Tomato & Parmesan Focaccia
This Tomato and Parmesan Focaccia is an incredibly easy and quick recipe that’s perfect as an addition to any meal or even enjoyed on its own.
When I made it, my kids loved it so much that it was gone in no time! I had to whip up a new batch the very next day because everyone couldn’t get enough. That’s a true testament to how delicious and irresistible this focaccia is — simple, fast, and full of flavor, it’s sure to become a favorite in your household too!
This Tomato and Parmesan Focaccia is a fantastic go-to dish because it’s so quick to make and packed with flavor.
Why I Love Focaccia
I’ve always loved focaccia because of its amazing versatility and comforting flavor. It’s such a simple bread, but it’s packed with so much taste—crispy on the outside, soft and fluffy on the inside.
I enjoy making it because it’s quick, easy, and always turns out delicious. Plus, it’s a blank canvas for endless toppings—whether it’s herbs, vegetables, or, like in this recipe, tomato sauce and Parmesan.
Focaccia is perfect for sharing with family and friends, and nothing beats the smell of it baking in the oven. It’s honestly one of my favorite breads to make and eat because it’s so satisfying and always brings a little joy to my table.
The best part is that it’s always so fragrant and inviting when baking in the oven, filling the whole house with a warm, comforting smell.
Tips for Perfect Focaccia:
- Warm Water: Make sure your water is very warm but not hot (around 110°F or 43°C). Too hot can kill the yeast, and too cold won’t activate it properly.
- Toppings: Feel free to add extra toppings like fresh basil, sliced olives, or a drizzle of olive oil before baking for extra flavor.
- Baking: Bake until golden brown and crispy around the edges—usually about 20-25 minutes at 420°F (215°C). Keep an eye on it to avoid burning.
- Use a Good Quality Olive Oil: Since olive oil is a key ingredient, using a high-quality extra virgin olive oil will give your focaccia a richer flavor and a beautiful aroma.
Serve it warm as a side dish, cut into strips for an appetizer, or enjoy it on its own as a quick snack. Its delicious combination of tomato sauce and Parmesan makes it a hit with kids and adults alike!
You My also like:
Ingredients for Tomato and Parmesan Focaccia
- Instant yeast: This makes the dough rise quickly without the need for long fermentation, perfect for a speedy recipe.
- Sugar: Helps activate the yeast and adds a touch of sweetness to balance the flavors.
- Flour: The base of your dough, providing structure and a soft, chewy texture.
- Warm water: The liquid that hydrates the flour and activates the yeast; ensure it’s warm but not hot to avoid killing the yeast.
- Olive oil: Adds richness to the dough and helps create a crispy crust on the outside.
- Salt: Enhances flavor and strengthens the dough structure.
- Marinara sauce: This is the flavorful tomato layer spread on top, giving your focaccia a pizza-like taste.
- Parmesan cheese: Adds a savory, umami richness that complements the tomato sauce beautifully.
A perfect blend of crispy crust and savory toppings
Watch how to make Tomato & Parmesan Focaccia
Once you try this tomato and Parmesan focaccia, you’ll be making it again and again.
Happy Baking
Tomato & Parmesan Focaccia
Ingredients
- For the dough:
- 1 packet of instant yeast
- 1 teaspoon sugar
- 3 cups all-purpose flour
- 1 ¾ cups very warm water
- ¼ cup olive oil
- 2 teaspoons salt
- For the toppings:
- ½ cup marinara sauce
- ¼ cup grated Parmesan cheese
Instructions
- In a large mixing bowl, combine the flour, yeast, sugar and salt. Mix everything
- Pour in the warm water and olive oil.
- Mix until a sticky dough forms. Don’t worry if the dough feels very sticky—that’s normal.
- Cover the bowl with a cloth or plastic wrap and let it rest for 30 minutes.
- After resting, dip your hands in water to prevent sticking. Gently stretch the dough by taking from the sides of the bowl and folding it over itself, then rotate the bowl and repeat the stretching and folding process around the entire dough. This helps create a light, airy texture. Repeat this process of stretching and folding two more times, letting the dough rest for about 20 minutes between each stretch.
- Preheat your oven to 420°F (215°C). Transfer the dough to a greased baking sheet. Use your fingertips to create dimples all over the surface.
- Cover and let it rest for 10-15 minutes.
- Spread the marinara sauce evenly over the dough, then sprinkle with grated Parmesan cheese.
- Bake for 20-25 minutes until golden brown and crispy around the edges.
- Let cool slightly before slicing and serving. Enjoy your homemade tomato and Parmesan focaccia!
Video
Notes
Similar Recipes You’ll Love
