Focaccia with Tomato & Cheese: A Rustic Italian Classic Reimagined

There’s something undeniably comforting about a warm, fragrant slice of focaccia. For me, it transports me back to a bustling trattoria in Rome, the air thick with the aroma of baking bread and simmering tomatoes. I remember one particular evening, after a long day of exploring, stumbling into a small, family-run bakery. The owner, a jovial woman with flour dusting her apron, pulled a glistening focaccia from a towering brick oven. It was studded with sun-ripened tomatoes and pockets of molten cheese, its crust perfectly crisp, its interior impossibly tender. That memory, the warmth of the bread and the genuine hospitality, has stayed with me, inspiring me to recreate that simple yet profound joy in my own kitchen. This recipe is my homage to that unforgettable experience.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes (plus rising time for dough)
• Servings: 6-8
• Yield: 1 (9x13x2 inch) pan
• Dietary Type: Vegetarian

Ingredients

For the Dough:

• 1 ½ tablespoons olive oil
• 1 cup water
• 1 large egg
• 1 teaspoon sugar
• ½ teaspoon salt
• 3 cups all-purpose flour
• 2 teaspoons herbs (any combination of dill, oregano, basil, rosemary works beautifully)
• 1 package yeast (active dry or instant)

For the Topping:

• 3 tablespoons tomato paste
• ½ cup spicy spaghetti sauce (I recommend a good quality store-bought like Classico for ease, but your favorite homemade marinara would be divine)
• ¼ cup prosciutto, chopped (optional, but adds a delightful savory depth)
• ½ cup mozzarella cheese, slivered (low-moisture, part-skim melts best)
• ¼ cup green onion, slivered (or chives for a milder flavor)
• 1 clove garlic, crushed

Equipment Needed

• Bread machine (optional, but makes dough prep incredibly easy)
• Large mixing bowl
• Measuring cups and spoons
• Whisk
• Dough scraper or spatula
• 9x13x2 inch baking pan
• Pam or olive oil for greasing
• Plastic wrap or a clean kitchen towel
• Wire cooling rack

Instructions

Let’s embark on the delightful journey of creating this rustic focaccia. The process is straightforward, rewarding even for novice bakers.

Preparing the Dough:

1. Activate the Yeast (if using active dry): In the bowl of your stand mixer or a large mixing bowl, combine the 1 cup of water, 1 teaspoon of sugar, and 1 package of yeast. If using active dry yeast, let it sit for about 5-10 minutes until it becomes foamy. If using instant yeast, you can skip this resting period and add it directly with the dry ingredients.
2. Add Wet Ingredients: To the same bowl, whisk in the 1 large egg, 1 ½ tablespoons of olive oil, and ½ teaspoon of salt.
3. Incorporate Flour and Herbs: Gradually add the 3 cups of all-purpose flour and the 2 teaspoons of herbs to the wet ingredients. If using a stand mixer, attach the dough hook and mix on low speed until a shaggy dough forms.
4. Knead the Dough: Continue kneading on low to medium speed for about 5-7 minutes, or until the dough is smooth and elastic. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it achieves the same consistency. Special instruction: If your dough feels too sticky due to the oil, you can add up to ½ cup of all-purpose flour, one tablespoon at a time, until it reaches the correct, workable consistency.
5. First Rise: Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning it to coat all sides. Cover the bowl tightly with plastic wrap or a clean, damp kitchen towel. Let the dough rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
6. Punch Down and Rest: Once the dough has completed its first rise, gently punch it down to release the air. Turn the dough out onto a lightly floured surface and cover it with a clean kitchen towel. Allow it to rest for 5-10 minutes. This short rest makes the dough more pliable and easier to shape.

Assembling and Baking the Focaccia:

1. Prepare the Pan: Spray a 9x13x2 inch pan with Pam or brush it generously with olive oil. This will prevent sticking and give the bottom crust a lovely crispness.
2. Shape the Dough: Briefly knead the rested dough for about 30 seconds. Gently spread the dough into the prepared pan, using your hands to press it out towards the edges and into the corners. The goal is to achieve an even layer.
3. Create the Focaccia Texture: This is where the magic happens! Form a low ridge around the edge of the dough by gently pressing your fingers into the perimeter. Then, using your fingertips, create dimples or “bumps” all over the surface of the dough. These bumps and the ridge are crucial; they will help to keep the topping in place and create those characteristic pockets of deliciousness.
4. Oil the Surface: Brush the entire surface of the dough with olive oil. This will contribute to a golden-brown crust and add another layer of flavor.
5. Second Rise (Optional but Recommended): At this stage, you have a choice. You can either cover the pan and let the dough rise again for another 30-45 minutes before baking for an even lighter texture, or you can proceed directly to adding the topping and baking. For this recipe, we will move on to the topping.
6. Prepare the Tomato Base: In a small bowl, combine the 3 tablespoons of tomato paste with the ½ cup of spicy spaghetti sauce. Stir well until thoroughly mixed.
7. Spread the Sauce: Spread this tomato mixture evenly over the dimpled focaccia dough, making sure to get it into all the nooks and crannies.
8. Add the Remaining Toppings: In another small bowl, combine the chopped prosciutto (if using), slivered mozzarella cheese, slivered green onion, and crushed garlic clove.
9. Distribute Toppings: Spread this topping mixture evenly over the tomato sauce. Gently press the toppings into the dough so they adhere nicely.
10. Final Rise: Cover the pan with plastic wrap or a clean kitchen towel and allow it to rise until doubled in size. This usually takes about 30-45 minutes in a warm environment. While it’s rising, preheat your oven.
11. Preheat Oven: Preheat your oven to 375°F (190°C).
12. Bake: Place the focaccia in the preheated oven and bake for 25 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned in spots.
13. Cool and Serve: Carefully slide the focaccia out of the pan onto a cutting board. Allow it to cool for a few minutes before slicing. You can cut it into small pieces for appetizers or large wedges for dinner. This bread rose almost to the top of the 2″ pan; it could potentially be sliced in half horizontally for sandwich bread if desired.

