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Tomato and garlic focaccia

Name: Tomato and garlic focaccia
Yield: 1 tray bread, 12 pieces
Cuisine: Italy
Ingredients: 500 g Strong white bread flour Use a bread flour around 12–13% protein.; 370 g Water for the dough At room temperature, about 22°C.; 28 g Extra-virgin olive oil for the dough; 10 g Fine salt; 5 g Instant dried yeast; 5 g Olive oil for the bowl; 20 g Olive oil for the tray; 20 g Extra-virgin olive oil for topping; 250 g Plum tomatoes Prepared weight; core and cut into 5 mm slices.; 8 g Peeled garlic Finely grate shortly before topping.; 20 g Water for the surface brine; 1 g Fine salt for the brine

Makes: 1 tray bread, 12 pieces
Heat: 230°C conventional
Baking time: 25–30 min
Cuisine / style: Italy

230°C conventional.

Italy · Focaccia

Tomato and garlic focaccia

A shallow tray focaccia with sliced plum tomatoes and fresh garlic oil mixed just before baking. Draining the tomatoes helps the bread set beneath the topping.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Strong white bread flour	500 g	Use a bread flour around 12–13% protein.
Dough	Water for the dough	370 g	At room temperature, about 22°C.
Dough	Extra-virgin olive oil for the dough	28 g
Dough	Fine salt	10 g
Dough	Instant dried yeast	5 g
Handling	Olive oil for the bowl	5 g
Handling	Olive oil for the tray	20 g
Topping	Extra-virgin olive oil for topping	20 g
Topping	Plum tomatoes	250 g	Prepared weight; core and cut into 5 mm slices.
Topping	Peeled garlic	8 g	Finely grate shortly before topping.
Topping	Water for the surface brine	20 g
Topping	Fine salt for the brine	1 g

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Mixer with paddle or beaters	Use a sturdy spoon and bowl for softened butter mixtures, or a hand mixer. Cream until lighter; do not replace beating with a quick stir.
Large bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Rimmed baking tray	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
30×40 cm	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Baking paper rated for 230°C	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Pastry brush	For a cool wash or cool pan, use the back of a spoon or a folded food-safe paper towel. Keep fingers away from hot fat and cookware.
Chopping board and sharp knife	A clean, sharp kitchen knife is enough; use a serrated knife where the method calls for one.
Small bowl	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Spatula	Use a flexible food-safe scraper or a flat spoon suited to the task; choose heat-resistant tools for hot pans.
Food thermometer — internal doneness	A basic digital food thermometer is enough for internal doneness. No thermometer is needed just to bring ingredients to room temperature.
Foil if needed	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.
Sieve and bowl	Use a clean fine-mesh kitchen strainer. For dry ingredients only, whisking removes small lumps, but will not strain a custard or sauce.

Timing & recipe details

Time & temperature

Baking temperature: 230°C conventional
Baking time: 25–30 min

230°C conventional.

Makes: 1 tray bread, 12 pieces
Heat: 230°C conventional
Plan for: 250 min total; 55 min active

