What is double tomato focaccia? It is a delicious variation of classic Italian focaccia that layers tomato flavor in two distinct ways. Instead of relying only on fresh tomatoes, it combines concentrated tomato paste directly in the dough with ripe cherry or grape tomatoes on top. The result is a bread that’s savory, slightly sweet, beautifully aromatic, and perfect for everything from weeknight dinners to entertaining guests.
Unlike ordinary focaccia, every single bite delivers a rich, savory tomato depth while still maintaining the light, airy crumb and crispy olive oil crust that make this traditional Italian bread so irresistible. Whether you are baking bread for the first time or looking to expand your homemade bread collection, this recipe offers a straightforward approach with consistently delicious results.
Double Tomato Focaccia
Equipment
- 9×13-inch baking pan
- Large mixing bowl
- Wooden spoon or silicone spatula
- Digital kitchen food scale
- Small bowl
- Wire cooling rack
Ingredients
Dough
- 500 g Bread flour Recommended for the best chewy texture
- 400 ml Warm water Approximately 100°F–110°F (38°C–43°C)
- 7 g Instant yeast Approximately 1 packet
- 10 g Fine sea salt
- 2 tbsp Concentrated tomato paste
- 2 tbsp Extra virgin olive oil
- 1 tsp Sugar
Topping
- 250 g Cherry or grape tomatoes Halved
- 3 tbsp Extra virgin olive oil Plus extra for the pan
- 1 tbsp Fresh rosemary Chopped
- 1 tsp Fresh thyme Optional
- 1 tsp Flaky sea salt Such as Maldon
- 1/2 tsp Freshly cracked black pepper
Optional Finishing Touches
- Grated Parmesan or Pecorino Romano
- Fresh basil leaves
- Red chili flakes
- Garlic confit cloves
- Aged balsamic glaze
Instructions
- In a large mixing bowl, combine the warm water, instant yeast, and sugar. Let stand for 5 minutes until slightly foamy.
- Add the tomato paste and 2 tablespoons of extra virgin olive oil. Whisk until the liquid is smooth and pale red.
- Stir in the bread flour and fine sea salt with a wooden spoon or spatula until a shaggy, sticky dough forms. Do not add extra flour; the high hydration is important for an airy focaccia.
- Cover the bowl and let the dough rest for 20 minutes. With damp hands, stretch and fold the dough on all four sides. Repeat the stretch-and-fold process every 20 minutes for 1 hour, completing 3 sets.
- Cover the dough securely and let it rise at room temperature until doubled in size and filled with air bubbles, approximately 1½ to 2½ hours depending on room temperature.
- Generously drizzle 2 to 3 tablespoons of olive oil into a 9×13-inch baking pan, coating the bottom and sides. Gently transfer the bubbly dough into the pan without deflating it.
- Let the dough rest and spread naturally toward the edges for 30 to 45 minutes for its second rise.
- Preheat the oven to 425°F (220°C). Drizzle the top of the dough generously with olive oil. Oil your fingers and press deeply straight down into the dough until you reach the bottom of the pan, creating classic focaccia dimples.
- Gently press the halved cherry or grape tomatoes, cut-side up, into the dimples. Sprinkle evenly with rosemary, thyme, flaky sea salt, and freshly cracked black pepper.
- Bake at 425°F (220°C) for 30 to 35 minutes, until deeply golden brown, the edges are crisp, and the tomatoes are tender and slightly caramelized. The center should reach approximately 205°F (96°C).
- Transfer the pan to a wire cooling rack and let the focaccia cool for at least 15 to 20 minutes before slicing.
- Finish with grated Parmesan or Pecorino Romano, fresh basil, red chili flakes, garlic confit, or a drizzle of aged balsamic glaze if desired.
Notes
Table of Contents
Table of Contents
Why You’ll Love This Double Tomato Focaccia Recipe
Deep Tomato Flavor Throughout: Incorporating tomato paste into the dough ensures rich flavor in every single bite.
Crispy & Airy Texture: Enjoy a crispy, golden, olive-oil-infused crust with a soft, pillowy interior.
Beginner-Friendly: Uses simple stretch-and-fold techniques instead of demanding heavy kneading.
Simple Pantry Staples: Made with basic, accessible ingredients you likely already have on hand.
Versatile & Meal-Prep Friendly: Perfect for gourmet sandwiches, dipping in soups, or serving alongside your favorite Italian dinners.
