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squares of roasted tomato focaccia bread on a white plate

Roasted tomato bread or focaccia

  • Yield: 12 1x
  • Cuisine: Italian



  • 4 pints cherry tomatoes (sliced)
  • ½ cup + 6 Tbs extra virgin olive oil (plus more for the pan and last drizzle)
  • 4 teaspoons coarse salt
  • 3 ½ cups milk
  • 1 ½ pounds about 5 ¼ cups all purpose flour
  • 10 oz. about 1 ¾ cups semolina flour
  • ½ oz. dry yeast or 1 ½ oz. fresh yeast
  • Fresh or dried thyme


  1. Preheat oven to 300º.
  2. Place tomatoes in large, rimmed baking tray (use two trays if needed). Drizzle ¼ cup olive oil over and sprinkle with 2 teaspoons of salt.
  3. Bake until beginning to shrivel and juice on pan has been reduces, about 45 minutes. Remove from oven and reserve.
  4. Brush a 17x12 inch rimmed baking sheet with olive oil. Reserve.
  5. Turn oven tº to 425º.
  6. Over low heat, bring milk to simmer in small saucepan.
  7. In the bowl of an electric mixer fitted with the paddle attachment, combine remaining 2 teaspoons salt, flours, 6 Tbs olive oil and the yeast.
  8. Mix on low speed, gradually pouring hot milk until combined, scraping down sides of the bowl as needed. Once combined, mix on medium speed for 1 minute. The dough will be very sticky.
  9. Transfer to the prepared baking sheet. With oiled hands, spread dough evenly, making sure it fills the pan.
  10. Cover tightly with plastic wrap and let rise in a warm place until it almost reaches the rim of the pan, about 30 to 45 minutes. 
  11. Dimple dough with your hands, arrange ¾ of the roasted tomatoes on top, drizzle with ¼ cup olive oil, sprinkle with thyme and remaining 2 teaspoons coarse salt.
  12. Bake for 30 to 40 minutes, until the top is golden, dry, and the bottom golden too.
  13. Serve warm with an extra drizzle of oil and some sea salt if you want to.