Tomato Basil Focaccia

Prep Time:20

Cook Time:25

Cold Proof:12

Servings: slices

Author: Julie Gavin

Ingredients

For the Dough

1 ½ c. (360 g) water warmed to 90-110°F (for active dry yeast) or 110-130° (for instant yeast)
1 tbsp. granulated sugar
2 tsp. active dry yeast or instant yeast
3 ½ c. (440 g) unbleached all-purpose flour (RECOMMEND WEIGHING)
2 tsp. salt
½ c. (108 g) extra-virgin olive oil plus more for greasing

For the Topping

1 ½ c. (200 g) cherry tomatoes halved
¼ c. (54 g) extra-virgin olive oil
1 tsp. coarse sea salt
½ tsp. dried oregano
2 cloves garlic minced
¼ c. fresh basil roughly chopped
½ tsp. black pepper freshly ground - optional

Instructions

Activate the Yeast:
- For active dry yeast: In a small bowl, water (90–110°F), 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 water (110–130°F), 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 salt. Make a well in the center and pour in the yeast mixture and the 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 9x13-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 olive oil, sprinkle with coarse sea salt, 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.

equipment (affiliate links

Ingredients

For the Dough

For the Topping

Instructions

Notes