Tomato Basil Focaccia


  • 1 cup of water, microwaved for 1 min
  • 2 tbs olive oil
  • 1 tsp sugar
  • 1 package dry yeast
  • 2 1/2 cups all purpose flour
  • 1/4 cup yellow cornmeal
  • 1 tsp salt
  • 2 medium tomatoes
  • 2 tbs olive oil
  • 3-5 basil leaves
  • 4 cloves of garlic, sliced
  • salt + pepper


  • In a medium bowl, combine the warm water, olive oil, sugar and dry yeast; Whisk until the yeast has dissolved, and set aside for 5 min
  • In a large bowl, whisk together the flour, corn meal and salt
  • Combine the wet and dry ingredients using a rubber spatula; Transfer the dough to a floured work surface and kneed for 10 min (you will want some extra flour for this step so that your hands don’t get too sticky!)
  • Once the dough has formed, place it in a large bowl sprayed with cooking spray; Cover and let rise in a warm space for 1 1/2 hours.
  • When the dough has risen, uncover and punch the center; Cover and let rest for another 5 min
  • Prepare a sheet pan with parchment paper, and place the dough in the center; Flatten the dough using your hands to create an even later of focaccia; Cover and let rise for another 30 min
  • While the dough is rising the second time, heat 2 tbs of olive oil in a skillet & add the sliced garlic, basil, salt and pepper; cook for 5 minutes until the garlic is fragrant; set aside to cool
  • Slice the tomatoes into 6 thin slices, about 1/8 inch thick; Place between 2 layers of paper towels and let sit for 10 min
  • Remove the cover from the focaccia, and spread the olive oil/garlic mixture on top in an even layer; Then add the slices of tomato.
  • Bake the bread for 23 minutes at 425 degrees, and serve as a delish appetizer with olive oil, or with soup or salt 🙂

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