Tomato Focaccia

Servings1 loaf
Prep Time2 hours
Bake Time20 minutes



  • In a bowl add the warm water, sugar, and yeast. Stir and let it sit for 7-10 minutes. To the bowl add in the all purpose flour, salt, and olive oil. Stir until mixed together.
  • Pour the dough out onto a floured surface and knead by hand for about 5 minutes, using more flour if it gets sticky. Alternatively, if you are using a stand mixer with a dough hook, knead the ingredients in the bowl for 5 minutes on low.
  • Use your hands to form the dough into a ball. In a clean large bowl add a few tablespoons of olive oil to coat the bottom and the sides. Add the dough into the oiled bowl and turn it over in the oil to coat it as well
  • Cover with a towel and put in a warm space (either by a window or a warm over) to let rise for 1 hour. It should be double in size
  • After an hour punch the dough down, preheat your oven to 400°F, and prepare your large sheet tray by brushing it with olive oil
  • Add the dough to the sheet tray and use your hands to press it down until it is around ½ inch thick. Mine almost covered the whole sheet tray
  • Cover the sheet tray with the towel again and put back into the warm area to let rise another 20 minutes
  • After 20 minutes poke holes with your fingers all over the top and brush the top with olive oil. Arrange sliced tomatoes, thinly sliced red onion, sliced basil, rosemary leaves, and a good sprinkle of salt all over the top
  • Put into the preheated oven to bake for 20 minutes, until the top is a slight golden brown and cooked through. If after 20 minutes of cooking the top hasn’t browned up as much as you’d like, turn on the broiler and watch VERY CAREFULLY until it toasts the top a beautiful golden brown of your liking.
  • Take out, let cool slightly, and DEVOUR!! Best bread ever.
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