Focaccia with Tomato Sauce (Copycat Carbone Focaccia)

This Focaccia with Tomato Sauce is fluffy (thanks to my Overnight Focaccia recipe), and topped with tomato sauce, oregano, red pepper flakes, EVOO, and kosher salt.

This recipe is a spin on the absolutely DELIGHTFUL focaccia in the breadbasket of the famed Carbone in New York City.

I visited last year (after taking two weeks to finally score a reservation), and while the entire experience felt a little underwhelming, their free breadbasket was ANYTHING but that. It’s perfectly soft and fluffy, with a simple tomato sauce topping that left me daydreaming about it for weeks.

Now, my focaccia’s topping isn’t AS saucy as theirs (mainly because I didn’t want the mess since I knew I’d be storing it), but if you want yours to be a bit more saucy, you can add the topping halfway through the bake.

What is Focaccia?

Focaccia is an Italian bread that is similar in texture to pizza dough. It’s often flavored with olive oil, salt, and sometimes herbs like rosemary. Focaccia can be topped with various ingredients such as olives, onions, or tomatoes — or whatever makes you happy!

Focaccia with Tomato Sauce Ingredients

Here’s what you’ll need to make this recipe:

Focaccia dough: You can use my Overnight Focaccia dough recipe. It’s absolutely perfect. (In a hurry? This focaccia dough can be made and baked in the same day — it just won’t be as fluffy.)

Tomato sauce: You can sub marinara sauce if that’s what you have on hand

Spices: I’m using oregano, red pepper flakes, and kosher salt

Extra Virgin Olive Oil: A deeper flavor than regular olive oil

How to Make Focaccia with Tomato Sauce

Step 1: Make the focaccia dough

Using my Overnight Focaccia, make the dough as described up to and including Step 9.

Preheat the oven to 550 degrees F (or as hot as it can go) during the last 45 minute proof. If you have a pizza stone, let it sit on the bottom rack.

Step 2: Add the topping

First, add the tomato sauce, smoothing it over the top of the dimpled focaccia. Then, add the rest of the ingredients to taste.

Drizzle a bit of EVOO on top.

NOTE: If you want your focaccia to have a saucier topping, let it bake for 15 minutes and then add the topping. Then let it finish baking for an additional 15 minutes.

Step 3: Bake the focaccia

Lower the heat to 425 degrees F and bake for 30 minutes on the center rack. In the last 15 minutes move the tray to bake on the bottom rack, on top of the pizza stone if you have one.

Let the focaccia rest for 7 minutes in the tray, and then transfer to a wire rack to cool a bit before cutting.

Can I make focaccia ahead of time?

Yes, you can make focaccia dough ahead of time and let it rise in the refrigerator overnight. You can also freeze baked focaccia for later use, although it’s best when freshly baked.

How do I store leftover focaccia?

Store leftover focaccia in an airtight container or plastic bag at room temperature for up to two days. You can also freeze it for longer storage. To reheat, wrap the focaccia in aluminum foil and warm it in a preheated oven for about 10 minutes.

If you’re reheating it from frozen, I like to take it right from the freezer, and dab a little bit of water on top before wrapping in aluminum foil and reheating at 350 degrees F.

Can I customize focaccia with different toppings?

Absolutely! Focaccia is incredibly versatile, and you can top it with a wide range of ingredients, including herbs, cheese, vegetables, or even meats like prosciutto or pepperoni. Get creative and experiment with different flavor combinations!

What’s the best way to serve focaccia?

Focaccia is delicious on its own as a snack or appetizer, but it also pairs well with soups, salads, or as a side dish to accompany main courses. You can also use it to make sandwiches or paninis.