One-Hour Sun-dried Tomato, Basil, and Mozzarella Focaccia Bread

When I told my family I was making focaccia bread, I heard crickets. No one was too terribly excited.

Then I told them it’s going to taste almost like pizza. Suddenly everyone got excited.

One-Hour Sun-dried Tomato, Basil, and Mozzarella Focaccia Bread - Fast, easy & ready in 1 hour so there's no excuse not to have fresh homemade bread with dinner!

The bread is soft and chewy and loaded with tangy sun-dried tomatoes. Unbeknownst to me turn, sun-dried tomatoes turn almost black in the oven, at least these from Trader Joe’s did. Basil is the perfect complement to the tomatoes and everything is better topped with a little cheese.

The focaccia is fast and easy to make, proving it’s possible to have fresh, warm bread with dinner, even with short or no notice. It’s ready in one hour.

One-Hour Sun-dried Tomato, Basil, and Mozzarella Focaccia Bread - Fast, easy & ready in 1 hour so there's no excuse not to have fresh homemade bread with dinner!

This is my sixth ready-in-one-hour recipe and all are the former are vegan. This dough is vegan, but the mozzarella is not. There’s One-Hour Pretzels,  One-Hour Whole Wheat Pizza DoughOne-Hour Soft Buttery BreadsticksOne-Hour Homemade Cinnamon Rolls, and One-Hour Soft Pretzel Bites.

Unlike many dinner roll recipes or loaves that have a lengthy initial rise (1-2+ hours), and then shaping the dough before the second rise (1 + hour), this dough rises once, for about 25 minutes.

One-Hour Sun-dried Tomato, Basil, and Mozzarella Focaccia Bread - Fast, easy & ready in 1 hour so there's no excuse not to have fresh homemade bread with dinner!

To make the dough I used Red Star Platinum Yeast and it’s the only yeast I bake with. It’s the best and never lets me down. If you’re a novice bread-maker, consider this yeast your insurance against goofs because it’s very forgiving. Since it’s an instant yeast, you don’t have to proof it (let it stand with warm liquids for 10 minutes or until foamy). You simply add it with the other ingredients.

If you are an experienced bread maker, you’re going to love the extra puff and oven-spring you get with the Platinum. Your baked goods will rise higher and faster than you’re used to.

One-Hour Sun-dried Tomato, Basil, and Mozzarella Focaccia Bread - Fast, easy & ready in 1 hour so there's no excuse not to have fresh homemade bread with dinner!

I used King Arthur All-Purpose because I wanted the bread to stay as soft as possible. Bread Flour will lend a chewier, thicker, denser result, more bagel-like. If you want to use whole wheat flour, read this post, don’t exceed more than 50% by volume of whole wheat flour, and if you try it, let me know how it goes.

After about 5 minutes of kneading, the dough looks like this. It’s firm, smooth, supple, and not at all sticky.

One-Hour Sun-dried Tomato, Basil, and Mozzarella Focaccia Bread - Fast, easy & ready in 1 hour so there's no excuse not to have fresh homemade bread with dinner!

Roll the dough out into a large oval and so that it’s about 1/2-inch thick. It should cover about two-thirds of your baking sheet. The shape really isn’t important. I went with a rustic oval because my rolling pin steered itself and it’s the least fussy, but you can roll it into a perfect rectangle if you wish.

The dough may be a little stubborn to roll. It’s very springy and may want to recoil, but just keep rolling and finessing until you’ve gotten it to the proper size. Place it on a baking tray, cover with plasticwrap, and wait.

After about 25 minutes, use your fingertips to create dimples. The dough is so soft, smooth, and making those big dimples is like playing with Play-Doh for grownups.

One-Hour Sun-dried Tomato, Basil, and Mozzarella Focaccia Bread - Fast, easy & ready in 1 hour so there's no excuse not to have fresh homemade bread with dinner!

Top with sun-dried tomatoes, including the oil. I used Trader Joe’s Julienne Sliced Sun Dried Tomatoes in Olive Oil. Since traditional focaccia is made with lots of olive oil, the flavor-infused olive oil from the tomatoes is a great choice.

Top with basil (I used fresh but dried is okay), cheese, and bake until the bread is cooked through and the cheese is melted and golden. This was 25 minutes in my oven, but will vary based on how juicy or oily your tomatoes are, how your cheese melts, and oven and climate variances.

