Best 3 Tomato Herb Focaccia Recipes

Indulge in the delightful aroma of freshly baked Tomato Herb Focaccia, a classic Italian flatbread that tantalizes the senses with its rustic charm and vibrant flavors. Its golden-brown crust, adorned with juicy tomatoes, aromatic herbs, and a drizzle of olive oil, beckons you to take a bite. With three unique recipes to choose from, this article caters to every taste preference. The Traditional Tomato Herb Focaccia offers a timeless combination of ripe tomatoes, fragrant basil, and a hint of garlic, while the Sun-Dried Tomato and Goat Cheese Focaccia introduces a tangy twist with sun-dried tomatoes and creamy goat cheese. For those seeking a vegan delight, the Rosemary and Olive Focaccia is a delightful symphony of rosemary, Kalamata olives, and a drizzle of zesty lemon oil. Embark on a culinary journey with these delectable focaccia recipes, perfect for picnics, potlucks, or simply as a delightful treat to enjoy at home.

Here are our top 3 tried and tested recipes!

TOMATO-HERB FOCACCIA

Tomato-Herb Focaccia image

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

Provided by Taste of Home

Categories Appetizers

Time 50m

Yield 12 servings.

Number Of Ingredients 13

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

Steps:

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., 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. 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.

Nutrition Facts : Calories 112 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 320mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic exchanges

ITALIAN HERB & SUN-DRIED TOMATO FOCACCIA

Italian Herb & Sun-Dried Tomato Focaccia image

Focaccia is a flat oven-baked Italian bread made with different herbs, seasonings & toppings! You could add olives, crushed red pepper, shredded cheese, sliced roma tomatoes, caramelized onions, fresh garlic etc. It's really not difficult to make, tastes wonderful, and the aroma of fresh baked Focaccia is amazing! Try this...

Provided by Lisa Ann DiNunzio

Categories Vegetable Appetizers

Time 55m

Number Of Ingredients 10

Ingredients

1 1/2 c cups warm water
3 Tbsp extra virgin olive oil (plus additional for drizzling)
1 1/4 tsp sea salt
3 1/2 c unbleached all-purpose flour
1 Tbsp instant yeast
1 tsp dried oregano (plus additional for topping dough)
1/2 tsp dried basil
1 tsp garlic powder
1/4 c shredded parmesan cheese
10 sun-dried tomatoes in olive oil, drained and chopped, optional

Steps:

1. Lightly grease bottom and sides of a 9 x13 baking pan with 1 - 2 tablespoons of olive oil. In a large bowl combine all ingredients except cheese and sun-dried tomatoes, and beat at high speed with an electric mixer or wooden spoon for 60 seconds, batter will be sticky. Scoop batter into the prepared pan and spread evenly, cover with plastic wrap, let rise at room temperature for 1 hour or until it becomes puffy. The last 10-15 minutes that the dough is rising, preheat oven to 375°. Gently poke the dough all over with your fingers, but do not poke through the dough, just create small "dimples". Drizzle dough lightly with olive oil, and sprinkle with shredded Parmesan cheese, additional dried herbs of your choice, and sun-dried tomatoes, if desired. Bake the bread until it's golden brown, 35 to 40 minutes. Remove from oven, wait 5 minutes, then take Focaccia out of the pan and place onto a rack. Slice and serve warm or at room temperature. *Note: You could add a variety of toppings such as; sliced olives, crushed red pepper, shredded mozzarella cheese, sliced roma tomatoes, caramelized onions, fresh garlic etc.

SUN-DRIED TOMATO AND HERB FOCACCIA

Sun-Dried Tomato and Herb Focaccia image

Prepare a 'home-baked' bread in minutes using prepared pizza dough. I use rosemary, thyme, basil, oregano, for variety.

Provided by Elly in Canada

Categories Yeast Breads

Time 40m

Yield 8 pieces, 4-8 serving(s)

Number Of Ingredients 5

Ingredients

1 lb pizza dough, ready to use
1/4 cup sun-dried tomato packed in oil, drained and chopped
2 teaspoons oil, from sun-dried tomatoes
1/4 teaspoon kosher salt
1/4 teaspoon dried rosemary

Steps:

Pat dough evenly into greased 9-inch square metal cake pan.
Cover and let rise for 30 minutes.
With fingertip, make 12 indents in dough. Brush dough with oil; sprinkle with salt and rosemary or combination of your favourite herbs.
Press tomatoes into dough.
Bake in centre of 450°F (230°C) oven until golden brown, about 20 minutes.
Remove from pan; let cool slightly on rack.
To serve: cut into 4 strips; cut each in half.
(Make-ahead: Let stand at room temperature for up to 8 hours; rewarm if desired.).
Prep time does not include 30 minutes it takes to rise.

Nutrition Facts : Calories 34.8, Fat 3.2, SaturatedFat 0.4, Sodium 163.7, Carbohydrate 1.6, Fiber 0.4, Protein 0.3

Tips:

Use fresh herbs: Fresh herbs like rosemary, thyme, and basil add a burst of flavor to focaccia. Chop them finely before adding them to the dough.
Don't over-knead the dough: Over-kneading the dough will make it tough. Knead it just until it comes together and is smooth and elastic.
Let the dough rise in a warm place: The dough should rise in a warm place until it has doubled in size. This will take about 1-2 hours.
Preheat the oven before baking: Preheat the oven to the desired temperature before baking the focaccia. This will help the focaccia cook evenly.
Brush the focaccia with olive oil before baking: Brushing the focaccia with olive oil before baking will give it a golden brown crust.
Bake the focaccia until it is golden brown: Bake the focaccia for the recommended amount of time, or until it is golden brown and cooked through.

Conclusion:

Tomato-herb focaccia is a delicious and easy-to-make bread that is perfect for any occasion. It can be served as an appetizer, main course, or side dish. With its flavorful combination of tomatoes, herbs, and olive oil, tomato-herb focaccia is sure to be a hit.