Tomato and rosemary focaccia
Discover the delightful flavors of homemade Tomato and Rosemary Focaccia with our easy-to-follow recipe. Featuring a perfect blend of yeast, bread flour, and fresh cherry tomatoes, this aromatic flatbread is elevated with fragrant rosemary, a hint of olive oil, and a touch of sugar. Enjoy a bakery-quality, golden crust focaccia that's perfect for any meal or occasion. Try baking this delicious treat today!
- 04 Sep 2024
- Cook time 70 min
- Prep time 125 min
- 6 Servings
- 9 Ingredients
Tomato and rosemary focaccia is a delicious and aromatic Italian bread that's perfect for any occasion. This recipe combines the sweet, juicy flavors of cherry tomatoes with the fragrant, piney notes of fresh rosemary to create a bread that's both flavorful and visually appealing. Whether you're a seasoned baker or a novice in the kitchen, this recipe is sure to impress your friends and family.
Ingredients:
Instructions:
- In a small bowl, combine the yeast and sugar with the warm water. Stir well and let it sit for about 5-10 minutes until it becomes frothy.
- In a large mixing bowl, combine the bread flour and salt.
- Make a well in the center and pour in the activated yeast mixture.
- Add the olive oil and the egg to the flour mixture.
- Mix with a wooden spoon or your hands until a rough dough forms.
- Transfer the dough onto a lightly floured surface.
- Knead it for about 10 minutes until it becomes smooth and elastic. You should be able to stretch the dough without it breaking.
- Place the dough in a lightly oiled bowl, turning it to coat it with oil.
- Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
- Preheat your oven to 400°F (200°C).
- Lightly oil a baking sheet or a rectangular baking pan.
- Once the dough has risen, gently punch it down to release the air.
- Transfer the dough to the prepared baking pan.
- Use your hands to spread and press the dough evenly to fill the pan.
- Let the dough rest for about 10 minutes.
- Press the halved cherry tomatoes and chopped rosemary into the surface of the dough.
- Drizzle a little bit more olive oil over the top and sprinkle with a pinch of salt.
- Cover the dough lightly with a kitchen towel and let it rise for another 20-30 minutes.
- Place the baking pan in the preheated oven.
- Bake for about 20-25 minutes or until the focaccia is golden brown and cooked through.
- If you tap the bottom of the bread, it should sound hollow.
- Remove the focaccia from the oven and let it cool in the pan for a few minutes.
- Transfer it to a wire rack to cool completely.
- Slice the focaccia into squares or desired shapes.
- Enjoy it warm or at room temperature, perhaps with a drizzle of extra virgin olive oil or alongside your favorite soup or salad.
Tips:
- Use fresh rosemary and cherry tomatoes for the best flavor.
- Ensure your yeast is still active by proofing it in warm water with a bit of sugar before mixing it with other ingredients.
- Allowing the dough to rise properly will result in a lighter, airier focaccia.
- Use a generous amount of olive oil on top of the dough before baking to get a crispy, golden crust.
- Sprinkle some sea salt on top for added flavor and texture.
Tomato and rosemary focaccia is a versatile and flavorful bread that pairs well with a variety of dishes. With its crispy crust, soft interior, and the delightful combination of tomatoes and rosemary, this focaccia is sure to become a favorite. Enjoy it as a side dish, a sandwich base, or simply on its own. Happy baking!
| Nutrition Facts | |
|---|---|
| Serving Size | 200 grams |
| Energy | |
| Calories 300kcal | 12% |
| Protein | |
| Protein 13g | 8% |
| Carbohydrates | |
| Carbohydrates 60g | 17% |
| Fiber 2.74g | 7% |
| Sugar 3.49g | 3% |
| Fat | |
| Fat 4.51g | 5% |
| Saturated 0.79g | 3% |
| Cholesterol 33mg | - |
| Vitamins | |
| Vitamin A 40ug | 4% |
| Choline 40mg | 7% |
| Vitamin B1 0.83mg | 70% |
| Vitamin B2 0.41mg | 31% |
| Vitamin B3 6mg | 35% |
| Vitamin B6 0.12mg | 7% |
| Vitamin B9 140ug | 36% |
| Vitamin B12 0.09ug | 4% |
| Vitamin C 8mg | 9% |
| Vitamin E 0.71mg | 5% |
| Vitamin K 4.99ug | 4% |
| Minerals | |
| Calcium, Ca 30mg | 2% |
| Copper, Cu 0.19mg | 0% |
| Iron, Fe 4.48mg | 41% |
| Magnesium, Mg 36mg | 9% |
| Phosphorus, P 130mg | 10% |
| Potassium, K 260mg | 8% |
| Selenium, Se 27ug | 50% |
| Sodium, Na 340mg | 23% |
| Zinc, Zn 1.07mg | 10% |
| Water | |
| Water 110g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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