Method

01 · Mix the wet focaccia dough
7–10 min
Use: Strong white bread flour; Water for the dough; Extra-virgin olive oil for the dough; Fine salt; Instant dried yeast
Combine the flour, dough water, dough oil, salt and instant yeast in a stand-mixer bowl. Mix with the paddle on low for 4 minutes, scrape the bowl, then mix for 2–3 minutes at medium-low or the machine’s recommended speed.
Ready when: The dough is sticky but cohesive, and begins to stretch rather than break.
01 Tomato and garlic focacciaMix until the dough begins to stretch.
02 · Fold during the bulk rise
90 min
Use: Olive oil for the bowl
Coat a clean bowl with the separate bowl oil and add the dough. Cover and leave at 22–24°C for 90 minutes. At 30 and 60 minutes, lift one edge with oiled fingers and fold it over the centre; repeat around all four sides, then cover again. Leave topping preparation until the later pan-proof steps.
Ready when: The dough is aerated, elastic and noticeably expanded.
02 Tomato and garlic focacciaFold the dough as it rises.
03 · Ease the dough into the oiled pan
8–10 min
Use: Olive oil for the tray
Line the base of a 30×40 cm rimmed tray with baking paper rated for 230°C, and brush the paper and tray sides with the pan oil. Transfer the dough with a scraper and ease it outward with oiled fingertips. If it springs back, cover for 5 minutes before continuing. Aim for an even shallow rectangle rather than forcing it into every corner.
Ready when: The tray holds an evenly spread layer, with no torn thin patches.
03 Tomato and garlic focacciaSpread the dough in the oiled tray.
04 · Begin the pan proof
35–50 min
Use:
Cover loosely and leave at 22–24°C for 35–50 minutes. If the dough resisted stretching, gently ease it toward the corners after 20 minutes, then cover again. Keep it covered for the further 25 minutes of topping preparation in the next step.
Ready when: The dough has begun expanding and its surface is softer; the final part of proof follows in the next step.
04 Tomato and garlic focacciaBegin the proof in the tray.
05 · Complete proof while draining tomatoes and heating the oven
25 min
Use: Plum tomatoes; Water for the surface brine; Fine salt for the brine
Keep the covered dough proofing for another 25 minutes while preparing the topping. Cut the tomatoes during the first 5 minutes, then leave the slices in a sieve over a bowl for 15 minutes. Pat them dry during the final 5 minutes. Meanwhile, dissolve the surface salt in its separate 20 g water and heat the oven to 230°C conventional. Keep the garlic whole until topping.
Ready when: The tomatoes are drained and dry on the surface. The dough is puffy, jiggles when nudged and holds a light fingertip dent.
05 Tomato and garlic focacciaDrain and dry the tomato slices.
06 · Dimple and add the measured topping
5–10 min
Use: Extra-virgin olive oil for topping; Peeled garlic; Water for the surface brine; Fine salt for the brine; Plum tomatoes
Finely grate the garlic and stir it into the measured topping oil immediately before use. Spread it over the puffy dough, add the light brine and make fingertip dimples without tearing. Arrange the drained tomato slices in a single loose layer with gaps. Tuck exposed garlic under tomato edges to limit scorching. Bake immediately; do not keep the fresh garlic-oil mixture for later.
Ready when: The surface is evenly dimpled and lightly topped, with no heavy mound or large pool of liquid.
06 Tomato and garlic focacciaDimple and add the light topping.
07 · Bake until the base and topping are set
25–30 min
Use:
Bake on the lower-middle rack for 15 minutes at 230°C conventional. Reduce to 220°C and continue for 10–15 minutes. If the top darkens before the middle cooks, cover loosely with foil. Lift an edge with a spatula to check the base, and probe a thick bread area away from the topping.
Ready when: The underside is browned and firm, the bread is set with no wet dough, and its centre reaches about 96°C.
07 Tomato and garlic focacciaBake until the base is browned and firm.
08 · Cool before slicing
20 min
Use:
Leave on the tray for 10 minutes. Lift or slide the bread onto a rack, remove the baking paper, and rest for at least 10 minutes more before cutting into twelve pieces.
Ready when: The base stays firm and the bread can be cut without crushing the crumb.
08 Tomato and garlic focacciaCool, then cut into twelve pieces.

What to look for

Stage	Look / feel for	Needs attention
Mix the wet focaccia dough	The dough is sticky but cohesive, and begins to stretch rather than break.
Fold during the bulk rise	The dough is aerated, elastic and noticeably expanded.
Ease the dough into the oiled pan	The tray holds an evenly spread layer, with no torn thin patches.
Begin the pan proof	The dough has begun expanding and its surface is softer; the final part of proof follows in the next step.
Complete proof while draining tomatoes and heating the oven	The tomatoes are drained and dry on the surface. The dough is puffy, jiggles when nudged and holds a light fingertip dent.
Dimple and add the measured topping	The surface is evenly dimpled and lightly topped, with no heavy mound or large pool of liquid.
Bake until the base and topping are set	The underside is browned and firm, the bread is set with no wet dough, and its centre reaches about 96°C.
Cool before slicing	The base stays firm and the bread can be cut without crushing the crumb.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
The dough springs back during spreading.	Its gluten is still tight.	Cover and rest briefly, then ease outward again without tearing.	Keep the dough covered and include the stated pan relaxation.
The top is browned but bread beneath the topping is wet.	The topping held excess moisture or the bread needs more time.	Cover the top loosely with foil and continue baking until the bread reaches its stated cue.	Drain wet ingredients, use the shallow tray and check the base and bread centre.

