Focaccia with Tomato & Cheese

Tomato-and-cheese focaccia using the bread machine to handle the dough work, then dressed up like a deep pizza with tomato sauce, torn prosciutto, and shredded mozzarella before its second rise. Fresh basil, crushed garlic, and a snowfall of grated Parmesan hit the top after baking.

The bumpy texture is the defining feature. Spread the dough in a 9×13 pan with your fingertips, dimpling it as you go, and form a low lip around the edge. The dimples cradle the sauce; the lip keeps the toppings from sliding off the sides during the rise.

The sauce mix is two-tiered: tomato paste for concentrated flavor and a spicy spaghetti sauce for moisture and seasoning. Spreading both gives you a deeper, less watery topping than either alone.

Don’t crowd the pan with cheese. A half cup of mozzarella covers the surface lightly, melts to a thin glaze instead of a heavy mat, and lets the bread crumb shine through. More cheese turns it into a soggy focaccia.

Pro Tips

• Brush the dough with olive oil before topping. This forms a barrier that keeps the sauce from soaking into the bread and turning it gummy.
• Allow the topped focaccia to fully double in size before baking. Skipping the rise gives you dense, bready focaccia instead of light and airy.
• Slide the loaf onto a cutting board immediately after baking to keep the bottom from steaming and turning soft.
• Add the fresh basil and garlic AFTER baking. Both burn and turn bitter at oven temps.

Variations

• Skip the meat for a vegetarian version; scatter sliced cherry tomatoes or olives instead.
• Swap mozzarella for provolone or fresh Asiago for a sharper flavor.
• Use the dough plain (no topping) and bake as a classic olive oil and rosemary focaccia.