Best Roasted Tomato Focaccia

This roasted tomato focaccia is soft, airy, and generously infused with olive oil, roasted garlic, and fresh tomatoes. It’s a flavorful vegan bread that’s perfect as an appetizer, snack, or side for soups and salads.

Course: Appetizer, Bread, Side Dish, Snack

Cuisine: Fusion (Italian-Filipino)

Servings: 12 servings

Ingredients

For the Roasted Garlic:

▢ 1 garlic (80g)
▢ 1 tablespoon olive oil (15ml)

For the Dough:

▢ 3 ½ cups all-purpose flour (420g)
▢ 2 ¼ teaspoons active dry yeast (7g)
▢ 2 tablespoons olive oil 30ml
▢ 1 ½ teaspoons coarse salt (9g)
▢ 1 ⅓ cups warm water

For the Topping:

▢ ¼ cup olive oil (60ml)
▢ 4 oz cherry or grape tomatoes halved (115g)
▢ 2 sprigs fresh rosemary finely chopped (1 tbsp/4g)
▢ ½ teaspoon coarse salt (3g)

Instructions

Roast the Garlic

Preheat the oven to 400°F (200°C).
Cut the top off the head of garlic and drizzle with olive oil.
Wrap tightly in foil and bake for 35–45 minutes, until soft, browned, and fragrant.
Set aside to cool. Once cool enough to handle, squeeze out the roasted cloves and keep mostly intact.

Activate the Yeast

In a large bowl, combine warm water with about ¼ cup of the flour. Stir to dissolve.
Sprinkle the yeast over the mixture and let sit for 10–15 minutes until foamy.

Make the Dough

Add the remaining flour, olive oil, and coarse salt to the yeast mixture.
Mix until a dough forms.
Turn out onto a very lightly floured surface and knead for 5–7 minutes until smooth and stretchy.

First Rise

Place the dough in a lightly oiled bowl. Cover with plastic wrap or a damp towel.
Let rise in a warm place until slightly more than doubled in size, about 60–90 minutes.

Prepare the Toppings

While the dough rises, halve the tomatoes and finely chop the rosemary.
Keep the roasted garlic ready.

Second Rise and Assembly

Add olive oil to a 9x13-inch baking pan and spread evenly.
Transfer the dough to the pan, turning it several times to coat in oil.
Gently stretch the dough with your fingers to reach the corners.
Cover and let rise again until about 1½ times its size, 30–60 minutes.

Bake the Focaccia

Heat the oven again to 450°F (230°C).
Using oiled fingers, press deep dimples all over the dough.
Press roasted garlic cloves into some dimples and tomatoes cut-side up into others.
Sprinkle with rosemary and coarse salt.
Bake for 20–25 minutes, until lightly golden brown and firm.

Cool and Serve

Let the focaccia cool in the pan for 10 minutes, then transfer to a cooling rack.
Cool for another 20 minutes before slicing.
Slice, serve, and enjoy warm or at room temperature.

Notes

Best enjoyed the same day.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat briefly in the oven for best texture before serving.

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