sticky.
4. Transfer the dough to a lightly floured surface, shape into a ball, cover with a clean towel, and let rest for 20 minutes.

Prepare the herb oil:

1. In a small bowl, combine basil, parsley, garlic powder, salt, pepper, and olive oil. Stir well and set aside.

Assemble the focaccia:

1. Generously grease a 7×11-inch pan (or an 8- or 9-inch round cake pan) with olive oil.
2. Roll the dough to fit the size of the pan. Transfer it to the pan and gently press it to the edges with your fingertips.
3. Spread the herb oil evenly over the surface of the dough.
4. Refrigerate the dough uncovered for 3 hours.

Add topping and bake:

1. Remove the dough from the refrigerator.
2. Drain any liquid from the tomatoes and gently crush them by hand over the dough, keeping the pieces chunky. Distribute evenly.
3. Sprinkle with grated Parmesan cheese.
4. Preheat the oven to 325°F. Cover the pan loosely with lightly greased plastic wrap and place it on top of the preheating oven for 30 to 40 minutes, until the dough rises slightly above the edges.
5. Bake for about 30 minutes, or until golden brown.
6. Cool slightly before slicing into squares or wedges.

Servings and timing

Servings: 9 servings

Preparation time: 20 minutes
Resting and refrigeration time: 3 hours 40 minutes
Baking time: 30 minutes
Total time: Approximately 4 hours 30 minutes

Each serving contains approximately 240 calories.

Variations

For a deeper herb flavor, add 1 teaspoon dried oregano to the herb oil.
Swap Parmesan with shredded mozzarella for a softer, melty topping.
Add sliced olives or caramelized onions for extra savory notes.
Use whole wheat flour for up to 1 cup of the all-purpose flour for a heartier texture.
Sprinkle flaky sea salt on top before baking for added crunch and flavor.

Storage/Reheating

Store leftover focaccia in an airtight container at room temperature for up to 2 days.

For longer storage, wrap tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before reheating.

To reheat, warm in a 325°F oven for 8 to 10 minutes until heated through. Avoid microwaving, as it can make the bread chewy.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, both active dry yeast and instant yeast work well in this recipe with the same measurement.

Can I skip roasting the tomatoes?

Roasting enhances flavor, but you can use well-drained canned plum tomatoes if needed.

Why refrigerate the dough?

Refrigeration slows fermentation, improving flavor and giving the focaccia a better texture.

Can I use fresh garlic instead of garlic powder?

You can, but place chopped garlic under the tomatoes to prevent burning and bitterness.

What pan size works best?

A 7×11-inch pan creates a thick focaccia. An 8- or 9-inch round pan also works well.

How do I know when the focaccia is done?

It should be golden brown on top and sound slightly hollow when tapped.

Can I make this dough ahead overnight?

Yes, you can refrigerate the assembled dough overnight for even more flavor development.

Can I freeze the baked focaccia?

Yes, wrap it tightly and freeze for up to 2 months.

Why is my focaccia dense?

This can happen if too much flour is added or if the dough did not rise properly.

What can I serve with roasted tomato focaccia?

It pairs well with soups, salads, pasta dishes, or served simply with olive oil for dipping.

Conclusion

Roasted Tomato Focaccia is a flavorful, bakery-style bread that’s surprisingly easy to make at home. With its soft interior, crisp edges, and rich tomato-herb topping, it’s a versatile addition to any meal. Whether served fresh from the oven or reheated the next day, this focaccia delivers delicious results every time.

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