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Tomato-Herb Focaccia

 Tomato-Herb Focaccia
With its medley of herbs and tomatoes, this rustic bread will liven up any occasion, from a family meal to a game day get-together. And it won’t last long. —Janet Miller Indianapolis, Indiana
12 ServingsPrep: 30 min. + rising Bake: 20 min.


  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 2 tablespoons olive oil, divided
  • 1-1/2 teaspoons salt
  • 1 teaspoon sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon each dried oregano, thyme and rosemary, crushed
  • 1/2 teaspoon dried basil
  • Dash pepper
  • 2 to 2-1/2 cups all-purpose flour
  • 2 plum tomatoes, thinly sliced
  • 1/4 cup shredded part-skim mozzarella cheese
  • 1 tablespoon grated Parmesan cheese


  • In a large bowl, dissolve yeast in warm water. Add 1 tablespoon oil,
  • salt, sugar, garlic powder, herbs, pepper and 1-1/2 cups flour. Beat
  • until smooth. Stir in enough remaining flour to form a soft dough
  • (dough will be sticky).
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease the
  • top. Cover and let rise in a warm place until doubled, about 1 hour.

2 of 2

Tomato-Herb Focaccia (continued)

Directions (continued)

  • Punch dough down. Cover and let rest for 10 minutes. Shape into a
  • 13-in. x 9-in. rectangle; place on a greased baking sheet. Cover and
  • let rise until doubled, about 30 minutes. With fingertips, make
  • several dimples over top of dough.
  • Brush dough with remaining oil; arrange tomatoes over the top.
  • Sprinkle with cheeses. Bake at 400° for 20-25 minutes or until
  • golden brown. Remove to a wire rack. Yield: 1 loaf (12 pieces).
Nutritional Facts: 1 piece equals 111 calories, 3 g fat (1 g saturated fat), 2 mg cholesterol, 314 mg sodium, 17 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.