Tomato Focaccia

This tomato focaccia is an easy, no-knead recipe that doesn't require a mixer or any special equipment. It's a family favorite recipe based on our classic focaccia that's the perfect late summer weekend project. With a crispy crust, light and bubbly interior, and a lovely hint of basil flavor, this recipe is worth the effort!

This post is sponsored by Staub. All opinions are our own.

Focaccia Made Easier

We developed this recipe to be as easy as possible for a new baker or first-time focaccia maker. There's no kneading required, just stirring and folding.

It all starts with a simple basil infused olive oil that's mixed into the dough. After a few rounds of stirring and proving, it's topped with even more basil olive oil, a smattering of cherry tomatoes, and chunks of mozzarella.

The finished bread is light, crispy, and perfect for dipping into more olive oil or enjoying it by itself.

To get those perfectly crispy edges that make this focaccia so delicious, we use our Staub 12" Enameled Cast Iron Fry Pan! We use it for everything from fried eggs, to sautéing vegetables, to chili pie with cornbread topping, and even cornbread or skillet cakes.

Unlike regular cast iron, the enameled coating doesn't need to be seasoned and you can clean it with soap and water! It's SO much easier to maintain, super high quality (these pans will last you a lifetime!), and not to mention they're absolutely gorgeous.

I also love that the cast iron caramelizes the cheese for a crispy, cheesy crust, kind of like our homemade Detroit-style pizza!

If you're looking to learn how to make easy focaccia, keep on reading.

How to Bake this Tomato Focaccia

1. To make the infused basil olive oil, add the olive oil to a small saucepan over low heat and heat the oil to 145˚ - 150˚F. Add the basil to the oil and turn off the heat, and let sit for 30 minutes, stirring occasionally. After 30 minutes, strain out the leaves and set aside the infused oil.

1. To a large mixing bowl, add the water. (We use stainless steel, which releases the dough better than glass or ceramic.)
2. Stir in the yeast and 1 ½ tablespoons of the infused olive oil. Add half of the flour and stir with a wooden spoon or spatula until combined (it's okay if there are some lumps).
3. Add in the remaining flour, salt and sugar and stir until all of the flour is incorporated (make sure to scrape down the sides) and the dough forms a loose ball in the middle of the bowl. The dough should be wet and sticky.
4. Cover with a clean kitchen towel and rest for 60 minutes in a non-drafty area of your kitchen (ideally between 75-85 degrees).
5. After 60 minutes, uncover the dough and use a silicone spatula or wooden spoon lightly coated with olive oil to scoop underneath the dough and fold sections up and into the center of the dough ball, turning the bowl as you go. Cover and return to your proofing area.
6. Repeat this process every 20 minutes for 4 more times, for a total of 80 minutes.

1. Pour 2 tablespoons of olive oil into a 9x9 inch baking dish or a cast iron pan. Use a pastry brush to spread it evenly over the bottom and into the corners/up the sides.
2. Transfer the dough from the bowl into your baking vessel. It will probably stick a little bit, so just gently coax it into the pan. Stretch and fold the dough on top of itself into thirds (like folding paper for an envelope), then rotate the dough 90 degrees and fold again into thirds. Flip the dough over so it's folded side down. Cover and return to your proofing area for 1 hour, until it doubles in size.

1. Preheat your oven to 450˚F.
2. Gently spread the dough to the corners of the pan. Use your fingers to dimple the dough, pressing down until you can feel the bottom of the pan.
3. Pour the remaining olive oil over the top of the dough, using a pastry brush to spread it evenly. Add and press into the dough the cherry tomatoes and cubed mozzarella, then sprinkle with flaky salt.
4. Bake for roughly 25 minutes, until the crust is golden brown. Let the focaccia cool in the pan for about 10 minutes, then transfer to a cooling rack to cool completely before slicing.

Top Tips from the CK Test Kitchen!

• Don't rush the process: This is a fairly simple recipe in terms of technique, but it does take time (about 5 hours). This is a great weekend project when you know you'll be home for a while and can check in on the dough.
• Temperature matters! It's important to use warm water while making the dough, and it's important to let the bread proof in a semi-warm place (we use the proofing option on our oven or a warming drawer). If you don't have a warm spot, please note that it may take longer to rise.
• Speaking of temperature, use a thermometer when heating your basil olive oil. If it gets past 150˚F, the basil will turn brown and alter the color of your olive oil.
• Oil your spatula: This will prevent it from sticking to the dough when you turn it.
• Rotate the bread in the oven: To make sure it browns evenly on all sides, you can rotate the pan 90 degrees every 5 minutes or so while it's baking.
• Uses: You don't need any special occasion to enjoy this focaccia, but it does make for incredible sandwich bread! We also love to dip it in EVOO seasoned with salt, dried basil and oregano and red pepper flakes.

More Baking Recipes You'll Love

We can't wait for you to bake this tomato focaccia in your own home! If you do, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @crowded_kitchen on Instagram. We can't wait to see what you're cooking!

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