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tomato and garlic focaccia guest post series

Tomato and Garlic Focaccia Bread

Focaccia is a type of Italian flatbread which has the basic ingredients yeast, olive oil, salt and herbs added to the dough. The topping can vary from plain just with herbs and oil to meat. 

Course Breakfast, evening snacks, lunch
Cuisine international, Italian
Keyword baking, bread making, focaccia, tomato and garlic focaccia
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 12 bread
Author Mayuri. Patel


  • 2 cups wheat flour
  • 1 cup plain flour
  • 2 1/4 teaspoon instant dry active yeast
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 1/4- 1 1/2 cup warm water
  • 2-3 cloves garlic peeled and sliced
  • 1 tablespoon olive oil


  1. Mix both the flours, salt, sugar, garlic slices and yeast in a bowl.

  2. Rub the oil into the flour.

  3. Add warm water and make a dough.

  4. Dust the worktop with some flour and knead the dough till its smooth and soft.It should stick a bit to your hands. I kneaded the dough for 5 minutes.

  5. Shape the dough into a ball. Rub oil over it.
  6. Grease the bowl with some oil.
  7. Put the dough in the greased bowl and cover it with a damp kitchen towel, a lid or cling film.
  8. Place it in a warm place for the dough to ferment till its about double the size. Mine took about 1 hour.
  9. Grease a baking tray with about 2 tbsp of olive oil. I used a 25 X 35cm tray.

  10. Gently slip the risen dough onto the greased tray.
  11. Put your fingers under the dough and slowly stretch it out to more or less fit the tray.

  12. Let the dough rise again for about 30 minutes. Preheat the oven to 180°C.

  13. Using your fingers, make dents all over the risen dough gently. Arrange the sliced tomatoes over the risen dough.

  14. Sprinkle the salt and the rosemary over the risen dough.

    Pour the oil over the topping, use a brush to smear some oil over the tomato slices.

  15. Bake the focaccia in the hot oven for 20-25 minutes till it appears light golden brown. Remove the tray from the oven. Let the focaccia cool down a bit. Cut into squares and serve it warm with a salad, soup or as a starter with some chili oil.

Recipe Notes

  • Use ripe but firm tomatoes.
  • Wheat flour tends to need more water so add accordingly.
  • Sprinkle sea salt on top instead of Himalayan pink salt.
  • Add garlic slices on top if you wish.
  • Don't reduce the amount of olive oil required as you want the base and sides to be a bit crunchy.