Homemade Tomato Basil Focaccia Recipe

If ever there was a bread to win over just about everyone at the table, it’s Homemade Tomato Basil Focaccia. Imagine the softest, fluffiest crumb, shimmering with pools of olive oil, crowned with blistered cherry tomatoes, ribbons of basil, and caramelized shallots—each bite is a celebration of rustic Italian flavors. This focaccia is generously golden on the outside, almost impossibly tender within, and makes your kitchen smell like an invitation you simply can’t turn down. It’s that cozy, share-worthy bread you’ll reach for, whether you’re hosting friends or just craving something a little extra special with your weeknight meal.

Ingredients You’ll Need

The beauty of this Homemade Tomato Basil Focaccia lies in its simplicity—basic pantry staples and a handful of vibrant toppings come together for a loaf that’s impossibly soft and colorfully crowned. Each ingredient here does some serious heavy lifting for flavor and texture, so treat yourself to the best you can get!

• All-purpose flour: The reliable foundation for focaccia, creating a soft, chewy bite with just the right structure.
• Salt: Essential for both flavor and strengthening the gluten to ensure a perfectly toothsome loaf.
• Active dry yeast: Your secret to a cloud-like, well-risen focaccia that never falls flat.
• Warm water: Gently encourages the yeast to bloom and helps your dough come together easily.
• Olive oil: Brings richness and that gorgeous, crisp crust; drizzle with heart!
• Cherry tomatoes, halved: Juicy pops of sweetness that roast up gloriously on top.
• Shallot, thinly sliced: Adds caramelized depth and a satisfying burst of umami.
• Fresh basil leaves, torn: The finishing touch for vibrant, aromatic freshness in every bite.
• Flaky sea salt: Sprinkled on top, it enhances all the flavors and adds a delightfully crunchy finish.
• Crushed red pepper (optional): For a gentle kick of heat if you love a bit of spice with your herbs.

How to Make Homemade Tomato Basil Focaccia

Step 1: Mix the Dough

Start your Homemade Tomato Basil Focaccia by combining the flour, salt, and yeast in a large bowl—a quick stir is all it needs. Next, pour in the warm water and olive oil, giving everything a thorough mix until you have a sticky, shaggy dough. Don’t worry if it looks messy at this stage; this dough’s transformation is part of the magic!

Step 2: Let It Rise Overnight

Cover your bowl tightly with plastic wrap and let it rest at room temperature. Overnight works best—that long, low-fermentation is what gives Homemade Tomato Basil Focaccia its signature airiness and depth. After 8 to 12 hours, your dough should be doubled, jiggly, and scattered with bubbles.

Step 3: Prepare the Pan and Second Rise

Generously oil a 9×13-inch baking pan. Transfer the dough (it will be sticky!) into the pan, then stretch it gently with oiled hands to fill the corners. Cover the pan with plastic and allow the dough to rise for 1 to 2 more hours, until gloriously puffy and doubled again. This second rise is what ensures those swoon-worthy pockets of air throughout your focaccia.

Step 4: Preheat and Dimple

When the dough is ready, heat your oven to 425°F (220°C). Give your dough another slick of olive oil on top, then—using your fingertips—dimple it all over. This signature move creates wells to capture tomato juices and golden olive oil as it bakes, and gives Homemade Tomato Basil Focaccia that beautiful, dimpled appearance.

Step 5: Top It Off

Scatter your halved cherry tomatoes, paper-thin shallot slices, and torn basil all over the dough. If you like a little extra zing, sprinkle crushed red pepper alongside flaky sea salt for a punchy, savory finish.

Step 6: Bake and Enjoy

Bake for 25 to 30 minutes, until the focaccia is deeply golden and crisp-edged. Your kitchen will smell like pure comfort. Let it cool for just a bit—restraint is hard, but worth it—then slice and revel in your creation.

How to Serve Homemade Tomato Basil Focaccia

Garnishes

To make your Homemade Tomato Basil Focaccia even more stunning, scatter a few extra fresh basil leaves and a final pinch of flaky sea salt over the still-warm bread. For a pop of color and flavor, try a drizzle of your fanciest olive oil or a shaving of Parmesan just before serving.

Side Dishes

This focaccia loves sharing the stage, pairing perfectly with a classic Caprese salad, a steamy bowl of tomato soup, or a platter of Italian cured meats and cheeses. It’s equally happy serving as a hearty base for sandwiches or soaking up brothy stews.

Creative Ways to Present

For a true showstopper, slice your Homemade Tomato Basil Focaccia in squares, then stack or fan them out on a rustic wooden board with a little bowl of olive oil and balsamic vinegar for dipping. Want to impress? Cut it into thin fingers for dipping, or create open-faced sandwiches layered with mozzarella, prosciutto, or roasted vegetables.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Homemade Tomato Basil Focaccia tightly in foil or plastic wrap and store it at room temperature for up to two days. It stays soft and flavorful, especially if you tuck it away before it dries out—though, let’s be honest, leftovers rarely stick around!

Freezing

This bread is freezer-friendly. Cool your focaccia completely, cut into portions, and wrap each piece in plastic wrap before placing in a zip-top freezer bag. It’ll keep for up to one month, perfect for an impromptu bread basket at any meal.

Reheating

To bring back that irresistible, just-baked taste, pop slices in a preheated 350°F oven for 5 to 7 minutes, or until warmed through. If you’ve frozen your focaccia, thaw at room temperature first, then revive in the oven for best results. A quick drizzle of olive oil before reheating does wonders!

FAQs

Can I use instant yeast instead of active dry yeast?

Absolutely! You can substitute instant yeast using the same amount. The dough will rise a bit more quickly, so keep an eye during both rise times and move on when it’s doubled in size.

How do I make sure my focaccia has big air bubbles?

The key lies in a high hydration dough and gentle handling—resist adding extra flour and be careful not to deflate the dough as you stretch and dimple it. The overnight rise is a major player here, so don’t skip it!

Can I add other toppings to this focaccia?

Definitely! Homemade Tomato Basil Focaccia is a perfect canvas. Try olives, roasted garlic, thin zucchini slices, or even a sprinkle of shredded cheese. Get creative and make it your own.

Do I need a stand mixer for this recipe?

No mixer needed at all. This dough comes together beautifully with just a sturdy spoon and a large bowl. The long rise does all the heavy lifting for softness and flavor.

What’s the best way to serve focaccia warm?

If you want your Homemade Tomato Basil Focaccia extra warm and fragrant, serve it straight from the oven or give slices a quick heat-up in the oven just before serving. Add a drizzle of olive oil or a touch more basil for maximum enjoyment.

Final Thoughts

If you love bread that’s equal parts simple and spectacular, you have to try this Homemade Tomato Basil Focaccia. There’s real joy in kneading, rising, and topping this rustic loaf—plus nothing beats the smell (or taste) of focaccia fresh from your oven. Once you share it with friends or family, don’t be surprised when requests for your recipe start pouring in!

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