Introduction to Double Tomato Focaccia
This Double Tomato Focaccia recipe is reliable on a busy night—it keeps the steps short and the flavor high. It uses pantry staples and a few smart cues, so you know exactly when to stir, simmer, and serve. You do not need special tools or fancy skills—follow the cues and you will get a cozy, homey Double Tomato Focaccia every time.
Good heat brings sweetness from onions and browning builds savory depth without bitterness. Salt sharpens flavor while a touch of acid at the end makes everything taste brighter. If the Double Tomato Focaccia sauce feels thick, add a splash of liquid; if it feels thin, simmer a minute longer.
Benefits of This Double Tomato Focaccia
The method is simple, the ingredient list is sensible, and the results are repeatable. It scales up for family or down for one, and it takes well to the swaps in the Variations section. Cleanup is easy because most of the cooking happens in one pan.
Good heat brings sweetness from onions and browning builds savory depth without bitterness. Salt sharpens flavor while a touch of acid at the end makes everything taste brighter. If the Double Tomato Focaccia sauce feels thick, add a splash of liquid; if it feels thin, simmer a minute longer.
- Fast, weeknight-friendly method.
- Pantry ingredients and clean flavors.
- Flexible swaps for protein, veg, and heat level.
- Scales for family or meal prep.
- Consistent results using visual cues.
Ingredients for Double Tomato Focaccia
- 3 1/2 cups all-purpose flour
- 1 packet (2 1/4 tsp) instant yeast
- 1 1/2 cups warm water (110°F / 45°C)
- 1 teaspoon salt
- 1/4 cup olive oil (plus more for drizzling)
- 1 cup cherry tomatoes, halved
- 1/2 cup sun-dried tomatoes, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
How to Make Double Tomato Focaccia
- In a large bowl, mix warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- Add flour, salt, and olive oil. Mix until a sticky dough forms. Knead on a floured surface for 8–10 minutes until smooth and elastic (or use a mixer with a dough hook).
- Place dough in an oiled bowl, cover, and let rise for 1 hour or until doubled in size.
- Preheat oven to 425°F (220°C). Grease a 9×13-inch pan with olive oil. Press dough into the pan, stretching to fit.
- Use your fingers to dimple the dough. Drizzle with more olive oil. Scatter cherry tomatoes, sun-dried tomatoes, and garlic evenly over the surface. Sprinkle with oregano, red pepper flakes (if using), and flaky sea salt.
- Bake for 20–25 minutes, until golden brown and cooked through.
- Remove from oven, sprinkle with fresh basil, and let cool slightly before slicing. Serve warm or at room temperature.
- Prep Time: 15 minutes (plus 1 hr rising) | Cook Time: 25 minutes | Total Time: 1 hr 40 minutes
- Kcal: Approx. 230 per slice | Servings: 12
Tips for Double Tomato Focaccia
Do not rush the aromatics; let them soften until sweet before you add liquids. Avoid crowding the pan so moisture can escape and browning can happen. Taste your Double Tomato Focaccia before serving and adjust salt, acid, and heat to your liking.
Good heat brings sweetness from onions and browning builds savory depth without bitterness. Salt sharpens flavor while a touch of acid at the end makes everything taste brighter. If the Double Tomato Focaccia sauce feels thick, add a splash of liquid; if it feels thin, simmer a minute longer.
- Soften aromatics until sweet before adding liquids.
- Avoid overcrowding to keep browning active.
- Finish with salt or acid for balance.
External Resources for Double Tomato Focaccia
Variations
- Protein: chicken, turkey, tofu, beef, or mushrooms.
- Lighter: olive oil for butter, extra stock for body.
- Spicy: red pepper flakes, cayenne, or harissa.
- Gluten-free: GF pasta or serve over rice.
- Low-carb: zucchini noodles or cauliflower rice.
FAQs about Double Tomato Focaccia
Can I make this ahead of time?
Yes—cool fully and store airtight up to 3 days. Reheat gently with a splash of stock or water.
How do I store leftovers?
Refrigerate up to 3 days. Reheat on low and refresh seasoning to taste.
Can I freeze this recipe?
Most versions freeze up to 2 months. Thaw in the fridge overnight, then reheat gently.
What if my sauce is too thin or too thick?
Reduce briefly to thicken; loosen with stock, pasta water, or milk if too thick. Adjust salt and acid.
Conclusion
This Double Tomato Focaccia is weeknight friendly, flexible, and built around dependable cues. It gives you control without stress and delivers the comfort people expect. Serve this Double Tomato Focaccia with a simple salad or crusty bread and dinner is done.
Do not rush the aromatics; let them soften until sweet before you add liquids. Avoid crowding the pan so moisture can escape and browning can happen. Taste your Double Tomato Focaccia before serving and adjust salt, acid, and heat to your liking.
Recipe Card
Restaurant-Style Double Tomato Focaccia for date night
Ingredients
- 3 1/2 cups all-purpose flour
- 1 packet 2 1/4 tsp instant yeast
- 1 1/2 cups warm water 110°F / 45°C
- 1 teaspoon salt
- 1/4 cup olive oil plus more for drizzling
- 1 cup cherry tomatoes halved
- 1/2 cup sun-dried tomatoes chopped
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes optional
Instructions
- In a large bowl, mix warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- Add flour, salt, and olive oil. Mix until a sticky dough forms. Knead on a floured surface for 8–10 minutes until smooth and elastic (or use a mixer with a dough hook).
- Place dough in an oiled bowl, cover, and let rise for 1 hour or until doubled in size.
- Preheat oven to 425°F (220°C). Grease a 9x13-inch pan with olive oil. Press dough into the pan, stretching to fit.
- Use your fingers to dimple the dough. Drizzle with more olive oil. Scatter cherry tomatoes, sun-dried tomatoes, and garlic evenly over the surface. Sprinkle with oregano, red pepper flakes (if using), and flaky sea salt.
- Bake for 20–25 minutes, until golden brown and cooked through.
- Remove from oven, sprinkle with fresh basil, and let cool slightly before slicing. Serve warm or at room temperature.
- Prep Time: 15 minutes (plus 1 hr rising) | Cook Time: 25 minutes | Total Time: 1 hr 40 minutes
- Kcal: Approx. 230 per slice | Servings: 12
Notes & Serving Suggestions for Double Tomato Focaccia
Good heat brings sweetness from onions and browning builds savory depth without bitterness. Salt sharpens flavor while a touch of acid at the end makes everything taste brighter. If the Double Tomato Focaccia sauce feels thick, add a splash of liquid; if it feels thin, simmer a minute longer.
Do not rush the aromatics; let them soften until sweet before you add liquids. Avoid crowding the pan so moisture can escape and browning can happen. Taste your Double Tomato Focaccia before serving and adjust salt, acid, and heat to your liking.
This Double Tomato Focaccia is weeknight friendly, flexible, and built around dependable cues. It gives you control without stress and delivers the comfort people expect. Serve this Double Tomato Focaccia with a simple salad or crusty bread and dinner is done.