Tomato Basil Focaccia Bread Recipe

If you crave bread that’s as gorgeous as it is irresistible, Tomato Basil Focaccia Bread will instantly win your heart. Each bite is loaded with sun-sweet tomatoes, fragrant basil, and a savory, Parmesan-studded crust that’s soft, chewy, and outrageously flavorful. This showstopper is surprisingly doable even if you’re not a seasoned baker, and the results always draw a chorus of “wow!”

Ingredients You’ll Need

This Tomato Basil Focaccia Bread is all about taking simple ingredients and letting them shine. Every element here—from the humble can of tomato soup to the fresh basil—is chosen for the color, flavor, or texture it brings to this unforgettable bread.

• Tomato soup (10.5 oz can) and water: The secret twist! Tomato soup is diluted to flavor and color the dough for a uniquely tender crumb and striking sunset hue.
• Kosher salt: Essential for depth and balance, helping each element pop.
• Active dry yeast: Gives our focaccia its airy, pillowy rise—proof that homemade bread can be this soft and lofty.
• All-purpose flour: No fancy blends needed—regular flour yields the ideal focaccia chew.
• Extra virgin olive oil: Both in the dough and brushed over the pan, it creates that signature crisp, golden crust and rich mouthfeel.
• Cherry tomatoes: Roasting them intensifies their sweetness and prevents sogginess.
• Fresh Parmesan cheese: Grated Parmesan melts into gorgeous, savory pockets throughout the bread.
• Fresh basil: Bright and fragrant, it weaves through every slice for bursts of herbal freshness.
• Garlic cloves: Smashed and blended into olive oil, this is brushed on at the end for next-level aroma.
• Fresh parsley: Swirled into the garlic oil for herby depth and vibrant color.
• Olive oil (for garlic oil): The finishing touch, lending both flavor and an inviting sheen.

Variations

One of the joys of Tomato Basil Focaccia Bread is how endlessly customizable it is! Feel free to swap out ingredients, adjust toppings, or tweak flavors based on what you love or what you have on hand—no two focaccias in my kitchen have ever turned out exactly the same.

• Cheese Swap: Try shredded mozzarella, pecorino romano, or even goat cheese for a fresh flavor profile.
• Olive Addition: Dot the dough with sliced kalamata or green olives before baking for a briny punch.
• Gluten-Free Twist: Use your favorite 1:1 gluten-free flour blend—just keep in mind that the texture will change (but it’s totally worth the experiment!).
• Spicy Kick: Sprinkle crushed red pepper flakes over the top for a gentle heat that works beautifully with the sweet tomatoes.

How to Make Tomato Basil Focaccia Bread

Step 1: Prepare the Tomato Soup Base

Begin by emptying a can of tomato soup into a 2-cup measuring jug and microwave it just until it reaches room temperature. Top it off with enough warm water to reach exactly 2 cups in total. This not only flavors the dough but also gives it a gorgeous blush color you can’t get with water alone.

Step 2: Mix and Rest the Dough

Combine the warm tomato soup mixture, salt, yeast, and a tablespoon of olive oil in a large bowl, stirring until everything dissolves. Add the flour gradually, mixing until a shaggy, wet dough forms—the dough should be sticky and jiggly. Cover with plastic wrap and let it rest for 30 minutes to help the gluten start developing.

Step 3: Slow Roast the Tomatoes

While the dough is resting, preheat your oven to 250°F. Arrange cherry tomato halves cut-side up on a baking tray and roast for 1–2 hours (or as long as you can), until they’re slightly dried but still juicy. This step intensifies their flavor and ensures you don’t end up with soggy bread.

Step 4: Stretch, Fold, and Rest

With wet hands (a trick to stop sticking), perform four “stretch and fold” moves on the dough—think of pulling each side up and folding over, then tucking the whole dough underneath. Repeat this every 30 minutes, four times total. It builds structure without kneading and lets the dough stay beautifully airy.

Step 5: Add Toppings & Shape

Grease a 9×13 pan generously with olive oil, then gently transfer the dough in. Spread half of the roasted cherry tomatoes, some Parmesan, and chopped basil over the top. Give the dough a letter-style fold into thirds, then flip it and carefully press it into the pan. Top with the remaining tomatoes, cheese, and basil, and drizzle with a bit more olive oil.

Step 6: Final Rise & Bake

Cover the pan and let the dough rise for 1 hour. Preheat your oven to 400°F during this time. Once risen, use your fingertips to dimple the top of the dough and finish with any extra toppings. Bake for about 20–22 minutes, until the bread is golden and the internal temperature hits 190°F.

Step 7: Finish with Garlic Herb Oil

While the bread is still warm, gently remove it from the pan and transfer to a cooling rack. Brush generously with a mixture of garlic, parsley, and olive oil—this last step will make your Tomato Basil Focaccia Bread completely unforgettable!

How to Serve Tomato Basil Focaccia Bread

Garnishes

Scatter extra fresh basil leaves and a final dusting of Parmesan or flaky sea salt over the top just before slicing. For a touch of color and excitement, add a few more oven-roasted cherry tomatoes or a drizzle of high-quality olive oil right before serving—guests eat with their eyes first!

Side Dishes

Tomato Basil Focaccia Bread is a dream companion for soups (think creamy tomato, minestrone, or Tuscan white bean), hearty salads, or a cheese and charcuterie platter. Its savory notes also balance beautifully with a crisp green salad tossed in a zesty vinaigrette or a bowl of marinated olives.

Creative Ways to Present

Try cutting your focaccia into strips and serving in a breadbasket lined with a colorful napkin, or cube it for a fresh twist on croutons in salad. For parties, offer wedges with little ramekins of olive oil and balsamic for dipping—the colors and flavors absolutely pop when presented family-style on a big wooden board.

Make Ahead and Storage

Storing Leftovers

Leftover Tomato Basil Focaccia Bread will keep well for 2–3 days at room temperature if wrapped tightly in foil or stored in an airtight container. It’s best not to refrigerate, as this can dry it out, but a quick wrap on the counter preserves all that delicious tenderness.

Freezing

This focaccia freezes surprisingly well! Once completely cooled, wrap individual slices (or the whole loaf) tightly in plastic and foil. Store in the freezer for up to 2 months. Thaw at room temperature, then warm to refresh the crust.

Reheating

For that bakery-fresh flavor, pop leftover slices onto a baking sheet and warm in a 350°F oven for 5–8 minutes, or until heated through. Avoid the microwave if possible—oven reheating restores the focaccia’s original warmth and crispness beautifully.

FAQs

Final Thoughts

There’s truly nothing like the simple magic of warm, homemade Tomato Basil Focaccia Bread shared around your table. Whether you’re baking for a crowd or just for the pleasure of it, I hope you’ll roll up your sleeves and experience the joy (and aroma!) of bringing this Italian-inspired bread to life. Happy baking!

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