Focaccia with Fresh Tomatoes Recipe

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Focaccia with Fresh Tomatoes
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  1. To make the sponge, place the yeast and water into a medium sized bowl, and stir to dissolve yeast. Add the flour and stir vigorously with a wooden spoon or your hands for 2 to 3 minutes, until smooth, and a somewhat elastic dough has formed. The starter will be thick and stretchy.
  2. Scrape the starter into a clear container with high sides and cover with plastic wrap, and let it rise.
  3. At this point you have two options. If you plan to make the dough later the same day, let the sponge rise at room temperature until it has risen to the point where it just begins to indent on top. This may take 6 to 8 hours. It will triple in volume and very small dents and folds will begin to appear in the top of the surface as it reaches its peak and begins to deflate. Make sure to use it before it sinks too much.
  4. If you are not planning to make the dough until the next day, let the sponge rise for 1 hour after mixing, then place it in the refrigerator and let it rise for at least 14 hours before taking it out to use. Be sure to compensate for the cold temperature of the starter by using warm water in the dough, or let it sit out, covered, until it reaches room temperature.
  5. To make the dough, place the yeast and water in a large bowl. Stir the yeast so it dissolves, and allow to stand for 1 minute.
  6. Add the sponge to the yeast mixture, and mix with your hands for 1 minute to break up the sponge. The mixture should be foamy. Add the flour and mix it in with your hands, lifting the wet mixture over the flour to incorporate it. Once the dough becomes a shaggy mass, knead in the bowl for 1 minute. Cover with plastic wrap and let rest for 20 minutes.
  7. Add the salt to the dough and knead briefly to incorporate. Gradually add the oil and milk, and knead gently until all the liquid has been incorporated.
  8. Move the dough to a lightly floured work surface and knead until it begins to become smooth, approximately 2 to 3 minutes. The dough will be sticky, so keep the work surface lightly floured.
  9. Place the dough in a lightly oiled bowl, turn the dough to coat it, and cover with plastic wrap. Let the dough rise until almost double in size, approximately 2 hours.
  10. Line a baking sheet with parchment paper.
  11. When the dough has risen, loosen it from the bowl with lightly floured hands, and pour it onto a floured surface. Divide the dough into 9 equal pieces, about 5 1/4 ounces each. Shape the dough into balls and place on the baking sheet approximately 4 inches apart. Brush each piece with olive oil, and press down gently so the bread is more like a disk than a roll. Cover with plastic wrap and let rise for 1 1/2 hours, or until the dough has almost doubled in size.
  12. Preheat oven to 425 degrees F.
  13. Toss the slices of tomatoes in a little olive oil and season with salt and pepper. Place the tomatoes in a decorative fashion on the dough. With your finger tips, press down on the dough in a few places, making impressions where olive oil can gather. Lightly brush the dough with olive oil, allowing it to pool in the dimples. Sprinkle with kosher salt.
  14. Place the baking sheet in the oven, mist the loaves with water from a spray bottle, shut the oven door, and continue to bake. Mist again one minute later.
  15. Bake for 15 minutes, then reduce heat to 350 degrees F, and bake for 15 to 25 minutes longer, or until golden brown and crusty.
  16. Remove the focaccia from the oven immediately, brush with olive oil, and sprinkle with fresh herbs such as basil if desired. Let cool on a cooling rack.
  17. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 557.54 Kcal (2334 kJ)
Calories from fat 71.45 Kcal
% Daily Value*
Total Fat 7.94g 12%
Cholesterol 72.38mg 24%
Sodium 332.22mg 14%
Potassium 339.5mg 7%
Total Carbs 105.33g 35%
Sugars 2.1g 8%
Dietary Fiber 2.78g 11%
Protein 15.33g 31%
Vitamin C 8.7mg 14%
Iron 5.9mg 33%
Calcium 53.3mg 5%
Amount Per 100 g
Calories 187.54 Kcal (785 kJ)
Calories from fat 24.03 Kcal
% Daily Value*
Total Fat 2.67g 12%
Cholesterol 24.35mg 24%
Sodium 111.75mg 14%
Potassium 114.2mg 7%
Total Carbs 35.43g 35%
Sugars 0.71g 8%
Dietary Fiber 0.93g 11%
Protein 5.16g 31%
Vitamin C 2.9mg 14%
Iron 2mg 33%
Calcium 17.9mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.3
  • 15

Good Points

  • low fat,
  • saturated fat free,
  • low sodium

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