Irresistible Roasted Tomato and Fresh Thyme Focaccia: Your Guide to Homemade Perfection
Dive into the delightful world of homemade bread with this recipe for a soft, chewy focaccia, generously adorned with sweet oven-roasted tomatoes and fragrant fresh thyme. This isn’t just bread; it’s an experience – a symphony of flavors and textures that will transport your taste buds straight to an Italian bakery.
Embracing the Seasonal Joy of Tomatoes
This past summer marked a unique change for me – it was the first in many years that I didn’t cultivate a home garden. Between a major relocation and the joyous arrival of a new family member, the energy and time required to build a garden from scratch at our new home just weren’t available. And honestly, it turned out to be less of a sacrifice than I initially thought. Our local farmers’ market proved to be an abundant source, offering almost everything I could possibly desire, all without the effort of weeding or pest control.
However, there’s one thing I truly missed: the sheer overabundance of ripe, juicy tomatoes that my garden typically blessed me with around this time of year. Just last year, I recall harvesting a daily bounty of sweet cherry tomatoes, enough to share with neighbors and still have plenty left for my kitchen experiments. There’s a special satisfaction in plucking a warm, sun-ripened tomato straight from the vine, a flavor unmatched by anything else.
Even though my tomatoes now come from the friendly faces at the market rather than my own backyard, I make sure to savor them to the fullest while they are perfectly in season. The peak of tomato season offers an unparalleled sweetness and juiciness that transforms any dish. And what better way to celebrate these summer gems than by pairing them with another beloved staple: freshly baked bread?
The Perfect Pairing: Focaccia and Roasted Tomatoes
This roasted tomato focaccia bread masterfully combines two of my absolute favorite culinary pleasures: the comforting indulgence of carbohydrates and the concentrated, sweet intensity of oven-roasted tomatoes. The bread dough itself is wonderfully straightforward, bearing a strong resemblance to my much-loved rosemary parmesan focaccia recipe from a few years ago, but with a fragrant twist of fresh thyme mixed directly into the dough.
Before this golden masterpiece even touches the oven, its surface is lovingly dimpled, creating perfect little reservoirs for olive oil. It’s then generously brushed with extra virgin olive oil and studded with an array of vibrant, halved fresh tomatoes. A final flourish of more fresh thyme and a generous sprinkling of coarse salt complete the preparation. As the focaccia bakes, the tomatoes undergo a magical transformation, gently drying out and intensifying their natural sugars. This roasting process concentrates their flavor, making them utterly irresistible and turning each bite into a burst of sweet, savory goodness.
This roasted tomato focaccia bread is incredibly versatile – it’s the ideal side dish to almost any meal, a satisfying snack on its own, and even a fantastic foundation for creating truly exceptional sandwiches. If you find yourself with an abundance of garden tomatoes, or simply adore them as much as I do, this is an essential recipe to try before the tomato season fades away. It’s a delightful way to capture the essence of summer in every chewy, flavorful bite.
Understanding the Science of Yeast Dough: Why the Rise Matters
The success of any yeasted bread, including this delicious focaccia, hinges on understanding the “rise” – a crucial resting period that allows the yeast to perform its vital function. Yeast is a fascinating living organism that, when activated, feeds on the sugars present in flour. This process, known as fermentation, causes the yeast to release carbon dioxide gas. This gas becomes trapped within the elastic network of gluten that forms in the dough, causing it to expand and “rise.”
There are typically two main rising stages in bread making:
- First Rise (Bulk Fermentation): This occurs after the initial kneading. During this stage, the dough develops a significant volume with larger gas bubbles. This extended fermentation time is essential for developing complex flavors and a good overall structure in the bread. It’s crucial for the yeast to work slowly and steadily, producing a well-aerated dough.
- Second Rise (Proofing): After the dough has been punched down (to release large gas pockets and redistribute the yeast) and shaped, it undergoes a second, shorter rise. This proofing stage further increases the dough’s volume, but with smaller, more evenly distributed bubbles. These smaller bubbles contribute to a finer, more tender texture in the final baked bread or rolls. This also helps ensure the bread has an even crumb structure.
How to Test if Your Dough Has Risen Enough: The Finger Test
Knowing when your dough is perfectly risen can be tricky, but there’s a simple and effective method: the finger test. Gently press your finger about half an inch into the dough. If the indentation remains visible and doesn’t quickly spring back, your dough has risen sufficiently and is ready for the next step. If, however, the indentation quickly bounces back, it indicates that the dough needs a little more time to fully develop its gases and relax.
