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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.
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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 9x13 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.