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Tomato Focaccia

 Tomato Focaccia
Mary Lou Wayman of Salt Lake City, Utah tops these savory appetizers with tomatoes, onion and Parmesan cheese.
10 ServingsPrep: 30 min. + rising Bake: 15 min.


  • 2-1/2 to 3 cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 3 teaspoons active dry yeast
  • 1 cup warm water (110° to 115°)
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon minced fresh rosemary
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1 small red onion, thinly sliced and separated into rings
  • 3 to 4 medium plum tomatoes, thinly sliced


  • In a large bowl, combine 2-1/2 cups flour, salt and sugar. Dissolve
  • yeast in water; stir in oil. Add to dry ingredients; beat until
  • smooth. Stir in enough remaining flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease top.
  • Cover; let rise in a warm place until doubled, about 30 minutes.
  • Punch the dough down. On a lightly floured surface, roll dough into a

2 of 2

Tomato Focaccia (continued)

Directions (continued)

  • 12-in. circle. Place on a greased 12-in. pizza pan. Brush with oil.
  • Combine the Parmesan cheese, rosemary, garlic and salt; sprinkle
  • over dough. Arrange onion rings and tomatoes over top, pressing down
  • lightly.
  • Bake at 400° for 15-20 minutes or until crust is golden brown.
  • Cut into wedges. Yield: 10 servings.
Nutritional Facts: 1 serving (1 slice) equals 155 calories, 3 g fat (1 g saturated fat), 1 mg cholesterol, 317 mg sodium, 27 g carbohydrate, 1 g fiber, 4 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.