Looking for easy bread recipes? Time to enjoy focaccia with tomatoes and onions! With just a few easy steps and fresh herbs, you can make this delicious bread with crisp edges and an airy texture that enhances its rich flavor. And the best part is, you don't need to be an Italian chef to make it—even beginners and home bakers can make this!
Ingredients
Listed below are all the ingredients you will need:
- all-purpose flour
- salt
- dry yeast
- sugar
- warm water
- olive oil
- fresh rosemary
- coarse sea salt
- tomatoes
- small onion
See the recipe card for quantities.
Instructions
Prepare the Dough
1. In a large bowl, combine all-purpose flour and salt.
2. In a small bowl, dissolve dry yeast and sugar in warm water. Let sit for about 5 minutes until frothy.
3. Pour the yeast mixture and olive oil into the flour mixture.
4. Stir until a dough forms.
Knead the Dough
5. Turn the dough onto a floured surface.
6. Knead for about 10 minutes until smooth and elastic.
7. Place the dough in a greased bowl, turning to coat all sides.
8. Cover with a damp cloth and let rise in a warm place for about 1 hour or until doubled in size.
Shape and Second Rise
9. Punch down the dough and transfer it to an oiled baking sheet.
10. Stretch the dough to cover the sheet evenly.
11. Cover and let rise again for about 20 minutes.
Preheat and Add Toppings
12. Preheat the oven to 400°F (200°C).
13. Use your fingers to dimple the surface of the dough.
14. Arrange sliced tomatoes and onions on top.
15. Drizzle with olive oil and sprinkle with chopped rosemary and coarse sea salt.
Bake and Serve
16. Bake for 20–25 minutes until golden brown on top.
17. Remove from the oven and let cool slightly on a wire rack.
18. Slice and serve warm or at room temperature.
Storage
Store leftover focaccia in an airtight container at room temperature for 1-2 days. It can also be stored in the fridge for 4 days or in the freezer for 1 month.
FAQs
Best Focaccia with Tomatoes and Onions
Ingredients
For the Dough:
- 4 cups all-purpose flour
- 2 teaspoons salt
- 2 teaspoons dry yeast
- 1 tablespoon sugar
- 1 ¼ cups warm water (about 110°F)
- ¼ cup olive oil
For the Topping:
- 2 tablespoons fresh rosemary chopped
- coarse sea salt for sprinkling
- olive oil for drizzling
- 1-2 tomatoes sliced
- 1 small onion thinly sliced
Instructions
Prepare the Dough
- In a large bowl, combine all-purpose flour and salt.
- In a small bowl, dissolve dry yeast and sugar in warm water. Let sit for about 5 minutes until frothy.
- Pour the yeast mixture and olive oil into the flour mixture.
- Stir until a dough forms.
Knead the Dough
- Turn the dough onto a floured surface.
- Knead for about 10 minutes until smooth and elastic.
- Place the dough in a greased bowl, turning to coat all sides.
- Cover with a damp cloth and let rise in a warm place for about 1 hour or until doubled in size.
Shape and Second Rise
- Punch down the dough and transfer it to an oiled baking sheet.
- Stretch the dough to cover the sheet evenly.
- Cover and let rise again for about 20 minutes.
Preheat and Add Toppings
- Preheat the oven to 400°F (200°C).
- Use your fingers to dimple the surface of the dough.
- Arrange sliced tomatoes and onions on top.
- Drizzle with olive oil and sprinkle with chopped rosemary and coarse sea salt.
Bake and Serve
- Bake for 20–25 minutes until golden brown on top.
- Remove from the oven and let cool slightly on a wire rack.
- Slice and serve warm or at room temperature.
Notes
- You can add olives or garlic for extra flavor.
- Best enjoyed fresh, but can be stored in an airtight container for up to 2 days.
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Cheng says
I like how simple and healthy this focaccia recipe is. The flower design made of fresh ingredients makes it look cute and delicious! 🙂