What is Focaccia?
When it comes to bread, focaccia is one of the best. It’s a flat, Italian yeast bread that is somewhat similar to pizza dough, with a soft texture inside and a more crisp exterior. It can be plain, baked with rosemary or topped with vegetables like this roasted cherry tomato focaccia. It can be served alone with some olive oil to dip into, or sliced and used for a sandwich. If I’m sitting at a restaurant and a bread basket arrives, the focaccia will always be the first thing I’m drawn to. In San Francisco, I used to trek down to the North Beach area to buy focaccia from Liguria Bakery – the famous family-run bakery that has been making only focaccia for over 100 years, and worth travel of any distance. Focaccia is special and it’s also a lot of fun to make at home.
Instant vs Active Dry Yeast
First things first. Focaccia starts with yeast. There are several different varieties of yeast on the market these days, and they can cause some confusion, so let’s clear that up first. The two main yeast varieties you will find are active dry yeast and instant yeast. Active dry yeast (pictured on the bottom in the photo above) needs to be dissolved in lukewarm water before being added to dry ingredients. Instant yeast (pictured on top in the photo above) is milled into smaller particles and can be added directly to the dry ingredients. Instant yeast is also sometimes called rapid-rise and because it activates faster than the more coarse active dry yeast, rising times are quicker.
The good news is that you can use either yeast for this recipe. If you were making large commercial quantities of something, you would need to adjust the amount of yeast depending on which you are using, but when making a smaller quantity, just use a 1:1 ratio. If you are using active dry yeast, however, just know that it might take a little longer to rise.
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Sounds really yummy and can’t wait to try it
Love Recip easy to make and delicious, say to Hazel and Lulu
for me 🙏😍
Thank you so much for the Focaccia Bread recipe. As soon as I get more tomatoes, I will be making it! (Tomatoes are on the plant, they just need to get red!!)
I made this today and it was absolutely delicious! The recipe is easy to follow and turned out perfectly. This was a great use for the bounty of cherry and grape tomatoes from my garden. Thanks for an outstanding and well-written recipe-I definitely will make this one again.
I made this today, since I was motivated to use up a supply of cherry tomatoes. It was excellent (my husband said it’s restaurant quality!). Thanks for the step by step instructions with photos and tips, I used a Tuscan herb flavored olive oil for the dough and I think that added a bit of extra flavor. I’m looking forward to trying different variations of the recipe (kalamata olives are next!) this fall and winter.
To play it safe, I took advantage of the oven temperature. I preheated the oven to 400 degrees F and roasted sliced cherry and grape tomatoes. They were finished in just shy of 30-minutes. After that I cranked up the oven to 450 degrees F in anticipation of baking the focaccia. I stretched the dough into a 13 x 9 sheet pan. And gave it a little time for a quick second rise. Then I called in for help. My five-year-old loves focaccia, so I had him press his fingers into the top to create lots of dimples. Then I tucked in the tomatoes, cut side up. It didn t take long for the kitchen to fill with the most wonderful, welcoming aroma that is one of the joys of bread from scratch.
😊 Sounds perfect.
Made this for NewYears Eve, loved it! My husband wants me to make it all the time now. He said no more baguettes from grocery store 🥰
Love this bread!
Question…..can I use frozen cherry tomatoes….can I roast frozen cheery tomatoes and if so for how long!
Hi CJ. Hmm.. The issue will be the moisture content. There will be a lot of liquid emitted from the frozen cherry tomatoes. That will need to evaporate before the tomatoes and roast and caramelize at all, so just extend the time in the oven. You might also let the cherry tomatoes thaw in a colander and let the excess water drain away. You can definitely give it a try. If they end up too wet for the focaccia, they’d still be great over pasta.
Delicious! I made it for a dinner party for the first time (yes, a bit risky) but it worked perfectly and was just yummy. The roasted tomatoes were so fragrant – my whole cottage smelled delicious. Thanks!
Made this yesterday. Did a combo of roasted cherry tomatoes and sun-dried tomatoes on top. This recipe was great. So nice and fluffy. Might make it again!
Absolutely Delicious and easy to make. Thank you!
I love your recipes! But I have to write them because it is just too difficult to follow with the tablet. Do you have a cook book with your recipes? I have your pressure cooker and your book for pressure cooking. And I love your recipe for cheese cake. I’m 84 years old but still love making new recipes as well as the old ones.
Meredith has written 8 cookbooks but not all of the recipes on the website are in her cookbooks. There is a printer version for each recipe that you could possibly print out when you are making a recipe if following on the tablet isn’t working for you. Check out the cookbook in Meredith’s shop on the website: https://bluejeanchef.com/shop/