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Easy Tomato, Herb and Fennel Focaccia

Donna Castellano MS, RDN


  • 1 pound pizza dough *left out at room temperature covered in a bowl for 1-2 hours.
  • 1 medium sized fennel bulb thinly sliced hard core and stalks removed (set aside fronds for later)
  • 8-10 grape tomatoes sliced in half
  • ½ tsp dry italian seasonings or a mix of dry oregano and basil
  • extra virgin olive oil
  • all purpose flour for dusting board
  • grated parmesan optional


  • Preheat oven to 400 F.
  • On a cutting board dusted with flour, roll out the dough into a rectangular shape about ½-1 inch thickness (it doesn't have to be perfect).
  • Place the dough onto an oiled baking sheet or lined with parchment paper.
  • Brush the top of the dough with olive oil.
  • Press the tomatoes into the dough.
  • Next scatter the sliced fennel on top and gently press into the dough where possible.
  • Sprinkle herbs over top.
  • Bake for 20-25 minutes until golden brown.
  • Top with pieces of the fennel fronds, additional olive oil, parmesan cheese or more herbs if desired.
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