Ciao Bella Italian Herb Focaccia

Anna Sciancalepore Antoniello


This recipe is the closest to my Mom's hand kneaded focaccia she makes every Friday. It even got my Dad's approval! The best thing about this recipe is it's made in one bowl and no kneading.

I can't take full credit as it is a Fleischmann's yeast recipe, but I added the tomatoes. It keeps the bread moist, especially when reheating. Of course you could experiment with other toppings as well like, onions, peppers and sliced tomatoes. Just slice them as thin as possible to cook evenly when baking. Just remember no mozzarella cheese is traditional to focaccia.

I have served this as a finger food at parties and as an accompaniment to Sunday pasta dinner's to soak up any extra sauce on your plate. Enjoy!

pinch tips: How to Knead Dough





1 Hr


35 Min


1 can(s)
(15 oz) diced tomatoes, no salt added
3 1/4 c
yeast, rapid rise
1 Tbsp
1 tsp
1/4 c
olive oil, divided
1 2/3 c
water,warmed to 120-130 degrees
2 Tbsp
parmesan cheese
1 Tbsp
italian seasoning

Directions Step-By-Step

In a fine sieve drain tomatoes. When most of the juices have drained mash tomatoes with a fork; set aside.
In a large bowl mix flour,yeast,sugar and salt. Add 2 tablespoons of oil and water. Stir until well mixed. Spread into a greased 9" X 13" baking dish. Cover and let rise for 30 minutes.
Poke holes with a wooden spoon end. Spread tomatoes over dough. Sprinkle with parmesan cheese and Italian seasoning. Drizzle remaining 2 tablespoons of oil over top. Cover and let rise an additional 15 minutes while preheating oven to 375 degrees.
Bake 35 minutes until golden brown. Cool slightly and cut into squares; serve warm or room temp. Enjoy!

About this Recipe

Regional Style: Italian
Other Tag: Quick & Easy
Hashtags: #Herb, #focaccia