Tall and fluffy red tomato focaccia. For some it’s tomato focaccia, for others it’s the tray-baked red pizza, but one thing is certain: it’s delicious and is rightly part of our collection dedicated to focaccia and its many indulgent variations! Over the years we’ve made countless focaccias, from the low, crunchy focaccia with long fermentation to the high focaccia to fill like the bakery style, not to mention the soft sourdough focaccia, the potato-and-onion dough focaccia, the famous Bari-style focaccia with cherry tomatoes and olives and the very soft Florentine flatbread, but we were missing the crunchy red focaccia with tomato! This delicious focaccia, which can also become a tasty tray-baked pizza, is really very simple to prepare. It’s topped with a simple homemade tomato sauce, and the result is guaranteed — you’ll be licking your saucy fingers! Light, soft and fragrant, but with a crunchy base, it will be a real hit, perfect for dinner or a snack for everyone! Savory and finished with a sprinkle of oregano, tomato focaccia will make you fall in love at first bite and can be the perfect base for a tasty aperitif! Want to try it too? Let’s go to the kitchen, but before we get cooking remember that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here)!
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make the red tomato focaccia
- 2 cups Type 0 flour (about 250 g)
- 1 1/2 cups Finely-milled durum wheat semolina (you can replace it with the same amount of type 0 flour)
- 1 1/3 cups Water (about 330 g / 11.6 fl oz)
- 2 tbsp Sugar
- 2 1/4 tsp Salt
- 1 1/2 tbsp Extra virgin olive oil
- 1 1/8 tsp Active dry yeast (or 12 g fresh yeast (about 0.4 oz))
- 1 1/4 cups Tomato passata (about 300 g / 10.6 oz)
- to taste Salt
- 1/2 tsp Sugar
- to taste Extra virgin olive oil
- 1 pinch Dried oregano
Tools
- Bowl
- Baking pan 9.84 x 11.81 in (25 x 30 cm max)
- Oven
Preparation
Gather the flour in a bowl, add a little warm water and the yeast, and stir to dissolve it.
Add the sugar, the oil, and a little more water, mix, then finish with the salt and the remaining water.
Work the dough in the bowl until you obtain an elastic, uniform mixture. Bring the edges toward the center; this will take about 7–10 minutes (you can also use a stand mixer, but avoid blade-style robots like the Bimby: the dough may have difficulty developing gluten).
Turn the dough out onto a work surface and form a ball, place it in a bowl and set it in a warm place to rise until doubled, covered with plastic wrap. This should take about 2–3 hours.
When the dough has doubled, line a baking pan (maximum 25 x 30 cm) with parchment paper, brush it with a little oil and place the dough on it.
Gently stretch it with oiled hands to cover the pan.
After stretching it, let it rise again in a warm place for 15–20 minutes.
After this time, oil the surface and make the classic dimples with your fingertips. Spoon the passata into the center of the focaccia, add salt, oil, sugar and oregano and mix, then spread evenly over the entire surface of the focaccia. Bake at 392°F (200°C) for 30–35 minutes or until the desired golden color (the sauce should dry, so if necessary finish a few minutes under the broiler).
Remove from the oven, let cool slightly and serve — this focaccia is good both warm and at room temperature.
Storage notes and tips
By adding mozzarella and ham or other ingredients of your choice toward the end of baking and putting it back in the oven for a few more minutes, you’ll get an excellent tray-baked pizza.
Leftover focaccia can be wrapped well in parchment paper and enjoyed the next day, either reheated or at room temperature.
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