Recommended Baking Tools (Shop on Amazon)
Kitchen Essentials for Perfect Focaccia:
- Non-Stick 9×13 Inch Baking Pan Essential for getting that deep, golden, ultra-crispy bottom crust.
- Glass Olive Oil Dispenser Bottle Allows precise and even drizzling over the dough for perfect dimples.
- Digital Kitchen Food Scale Weighing your bread flour in grams ensures accurate hydration every single time.
- Stainless Steel Wire Cooling Rack Prevents the bottom crust from getting soggy right after baking.
Ingredients Needed For Double Tomato Focaccia
For the Dough
- 500 g bread flour (recommended for the best chewy texture)
- 400 ml warm water (approx. 100°F–110°F / 38°C–43°C)
- 7 g instant yeast (1 packet)
- 10 g fine sea salt
- 2 tbsp concentrated tomato paste
- 2 tbsp extra virgin olive oil
- 1 tsp sugar
For the Topping
- 250 g cherry or grape tomatoes (halved)
- 3 tbsp extra virgin olive oil (plus extra for the pan)
- 1 tbsp fresh rosemary (chopped)
- 1 tsp fresh thyme (optional)
- 1 tsp flaky sea salt (like Maldon)
- ½ tsp freshly cracked black pepper
Optional Finishing Touches
- Grated Parmesan or Pecorino Romano
- Fresh basil leaves
- Red chili flakes
- Garlic confit cloves
- A drizzle of aged balsamic glaze
How to Make Double Tomato Focaccia
Step 1: Mix the Dough Base
- In a large mixing bowl, combine warm water, instant yeast, and sugar. Let it sit for 5 minutes until slightly foamy on top.
- Add the tomato paste and 2 tablespoons of extra virgin olive oil, whisking well until the liquid is smooth and pale red.
- Stir in the bread flour and fine sea salt using a wooden spoon or spatula until a shaggy, sticky dough forms.
Baker’s Tip: Focaccia relies on high hydration for its signature airy bubbles. Resist the urge to add extra flour!
Step 2: Rest and Stretch-and-Fold
Cover the bowl with a damp towel or plastic wrap and let the dough rest for 20 minutes.
With damp hands, perform a series of 4 stretch-and-folds: grab one edge of the dough, stretch it upward, and fold it over its center. Rotate the bowl 90 degrees and repeat on all four sides.
Repeat this stretch-and-fold process every 20 minutes over the course of 1 hour (3 sets total). This builds natural gluten strength without exhausting kneading.
Step 3: First Rise (Bulk Fermentation)
Cover the bowl securely and allow the dough to rise at room temperature until doubled in size and filled with air bubbles.
Depending on your room temperature, this typically takes 1½ to 2½ hours.
Step 4: Prepare the Pan & Second Rise
Generously drizzle 2–3 tablespoons of olive oil into a 9×13-inch Non-Stick Baking Pan, coating the bottom and sides thoroughly.
Gently transfer the bubbly dough into the prepared pan. Do not press or deflate the air bubbles out.
Let the dough rest and spread naturally toward the edges for 30 to 45 minutes for its second rise.
Step 5: Dimple and Top
Preheat your oven to 425°F (220°C).
Drizzle the top of the dough generously with extra virgin olive oil using a Precision Oil Pourer. Oil your fingers, then press deeply straight down into the dough until you touch the bottom of the pan to create classic focaccia dimples.
Gently press the halved cherry tomatoes (cut-side up) into the dimples.
Sprinkle evenly with fresh rosemary, thyme, flaky sea salt, and freshly cracked black pepper.
Step 6: Bake to Perfection
Bake at 425°F (220°C) for 30–35 minutes until the crust turns a deep golden-brown, the edges are crisp, and the tomatoes are tender and slightly caramelized.
An internal thermometer inserted into the center should read around 205°F (96°C).
Transfer the pan to a Wire Cooling Rack and allow the focaccia to cool for at least 15 to 20 minutes before slicing.
See how to make this recipe in the video below.
Pro Tips for the Best Focaccia
Choose Bread Flour: High-protein bread flour builds stronger gluten structures, creating larger air pockets and a chewier texture compared to all-purpose flour.
Embrace the High Hydration: A wet, sticky dough is absolute key to achieving a light, open crumb. Trust the process and use wet hands when handling the dough.
Use High-Quality Olive Oil: Because olive oil is a primary flavor element in focaccia, use a cold-pressed extra virgin olive oil you love.
Don’t Rush the Proofing: Proper fermentation time is what gives focaccia its deep flavor and airy pockets. Let it rise fully until puffy and jiggly.
