Fresh Tomato-Basil Focaccia

Schiacciata is the Tuscan word for what most English-speakers might recognize as “focaccia.” Aptly meaning “squashed” or “flattened,” schiacciata is flattened with the fingers of the baker, leaving characteristic pockets along the top of the dough that hold little dredges of olive oil and salt.  This recipe for focaccia embeds a variety of herbs and thin slices of garlic in the dough before baking.  It’s the perfect base for a heaping pile of fresh ingredients, like cherry tomatoes and torn basil.


Quantity Unit Name Link Alternatives
1 package whole-wheat store-bought pizza dough (or homemade pizza dough)
¼ teaspoon garlic powder
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon dried thyme
pinch salt
1 tablespoon extra-virgin olive oil (optional)
2 cloves garlic, sliced thinly
10-12 cherry tomatoes, halved
6-7 fresh basil leaves, roughly chopped
additional spread (optional)
additional topping (optional)


  1. Preheat oven to 500°F. Place the dough in a large bowl and add the seasonings (garlic powder, dried oregano, dried basil, and dried thyme) and salt. Knead until the seasonings and salt are well incorporated.
  2. Roll the dough out onto a floured surface. Use your fingers to lightly press the garlic slices into the top surface of the dough. Bake the focaccia until the dough is puffed, blistered, and browned, about 8-10 minutes.
  3. Remove the focaccia from the oven and lightly brush it with olive oil (optional). Top it with the tomato halves, chopped basil, and a pinch of salt to taste.
  4. Serving Tip: If you’re looking for a heartier meal, spread some Pistachio-Basil Spread on the focaccia before adding the tomatoes and basil, or, make the Zesty Tomato-Basil Bruschetta and spread the bruschetta on the focaccia

Prep Time: 20-30 minutes
Serving Size: 2-4 servings
Jonathan Ewald

“If man thinks about his physical or moral state he usually discovers that he is ill.” – Johann Wolfgang von Goethe

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