Tomato Basil Focaccia
There’s something magical about the smell of freshly baked focaccia wafting through the kitchen. Golden dimpled bread, juicy cherry tomatoes, fragrant basil, and a sprinkle of flaky sea salt – it’s flavor heaven. My Tomato Basil Focaccia recipe takes the classic Italian bread is next level with a long, slow cold fermentation that unlocks complex, slightly tangy flavors and a chewy texture. As an appetizer, a side for your favorite pasta dish, or a snack, this focaccia is sure to impress. Let’s dive into the recipe and discover why this bread is worth the wait!
Why Long Fermentation?
While traditional focaccia can be made in a few hours, my recipe calls for a 12-24 hour cold fermentation in the refrigerator. The slow rise allows the yeast to break down the flour’s starches into deeper flavors reminiscent of artisanal sourdough. As a result, you get a light, airy crumb with large air pockets. Moreover, the satisfying chew pairs perfectly with the sweet, caramelized cherry tomatoes and aromatic basil. Additionally, the extended fermentation makes the dough easier to digest—a win for both your taste buds and your tummy!
You certainly can adjust this recipe for a shorter fermentation, like did with my herb focaccia bread. But the longer fermentation is so worth the time.
Tips for Success
- Storage: Keep leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat in a 350°F (175°C) oven for 5-10 minutes to refresh the crust.
- Tomato Choices: For the best flavor, use garden-fresh cherry tomatoes—yellow pear varieties are are my favorite. Store-bought cherry tomatoes (as photographed) are a delicious alternative as well.
- Salt Selection: Maldon flaked sea salt is my top pick for topping to add a perfect crunch and flavor contrast to the caramelized tomatoes.
- Variations: Try adding mozzarella, parmesan, olives, or rosemary for new flavor profiles. A pinch of red pepper flakes brings a subtle heat.
- Dough Handling: The high-hydration dough is slightly sticky, which creates that gorgeous open crumb. Avoid adding too much flour during kneading.
Serving Suggestions
This focaccia is incredibly versatile. Here are a few ideas enjoy it:
- Appetizer: Serve with a charcuterie board with cured meats, cheeses, and olives.
- Side Dish: Pair with a hearty minestrone soup or a creamy tomato pasta.
- Sandwich Base: Slice horizontally and use as a base for sandwiches with mozzarella, prosciutto, or roasted veggies.
- Snack: Enjoy on its own with a glass of wine for a simple, satisfying treat.
Final Thoughts
This Tomato Basil Focaccia is a labor of love that rewards your patience with every bite. The long cold fermentation transforms into artisanal bread with a depth of flavor that’s hard to beat. The contrast of the chewy crumb, sweet tomatoes, and salty crunch makes it irresistible. So, Give it a try, and let us know how it turns out for you in the comments below—I’d love to hear from you!
Happy baking!
Tomato Basil Focaccia
Print Recipe
Ingredients
For the Dough
- 3 ½ cups unbleached all-purpose flour, spooned & leveled 440g
- 1 ½ cups water (90–110°F for active dry yeast or 120–130°F for instant yeast) 360g
- 2 tsp active dry yeast or instant yeast
- 1 tbsp granulated sugar
- 2 tsp salt
- ¼ cup extra-virgin olive oil, plus more for greasing 96g
For the Topping
- 1 ½ cups cherry tomatoes, halved 200g
- ¼ cup fresh basil leaves, roughly chopped
- 2 tbsp extra-virgin olive oil 48g
- 1 tsp coarse sea salt
- ½ tsp dried oregano
- 1-2 cloves garlic, minced
- freshly ground black pepper
Instructions
- Activate the Yeast: – For active dry yeast: In a small bowl, mix 1 ½ cups (360ml) water (90–110°F/32–43°C), sugar, and yeast. Stir gently and let sit for 5-10 minutes until foamy, confirming the yeast is active.– For instant yeast: Optionally, to ensure the yeast is viable, mix 1 ½ cups (360ml) water (120–130°F/49–54°C), sugar, and yeast in a small bowl, and let sit for 5-10 minutes until foamy. Alternatively, you can mix instant yeast directly with the flour in the next step. Follow the temperature guidelines on your yeast package for best results.
- Make the Dough: In a large mixing bowl, combine flour and kosher salt. Make a well in the center and pour in the yeast mixture and ¼ cup olive oil. Stir with a wooden spoon or your hands until a shaggy, slightly sticky dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic. (Or use a stand mixer with a dough hook on medium speed for 4-5 minutes.)
- Cold Fermentation: Place the dough in a lightly oiled bowl, turning to coat with oil. Cover tightly with plastic wrap or a lid to prevent drying. Refrigerate for 12-24 hours. An 18-hour rise is ideal for a rich, savory flavor and chewy texture. After refrigeration, let the dough sit at room temperature for 30-60 minutes to warm slightly.
- Shape the Focaccia: Preheat your oven to 425°F (220°C). Lightly oil a 9×13-inch baking sheet or pan. Transfer the dough to the pan and gently stretch it to fit, pressing it evenly to the edges. If it resists, let it rest for 5-10 minutes and try again. Cover with a kitchen towel or plastic wrap and let rise in a warm place for 1-2 hours, until puffy and slightly doubled.
- Add the Toppings: Dimple the dough with your fingertips to create classic focaccia pockets. Press halved cherry tomatoes cut-side up into the dough, spacing them evenly. Drizzle with 2 tbsp olive oil, sprinkle with coarse sea salt, and add oregano, minced garlic, and black pepper (if using). Scatter fresh basil leaves over the top for a vibrant finish.
- Bake: Bake for 25-30 minutes, until golden brown and the tomatoes are soft and caramelized. Let cool slightly in the pan.
- Serve: Slice into squares or strips and serve warm or at room temperature. Pair with balsamic vinegar and olive oil for dipping, or enjoy alongside a fresh salad or pasta dish.
Notes
- Yeast Tip: Always check your yeast package for specific water temperature guidelines. Using 90–110°F (32–43°C) for active dry yeast and 120–130°F (49–54°C) for instant yeast ensures optimal activation. Activating instant yeast, while optional, is a great way to confirm it’s still good.
- Dough Handling: The high-hydration dough is slightly sticky, which creates that gorgeous open crumb. Avoid adding too much flour during kneading.
- Tomato Choices: For the best flavor, use garden-fresh cherry tomatoes—yellow pear varieties are a standout for their sweetness. Store-bought cherry tomatoes are a delicious alternative.
- Salt Selection: Maldon flaked sea salt is my top pick for topping, offering delicate, pyramid-shaped flakes that add a perfect crunch and flavor contrast to the caramelized tomatoes.
- Variations: Try adding mozzarella, parmesan, olives, or rosemary for new flavor profiles. A pinch of red pepper flakes brings a subtle heat.
- Storage: Keep leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat in a 350°F (175°C) oven for 5-10 minutes to refresh the crust.
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