One-Hour Sun-dried Tomato, Basil, and Mozzarella Focaccia Bread - Fast, easy & ready in 1 hour so there's no excuse not to have fresh homemade bread with dinner!

I adore sun-dried tomatoes for both their flavor and texture. Usually I get them dried and sold in a pouch like raisins, so having them oil-packed was a treat unto itself.

The additional chewiness they lend to the already chewy bread with gooey, melted cheese is perfect.

One-Hour Sun-dried Tomato, Basil, and Mozzarella Focaccia Bread - Fast, easy & ready in 1 hour so there's no excuse not to have fresh homemade bread with dinner!

The flavor pairing of tomatoes, basil, and mozzarella just work so well.

One-Hour Sun-dried Tomato, Basil, and Mozzarella Focaccia Bread - Fast, easy & ready in 1 hour so there's no excuse not to have fresh homemade bread with dinner!

Fast, easy, and ready in one hour so there’s no excuse not to have fresh homemade bread with dinner.

One-Hour Sun-dried Tomato, Basil, and Mozzarella Focaccia Bread - Fast, easy & ready in 1 hour so there's no excuse not to have fresh homemade bread with dinner!

One-Hour Sun-dried Tomato, Basil, and Mozzarella Focaccia Bread - Fast, easy & ready in 1 hour so there's no excuse not to have fresh homemade bread with dinner!

Print Print Recipe

One-Hour Sun-dried Tomato, Basil, and Mozzarella Focaccia Bread

The bread is soft and chewy, loaded with tangy sun-dried tomatoes, and the basil is the perfect complement to the tomatoes. Of course, everything is better topped with a little cheese. The bread is fast, easy, and ready in 1 hour, proving it's possible to have fresh homemade bread with short or no notice. Baking times will vary based on how juicy or oily your tomatoes are, how the cheese melts, and oven and climate variances. Watch your bread, not the clock, and bake until done in your oven.

Yield: one 8x10-inch bread

Prep Time: 10 minutes

Cook Time: about 23 to 26 minutes

Total Time: 1 hour

Ingredients:

2 cups all-purpose flour
3/4 cup water, warmed to manufacturer's directions
2 1/4 teaspoons instant dry yeast (one 1/4-ounce packet, I use Red Star Platinum)
2 tablespoons olive oil
1 teaspoon granulated sugar
1/2 teaspoon salt, optional and to taste
one 8.5-ounce jar sun-dried tomatoes in olive oil, julienned or sliced thin
about 10 fresh torn basil leaves, divided (generous pinches dried basil may be substituted, to taste)
1 1/2 cups shredded mozzarella cheese, loosely packed when measuring

Directions:

  1. To the bowl of a stand mixer fitted with the dough hook (or large mixing bowl and hand-knead), combine flour, water, yeast, oil, sugar, optional salt (remember the tomatoes are salted and so is the cheese), and knead for about 5 minutes, or until dough is soft, smooth, and has come together in a firm mass. If hand-kneading, you may need to knead a few minutes longer. Based brand of yeast used, water temperature will vary. Red Star Platinum yeast calls for a warmer temperature than most, 120 to 130F; other brands are lower, about 95 to 105F. Warm water according to the yeast manufacturer's recommendations on the packaging. Taking the temperature with a digital thermometer is recommended, but if you're not, make sure the water is warm, not hot. Err on the cooler rather than hotter side so you don't kill the yeast.
  2. Turn dough out onto a Silpat-lined countertop (provides nice traction) or just the bare counter. Roll the dough into a large oval or rectangle (shape doesn't matter) so it's about 1/2-inch thick and covers about two-thirds of a standard baking sheet (my baking sheet is 17 inches long).
  3. Place rolled dough onto a Silpat-lined  or cooking sprayed baking sheet.
  4. Cover with plasticwrap and allow to rise for about 25 minutes.
  5. While dough rises, preheat oven to 350F. Tip - keep baking sheet with rising dough on the stovetop (make sure it's off) because the yeast will benefit from the carryover heat from the preheating oven.
  6. After 25 minutes, using your fingertips, create dimples evenly over the surface of the dough. It's okay to press almost all the way down because the dough will re-inflate quickly.
  7. Evenly top with sun-dried tomatoes and oil. Some of the oil will runoff, that's okay.
  8. Evenly top with half the torn basil leaves or sprinkle with dried basil; reserve remainder for after baking to garnish.
  9. Evenly top with cheese.
  10. Bake for about 23 to 26 minutes, or until bread is cooked through  and the cheese is melted and golden. Mine took 25 minutes. Baking time will vary based on how juicy or oily your tomatoes are, how much cheese was added, and oven and climate variances. Watch your bread and not the clock.
  11. Garnish with reserved basil and serve immediately. If during baking your bread rose and it's quite puffed and you prefer the cosmetic look of flatter bread, use the blunt end of a wooden spoon to create dimples, thereby flattening the bread. Bread is best warm and fresh, but will keep airtight for up to 2 days. Before eating leftovers, heat for 5 seconds in micro to soften.

