Tomato Topped Focaccia

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    2hrs 40mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    515
based on 4 ratings

Focaccia topped with tomatoes is a delicious way to use up leftover tomatoes, serve with a bright, zingy pesto.

recipe updated Nov 28, 2025

Ingredients

  • Water icon
    Water
    300 g
  • Salad tomatoes icon
    Salad tomatoes
    400 g
  • Dried yeast icon
    Dried yeast
    7 g
  • Olive oil icon
    Olive oil
    11 tablespoons
  • Sugar icon
    Sugar
    1 teaspoon
  • Strong white bread flour icon
    Strong white bread flour
    450 g
  • Fine sea salt icon
    Fine sea salt
    15 g
  • Garlic clove icon
    Garlic clove
    3
  • Balsamic vinegar icon
    Balsamic vinegar
    1 tablespoon
  • Fine sea salt icon
    Fine sea salt
    ½ teaspoon
  • Black pepper icon
    Black pepper
    ½ teaspoon
  • Pesto icon
    Pesto
    as needed

Tools

  • kCook icon Oven
  • kCook icon Kenwood Chef
  • kCook icon Large mixing bowl
  • kCook icon Work surface
  • kCook icon Work surface
  • kCook icon Work surface
  • kCook icon Medium bowl
  • kCook icon Serving plate

Step preview

  1. Fit the Dough Tool
  2. Add the ingredients into the appliance bowl
  3. Mix – 1 minute, speed Min
  4. Let rest until the yeast is foamy – 5 minutes
  5. Then add flour and salt into the appliance bowl
  6. Mix until combined – 1 minute, speed 1
  7. Mix until the dough is elastic – 7 minutes, speed 2
  8. Grease a large mixing bowl with 1 Tbsp of oil
  9. Transfer the dough onto a work surface
  10. Shape the dough into a ball and then transfer into the greased bowl
  11. Cover with a damp tea towel and prove until doubled in size - 1 hour
  12. Brush the base and sides of the baking tray with 4 Tbsp of olive oil
  13. Gently transfer the dough onto a lightly floured work surface
  14. Gently pull the edges of the dough into the centre
  15. Knead until the dough is smooth and elastic
  16. Place the dough on the prepared baking tray
  17. Cover with a damp tea towel and prove – 1 hour
  18. Add the ingredients into a medium bowl
  19. Mix gently to combine and set aside to infuse
  20. Preheat the oven to 250ºC
  21. Gently stretch out the dough so it covers the baking tray evenly
  22. Drizzle the dough with 2 Tbsp of olive oil
  23. Use your fingers to create dimples on the surface of the dough
  24. Drain the tomato mixture and spread out evenly onto the dough, leaving a 1cm crust around the edges
  25. Bake – 18 minutes, 250ºC
  26. Remove from the oven and let cool slightly
  27. Carefully transfer the focaccia to a serving plate
  28. Drizzle small amounts of pesto over the top of the tomatoes
  29. Slice into 6 equal pieces
  30. Serve
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