Tomato Basil Focaccia Bread Recipe

Get ready to transport your kitchen to an Italian trattoria with this Tomato Basil Focaccia Bread! Pillowy, golden edges, bursts of roasted cherry tomatoes, fragrant basil, and an irresistible garlic oil finish—each warm bite is pure joy. Whether you’re a bread-baking newbie or a dough devotee, this recipe strikes that perfect balance of impressive and approachable, and it’s truly impossible to stop at just one piece.

Ingredients You’ll Need

Every ingredient in this Tomato Basil Focaccia Bread pulls its weight—tomato soup gives the bread a gorgeous blush and touch of tang, while fresh basil, Parmesan, and cherry tomatoes layer the top with maximum flavor and color. If you have a pantry and a handful of produce, you’ve already got what matters!

• Tomato Soup (1 can, 10.5 oz.): Creates a rosy, soft crumb and an undercurrent of bright tomato flavor that makes this focaccia unique.
• Kosher Salt (2 teaspoons): It wakes up the flavors in the dough and the toppings; don’t be tempted to skimp.
• Active Dry Yeast (2 teaspoons): The key to lift, spring, and those celebrated focaccia bubbles.
• All-Purpose Flour (4 cups): Achieves the right balance of chewy interior and crispy edges—no specialty flours required!
• Extra Virgin Olive Oil (1 tablespoon + more for tray): At once flavor-booster and crust-enhancer; the finishing drizzle is not optional!
• Cherry Tomatoes (1 pint, halved): Roasting these gems brings zingy sweetness and jewel-like bursts throughout the bread.
• Fresh Parmesan Cheese (2 cups, grated): Lends nutty, salty dimension and those gooey-salty strings.
• Fresh Basil (1/2 cup, chopped): Adds sweet, herbaceous notes and the color pop that makes this focaccia irresistible.
• Garlic Cloves (3, pasted): For the aromatic, punchy finish when brushed on top.
• Fresh Parsley (1 tablespoon, minced): Elevates the garlic oil with a fresh, green vibrancy.
• Olive Oil (for garlic oil, 1/4 cup): To bind the garlic and parsley and provide that classic focaccia sheen.

Variations

This Tomato Basil Focaccia Bread already packs a flavor punch, but it loves a little personal touch! Make it your own with swaps, additions, and creative twists—all it takes is a tweak or two to suit your pantry, cravings, or dietary needs.

• Cheese Swap: Try creamy mozzarella, sharp Asiago, or a sprinkle of feta in place of Parmesan for an extra dimension.
• Vegan Version: Skip the cheese and use a vegan-friendly hard cheese alternative, and check that your tomato soup is dairy-free.
• Olive & Herb Boost: Dot the top with black olives, sundried tomatoes, or a shower of rosemary for a Mediterranean vibe.
• Kick of Heat: Sprinkle on chili flakes or sliced fresh chilis before baking for a little spicy surprise.

How to Make Tomato Basil Focaccia Bread

Step 1: Prepare the Tomato Soup Mixture

Start by pouring the tomato soup into a large liquid measuring cup and gently microwaving it until it’s just about at room temperature—think cozy, not hot. Top off with enough warm water to hit that 2-cup mark. This gives your dough that signature tomato color and flavor punch!

Step 2: Mix the Dough

In a large mixing bowl, combine the warm tomato soup, kosher salt, yeast, and a tablespoon of olive oil. Stir until the yeast and salt are fully dissolved. Add the flour gradually, stirring just until a shaggy, wet dough forms—it should look a little loose and jiggly, but that’s exactly what gives focaccia its signature texture.

Step 3: Initial Rest and Roasting Tomatoes

Cover your bowl of dough with plastic wrap and let it rest for 30 minutes—this nap helps the gluten start to develop, making the dough easy to work with. While the dough rests, preheat your oven to 250°F and arrange the halved cherry tomatoes (cut-side up!) on a tray. Let them roast for 1–2 hours, or however much time you have. Roasting concentrates their flavor for that sweet-tangy burst in every slice.

Step 4: Stretch and Fold the Dough

Set up a small bowl of warm water for your hands (the dough is sticky!), then perform a round of gentle stretch-and-folds: lift and stretch each side of the dough—north, south, east, and west—then fold each edge over towards the center. Do this four times, then tuck the dough under itself to create tension. Cover and rest for 30 minutes, and repeat this stretch-and-fold process three more times. This step gives your Tomato Basil Focaccia Bread its lofty, chewy structure and gorgeous bubbles.

Step 5: Layer and Shape the Dough

Transfer the dough gently into a well-oiled 9×13-inch pan (no knocking out the air!). Scatter half the cherry tomatoes, Parmesan, and basil all over, then fold the dough into thirds—like a letter—and flip it lengthwise so the seam is down. Gently press it into the pan, keeping those precious bubbles intact. Drizzle with olive oil, and top with the remaining tomatoes, cheese, and basil.

Step 6: Second Rise & Garlic Oil

Cover the pan with plastic wrap and let the dough proof for 1 hour, while you preheat the oven to 400°F. Meanwhile, stir together the minced parsley, garlic paste, and olive oil in a bowl and set aside with a pastry brush. This fragrant mixture will take your focaccia from great to absolutely dreamy.

Step 7: Dimple, Bake & Finish

With clean hands, gently dimple the top of the dough to create those signature valleys and peaks—you want to press firmly but not deflate the dough. Top with extra toppings if desired, and bake for 20–22 minutes or until lightly golden and the internal temp reaches 190°F. Allow to rest for 5 minutes, then carefully lift the focaccia from the pan. Brush generously with your garlic herb oil and cool completely on a wire rack before slicing. Enjoy every bite!

How to Serve Tomato Basil Focaccia Bread

Garnishes

For an extra flourish, top your Tomato Basil Focaccia Bread with an additional sprinkle of fresh basil, a big pinch of flaky sea salt, and a final drizzle of really good olive oil. You could even add a delicate shave of Parmesan for irresistible salty finish—there’s no such thing as too much cheese!

Side Dishes

This focaccia shines beside a classic Caesar salad, a platter of antipasto, or a simple tomato soup for double the tomato delight. It’s also fantastic served with cured meats, fresh mozzarella, or roasted vegetable sides—the bread soaks up everything beautifully!

Creative Ways to Present

Try slicing the focaccia into sandwich wedges and stuffing them with grilled veggies, chicken, or even eggplant parm for a gorgeous lunch. Stack squares elegantly on a wooden board among olives and cheeses for a party, or wrap in parchment with twine for a chic picnic treat. However you share it, Tomato Basil Focaccia Bread brings instant joy.

Make Ahead and Storage

Storing Leftovers

Once cooled, store leftover focaccia (if you’re lucky enough to have any) in an airtight container at room temperature for up to two days. A quick wrap in foil keeps it from drying out and preserves that tantalizing chew.

Freezing

To freeze, slice the focaccia, layer the pieces between parchment, and seal in a freezer-safe bag. It keeps beautifully for up to two months—just thaw at room temp or warm gently whenever a craving for Tomato Basil Focaccia Bread hits!

Reheating

Revive your focaccia’s “just baked” magic by wrapping slices in foil and reheating in a 350°F oven for 8–10 minutes, or until warmed through. Skip the microwave to keep that golden crust crisp and inviting.

FAQs

Final Thoughts

I can’t wait for you to experience the magic of homemade Tomato Basil Focaccia Bread. Each loaf is a joyful celebration of simple ingredients made special with a little time and a lot of love—perfect for impressing guests, spoiling yourself, or sharing with anyone lucky enough to be at your table!

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