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Garlic and Tomato Focaccia is one of my favourite breads to make – incredibly delicious and beautiful! You won’t believe how easy it is to make homemade garlic-infused focaccia, topped with tomatoes, onions and thyme. 

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If you have been following my recipes for a while, you know I LOVE garlic! My Pull-apart Garlic Bread is one of my highest viewed videos but, more importantly, my most tried recipe by you all! In traditional focaccia, the garlic is added on top with the tomatoes but, I wanted to be able to taste a bit of garlic with every bite! But if you’re not a big fan of garlic don’t worry, the garlic isn’t overpowering at all! But if you don’t like garlic or maybe even allergic you can omit it completely, and I promise it won’t compromise the overall bread! 

Focaccia toppings

You could make this Focaccia recipe your own with any toppings of your choice! Also, I don’t want you to feel the need to rush to the store to get tomatoes if you’ve ran out (Unless if you reallllly want to!).

Here are a few other toppings you can try out:

• olives
• sun-dried tomatoes 
• capers
• caramelised balsamic onions
• rosemary 
• oregano
• basil 

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Ingredients you’ll need for Garlic and Tomato Focaccia:

This Focaccia recipe could not be more simple with the following ingredients: 

• olive oil
• strong bread flour
• plain flour
• yeast 
• salt
• tomatoes
• garlic
• thyme
• onion

How to make Garlic and Tomato Focaccia:

1. Add yeast to lukewarm water. Set aside until foamy.
2. Add bread flour, plain flour, garlic and salt in a bowl. 
3. Add foamy water over the dry ingredients along with the olive oil.
4. Combine, then knead for 5-10 minutes.
5. Place dough in a clean bowl and proof for 1hr.
6. Grease baking dish with olive oil and tip the dough directly into it.
7. With your fingers stretch the dough out until it fills the baking dish.
8. Cover and proof for 30 minutes.
9. Using your fingers create dimples into the dough and drizzle around 2 tbsp olive oil. 
10. Press tomatoes, onions and thyme into the dough. 
11. Bake for 20 minutes!
12. Drizzle some more olive oil & enjoy!

How to Store Garlic and Tomato Focaccia:

Keep in the refrigerator up to 2 days.

More Vegan Baking:

• Pull Apart Garlic Bread
• Cinnamon Roll Twist Bread
• Pesto Tarte Soleil

Vegan Garlic and Tomato Focaccia

This vegan Garlic and Tomato Focaccia is not only beautiful to look at but very easy to make! Make this bread to accompany your main dish!

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5 from 1 review

• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 2 hours 25 minutes
• Yield: 8 people 1x
• Category: Side Dish
• Cuisine: Italian

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Ingredients

• 400 g strong flour
• 200 g plain flour
• 3 tbsp olive oil (+ more for drizzling )
• 1 yeast sachet (7g)
• 1 tsp pink salt
• 350 ml water (luke warm)
• 1/2 tbsp grated garlic
• cherry tomatoes
• small onion
• thyme

Instructions

1. Add yeast into the lukewarm water and set aside for 5 minutes or until foamy.
2. In another bowl combine both flours, salt, garlic.
3. Pour the foamy water and olive oil over the dry ingredients and mix.
4. Knead for 5-10 minutes. (I knead the dough inside the bowl)
5. Shape dough into a ball and place in a clean bowl. Cover with a tea towel and leave to prove for 1 hour or until doubled in size.
6. Oil baking dish with olive oil, tip the dough into the baking dish and with your hands stretch out the dough until it fills the baking dish.
7. Cover with a tea towel and leave to prove for another 35-45 mins. 
8. Pre-heat the oven to 200C/180C fan.
9. Make dimples with your fingers, drizzle olive oil (around 2 tbsp) and press in the tomatoes, onions and thyme.
10. Bake for 20-30 minutes.
11. Once out the over drizzle with some more olive oil.
12. Enjoy!

Nutrition

• Calories: 416