NEXT RECIPE >

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

Tomato-Herb Focaccia Recipe

Read Reviews
5 17 17
Publisher Photo
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

Ingredients

  • 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, 0 fat.

Directions

  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

AVERAGE RATING
(17)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
DWare5883 239327
Reviewed Dec. 13, 2015

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

MY REVIEW
kejrmom 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."

MY REVIEW
jenaboo17 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!"

MY REVIEW
kelsluvstocook 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."

MY REVIEW
MommyLyon 195087
Reviewed May. 14, 2011

"Awesome Recipe!"

MY REVIEW
JennySchooley 150350
Reviewed May. 11, 2011

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

MY REVIEW
JennySchooley 196364
Reviewed Mar. 30, 2011

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

MY REVIEW
LaDawn Marie 212524
Reviewed Mar. 26, 2011

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

MY REVIEW
madcookingmama 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!!"

MY REVIEW
Sweetpgrl8 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!"

Loading Image