This Trader Joe’s Tomato and Parmesan Focaccia copycat recipe has the perfect crispy golden edges with a soft and airy inside. Topped with roasted cherry tomatoes, parmesan cheese, olive oil, and herbs, it tastes just like bakery-style focaccia at home.

The overnight fermentation and stretch-and-fold method give this bread the best texture and flavor while still being simple enough for beginners.

It’s perfect served alongside pasta, soup, salads, or just dipped in olive oil and balsamic vinegar.

Scroll to the bottom for the full recipe card with exact measurements and instructions.

Why You’ll Love This Recipe

  • Crispy golden edges with a soft airy center
  • Overnight dough creates amazing flavor
  • Simple ingredients
  • Bakery-style focaccia at home
  • Perfect side dish or appetizer
  • Great for sandwiches

Ingredients You’ll Need

For the Dough

  • All purpose flour
  • Salt
  • Instant yeast
  • Warm water
  • Olive oil

For the Topping

  • Cherry tomatoes
  • Parmesan cheese
  • Olive oil
  • Italian seasoning
  • Garlic powder
  • Flaky salt
  • Fresh rosemary or basil

How To Make Tomato and Parmesan Focaccia

Step 1: Make the dough

Mix together the flour, salt, yeast, warm water, and olive oil until a shaggy sticky dough forms.

Step 2: Stretch and folds

Perform a series of stretch and folds to help strengthen the dough and create that classic airy focaccia texture.

Step 3: Overnight ferment

Cover the dough and refrigerate overnight so it develops flavor and structure.

Step 4: Transfer to the pan

The next day, transfer the dough to a generously oiled baking dish and gently stretch it toward the edges.

Step 5: Add toppings

Dimple the dough with olive oil, then top with cherry tomatoes, parmesan cheese, Italian seasoning, garlic powder, and flaky salt.

Step 6: Bake

Bake until golden brown with crispy edges and a soft center.

Tips For The Best Focaccia

  • Don’t skip the overnight fermentation
  • Wet your hands during stretch and folds to prevent sticking
  • Use plenty of olive oil for crispy edges
  • Let the dough get puffy before baking
  • Fresh parmesan works best
Homemade overnight tomato focaccia bread topped with fresh tomatoes, olive oil, flaky sea salt, parmesan cheese, and herbs, baked until golden and fluffy for an easy artisan focaccia recipe.

Trader Joe’s Tomato and Parmesan Focaccia (Copycat)

This Trader Joe’s Tomato and Parmesan Focaccia copycat recipe is soft, airy, and packed with savory flavor from roasted tomatoes, parmesan cheese, olive oil, and herbs. The overnight fermentation and stretch-and-fold method create the perfect chewy texture with crispy golden edges.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Rest Time 14 hours
Total Time 15 hours
Servings: 6 people
Course: Appetizer, Bread
Cuisine: Italian-Inspired
Ingredients Method Notes

Ingredients
  

  • 4 cups all purpose flour
  • 2 teaspoons salt
  • 2 teaspoons instant yeast
  • 2 cups warm water
  • 2 tablespoons olive oil
  • 1 cup cherry tomatoes halved
  • 3/4 cup grated parmesan cheese
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • Flaky salt to taste
  • Fresh rosemary or basil optional

Method
 

  1. In a large bowl, combine the flour, salt, and instant yeast.
  2. Add the warm water and olive oil. Mix until a shaggy sticky dough forms.
  3. Cover and let the dough rest for 20 minutes.
  4. Wet your hands and perform the first stretch and fold by pulling one side of the dough upward and folding it over itself. Rotate the bowl and repeat on all sides.
  5. Cover and let rest for 20 minutes.
  6. Repeat the stretch and fold process 2 more times for a total of 3 stretch and folds.
  7. Cover the dough tightly and refrigerate overnight for 12–18 hours.
  8. Generously oil a 9×13 baking dish.
  9. Transfer the dough to the pan and gently stretch it toward the edges. If it springs back, let it rest for 10–15 minutes and continue stretching.
  10. Cover and let rest at room temperature for 1–2 hours until puffy.
  11. Preheat the oven to 425°F.
  12. Drizzle olive oil over the dough and use your fingertips to create dimples across the surface.
  13. Top with cherry tomatoes, parmesan cheese, Italian seasoning, garlic powder, and flaky salt.
  14. Bake for 25–30 minutes until golden brown with crispy edges.
  15. Let cool slightly before slicing and serving.

Notes

  • Overnight fermentation gives the focaccia the best flavor and texture.
  • The dough should look airy and bubbly before baking.
  • Fresh rosemary or basil adds extra flavor.
  • Serve warm with olive oil and balsamic vinegar.

Frequently Asked Questions

Why do stretch and folds matter?

They help strengthen the dough and create a lighter, airier texture without kneading.

Can I use bread flour instead?

Yes. Bread flour will give the focaccia a slightly chewier texture.

Do I have to ferment overnight?

For the best flavor and texture, yes. The long fermentation makes a huge difference.

Can I add other toppings?

Absolutely. Olives, roasted garlic, onions, or fresh herbs all work well.

Storage

Store leftover focaccia in an airtight container at room temperature for up to 2 days.

Reheat in the oven or air fryer to crisp it back up.

Freezing

Freeze baked focaccia slices in an airtight container or freezer bag for up to 2 months.

Reheat directly from frozen in the oven until warm and crispy.

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