Best Focaccia with Tomatoes and Onions

Focaccia with tomatoes and onions is soft, airy, and infused with olive oil, topped with savory onions and juicy tomatoes. It bakes into a golden, fragrant bread with a crisp edge and fluffy center.

Course: Appetizer, Bread, Side Dish

Cuisine: Fusion (Italian-Filipino)

Servings: 8 -10 servings

Ingredients

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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