Bake Until Deeply Golden: Don’t pull the bread out too early. A rich, dark-golden crust develops the best flavor contrast against the soft interior.
Delicious Recipe Variations
Mediterranean Style: Add pitted Kalamata olives, whole garlic confit cloves, and crumbled feta cheese before baking.
Spicy Tomato & Herb: Top with crushed red pepper flakes, sliced jalapeños or hot cherry peppers, and fresh oregano.
Cheesy Focaccia: Sprinkle freshly shredded mozzarella or grated Parmesan cheese over the top during the final 10 minutes of baking.
Herbed Garden: Top with a vibrant mix of fresh basil, oregano, parsley, rosemary, and sweet caramelized onions.
Common Mistakes to Avoid
Using Hot Water: Water above 115°F (46°C) can kill the yeast, resulting in flat, dense bread.
Adding Excess Flour: Over-flouring stiffens the dough and ruins the signature open structure.
Under-Proofing the Dough: Rushing the rise times produces a dense, heavy texture instead of a light, bubbly crumb.
Skimping on Olive Oil: Olive oil creates the iconic crispy crust and prevents the bread from drying out.
Slicing Hot Bread: Cutting into hot bread traps steam internally and can make the crumb gummy. Let it rest!
What to Serve with Tomato Focaccia
This double tomato focaccia is exceptionally versatile. Try serving it alongside:
- Comforting Soups: Creamy roasted tomato soup, classic Italian minestrone, or garlic white bean soup.
- Pasta Dishes: Fresh pesto pasta, creamy fettuccine Alfredo, or rich Bolognese.
- Salads & Cheeses: Fresh Caesar salad, Caprese salad, or paired with a ball of fresh Burrata drizzled with olive oil.
- Sandwiches: Slice horizontally to build gourmet turkey, prosciutto, or grilled vegetable paninis.
Storage & Reheating Instructions
Room Temperature: Store cooled focaccia in an airtight container or zip-top bag at room temperature for up to 3 days.
Freezing: Wrap individual slices tightly in plastic wrap and store them in a freezer-safe bag for up to 2 months. Thaw at room temperature before reheating.
Reheating: Bake slices in a preheated oven or air fryer at 350°F (175°C) for 6–8 minutes to fully restore the crispy outer crust and warm, fluffy center.
Frequently Asked Questions (FAQs) for Double Tomato Focaccia
Can I make focaccia dough overnight in the fridge?
Yes! Slow cold fermentation in the refrigerator for 12 to 24 hours enhances flavor development significantly and creates even larger air bubbles.
Can I use all-purpose flour instead of bread flour?
Yes, all-purpose flour works fine, though your focaccia will have a slightly softer, less chewy crumb compared to one made with bread flour.
Why is my focaccia dense instead of airy?
A dense texture usually means the dough was under-proofed, too much flour was added, or the air was accidentally worked out during pan transfer.
What are the best tomatoes to use for focaccia?
Cherry or grape tomatoes are best because they have low moisture content and high natural sweetness that caramelizes beautifully when baked at high heat.
Can I freeze focaccia?
Absolutely. Wrap cooled slices tightly and freeze for up to two months.
Printable Recipe Card
| Prep Time | Rise Time | Bake Time | Total Time |
| 20 Mins | 2–3 Hours | 30–35 Mins | ~ 3.5 Hours |
Yield: 10–12 Servings
Course: Bread / Side
Cuisine: Italian
Difficulty: Easy to Intermediate
Estimated Nutrition (Per Serving)
- Calories: 260
- Carbohydrates: 39 g
- Protein: 7 g
- Fat: 9 g
- Fiber: 2 g
- Sodium: 360 mg
Final Thoughts
Double tomato focaccia brings together the best qualities of homemade bread and roasted tomatoes in one satisfying loaf. The concentrated richness of tomato paste complements the sweetness of roasted fresh tomatoes, while olive oil and herbs create the signature crisp crust and soft interior that make focaccia such a favorite.
Whether you’re serving it alongside a comforting meal, building gourmet sandwiches, or enjoying it fresh from the oven with a drizzle of olive oil, this recipe is versatile, approachable, and rewarding. Once you’ve mastered the basic technique, you can easily customize it with your favorite herbs, cheeses, and seasonal toppings to make it your own.
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This recipe was written and tested by Rasha, the founder of Recipesedeas. Rasha is a food enthusiast living in the USA, sharing her family-inspired recipes and culinary adventures
