Tomato Focaccia Bread

Tomato focaccia

14 people

Ingredients for Tomato Focaccio

Tomato foccacia

  • 50 g of sun-dried tomatoes
  • 250 g carrots
  • 25 g of yeast
  • 4 parts water
  • 1 tbsp. olive oil
  • 1 small can of concentrated tomato puree (70 g)
  • 1 tsp. salt
  • 1 tsp. dried oregano
  • 400 g of whole grain durum flour
  • ca. 250 g wheat flour


  • 500 g of cherry tomatoes
  • 75 g of parmesan
  • 1-2 tbsp. dried oregano


14 pcs.

Tomato foccacia
Cut the sun-dried tomatoes into small cubes. Finely grate the carrots.  Dissolve the yeast in the water in a kneading bowl. Add carrots, sun-dried tomatoes, oil, tomato puree, salt, oregano, durum flour and most of the wheat flour. Knead the dough and add more wheat flour during kneading. Let the dough rise to double the size. Divide it into 14 pieces and place them in small, flat, lubricated silicone or aluminum molds.

Put 2-3 cherry tomatoes into the dough and sprinkle with parmesan and oregano. Allow the buns to rise for 30 minutes in the molds. Bake them at 200 degrees for approx. 20 minutes. Let them cool in the molds.

Energy distribution per person

Energy: 900 kJ (220 kcal). 

Carbohydrate: 42 g.

Fat: 3.5 g, of which saturated fat is 1 g