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Double Tomato Focaccia recipe

Restaurant-Style Double Tomato Focaccia for date night

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

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

Method
 

  1. In a large bowl, mix warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
  2. 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).
  3. Place dough in an oiled bowl, cover, and let rise for 1 hour or until doubled in size.
  4. Preheat oven to 425°F (220°C). Grease a 9x13-inch pan with olive oil. Press dough into the pan, stretching to fit.
  5. 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.
  6. Bake for 20–25 minutes, until golden brown and cooked through.
  7. Remove from oven, sprinkle with fresh basil, and let cool slightly before slicing. Serve warm or at room temperature.
  8. Prep Time: 15 minutes (plus 1 hr rising) | Cook Time: 25 minutes | Total Time: 1 hr 40 minutes
  9. Kcal: Approx. 230 per slice | Servings: 12