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4.38
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16
votes
Oven Roasted Tomato Focaccia
Oven roasted tomatoes top a soft focaccia bread for a tasty combination perfect as an appetizer or side dish for dinner. Enjoy warm or cold topped with fresh Parmesan.
Prep Time
40
minutes
mins
Cook Time
40
minutes
mins
Course:
Appetizer
Cuisine:
Italian
Keyword:
focaccia, tomatoes
Calories:
6218
kcal
Ingredients
Focaccia Bread
21/2-2 3/4
cups
all-purpose flour
2 1/4
tsp
instant rise yeast (1 pkg)
1/2
tsp
salt
1
tsp
sugar
1
tsp
onion powder
1
cup
warm water
3
Tbsp
canola oil
divided
Topping
1
Tbsp
canola oil
6-8
tomatoes
3
cloves
garlic, halved lengthwise
½
tsp
salt
¼
tsp
pepper
2
Tbsp
shredded fresh Parmesan
1
tsp
Italian Seasoning or
dried basil, oregano, marjoram, thyme
Instructions
Focaccia Bread
Combine 2 1/2 cups of flour, yeast, salt, sugar and onion powder. Mix well.
Form well in flour. Add warm water and 2 Tbsp canola oil.
Stir until ingredients are combined and becomes difficult to stir with a spoon.
Turn dough onto lightly floured surface and knead for 6 – 7 minutes. Add more flour as needed to prevent stickiness.
Shape dough into ball and place in oiled bowl turning to coat all sides with 1/2 Tbsp oil.
Cover loosely with clean towel and let rest for 20 minutes. Prepare Roasted Tomatoes while waiting.
Using remaining 1/2 Tbsp canola oil, to generously grease a 9x13” (23x33 cm) pan to ensure a nice crispy outside.
Roll and stretch out dough to fit pan and press out the air.
Use fingers to poke dimples into dough to bottom of pan.
Cover with clean towel and let rest 15 minutes.
Roasted Tomato Topping
Preheat oven to 400°F (200°C) and grease a 9x13" (23x33 cm) rimmed pan with canola oil.
Wash and slice tomatoes 1/2” (1.5 cm) thick. Place cut side up on baking sheet.
Tuck garlic halves randomly into middle of tomatoes, not directly on baking sheet to help prevent scorching.
Drizzle tomatoes and garlic with 1 Tbsp of canola oil.
Bake at to 400°F (200°C) for 20 to 30 minutes. Check to ensure browning - not charring.
Remove from oven and let cool slightly.
Assembly
Once dough has risen and roasted tomatoes have cooled, assemble focaccia.
Drizzle 1/2 Tbsp canola oil on top of dough.
Mash roasted tomatoes with a fork and spread evenly on top of dough. Sprinkle with Italian seasoning and remaining 1/2 Tbsp canola oil.
Bake at to 400°F (200°C) for 20 to 25 minutes til dough is light golden brown.
Sprinkle with Parmesan cheese and slice into squares. Serve warm or cold.
Notes
Fresh Herb option: When finished baking, add fresh basil to baked focaccia.
Nutrition
Calories:
6218
kcal
|
Carbohydrates:
1186
g
|
Protein:
175
g
|
Fat:
78
g
|
Sodium:
2633
mg
|
Fiber:
58
g
|
Sugar:
28
g
|
Iron:
73
mg