Storage: Best eaten on the day. Cool promptly, then refrigerate covered leftovers within 2 hours of baking and use within 2 days. Reheat until hot through. Freeze wrapped pieces for up to 1 month.; Contains: wheat.; This Nepedia version has not been kitchen-tested.

Ingredient choices & substitutions

No brand is specified.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Cook / recipe	Use	What differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

Three portions show the airy crumb, browned base and cooked tomato topping. — Tomato and garlic focaccia.

Recipe

Tomato and garlic focaccia

A shallow tray focaccia with sliced plum tomatoes and fresh garlic oil mixed just before baking. Draining the tomatoes helps the bread set beneath the topping.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Strong white bread flour	500 g	Use a bread flour around 12–13% protein.
Dough	Water for the dough	370 g	At room temperature, about 22°C.
Dough	Extra-virgin olive oil for the dough	28 g
Dough	Fine salt	10 g
Dough	Instant dried yeast	5 g
Handling	Olive oil for the bowl	5 g
Handling	Olive oil for the tray	20 g
Topping	Extra-virgin olive oil for topping	20 g
Topping	Plum tomatoes	250 g	Prepared weight; core and cut into 5 mm slices.
Topping	Peeled garlic	8 g	Finely grate shortly before topping.
Topping	Water for the surface brine	20 g
Topping	Fine salt for the brine	1 g

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Mixer with paddle or beaters	Use a sturdy spoon and bowl for softened butter mixtures, or a hand mixer. Cream until lighter; do not replace beating with a quick stir.
Large bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Rimmed baking tray	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
30×40 cm	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Baking paper rated for 230°C	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Pastry brush	For a cool wash or cool pan, use the back of a spoon or a folded food-safe paper towel. Keep fingers away from hot fat and cookware.
Chopping board and sharp knife	A clean, sharp kitchen knife is enough; use a serrated knife where the method calls for one.
Small bowl	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Spatula	Use a flexible food-safe scraper or a flat spoon suited to the task; choose heat-resistant tools for hot pans.
Food thermometer — internal doneness	A basic digital food thermometer is enough for internal doneness. No thermometer is needed just to bring ingredients to room temperature.
Foil if needed	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.
Sieve and bowl	Use a clean fine-mesh kitchen strainer. For dry ingredients only, whisking removes small lumps, but will not strain a custard or sauce.

Timing & recipe details

Makes: 1 tray bread, 12 pieces
Heat: 230°C conventional
Allow: 250 min total; 55 min active

How do I make it?

