Growing up, my family always loved making Italian food. We would often make homemade tomato basil focaccia, and I remember it being one of my favorite recipes. As I got older, I realized that the key to a good focaccia is a combination of high-quality ingredients, like fresh tomatoes and extra virgin olive oil. I also learned that the key to a delicious focaccia is a combination of flavors, like garlic, basil, and oregano.
I’ve combined these secrets to create a recipe for a delicious Italian Tomato Basil Focaccia that is sure to please any crowd. The focaccia is made with freshly ripe tomatoes, fresh basil, garlic, oregano, and extra virgin olive oil. It’s a simple recipe that comes together quickly and can be served as an appetizer, side dish, or main course.
To make the focaccia, start by preheating the oven to 400°F (200°C). Then, in a large bowl, mix together the flour, salt, and yeast. Add in the olive oil and water and mix until a soft dough forms. Turn the dough out onto a lightly floured surface and knead for about 5 minutes.
Next, roll out the dough into a rectangle and transfer it to a greased baking tray. Spread the tomatoes and basil leaves over the top and sprinkle with garlic, oregano, and olive oil. Bake for 25-30 minutes or until the focaccia is golden brown. Let the focaccia cool slightly before cutting and serving. Enjoy!
Variations
- For a vegan version, use vegan butter instead of olive oil.
- For a gluten-free version, use gluten-free flour.
- For a spicier version, add a pinch of chili flakes.
- For a cheesy version, top with grated Parmesan cheese.
Homemade Italian Tomato Basil Focaccia
Equipment
- baking tray, mixing bowl, rolling pin
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 teaspoon salt
- 2 teaspoons active dry yeast
- 0.5 cup (120 ml) extra virgin olive oil
- 1 cup (240 ml) warm water
- 2 tomatoes, thinly sliced
- 5-6 basil leaves, torn into pieces
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, mix together the flour, salt, and yeast.
- Add in the olive oil and water and mix until a soft dough forms.
- Turn the dough out onto a lightly floured surface and knead for about 5 minutes.
- Roll out the dough into a rectangle and transfer it to a greased baking tray.
- Spread the tomatoes and basil leaves over the top and sprinkle with garlic, oregano, and olive oil.
- Bake for 25-30 minutes or until the focaccia is golden brown.
- Let the focaccia cool slightly before cutting and serving.
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