Tomato Basil Focaccia Bread is a delightful marriage of rich flavors and an inviting aroma that fills the kitchen. This dish offers a unique twist on the classic Italian flatbread by infusing it with the freshness of ripe tomatoes and fragrant basil. The airy texture is punctuated by a crisp golden crust, making each bite a moment of culinary bliss.
Why Make This Recipe
- Effortless Yet Elegant: An impressive addition to any meal, this focaccia can elevate a casual dinner into a refined gathering.
- Minimal Ingredients: With just a handful of wholesome components, each flavor shines through without complication.
- Impressive Flavor: The combination of sweet tomatoes, aromatic herbs, and olive oil creates a symphony of taste that delights the palate.
What sets this focaccia apart from ordinary versions is its artisanal character and the freshness of the ingredients, making it both sophisticated and accessible.
Ingredients
Base
- 4 cups all-purpose flour (measured accurately for perfect texture)
- 1 tablespoon sea salt (add depth of flavor)
- 2 teaspoons instant dry yeast (ensures a light, airy rise)
- 1 ½ cups warm water (ideally around 110°F for yeast activation)
- ¼ cup olive oil (extra virgin for richness)
Sauce
- 1 cup ripe tomatoes, diced (fresh is best for vibrant flavor)
- 2 cloves garlic, minced (add aromatic depth)
- 1 teaspoon sea salt (to enhance the natural sweetness)
Topping
- ½ cup fresh basil leaves (finely chopped for even distribution)
- 2 tablespoons sea salt (for finishing)
- ¼ cup olive oil (drizzled for a glossy finish)
How to Make Tomato Basil Focaccia Bread
- Prepare the Dough: In a large mixing bowl, combine flour, sea salt, and instant dry yeast. Gradually add warm water and ¼ cup of olive oil. Mix until a sticky dough forms.
- Knead: Transfer the dough to a floured surface. Knead for about 5-7 minutes until the dough becomes smooth and elastic.
- First Rise: Place the dough in a lightly oiled bowl, covering with a damp cloth. Let it rise in a warm area until doubled in size, about 1-1.5 hours.
- Make the Sauce: In a separate bowl, blend the diced tomatoes, minced garlic, and sea salt. Allow the mixture to sit for 15 minutes, letting the flavors meld.
- Shape the Focaccia: Once the dough has risen, punch it down to release air. Transfer it to a parchment-lined baking sheet. Gently stretch and press the dough into a rectangle, approximately 1 inch thick.
- Top the Dough: Create dimples in the surface with your fingers, then spread the tomato mixture evenly across the top. Sprinkle chopped basil and finish with additional sea salt.
- Second Rise: Cover the focaccia with a cloth and let it rise again for about 30-45 minutes.
- Bake: Preheat your oven to 425°F (220°C). Drizzle the focaccia with the remaining olive oil and bake for 25-30 minutes, until golden brown.
How to Serve Tomato Basil Focaccia Bread
Slice the focaccia into rustic squares or strips. Consider arranging them on a wooden board alongside a small bowl of olive oil infused with chili flakes for a touch of sophistication. A sprinkling of fresh basil or microgreens on top can elevate the presentation.
How to Store Tomato Basil Focaccia Bread
To maintain the focaccia’s texture and flavor, store it in an airtight container at room temperature for up to two days. For longer storage, wrap it tightly in foil and refrigerate for up to one week. Reheat in a warm oven to restore its delightful crispness.
Tips to Make Tomato Basil Focaccia Bread
- Hydration: Ensure your water is at the right temperature to activate the yeast without killing it.
- Seasoning: Consider adding fresh herbs directly into the dough for added depth.
- Steam Oven: If available, use a steam feature while baking to enhance crust quality.
- Dough Flavors: Infuse dough with garlic powder or parmesan for an extra layer of flavor.
- Serving Warm: Enjoy focaccia warm for the best taste experience—consider toasting lightly before serving.
Variation
For a twist, incorporate sun-dried tomatoes or Kalamata olives into the topping. Alternatively, try a drizzle of balsamic glaze over the finished focaccia for an elegant finish.
FAQs
Can I use whole wheat flour for this recipe?
Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for a nuttier flavor and added nutrition.
How can I make the focaccia vegan?
Simply replace the honey or any dairy used in the optional toppings with plant-based ingredients, such as agave syrup.
What dishes pair well with focaccia?
Tomato Basil Focaccia pairs beautifully with a fresh salad, grilled vegetables, or a rich charcuterie board.
Conclusion
Tomato Basil Focaccia Bread embodies elegance and simplicity in every bite. Its refined flavors and delicate texture make it a memorable addition to any meal. As you explore this recipe, consider how you might personalize it with your favorite herbs or toppings. Share your creative adaptations or thoughts below. How would you make this dish your own?
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Tomato Basil Focaccia Bread
- Total Time: 120 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful twist on classic Italian flatbread infused with fresh tomatoes and basil, topped with a crisp golden crust.
Ingredients
- 4 cups all-purpose flour
- 1 tablespoon sea salt
- 2 teaspoons instant dry yeast
- 1 ½ cups warm water (about 110°F)
- ¼ cup extra virgin olive oil
- 1 cup ripe tomatoes, diced
- 2 cloves garlic, minced
- 1 teaspoon sea salt
- ½ cup fresh basil leaves, finely chopped
- 2 tablespoons sea salt (for finishing)
- ¼ cup olive oil (for drizzling)
Instructions
- In a large bowl, mix flour, sea salt, and instant dry yeast. Gradually add warm water and ¼ cup olive oil, mixing until a sticky dough forms.
- Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm area until doubled in size (about 1-1.5 hours).
- In a separate bowl, mix diced tomatoes, minced garlic, and sea salt, allowing to sit for 15 minutes.
- Punch down the risen dough, transfer to a parchment-lined baking sheet, and stretch it into a rectangle about 1 inch thick.
- Create dimples in the dough, spread the tomato mixture on top, sprinkle with basil, and finish with additional sea salt.
- Cover and let rise for 30-45 minutes.
- Preheat oven to 425°F (220°C), drizzle focaccia with remaining olive oil, and bake for 25-30 minutes until golden brown.
Notes
Serve warm or at room temperature with a side of olive oil infused with chili flakes. Can store in an airtight container for up to two days or wrap in foil and refrigerate for a week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg