This was supposed to be just a focaccia, but since my son wanted pizza, I turned it into a pizza.So you can make it either way.

Summer is prime tomato season and a perfect time to enjoy their flavor in this Quick and Easy Fresh Tomato Focaccia Pizza.The olive oil and the fat from the cheese will caramelize the sugars in the tomatoes during the baking process, retaining their fresh flavor, but intensifying it. Even my fresh tomato hater son loves this pizza.Since you can easily adapt the number of servings by using only as much bread as you need, this recipe is mostly a description of process with a loose guideline for measurements.

This is based off of Serious Eats No-Knead Focaccia Bread. Letting the dough age overnight allows for gluten to form overtime as opposed to through mechanical manipulation. Add homemade sauce, slices of fresh mozzarella, and toppongs of your choice and tou have a great pizza. Another must for this recipe is the use of a 12 inch cast iron pan. Cast iron will distribute the heat more evenly. Added bonus: the olive oil and high heat of the bake will give your pan a fresh new season!

This is not an authentic focaccia, it's just the way I like mine. Also, if you dislike olives, you can put some halved cherry tomatoes

Recipe 📜 and photo 📸credit: @the.glitter.graterThe smell of freshly baking bread is absolute bliss. This focaccia was made using one dough recipe but split into 2 versions, 1.) topped with herbs, feta and olives and baked thin and crispy. 2.) topped with herbs and olives but baked thicker and softer. Both had sprinklings of salt.

You can it Onion Pie if you wish......but it beats any pizza in simplicity and flavor!!

I wanted to eat a really soft and tender focaccia rather than the usual type, so I adjusted a recipe I had for pizza crust.Bake it at a high temperature for a short time.In my gas oven, it's browned in about 2 minutes, so I take it out then. It's very soft.If you use a bread machine for all the steps up to Step 8, it's ultra-easy. Recipe by Pitarou

6 net carbsRecipe from Wheat Belly 10 Day Detox**Absolutely LOVE this bread! I've been making it weekly and have some almost daily! Good with cheddar and/or without olives.

I used the ingredients for basic focaccia,to make a thick puffy 'ristorante' focaccia.When I added Krazy Pepper it was delicious, so the next time I made it with Krazy Salt and that was delicious too!I like both because you can easily add the aroma of herbs easily.Brush the focaccia with plenty of olive oil.Use your index and middle fingers held in a V to poke holes in the focaccia. Firmly press in your fingers until you can feel the pan.To bake this dough in a square bread pan, bake for 30 minutes while keeping an eye on it to make sure it won't burn. Recipe by La Land

Focaccia bread is a Italian flat bread oven-baked yeast bread pronounced as “fuh-KA-cha”. It is traditionally topped with fresh herbs like basil, rosemary, and coarse salt. I like it topped with olives and tomatoes with some touch of chilli flakes Yum!

#breadsThis crispy on the outside and soft and chewy from inside Focaccia bread is one of the easiest breads you can easily bake at home. This dimpled Italian bread is so flavourful that you can't have enough of it. I love to eat it with piping hot tomato soup and it tastes great as a snack with a cup of coffee as well. My husband calls it a pizza without cheese...haha !! With the freedom to choose whatever toppings you like makes it more versatile. Loaded with herbs, olive oil and fresh veggies makes it a great choice for breakfast, dinner or any meal.I have made Focaccia with so many toppings but cherry tomatoes are my all time favorite. Firstly they give a nice colour and look to the bread, somehow making it more tempting and secondly I love how it tastes after baking. I know Focaccia calls for a generous amount of olive oil added to the dough and the topping as well, but the end results are awesome. Olive oil infused with garlic and herbs takes the bread to an another level. Although I have used dried herbs in my recipe but you can use fresh herbs depending on the availability. I have used fresh basil leaves in the recipe and let me tell you it smells and tastes amazing and it goes well with the cherry tomatoes.

I wanted to use up some potatoes, so I made several small focaccia for my children's breakfast.If you like, top with cheese and make it into a pizza! Adjust the amount of water in relation to the moisture of the potatoes. Recipe by *sarasa*