Mix the wet focaccia dough
7–10 min
Combine the flour, dough water, dough oil, salt and instant yeast in a stand-mixer bowl. Mix with the paddle on low for 4 minutes, scrape the bowl, then mix for 2–3 minutes at medium-low or the machine’s recommended speed.
Mix until the dough begins to stretch.
Ready when: The dough is sticky but cohesive, and begins to stretch rather than break.
Fold during the bulk rise
90 min
Coat a clean bowl with the separate bowl oil and add the dough. Cover and leave at 22–24°C for 90 minutes. At 30 and 60 minutes, lift one edge with oiled fingers and fold it over the centre; repeat around all four sides, then cover again. Leave topping preparation until the later pan-proof steps.
Fold the dough as it rises.
Ready when: The dough is aerated, elastic and noticeably expanded.
Ease the dough into the oiled pan
8–10 min
Line the base of a 30×40 cm rimmed tray with baking paper rated for 230°C, and brush the paper and tray sides with the pan oil. Transfer the dough with a scraper and ease it outward with oiled fingertips. If it springs back, cover for 5 minutes before continuing. Aim for an even shallow rectangle rather than forcing it into every corner.
Spread the dough in the oiled tray.
Ready when: The tray holds an evenly spread layer, with no torn thin patches.
Begin the pan proof
35–50 min
Cover loosely and leave at 22–24°C for 35–50 minutes. If the dough resisted stretching, gently ease it toward the corners after 20 minutes, then cover again. Keep it covered for the further 25 minutes of topping preparation in the next step.
Begin the proof in the tray.
Ready when: The dough has begun expanding and its surface is softer; the final part of proof follows in the next step.
Complete proof while draining tomatoes and heating the oven
25 min
Keep the covered dough proofing for another 25 minutes while preparing the topping. Cut the tomatoes during the first 5 minutes, then leave the slices in a sieve over a bowl for 15 minutes. Pat them dry during the final 5 minutes. Meanwhile, dissolve the surface salt in its separate 20 g water and heat the oven to 230°C conventional. Keep the garlic whole until topping.
Drain and dry the tomato slices.
Ready when: The tomatoes are drained and dry on the surface. The dough is puffy, jiggles when nudged and holds a light fingertip dent.
Dimple and add the measured topping
5–10 min
Finely grate the garlic and stir it into the measured topping oil immediately before use. Spread it over the puffy dough, add the light brine and make fingertip dimples without tearing. Arrange the drained tomato slices in a single loose layer with gaps. Tuck exposed garlic under tomato edges to limit scorching. Bake immediately; do not keep the fresh garlic-oil mixture for later.
Dimple and add the light topping.
Ready when: The surface is evenly dimpled and lightly topped, with no heavy mound or large pool of liquid.
Bake until the base and topping are set
25–30 min
Bake on the lower-middle rack for 15 minutes at 230°C conventional. Reduce to 220°C and continue for 10–15 minutes. If the top darkens before the middle cooks, cover loosely with foil. Lift an edge with a spatula to check the base, and probe a thick bread area away from the topping.
Bake until the base is browned and firm.
Ready when: The underside is browned and firm, the bread is set with no wet dough, and its centre reaches about 96°C.
Cool before slicing
20 min
Leave on the tray for 10 minutes. Lift or slide the bread onto a rack, remove the baking paper, and rest for at least 10 minutes more before cutting into twelve pieces.
Cool, then cut into twelve pieces.
Ready when: The base stays firm and the bread can be cut without crushing the crumb.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
The dough springs back during spreading.	Its gluten is still tight.	Cover and rest briefly, then ease outward again without tearing. Keep the dough covered and include the stated pan relaxation.
The top is browned but bread beneath the topping is wet.	The topping held excess moisture or the bread needs more time.	Cover the top loosely with foil and continue baking until the bread reaches its stated cue. Drain wet ingredients, use the shallow tray and check the base and bread centre.

Useful recipe notes

Storage: Best eaten on the day. Cool promptly, then refrigerate covered leftovers within 2 hours of baking and use within 2 days. Reheat until hot through. Freeze wrapped pieces for up to 1 month.

Contains: wheat.

This Nepedia version has not been kitchen-tested.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Tomato and garlic focaccia at a glance

Makes: 1 tray bread, 12 pieces
Heat: 230°C conventional
Baking time: 25–30 min
Cuisine / style: Italy
Leavening: Yeast
Bulk fermentation (including folding): 90 min · The dough is aerated, elastic and noticeably expanded.

How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula component	Grams	Flour = 100%
Strong white bread flour	500 g	100%
Water for the dough	370 g	74%
Extra-virgin olive oil for the dough	28 g	5.6%
Fine salt	10 g	2%
Instant dried yeast	5 g	1%

Method

01 · Mix the wet focaccia dough

02 · Fold during the bulk rise

03 · Ease the dough into the oiled pan

04 · Begin the pan proof

05 · Complete proof while draining tomatoes and heating the oven

06 · Dimple and add the measured topping

07 · Bake until the base and topping are set

08 · Cool before slicing

What to look for

Troubleshooting

How do I make it?

Mix the wet focaccia dough

Fold during the bulk rise

Ease the dough into the oiled pan

Begin the pan proof

Complete proof while draining tomatoes and heating the oven

Dimple and add the measured topping

Bake until the base and topping are set

Cool before slicing

What can go wrong, and how can I fix it?

Tomato and garlic focaccia at a glance