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77 Responses to “One-Hour Sun-dried Tomato, Basil, and Mozzarella Focaccia Bread”

  1. #
    1
    Diane @ Vintage Zest — February 20, 2014 at 2:06 am

    I love making focaccia! It’s the first recipe I ever baked from scratch, and my family actually really loves it. :) I’d love to try yours because I adore sun-dried tomatoes. Pinning for later!

    Reply

    • Averie Sunshine replied: — February 20th, 2014 at 2:08 am

      That’s a great story that focaccia is the first ever yeast bread you baked. And thanks for pinning!

      Reply

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    movita beaucoup — February 20, 2014 at 3:05 am

    I haven’t made focaccia since I was at school last year! I love, love, love it. And I find it to be very forgiving. We often topped it with olive oil, herbs, etc., but I really like eating it in pizza form. Love the topping combination you chose…

    Reply

    • Averie Sunshine replied: — February 20th, 2014 at 3:15 am

      It’s totally forgiving I find, too! And you can’t go wrong with olive oil and herbs!

      Reply

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    3
    Taylor @ Food Faith Fitness — February 20, 2014 at 3:15 am

    I have never made focaccia, but I have eaten my fair share of it and I LOVE IT.
    The pizza focaccia idea is ah-may-zing! Love this.
    Pinned!

    Reply

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    Maryea {happy healthy mama} — February 20, 2014 at 3:34 am

    You’ve convinced me I need to try Red Star yeast. I’ll be interested to see if I notice a difference!

    Reply

    • Averie Sunshine replied: — February 20th, 2014 at 3:38 am

      I’m so sure that you will! But LMK what you think!

      Reply

  5. #
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    Paula — February 20, 2014 at 4:00 am

    Jon will appreciate coming home to this tomorrow night–and I appreciate the fact that I’ll be able to get it done in an hour. Making bread on dreary or wintery days is a good “pick me up” and this will be fun and very tasty!

    Reply

    • Averie Sunshine replied: — February 20th, 2014 at 5:24 am

      Making bread is the BEST thing to do on chilly winter days. If for nothing else, you get to run your oven and warm up the house a little :) If you try it, or a variation on it, LMK how it goes!

      Reply

  6. #
    6
    Jenny — February 20, 2014 at 4:03 am

    Such a gorgeous focaccia! Can’t believe it only takes 1 hour to make!

    Reply

  7. #
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    Barbara — February 20, 2014 at 4:24 am

    Hey averie, this looks great! I make a similar flavor combo on pizza, and i actually add the sun dried tomatoes about 5-10 mins before it is finished cooking. I think the tomatoes dont burn as much and keep more of their flavor. I wonder if that would work here as well!

    Reply

    • Averie Sunshine replied: — February 20th, 2014 at 5:24 am

      These actually aren’t burnt. I know they look like they are because they’re so dark but really, they’re not – promise :) You can see from the one process shot before I even baked the, how dark and ruddy-colored they were. Next time I will try to find some really red, bold, vibrant ones. I think jars/brands vary a lot! But your tip is a good one!

      Reply

  8. #
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    Laura (Blogging Over Thyme) — February 20, 2014 at 4:45 am

    I really do need to try Platinum yeast–I just get sort of lazy because it isn’t sold at the grocery stores that I go to on the most regular basis. This looks great Averie! Bread in less than an hour?! Totally sold.

