Tomato-Basil Focaccia Bread
Herb-infused dough baked with sun-ripened tomatoes and fresh basil for a rustic, crusty loaf perfect for sandwiches. This Italian-inspired quick recipe (vegetarian), ready in about 53 minutes, pairs all-purpose flour, active dry yeast, warm water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/4 tsp active dry yeast
- 1 cup warm water
- 3 tbsp olive oil
- 1 1/2 tsp salt
- 1 cup, drained diced tomatoes
- 1/4 cup, chopped fresh basil
- 1/2 tsp coarse salt
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a large bowl, combine warm water, yeast, and 1 tsp sugar. Let sit for 5 minutes until foamy.
- Step 2: Stir in 2 cups flour, olive oil, and salt. Mix until a shaggy dough forms, then knead on floured surface for 8 minutes until smooth.
- Step 3: Place dough in oiled bowl, cover with damp cloth, and let rise in warm place for 1 hour until doubled.
- Step 4: Press dough into greased 9x13-inch pan. Dimple surface with fingers, then top with tomatoes, basil, and coarse salt.
- Step 5: Bake at 375°F for 25-30 minutes until golden and hollow-sounding when tapped.
