Tomato Focaccia

This recipe provides a much more interesting focaccia recipe than normal.  The bread itself is a great pink color because of the tomato paste and the toppings give it so much great flavor. The bread is light and soft without having a lot of air pockets. It's perfect for an interesting sandwich, and it fulfills a pizza craving as a snack or lunch with a salad.

This post has been submitted to Yeastspotting

Tomato Focaccia


  • 1 oz active dry yeast
  • 2/3 oz sugar
  • 1 oz salt
  • 2 lb bread flour
  • 2 eggs
  • 2 Tbsp tomato paste
  • 3 Tbsp chopped fresh rosemary
  • water (about 2 cups)
  • tomatoes, basil, olives, Parmesan and feta cheese for garnish
  1. In the bowl of a stand mixer, mix yeast, sugar, salt, flour, eggs, tomato paste and rosemary. Begin mixing and slowly add water as needed until a soft dough forms. It should still be heavy, but uniform and not wet. Knead until dough comes together
  2. Let dough rise in an oiled bowl for 1 hour or until doubled in size
  3. Remove dough and roll out to the size of a half sheet pan. Line pan with parchment paper. The dough should be about half an inch thick when rolled out.
  4. Oil the top of the dough and top it with tomatoes, Parmesan, basil, olives and feta cheese as desired. Let rise another hour
  5. Bake at 350 degrees for 20 minutes or until everything on the top is golden.
  6. Cool completely before serving.


  1. Oh wow, this looks SO fantastic. I love homemade focaccia and this version looks amazing!

    1. Thanks for the comment! It's a different take that I like.


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