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Roasted Tomato Focaccia

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A soft and airy homemade focaccia topped with juicy roasted Roma tomatoes, herb-infused olive oil, and Parmesan cheese. This bakery-style bread has a lightly crisp golden crust and pairs beautifully with soups, salads, or pasta.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 4 hours 30 minutes
  • Yield: 9 servings
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian-inspired
  • Diet: Vegetarian

Ingredients

  • For the Focaccia Dough:
  • 1/2 teaspoon active dry yeast or instant yeast
  • 3/4 cup lukewarm water (105–110°F)
  • 1/2 teaspoon granulated sugar
  • 4 tablespoons extra virgin olive oil
  • 1 1/2 teaspoons kosher salt (or 1 teaspoon 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, drained)
  • 2–3 tablespoons grated Parmesan cheese
  • For Roasting the Tomatoes:
  • 8 Roma tomatoes
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Roast the Tomatoes: Preheat oven to 425°F. Toss tomatoes with olive oil, salt, and pepper. Cut a small slit in each tomato. Roast for about 1 hour until softened and concentrated. Cool completely.
  2. Prepare the Dough: In a bowl, combine yeast, lukewarm water, and sugar. Let sit 5 minutes until foamy.
  3. Add olive oil, salt, garlic powder, and 2 cups flour. Mix to combine.
  4. Gradually add remaining flour until a soft, smooth dough forms. It should be soft but not sticky.
  5. Shape into a ball, cover, and let rest 20 minutes.
  6. Prepare Herb Oil: Mix basil, parsley, garlic powder, salt, pepper, and olive oil in a small bowl.
  7. Assemble: Grease a 7×11-inch or 8–9-inch round pan with olive oil. Roll dough to fit the pan and press gently to edges.
  8. Spread herb oil evenly over dough. Refrigerate uncovered for 3 hours.
  9. Add Toppings & Bake: Remove dough from refrigerator. Gently crush roasted tomatoes and distribute evenly over dough. Sprinkle with Parmesan.
  10. Preheat oven to 325°F. Cover loosely and let rise 30–40 minutes until slightly puffed.
  11. Bake about 30 minutes until golden brown. Cool slightly before slicing.

Notes

  • Add dried oregano to the herb oil for deeper flavor.
  • Substitute mozzarella for Parmesan for a softer topping.
  • Use up to 1 cup whole wheat flour for a heartier texture.
  • Store at room temperature up to 2 days or freeze up to 2 months.
  • Reheat in a 325°F oven for 8–10 minutes for best texture.

Nutrition

Find it online: https://savorymomskitchen.com/roasted-tomato-focaccia/