Tomato-Herb Focaccia Recipe
Tomato-Herb Focaccia Recipe photo by Taste of Home
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Tomato-Herb Focaccia Recipe

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With its medley of herbs and tomatoes, this rustic bread will liven up any occasion, whether it’s a family dinner or a game-day get-together. It never lasts long! —Janet Miller, Indianapolis, Indiana
TOTAL TIME: Prep: 30 min. + rising Bake: 20 min.
MAKES:12 servings
TOTAL TIME: Prep: 30 min. + rising Bake: 20 min.
MAKES: 12 servings


  • 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

Nutritional Facts

1 piece: 111 calories, 3g fat (1g saturated fat), 2mg cholesterol, 314mg sodium, 17g carbohydrate (1g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1/2 fat.


  1. 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).
  2. 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.
  3. 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.
  4. 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.
    Freeze option: Freeze cooled focaccia squares in freezer containers, separating layers with waxed paper. To use, reheat squares on a baking sheet in a preheated 400° oven until heated through.
    Yield: 1 loaf (12 pieces).
Originally published as Tomato-Herb Focaccia in Taste of Home February/March 2011, p61

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Tomato-Herb Focaccia

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DWare5883 User ID: 5884353 239327
Reviewed Dec. 13, 2015

"Very good recipe. Good with a little marinara sauce to dip it in."

kejrmom User ID: 301913 191957
Reviewed Mar. 26, 2012

"I have made this numerous times and each time everyone has loved it. I have even added red onions, spinach, sliced tomatoes and feta cheese for a different variety. Great recipe."

jenaboo17 User ID: 5125209 132198
Reviewed Aug. 7, 2011

"This recipe is wonderful! I make it all the time for my husband and he eats almost the entire thing himself. It does take a little extra time to make but its so worth it!!! Its one of my all time favorites!"

kelsluvstocook User ID: 5930361 179280
Reviewed Jul. 5, 2011

"Love this recipe! Turns out great everytime. Also, different cheeses and minced garlic can be added before baking for garlic lovers."

MommyLyon User ID: 5760354 195087
Reviewed May. 14, 2011

"Awesome Recipe!"

JennySchooley User ID: 3362578 150350
Reviewed May. 11, 2011

"My daughter and I make this and it's easy and wonderful."

JennySchooley User ID: 3362578 196364
Reviewed Mar. 30, 2011

"I made this with my 8 year old daughter and it was FANTASTIC!"

LaDawn Marie User ID: 697327 212524
Reviewed Mar. 26, 2011

"Yummy and easy to do. Husband and kids loved it."

madcookingmama User ID: 3886440 179279
Reviewed Mar. 14, 2011

"I made this the other night and it was a hit! My husband and five children could not get enough. It was so delicious and the aroma that filled the kitchen as it baked was heavenly. There wasn't a crumb left--next time I double this!! I served it with the slower cooker stew--Fabulous!!"

Sweetpgrl8 User ID: 1429015 195085
Reviewed Mar. 10, 2011

"Tomato-herb focaccia tastes wonderful. Although it is a lot of work, it is worth the taste. I am serving this tonight along with "Forgotten Minestrone". Perfect for a cold, rainy day like today!"

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