Imagine pulling a golden, aromatic focaccia straight from your oven, its surface glistening with olive oil, studded with juicy cherry tomatoes, and sprinkled with fragrant basil leaves. This Easy Tomato Basil Focaccia Bread isn't just a recipe—it's a culinary adventure that transforms simple ingredients into a masterpiece that will transport your taste buds straight to the sun-drenched hills of Italy. Whether you're a baking novice or a seasoned home chef, this foolproof recipe promises to deliver restaurant-quality bread with minimal effort and maximum flavor.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 1 focaccia
Ingredients
- 2 cups all-purpose flour
- 1 packet instant yeast
- 1 teaspoon salt
- 1 tablespoon sugar
- 3/4 cup warm water
- 1/4 cup olive oil
- 1/2 cup cherry tomatoes, halved
- Fresh basil leaves
Instructions
- In a large mixing bowl, combine the all-purpose flour, instant yeast, salt, and sugar. Mix the dry ingredients thoroughly to ensure even distribution.
- Create a well in the center of the dry ingredients and pour in the warm water and 2 tablespoons of olive oil. Use a wooden spoon or your hands to mix until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until the dough becomes smooth and elastic. The dough should feel soft and slightly tacky but not stick to your hands.
- Lightly oil a clean bowl with olive oil and place the kneaded dough inside. Cover with a clean kitchen towel or plastic wrap and let rise in a warm, draft-free area for about 1 hour, or until the dough has doubled in size.
- Preheat the oven to 425°F (220°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing it with olive oil.
- Punch down the risen dough and transfer it to the prepared baking sheet. Gently stretch and press the dough to create a rustic, rectangular shape about 1/2 inch thick.
- Drizzle the remaining olive oil over the dough, using your fingers to create dimples across the surface. This traditional focaccia technique helps capture the olive oil and create a crispy texture.
- Arrange the halved cherry tomatoes across the surface of the dough, gently pressing them into the dimples. Sprinkle with a pinch of salt and fresh cracked black pepper if desired.
- Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and the bread sounds hollow when tapped on the bottom.
- Remove from the oven and immediately scatter fresh basil leaves over the hot focaccia. Let cool for 5-10 minutes before slicing and serving.
- For best flavor and texture, serve warm and enjoy on the same day. Store any leftovers in an airtight container at room temperature for up to 2 days.
Tips
- Water Temperature Matters: Use warm water (around 110°F) to activate the yeast without killing it. Too hot, and you'll destroy the yeast; too cold, and it won't activate properly.
- Kneading Technique: Don't rush the kneading process. Those 5-7 minutes develop gluten, which gives your focaccia its signature chewy texture.
- Rising Environment: Choose a warm, draft-free spot for rising. A turned-off oven with the light on or near a sunny window works perfectly.
- Dimpling Technique: Use your fingertips to create deep, generous dimples. This isn't just aesthetic—it helps capture olive oil and creates those crispy, flavorful edges.
- Fresh is Best: Use fresh basil leaves and add them immediately after baking to preserve their vibrant flavor and aroma.
- Olive Oil Quality: Since olive oil is a star ingredient, use a good quality extra virgin olive oil for the best taste.
Nutrition Facts
Calories: 300kcal
Carbohydrates: 40g
Protein: 6g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 0mg
