Tomato Basil Focaccia Bread

Easy Tomato Basil Focaccia Bread

Course Bread
Prep Time 55 minutes
Cook Time 25 minutes
Total Time 1 hour 20 minutes
Servings 12 servings
Author Leigh Anne Wilkes


  • 3-1/4 cups all-purpose flour
  • 1 packet Fleischmann's® RapidRise™ Yeast
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1-1/2 cups water
  • 4 tablespoons extra virgin olive oil divided
  • 3 tablespoons shredded Parmesan cheese
  • 1/2 tsp sea salt
  • 3-4 fresh basil leaves
  • 1 C cherry tomatoes halved
  • olive oil for drizzling


  • Combine flour, dry yeast, sugar and salt in a large mixing bowl and stir until blended.
  • Combine water and 2 tablespoons olive oil in a 2-cup glass measuring cup OR microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120° to 130°F).
  • Add to flour mixture. Stir with a spoon until well mixed.
  • Drizzle 2 Tbsp olive oil into 9 x 13 pan and spread dough into pan. (Don’t worry if the dough isn’t even or filling the corners.) Cover with towel; let rise in warm place until doubled in size, about 30 minutes .
  • Push halved tomatoes into dough with cut side down.
  • Sprinkle with Parmesan cheese and sea salt.
  • Drizzle with remaining olive oil.
  • Let rise, uncovered, an additional 15 minutes while oven preheats to 375°F.
  • Bake for 25 to 30 minutes or until golden brown. Cool slightly. Cut and serve with extra oil for dipping if you’d like.