For more in-depth knowledge and practical advice, explore a variety of Baking Tips » that can help you master your bread-making skills!
Roasted Tomato Focaccia Bread
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Ingredients
- 1 cup water (250 ml)
- 1 tablespoon olive oil
- 2 – 2 ½ cups bread flour (240-300 grams)
- 1 teaspoon coarse salt
- 1 tablespoon granulated sugar
- 1 packet Red Star Active-Dry Yeast (2 ¼ teaspoons)
- 1 tablespoon fresh thyme , divided
- 1 cup cherry or grape tomatoes , halved (150 grams)
- Additional olive oil , for brushing
- Coarse salt , for sprinkling
Instructions
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Heat the water and olive oil in a saucepan over medium heat until it starts to steam. Remove from heat and let cool for about 5 minutes, or until temperature is 120-130°F (49-54°C). This temperature range is crucial for activating the yeast without killing it.
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In the bowl of a stand mixer fitted with a dough hook attachment, combine 1 cup of the bread flour with the salt, sugar, yeast and half of the fresh thyme. Add the warm water and olive oil mixture and mix until it forms a wet dough, scraping down the bowl as necessary to ensure all ingredients are incorporated.
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Gradually add the remaining bread flour 1/4 cup at a time while mixing. Continue mixing until the dough starts to clear the sides of the bowl and is tacky but no longer sticks to your fingers when touched. The exact amount of flour can vary depending on humidity, so you may not need all 2 ½ cups.
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Knead the dough for 5-7 minutes using the dough hook until it becomes smooth, elastic, and springy. Transfer the kneaded dough to a lightly greased bowl, turning it once to ensure the top is also lightly coated. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm, draft-free place until it has doubled in size, which typically takes about 1 hour.
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Once doubled, gently punch down the dough to release the accumulated air bubbles. Knead it a few times on a lightly floured surface to further remove any large air pockets. Shape the dough into a rough 14-inch circle directly on a parchment-lined sheet pan. Cover it again and let it rise for an additional 15 minutes. After this second rise, use your fingers to create deep dimples across the surface of the dough, pressing your fingertips all the way down to the pan. These dimples will hold the olive oil and create the signature focaccia texture.
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Generously brush the dimpled dough with additional olive oil. Gently press the halved cherry or grape tomatoes into the top of the dough, ensuring they are nestled securely. Sprinkle with the remaining fresh thyme and a heavy pinch of coarse salt for enhanced flavor and a delightful crunch.
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Bake in a preheated oven at 375°F (190°C) for approximately 20-25 minutes, or until the focaccia is beautifully golden brown on top and cooked through. Serve this aromatic bread warm, directly from the oven, or at room temperature.
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Focaccia is truly at its best when enjoyed on the day it’s made, offering peak freshness and texture. However, any leftovers can be stored well-wrapped at room temperature for a few days. For optimal freshness, a quick reheat in the oven can revive its crispness.
Serving and Storage Tips for Your Focaccia
This roasted tomato and thyme focaccia is incredibly versatile. Serve it as a delightful appetizer alongside a cheese board, a flavorful accompaniment to soups and salads, or as the star of your next sandwich. Its robust flavor stands up beautifully to various fillings. For an extra treat, drizzle with a touch more extra virgin olive oil and a sprinkle of balsamic glaze before serving.
While focaccia is undoubtedly best enjoyed fresh from the oven, any leftovers can be stored at room temperature for up to 2-3 days when tightly wrapped in plastic wrap or aluminum foil. To refresh day-old focaccia, simply warm it gently in a toaster oven or conventional oven for a few minutes until it regains its soft interior and slightly crisp crust.
A Note on Our Partnerships
Disclosure: This recipe was developed in partnership with Red Star Yeast. We extend our sincere gratitude for supporting partnerships with brands that we genuinely love and believe in. These collaborations are what make it possible for Completely Delicious to bring you high-quality recipes and content. Please rest assured that all opinions expressed here are 100% my own, as always.
Stay connected with Red Star Yeast across their social platforms: follow them on Twitter, like their page on Facebook, get inspired on Pinterest and join their community on Google+. Additionally, be sure to visit their official website where you can discover a wealth of fantastic recipes, invaluable bread baking tips, and much more to elevate your baking journey!