Tomato and garlic focaccia


The simplest, the most delicious, soft and tasty focaccia with tomatoes and garlic.

Tomato and garlic focaccia
Preparation time
Cooking time
Waiting time 1h 10m


For 4 Person(s)


  • 500 g bread flour
  • 7 g active dry yeast* (see the notes to halve the yeast)
  • 1 tsp brown sugar
  • 300 ml warm water
  • 1 tsp salt
  • 50 ml olive oil
  • some garlic cloves
  • some small tomatoes
  • olive oil to brush the focaccia
  • semolina flour to dust the pan (optional)

Tomato and garlic focaccia Directions

  1. In a small bowl stir together the yeast, sugar and warm water and set aside for 5 -10 minutes until it creates the foam.

    focaccia pomodorini 06
  2. In a large bowl mix together the flour with the salt. Add water with yeast, oil and begin to mix.

    focaccia pomodorini 05
  3. Knead the dough by hand for at least 10 minutes until it becomes smooth and elastic. Spread a bowl with a little oil, laid the dough, cover the bowl with plastic wrap and set aside in a warm place until it doubles the volume for about 1 hour. The rising times are approximate, it can take more or less time depending on the temperature of the environment, the freshness of the yeast, the strength of the flour and other factors not related to the recipe.

    focaccia pomodorini 04
  4. Deflate the dough. Line a baking sheet with parchment paper and sprinkle it with a little semolina flour. Trasfer the dough and spread it out with your hands, stretching it evenly. Cut the tomatoes in half and peel the garlic. With the tip of the knife or the little spoon take out the seeds from the tomatoes. Press gently the tomatoes and garlic. Cover with a cotton cloth and set aside until the dough becomes puffy again (about 30 minutes).

    focaccia pomodorini 03
  5. Spread the focaccia with some olive oil and bake in a preheated oven at 220° C for 20 - 25 minutes (my focaccia is slightly darker because my family likes the smoky taste of cherry tomatoes) or until it becomes golden. Transfer onto a grid to cool down completely before serving.

    lot of love. B.

    focaccia pomodorini 02

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Recipe notes

* To keep your bread, rolls, pizzas, focaccia and other yeast dough recipes soft and fragrant for longer, you need to cut the amount of active dry yeast in half and extend the rising time

Nutrition facts

(diet, vegetarian)
Per Serving


Monday, 14 November 2016
This is a great focaccia. Also, I add thyme and rosemary during the initial knead. Top with salt and...
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- kellyk

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