A flavorful, chewy, and soft focaccia bread topped with oven-roasted tomatoes and fresh thyme. Recipe developed in partnership with Red Star Yeast.
This was the first summer in many years that I haven’t planted a garden. With our big move and new addition, I just didn’t want to spend the time or energy building a garden from scratch at our new house. It didn’t turn out to be that big of a deal, pretty much everything I’d want I could get from our local farmers market, and all without having to do any weeding.
However, I have really missed the overabundance of tomatoes my garden usually has right about now. This time last year I think I had a daily harvest of cherry tomatoes to feed the whole neighborhood.
And even though I have to pick up my tomatoes from the market and not my backyard, I’m making them while they’re in season.
This focaccia bread combines two of my favorite things— carbs and oven roasted tomatoes. The bread dough is pretty standard (and very similar to this rosemary parmesan focaccia from a few years back), but with a little fresh thyme mixed in. Then before baking, the surface is dimpled, brushed with olive oil and studded with fresh tomatoes. A sprinkling of more thyme and coarse salt finishes it off. In the oven the tomatoes dry out, concentrating their flavor and making them completely irresistible.
This roasted tomato focaccia bread is the perfect side dish, snack, and even the start to a really great sandwich. If you’ve got a surplus of garden tomatoes or just love them as much as I do, this is a recipe you’ve got to try before the season is up!
Roasted Tomato Focaccia Bread
- 1 cup (250 ml) water
- 1 tablespoon olive oil
- 2 - 2 1/2 cups (240-300 grams) bread flour
- 1 teaspoon coarse salt
- 1 tablespoon granulated sugar
- 1 packet (2 1/4 teaspoons) Red Star Active-Dry Yeast
- 1 tablespoon fresh thyme, divided
- 1 cup (150 grams) cherry or grape tomatoes, halved
- Additional olive oil, for brushing
- Coarse salt, for sprinkling
- Heat the water and olive oil in a saucepan over medium heat until it starts to steam. Remove from heat and let cool for about 5 minutes, or until temperature is 120-130 degrees F.
- In the bowl of a stand mixer fitted with a dough hook attachment, combine 1 cup of the bread flour with the salt, sugar, yeast and half of the fresh thyme. Add the water mixture and mix until it forms a wet dough, scraping down the bowl as necessary.
- Add the remaining bread flour 1/4 cup at a time while mixing until dough clears the bowl and is tacky but doesn't stick to your fingers when touched. You may not need all 2 1/2 cups flour. Knead for 5-7 minutes until smooth and elastic. Place bowl in a greased bowl and turn to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch down dough and knead a few times to remove air bubbles. Shape dough into a rough 14 inch circle on a sheet pan, cover, and let rise for an additional 15 minutes. Use your fingers to dimple the dough, pressing your fingers all the way down. Brush with olive oil and gently press the tomatoes into the top of the dough. Sprinkle with remaining thyme and a heavy pinch of salt.
- Bake at 375 degrees until golden brown, about 20-25 minutes. Serve warm or at room temperature.
- Focaccia is best consumed the day it is made, but will keep well wrapped at room temperature for a few days.
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Disclosure: This recipe was developed in partnership with Red Star Yeast. Thank you for supporting partnerships with brands I love and believe in, which make Completely Delicious possible. All opinions are 100% my own, as always.