    Reply

    • Averie Sunshine replied: — February 20th, 2014 at 5:22 am

      That’s too bad it’s not sold in your area with ease. For me, it is. Like 3 diff groc stores all within a mile of me. I know you’d love it if you try it!

      Reply

  9. #
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    Madison — February 20, 2014 at 4:46 am

    I made focaccia a couple of nights ago but I need to add these toppings. :)

    Reply

    • Averie Sunshine replied: — February 20th, 2014 at 5:22 am

      Oh that’s awesome that you make it!

      Reply

  10. #
    10
    ashley - baker by nature — February 20, 2014 at 5:19 am

    I would DEFINITELY be excited for this pretty focaccia! Dying for a slice right now.

    Reply

  11. #
    11
    Vickie S. — February 20, 2014 at 5:29 am

    Goodness! This will be made very soon and thanks for the tip on the Red Star yeast. I’m pretty sure I’ve seen it in stores and will try it.

    Reply

    • Averie Sunshine replied: — February 20th, 2014 at 5:37 am

      Awesome – LMK how it goes for you!

      Reply

  12. #
    12
    Laura Dembowski — February 20, 2014 at 5:39 am

    How could your family not have been excited about focaccia? I’m excited just reading about it and looking at the pics :)

    Reply

    • Averie Sunshine replied: — February 20th, 2014 at 5:16 pm

      Well that’s sweet of you to say – thank you! They did end up enjoying it :)

      Reply

  13. #
    13
    Anna @ Garnish with Lemon — February 20, 2014 at 5:55 am

    Sun-dried tomatoes, basil and fresh mozzarella? How can you NOT have a winner with this combo? Love this!

    Reply

  14. #
    14
    Chelsea @chelseasmessyapron — February 20, 2014 at 5:55 am

    Wow Averie! Loving this pizza! Focaccia is one of my favorite types of bread. Also, I’m totally loving that this is only one hour. Beautiful pictures! Pinned :)

    Reply

  15. #
    15
    Jessica @ Portuguese Girl Cooks — February 20, 2014 at 5:58 am

    This looks incredible, Averie! Ready in an hour, I’m sold!

    Reply

  16. #
    16
    Tieghan Gerard — February 20, 2014 at 6:03 am

    Really Pretty Averie and I love these flavors! Perfect winter pick me up!

    Reply

  17. #
    17
    Heather (Where's the Beach) — February 20, 2014 at 6:11 am

    This has my name all over it. Everything about this looks amazing. I love sundried tomatoes and I think tomatoes and basil were made for each other!

    Reply

    • Averie Sunshine replied: — February 20th, 2014 at 5:13 pm

      Thank you, Heather! Glad you like it! I just love sundrieds, too!

      Reply

  18. #
    18
    Amanda — February 20, 2014 at 6:24 am

    This looks amazing!

    Reply

    • Averie Sunshine replied: — February 20th, 2014 at 5:13 pm

      Thank you, Amanda :) Hope you’re doing great!

      Reply

  19. #
    19
    Dorothy @ Crazy for Crust — February 20, 2014 at 7:23 am

    I’d eat this whole thing without sharing, not joking. While I have aversions to vegetables and raisins, I’ve never met a carb I didn’t like. :)

    I need to get on this 1-hour rise thing. I’m so over planning dinner at 11am.

    Reply

    • Averie Sunshine replied: — February 20th, 2014 at 5:12 pm

      Oh girl with the way I have to prep the food, the shoot, etc. anything longer than a 1 hour recipe and it’s dark by 2pm in the winter for shoots, yeah, doesn’t work. So need to keep things moving along, quickly :)

      Reply

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    Marie @ Little Kitchie — February 20, 2014 at 7:37 am

    OMG. Drooling. This looks so, so good, Averie!!

    Reply

  21. #
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    Laura (Tutti Dolci) — February 20, 2014 at 8:48 am

    Yes please to focaccia in only an hour. Love your toppers – I can never say no to sun-dried tomatoes!

    Reply

    • Averie Sunshine replied: — February 20th, 2014 at 5:09 pm

      Thanks, Laura! And I saw you on the BHG nominations. WOW! congrats!

      Reply

  22. #
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    Jaclyn — February 20, 2014 at 9:32 am

    This is so pretty and I’m sure delicious too! I love that it’s ready in an hour!

