Tomato and rosemary focaccia

Tomato and rosemary focaccia is a flavorful Italian bread featuring sweet cherry tomatoes and fragrant rosemary, perfect for any meal. This easy recipe involves activating yeast, kneading dough, allowing it to rise, and baking until golden brown.

22 Nov 2025
Cook time 70 min
Prep time 125 min

Ingredients:

1 tsp yeast
2 tsp sugar
1 cup water
3 cups bread flour
1 tsp salt
1 tbsp olive oil
1 egg
2 cups cherry tomatoes
1/3 cup rosemary

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.

Instructions:

1. Activate Yeast:
- 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.

2. Prepare the Dough:
- 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.

3. Knead the Dough:
- 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.

4. First Rise:
- 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.

5. Prepare the Baking Pan:
- Preheat your oven to 400°F (200°C).
- Lightly oil a baking sheet or a rectangular baking pan.

6. Shape the Dough:
- 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.

7. Add Toppings:
- 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.

8. Second Rise:
- Cover the dough lightly with a kitchen towel and let it rise for another 20-30 minutes.

9. Bake:
- 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.

10. Cool:
- 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.

11. Serve:
- 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.

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!

Tomato and rosemary focaccia FAQ:

What is the baking time for tomato and rosemary focaccia?

Bake the focaccia at 400°F (200°C) for about 20-25 minutes. It should be golden brown and sound hollow when tapped on the bottom.

How can I tell when the focaccia is done?

The focaccia is done when it is golden brown on top and has a hollow sound when you tap the bottom. It should also feel firm to the touch.

Can I store leftover focaccia, and how?

Yes, store leftover focaccia in an airtight container at room temperature for up to 2 days, or refrigerate it for up to a week. For longer storage, freeze it wrapped tightly for up to 3 months.

What can I substitute for rosemary in this recipe?

You can substitute rosemary with other herbs like thyme or oregano for different flavor profiles, but adjust the amount according to your taste preference.

What size baking pan should I use for this focaccia?

Use a standard rectangular baking sheet or pan. A 9x13 inch pan is ideal for this recipe to achieve the right thickness and texture.

Cooking 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.

Nutrition Facts

6 Servings
Calories 300kcal
Protein 13g
Carbohydrates 60g
Fiber 2.74g
Sugar 3.49g
Fat 4.51g

Tomato and rosemary focaccia