I love going to Italian restaurants for dinner, and love it even more when a big bread basket is plopped on the table. One bread in particular that I adore is Focaccia Bread. I love it topped with everything and anything; herbs, tomatoes, olives, fresh garlic or even just plain. It is the perfect bread to serve to dinner guests, or even your own family’s dinner table during the week. In fact, I’ve made this bread often when I bring over dinner to friends who recently have had babies, etc. I always like to serve it when I make minestrone soup or a hearty Bolognese sauce. The bread is so easy to make that it practically makes itself.
This recipe is straightforward with just a little rosemary and canned tomatoes that have been squeezed of any extra juice. Right now is tomato season so feel free to substitute some of those beautiful heirloom tomatoes found at the local farmer’s markets. Since I make this bread all winter long I usually turn to canned tomatoes often. This bread keeps well wrapped in plastic at room temperature. I hope your family enjoys this yummy focaccia as much as mine does!
Dairy and Egg Free Italian Focaccia Bread
11/3 cups warm water (about 110ºF)
1 package active dry yeast
5 tablespoons olive oil, divided
31/4 cups unbleached all-purpose flour
11/2 teaspoons salt
2 cups canned diced tomatoes, drained
1 tablespoon dried rosemary, crumbled
1/2 teaspoon kosher salt, for sprinkling
Combine the warm water, yeast, and 3 tablespoons olive oil in a liquid measuring cup with a wire whisk. In a medium bowl, combine the flour and salt with a wire whisk, and slowly mix in the water mixture with a rubber spatula. Stir until the mixture is well incorporated, then mix for about 2 minutes. Cover with plastic wrap, and let rise in a warm place until doubled in size, about 1 hour.
Spread 1 tablespoon olive oil with a brush on the bottom and up the sides of a 14-inch round pizza pan. Transfer the dough into the pan, and press the dough into the pan and up the sides. Cover the dough with plastic wrap sprayed with dairy-free baking spray, and let rise again until doubled, 30 to 45 minutes.
Preheat oven to 425ºF. Use your fingers to poke holes into the surface of the focaccia. Drizzle the remaining 1 tablespoon olive oil evenly over the top. Sprinkle with the tomatoes, rosemary, and salt, and bake 20 to 25 minutes, or until top is golden brown. Cool on a wire rack for about 10 minutes, and cut into slices.
Makes 1 14 inch round loaf
Oh kelly! I am big into breads. My most favorite thing to eat! I wish there was a bread diet! haha! I am going to have to make this real soon.
By the way, I can’t wait to get your cookbook. I love that you bake with “everyday” ingredients. Not with all that weird stuff that I have to google first to find out what it actually is… ha! I am so excited! Thanks so much!
I hear ya Katie…anyone that knows me knows I am addicted to bread in a serious way. No carb diet for me!
Can you suggest a dairy free baking spray?
My son loves bread…this would be a great change…!!
Thanks again for the great recipe. We were told at our last Dr. visit that we have to pull dairy from my sons diet, so your recipes are a life saver!!
Can’t wait to try this recipe. I have to admit that I was a little afraid of using yeast since I never really made anything that needs yeast before (unless you count a bread machine but that is kinda too easy to mention). But I have been making your fast allergy free pizza dough and every single time I am amazed. Even my 14 month old (also named Kelly) ate a few pieces of crust last night and that is saying something because she hates all new food. Thanks again.
Mmmmm . . . I make focaccia several times a week, but I’ve never tried diced tomatoes as a topping! Sounds delicious!
Don’t be afraid to make bread Liz…it is actually easier than baking a cake or making cookies. The yeast does all the work for you so all you have to do is sit and wait for it to do its magic! Good luck and I am excited to hear how the focaccia works out for you!
Mommy X, I love Crisco Baking Spray with Flour. It is dairy free (although never buy the “butter flavored” version as that has dairy (if that is an allergen you need to eliminate). It’s by far my favorite spray; it produces excellent results. Good luck!!
I made your Chocolate Cake and Fluffy Chocolate Frosting for my 2 year old grandsons birthday this past weekend. It was a hit! Everyone ate it and remarked how delicious it was. This was a life saver as the poor little guy has allergies to egg, dairy and nuts. I don’t have a professional mixer (kitchen maid) but used my little ole 2 beater hand held mixer and it still came out great. I have to admit at the beginning I was skeptical, but once I started adding the dry ingredients for the cake everything worked out beautifully. I just finished off the last piece. YUMMY!! Thanks so much.
Thanks so much Kathleen for your story! I love that you all enjoyed the yummy chocolate cake and your grandson had a great birthday!! Thanks for sharing!!
Wow!!! Just made this for dinner tonight and it was amazing!!! Favorite recipe by far!
So good…and easy! Was a big hit in our house! Thanks!
We love it too Jina! Thanks so much for your feedback!
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my daughter is ALERGIC TO EGGS & DAIRY PRODUCTS. I WANT TO MAKE A POTATO SALAD. HOW CAN I MAKE A DRESSING THAT EVERYONE CAN EAT.?
I just made this tonight. It was SOOOOO good! My husband and I devoured it as supper!
I didn`t have any tomatoes on hand, so I sauteed some onions and added them instead and it was just delish! Thanks for sharing such a tasty recipe!
Pierette, you can make a potato salad that’s egg-free by usin vegenaise instead of mayonaise. Have you ever heard of it? You can get it at the grocery stores in the organics refrigerated section. You can just skip the eggs, and of course mash up a small amount of the potatoes to make the salad “thicker”. It is just as delishous as an regular potato salad when it’s made this way.
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