    Reply

    • Averie Sunshine replied: — February 20th, 2014 at 5:08 pm

      Thanks for saying it’s pretty…meh, it wasn’t the easiest thing to shoot. It was pretty in person though! :)

      Reply

  23. #
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    Micheline — February 20, 2014 at 10:24 am

    What a beautiful dinner idea. I could eat sundried tomatoes right from the jar. Pinned.

    Your darn related posts get me every time. I will end up on your site all afternoon pinning! I guess that’s the point right? :)

    Reply

    • Averie Sunshine replied: — February 20th, 2014 at 5:07 pm

      Thanks for pinning & glad you like the related’s :)

      Reply

  24. #
    24
    Aimee @ ShugarySweets — February 20, 2014 at 12:23 pm

    Oh I bet this is fantastic Averie! I’m obsessed with sun dried tomatoes, they add so much flavor in a single tiny bite!

    Reply

    • Averie Sunshine replied: — February 20th, 2014 at 5:07 pm

      Thank you, Aimee! :) Im obsessed with them too!

      Reply

  25. #
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    Ashton — February 20, 2014 at 1:11 pm

    This looks INSANE!!! In a good way :) And your photography is always completely stunning. I love it!

    Reply

    • Averie Sunshine replied: — February 20th, 2014 at 5:06 pm

      Oh girl these images…gah! Not my favorite, at all. So thank you for saying that :)

      Reply

  26. #
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    The Sketched Chef — February 20, 2014 at 2:08 pm

    This is so amazing!
    I love focacci’s and this one looks stunning

    Reply

  27. #
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    miss messy — February 20, 2014 at 3:56 pm

    This looks amazing! It is a foccacia and a half! :D

    Reply

  28. #
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    Ilona @ Ilona's Passion — February 20, 2014 at 7:07 pm

    I have never left a comment no your blog but I am peeking here for awhile now… I Love your recipes and pretty pictures

    Reply

    • Averie Sunshine replied: — February 20th, 2014 at 10:15 pm

      Well thanks for saying hi finally :) I appreciate your reading my posts & your support!

      Reply

  29. #
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    Julie @ This Gal Cooks — February 20, 2014 at 7:18 pm

    I’d be able to win my boyfriend over on everything I make if I told him it was going to taste like pizza. He is a pizza fanatic!

    I’ve never made focaccia bread but it’s on the list of things to do. Your recipe makes me want to make it right now!

    Reply

    • Averie Sunshine replied: — February 20th, 2014 at 10:15 pm

      It’s so easy and you’ll look like a superstar :)

      Reply

  30. #
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    Kate@Diethood — February 20, 2014 at 7:28 pm

    One peek and this focaccia creation needs to be mine! And your photos are gorgeous!!

    Reply

    • Averie Sunshine replied: — February 20th, 2014 at 10:14 pm

      Well YOUR photos are always the gorgeous ones! (I havent been commenting as much, but I pin almost every post of yours b/c well, your pics are just, so….pretty!) :)

      Reply

  31. #
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    Michele Sparrow — February 20, 2014 at 7:48 pm

    I had no idea foccacia bread was so easy to make! This looks so awesome and yummy. You have a link to your pizza dough under this post and the funny thing is, I made this tonight because I made homemade pizzas for my guys! I love that dough. So easy and it really is the perfect dough! Next on my list this coming week? Those pretzels!! :-)

    Reply

    • Averie Sunshine replied: — February 20th, 2014 at 10:14 pm

      Keep me posted how it all goes! :)

      Reply

  32. #
    32
    bev@bevcooks — February 21, 2014 at 7:12 am

    Help me.

    Reply

  33. #
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    Shashi @ RunninSrilankan — February 21, 2014 at 8:04 am

    I have always slightly baked the pizza dough before adding toppings but I sure like this method of yours! Sundried tomatoes are amazing – but as a base on this pizza, I bet they were incredible! Totally droolworthy pizza! Thanks for sharing Averie

    Reply

  34. #
    34
    Lizthechef — February 21, 2014 at 8:10 am

    Your step-by-step photos convince me that I, the non-baker, can make this.

    Reply

  35. #
    35
    Arthur in the Garden! — February 21, 2014 at 2:00 pm

    Yummy!