Expert Tips & Tricks

• Herb Power: Don’t be shy with the herbs! A generous amount, fresh or dried, will infuse the dough and topping with vibrant Mediterranean flavors. Experiment with different combinations to find your favorite.
• The Dimple Technique: The key to preventing toppings from sliding off your focaccia is those dimples. Press them in deep enough so they create little wells for the sauce and cheese to settle into.
• Broiling for Browning: If you find your cheese isn’t browning to your liking after 25 minutes, you can carefully place the focaccia under the broiler for 1-2 minutes, watching it very closely to prevent burning.
• Bread Machine Magic: If you have a bread machine, simply follow its instructions for the dough cycle. This recipe’s dough ingredients can be added directly to most bread machines.

Serving & Storage Suggestions

This focaccia is best served warm, fresh from the oven. Its rustic charm makes it a perfect accompaniment to a hearty Italian meal, a fresh salad, or simply enjoyed on its own with a drizzle of good quality olive oil. For appetizers, cut it into small, bite-sized squares. For a main course, larger, wedge-shaped slices are ideal.

Leftover focaccia can be stored at room temperature in an airtight container or wrapped tightly in plastic wrap for 1-2 days. To reheat, place slices in a preheated oven at 350°F (175°C) for 5-8 minutes, or until warmed through and the crust is re-crisped. You can also revive it briefly in a toaster oven. For longer storage, you can freeze cooled focaccia wrapped tightly in plastic wrap and then in foil for up to 2-3 months. Thaw overnight at room temperature and reheat as directed.

Nutritional Information

Here’s an estimated nutritional breakdown per serving, assuming 8 servings:

Nutrient	Amount per Serving	% Daily Value
Calories	~350-400 kcal	–
Total Fat	~18-22 g	–
Saturated Fat	~6-8 g	–
Cholesterol	~50-70 mg	–
Sodium	~600-800 mg	–
Total Carbohydrate	~38-42 g	–
Dietary Fiber	~2-3 g	–
Sugars	~3-5 g	–
Protein	~10-12 g	–

Note: Nutritional values are estimates and can vary based on specific ingredients used, particularly the brand of spaghetti sauce and the fat content of cheese and prosciutto.

Variations & Substitutions

• Go Vegetarian: Omit the prosciutto for a delicious vegetarian version.
• Cheese Choices: While mozzarella is classic, consider other melting cheeses like provolone, gruyère, or a blend of Italian cheeses for a different flavor profile.
• Spice it Up: Use a milder marinara sauce and add a pinch of red pepper flakes to the topping for a controlled kick.
• Fresh Veggies: Experiment with adding thinly sliced bell peppers, olives, or cherry tomatoes (halved) to the topping before baking.
• Garlic Lovers: Add an extra clove of garlic, finely minced, to the topping mixture.

FAQs

Q: My dough is too sticky, what should I do?
A: If your dough is too sticky, add all-purpose flour one tablespoon at a time while kneading until it reaches a workable consistency that isn’t overly sticky.

Q: Can I make the dough ahead of time?
A: Yes! After the first rise, you can punch down the dough, shape it into a ball, wrap it tightly in plastic wrap, and refrigerate it for up to 24 hours. Let it come to room temperature for about 30-60 minutes before proceeding with the topping and second rise.

Q: What kind of herbs are best for focaccia?
A: A combination of classic Mediterranean herbs like oregano, basil, and rosemary works wonderfully. Dill also adds a unique freshness. Feel free to use dried or fresh, adjusting quantities accordingly.

Q: How can I make sure my focaccia is evenly baked?
A: Ensure your oven is properly preheated. The 25-minute baking time at 375°F (190°C) is a good guideline, but ovens can vary. Look for a golden-brown crust and bubbling cheese. If the top is browning too quickly, you can loosely tent it with foil.

Q: Is it okay to use a different pan size?
A: While a 9x13x2 inch pan is recommended for optimal thickness and even baking, you could use a slightly larger pan (like a 10×15 inch) for a thinner focaccia or a smaller, deeper pan (like an 8×8 inch) for a thicker, more cake-like focaccia, adjusting the baking time accordingly.

Final Thoughts

This Focaccia with Tomato & Cheese is more than just a recipe; it’s an invitation to gather around the table and share in the simple pleasures of good food. Whether you’re serving it as a comforting appetizer, a flavorful side dish, or a light lunch, its rustic charm and delicious flavors are sure to impress. Serve it with a vibrant salad and a glass of your favorite Italian red wine for a truly memorable experience. Don’t hesitate to share your creations and comments – I’m always eager to hear how this recipe brings joy to your kitchen!