Focaccia Al Pomodoro Recipe

Proof yeast

In a small bowl, combine warm water (about 105–110°F / 40–43°C) with sugar and active dry yeast. Stir lightly and let sit 5–8 minutes until foamy.

In a large mixing bowl, whisk together flour and 1.5 tsp fine sea salt. Make a well and pour in the foamy yeast mixture and 3 tbsp olive oil. Mix with a wooden spoon until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and slightly elastic. Alternatively, use a stand mixer with dough hook on medium-low 4–5 minutes.

Form dough into a ball, coat lightly with 1 tsp olive oil, place in a clean bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60–90 minutes.

While the dough rises, make the simple tomato topping. In a small saucepan, warm 2 tbsp olive oil over medium-low heat. Add 2 minced garlic cloves and sauté 30–45 seconds until fragrant but not browned.

Add 1 cup crushed tomatoes, 0.5 tsp fine sea salt, 0.25 tsp black pepper and 1 tsp dried oregano. Simmer gently for 8–10 minutes to concentrate flavor, stirring occasionally. Remove from heat and stir in chopped basil; taste and adjust seasoning. Set aside to cool to room temperature.

Optional: In a small skillet, warm 1 tbsp olive oil with 1 minced garlic clove over low heat until garlic turns light golden to make browned garlic oil for finishing. Remove from heat and set aside.

Preheat oven to 450°F (230°C). Generously oil a 9x13-inch baking pan or a rimmed sheet pan with 1 tbsp olive oil.

Punch down the risen dough and transfer to the oiled pan. Using your fingertips, gently press and stretch the dough to fill the pan to the edges, creating dimples with your fingertips as you go. If dough resists, let rest 10 minutes and continue.

Drizzle remaining 1 tbsp olive oil over the surface. Spread the cooled tomato mixture in a relatively thin, even layer over the dough, leaving a small border if desired. Lightly press any pooled tomato into the dimples so the sauce sits in pockets.

Sprinkle the surface with coarse sea salt, chopped rosemary (if using), and grated cheese (if using). Scatter remaining minced garlic (1 clove) lightly if you prefer stronger garlic flavor.

Let the assembled focaccia rest 15–20 minutes for a short second rise while oven reaches temperature.

Bake in the preheated oven 15–20 minutes until crust is golden and edges are crisp. If top browns too quickly, tent loosely with foil for the last few minutes.

Remove from oven. Immediately drizzle the optional browned garlic oil or remaining 1 tbsp olive oil over the hot focaccia for shine and extra flavor.

Let cool in the pan 5–10 minutes, then transfer to a cutting board. Cut into squares or strips and serve warm or at room temperature, garnished with extra torn basil if desired.