    Reply

  36. #
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    Paula — February 21, 2014 at 4:39 pm

    This is by far the best focaccia I have ever made (or had)!! The sun dried tomatoes get a little more chewy after baking, and mozzarella and basil are so good with them. I used the oil the tomatoes came in and highly recommend it. Jon was running late tonight so it was all I could do not to sample a sliver before he got home.

    Reply

    • Averie Sunshine replied: — February 21st, 2014 at 7:28 pm

      Thanks for trying it today Paula and for saying it’s the best focaccia you’ve ever made or had! WOW that’s such a huge statement and I really appreciate it! Glad it worked so well for you and the oil from the tomatoes was so key for me, too. Glad you guys enjoyed it so much. I’m thrilled :)

      Reply

  37. #
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    cheri — February 21, 2014 at 7:25 pm

    this looks amazing! love your pics!

    Reply

  38. #
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    Kira @ The Healthable Old Soul — February 22, 2014 at 6:32 pm

    Focaccia Bread is great right next to a bowl of warm soup! Tomato and Basil are great flavors too!

    Reply

  39. #
    39
    Travis — February 22, 2014 at 10:07 pm

    Made it today, and it was great! Thanks for the recipe!

    Reply

    • Averie Sunshine replied: — February 23rd, 2014 at 9:46 am

      Thanks for trying it and LMK you did, Travis! Glad you enjoyed it!

      Reply

  40. #
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    Amy — February 23, 2014 at 3:08 pm

    Averie, you had me literally laughing aloud at your Play-Doh comment — it’s SO true! And the bread dough doesn’t make your hands smell funky like brand-name Play-Doh either. A total win-win situation! My family really loves focaccia, and we actually ate it more than pizza growing up. Although I didn’t like sun-dried tomatoes or basil then, they’re practically my favorite (savory) flavor combination now. Save a slice for me next time! ;)

    Reply

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    Red Star Yeast — February 24, 2014 at 10:24 am

    Averie, you always do such a nice job showing your readers how easy it is to bake with yeast. Great recipe. Beautiful photos. :)

    Reply

    • Averie Sunshine replied: — February 24th, 2014 at 4:56 pm

      Thanks and have already had a few people comment that it’s the best focaccia they’ve ever had! And so easy :)

      Reply

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    Julie Kono — February 24, 2014 at 3:11 pm

    What delicious focaccia bread! I made it this afternoon and thought it was terrific! My husband and I both loved the crispy edges from where the tomato olive oil was baked in. I think the next time I make it I will not use the silpat to bake it because I want the awsome crispy crust all through out the focaccia, so I’ll use an oil coated metal pizza pan. This is really the best focaccia bread I have ever had because it was such a smooth delicious crust, it tasted to fresh and gourmet. I couldn’t believe how easy it was from start to finish and the results far out weigh the focaccia available at local bakeries . I honestly would never have thought of making focaccia bread because I had no idea how easy it would be. I’m so glad you posted this recipe, we already have ideas for toppings for the next time I make it. Thank you again Averie :)

    Reply

    • Averie Sunshine replied: — February 24th, 2014 at 4:50 pm

      Thanks for trying it Julie & glad it’s the best focaccia bread you’ve ever had! And yes if you like more crispiness, then just ditch the silpat. I like mine softer but going without will definitely add more crunch, more like a crispy pizza bottom gets on a metal pan. So glad you’re so happy with it! :)

      Reply

  43. #
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    Brandon @ Kitchen Konfidence — February 26, 2014 at 5:24 pm

    Focaccia is one of my favorite homemade breads. So simple, yet so impressive when it comes out of the oven.

    Reply

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    Jocelyn@Brucrewlife — February 27, 2014 at 6:49 pm

    This pizza bread looks killer Averie!! And your photos are always so gorgeous!! :)

    Reply

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    Kare @ Kitchen Treaty — March 3, 2014 at 6:22 am

    Oh my gosh, I adore this thin pizza-like foccacia bread. I can see why your family changed their tune (though I’m a foccacia lover thick and thin!)

    Reply

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    Trish - Mom On Timeout — March 9, 2014 at 7:36 am

    Soo beautiful Averie! And focaccia in an hour is a win in my book any day :) Pinned and shared on FB!

    Reply

    • Averie Sunshine replied: — March 9th, 2014 at 2:19 pm

      Thanks for pinning & sharing, Trish :) You’re the best!

      Reply

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