Roasted Tomato and Garlic Focaccia

Prep Time: 4 hours 30 minutes
Cook Time: 30 minutes
Total Time: 5 hours
Servings: 8 servings
Delicious focaccia bread, flavoured and topped with garlic and herbs and roasted roma tomatoes. Freezes well.


For the focaccia dough:

  • 1/2 tsp dry active or instant yeast
  • 3/4 cup water warm
  • 1/2 tsp sugar
  • 4 Tbsp olive oil
  • 1 1/2 tsp kosher salt (less if using fine salt)
  • 1/2 tsp garlic powder
  • 3 cups all-purpose flour

Herb oil:

  • 1 1/2 tsp fresh basil leaves chopped (or 3/4 tsp. dried)
  • 1 1/2 tsp fresh parsley leaves chopped (or 3/4 tsp. dried)
  • 1/2 tsp garlic powder
  • Salt and pepper
  • 3 Tbsp olive oil
  • 8 Roasted Roma Tomatoes (or 8 canned plum tomatoes drained, see below*)
  • 2-3 Tbsp grated parmesan cheese


  • *To Roast Roma Tomatoes: Preheat oven to 425 F. Toss roma tomatoes in a large roasting pan. Drizzle with a bit of olive oil and season with salt and pepper. Toss to coat. Cut a small slit in the top of each tomato. Roast in preheated oven for about 1 hour. Cool, then transfer to a bowl or bag and refrigerate or freeze for later.
  • To make the focaccia dough: In a large bowl of the bowl of a stand mixer, combine the yeast with the warm water and sugar. Allow to stand for 5 minutes. Add olive oil, salt, garlic powder and 2 cups of the flour. Mix to combine. Start adding additional flour, in small increments, until you have a smooth, moist dough.
  • Transfer dough to a floured work surface. Shape in to a ball, cover with a clean tea towel and let stand 20 minutes.
  • Prepare the Herb Oil: Combine all the Herb Oil ingredients in a small bowl and stir to combine. Set aside.
  • Once focaccia dough has rested, grease a 7x11-inch pan (or 8 or 9-inch round cake pagenerously with olive oil. Roll out the dough in to the exact size of your pan (using a bit of flour if sticky), then transfer to your prepared pan, pressing it right out to the edges of the pan with your finger-tips. Spread herb oil evenly over-top and refrigerate dough, uncovered for 3 hours.
  • After 3 hours, remove focaccia from refrigerator. Drain any liquid from the tomatoes and hand-crush them over-top of your focaccia, keeping them quite chunky. Top with some grated parmesan cheese.
  • Preheat oven to 325 F. Cover focaccia loosely with greased plastic wrap and set pan on top of preheating oven to rise for 30-40 minutes, or until dough has risen slightly above the sides of the pan.
  • Bake in 325 F. oven until golden brown, about 30 minutes. Cut into square, wedges or slices and enjoy as is or serve with an olive oil/balsamic dip. Freezes well.