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Double Tomato Focaccia recipe
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Restaurant-Style Double Tomato Focaccia for date night

Double Tomato Focaccia: Make Double Tomato Focaccia with pantry staples, clear cues, and flexible swaps.

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