Ingredients
For bread:
- 1 (10.5 oz.) can Campbell’s tomato soup
- Warm water, to make 2 cups liquid in total
- 2 teaspoons kosher salt
- 2 teaspoons active dry yeast
- 4 cups all-purpose flour
- 1 tablespoon extra virgin olive oil, plus more for greasing the pan
For toppings:
- 1 pint cherry tomatoes, halved
- 2 cups fresh parmesan cheese, grated
- 1/2 cup fresh basil, chopped
For garlic herb oil:
- 3 garlic cloves, minced into a paste
- 1 tablespoon fresh parsley, minced
- 1/4 cup olive oil
Instructions
- Prepare the liquid base: In a 2-cup liquid measuring cup, combine the tomato soup and warm water, heating gently in the microwave until the mixture reaches room temperature. Adjust the water to total 2 cups of liquid.
- Mix the dough: Stir together the warm tomato soup mixture, kosher salt, active dry yeast, and 1 tablespoon olive oil in a bowl until dissolved. Gradually add the all-purpose flour, mixing until a shaggy, wet, and slightly jiggly dough forms. Add extra water if needed, tablespoon by tablespoon.
- Rest the dough: Cover the dough with plastic wrap and let it rest at room temperature for 30 minutes to hydrate and develop gluten.
- Par-dry the cherry tomatoes: Preheat your oven to 250°F (120°C). Arrange the halved cherry tomatoes cut-side up on a sheet tray and bake for 1 to 2 hours until partially dried to concentrate sweetness. Allow them to cool.
- Perform stretch and folds: Prepare a bowl of warm water. Using wet hands, carry out four stretch and fold motions — pulling the dough from the north, south, east, and west sides — then coil the dough underneath itself to form a tight ball. Cover with plastic wrap and rest for another 30 minutes. Repeat this stretch and fold sequence three more times (for a total of four stretches and folds).
- Assemble the dough with toppings: Gently transfer the dough to a greased 9x13 inch pan. Spread half of the par-dried cherry tomatoes, grated parmesan, and chopped basil over the dough. Fold the dough into thirds, flip lengthwise in the pan, and lightly press to fit without degassing. Drizzle olive oil on top and add the remaining tomatoes, parmesan, and basil.
- Dough final rise: Cover the pan with plastic wrap and allow the dough to rest for 1 hour at room temperature, giving it time to rise and develop airiness. Meanwhile, preheat the oven to 400°F (205°C).
- Prepare garlic herb oil: In a bowl, mix together the minced garlic, fresh parsley, and olive oil. Set aside with a pastry brush for brushing the bread after baking.
- Dimple and bake: Lightly dimple the surface of the focaccia dough from top to bottom using your fingers. Optionally add any additional toppings you prefer. Bake for 20 to 22 minutes or until the bread is lightly golden and the internal temperature reaches 190°F (88°C).
- Cool and finish: Remove from the oven and let the bread rest for 5 minutes in the pan, then transfer it to a wire rack. Brush generously with the garlic herb oil to soften the crust and infuse flavors. Let it cool completely before slicing and serving.
Notes
- Par-drying the cherry tomatoes is a crucial step to prevent excess moisture from making the bread soggy while intensifying tomato flavor.
- If the dough feels too dry or too sticky, adjust water and flour quantities gradually to maintain a moist, jiggly dough texture.
- Use fresh yeast for optimal rising, but active dry yeast rehydrated in the liquid works fine.
- Allow the bread to cool completely before slicing to help it set and avoid gummy texture inside.
- Serve alongside pasta dishes, hearty soups, or with your favorite butter for a delicious snack.
- Store leftovers in an airtight container at room temperature for up to 2 days; reheat slightly before serving.
- Prep Time: 25 minutes
- Cook Time: 6 hours (including par-drying and rising times; active oven bake time 20-22 minutes)
- Category: Baking
- Method: Baking
- Cuisine: Italian
