Focaccia is (in my humble opinion) the KING of all breads; the flavor, density, and golden brown crust all contribute to a truly gourmet-style loaf. Heck, it’s the king of all carbs. Moist, slightly salty, and soft – this focaccia bread is special – it’s topped with the juciest cherry tomatoes that burst with every bite. Connoisseurs of olive oil everywhere will fall in love with this recipe – the good quality olive oil definitely shines through in the taste and pairs wonderfully with the smokiness of the thyme.
There are so many different preparations of focaccia; in fact, I have another recipe for traditional focaccia loaf in my cookbook (using coconut oil instead of olive oil). Learn more about my book, here! I often sprinkle Parmesan cheese on top of my loaves for extra flavor, or use rosemary instead of thyme, and even incorporate olives as a topping.
Uses for Focaccia
Make croutons with leftover focaccia by cutting and toasting pieces of focaccia
Cut into long strips and eat with any thick soup
Eat plain and dip in spicy olive oils
Sandwiches! Focaccia is perfect for turkey and cheese sandwiches!
Use as a pizza base –> literally the best use for this dough
A quick tip: Please don’t skip the rising! It makes all the different in the final consistency of the bread. I often let the bread rise one final time (totally optional) right before it goes in the oven. Happy baking!
Moist, slightly salty, and flavorful focaccia bread that is perfect for tomato soup!
- 1/4 extra virgin olive oil
- 2 cloves of garlic, minced
- 3 sprigs of thyme, de-stemmed
- 1/4 teaspoon ground pepper
- 1/4 teaspoon cayenne pepper
- 1/2 cup warm water
- 1 teaspoon yeast
- 1/4 teaspoon agave nectar or coconut sugar
- 1 1/4 cup all purpose flour
- 1 stem of cherry tomatoes
- 1/2 teaspoon of salt
- In a large bowl, whisk together warm water, yeast, and agave nectar and set aside for 5-7 minutes (until frothy).
- In a pan, over low heat, heat the olive oil, garlic, thyme, pepper, and cayenne pepper. Stir a few times and keep over low heat.
- To the yeast mixture, add in the flour. Use a rubber spatula to bring the dough together. Pour in half the oil mixture. Knead the dough with your hands until a smooth, elastic dough forms. Put the dough in an oiled bowl and cover with a clean tea cloth. Let the dough rise for 1 hour.
- Preheat your oven to 450 degrees. Press the dough into a rectangle and dimple with your fingers. Press the vine of cherry tomatoes into the dough firmly, and pour the remainder of the oil over the dough and tomatoes. Sprinkle the sea salt over the dough.
- Bake in the preheated oven for 18-20 minutes.