Embark on a culinary journey to Italy with this delightful Tomato Rosemary Focaccia. Perfect for both novice bakers and seasoned chefs, this flavorful flatbread is quick to prepare and brimming with aromatic herbs and juicy tomatoes. Whether enjoyed on its own, as a side dish, or as the foundation for your favorite sandwiches, this focaccia promises to elevate any meal with its rich taste and satisfying texture.
Ingredients For Savory Tomato Rosemary Focaccia
Yeast Mixture
- 2 teaspoons (8 grams) active dry yeast
- 1 cup (240 ml) warm water (between 105-110°F / 40-43°C)
- 1 1/2 teaspoons (8 ml) honey
Dough
- 2 1/2 cups (300 grams) bread flour
- 1 tablespoon (15 grams) ground rosemary
- 1 teaspoon (5 grams) ground Himalayan sea salt
- 1/4 cup (60 ml) olive oil, divided, plus more for the bowl and baking sheet
Toppings
- 1 large tomato, washed and thinly sliced
- Freshly ground black pepper to taste (I always use mixed peppercorns)
- 1 pinch coarse Himalayan sea salt
- 2 tablespoons (8 grams) fresh rosemary leaves
How To Make Savory Tomato Rosemary Focaccia
- Activate the Yeast: In the bowl of a stand mixer, combine the active dry yeast, honey, and warm water. Stir the mixture and let it sit for 10 minutes until it becomes frothy.
- Prepare the Dough: In a large mixing bowl, whisk together the bread flour, ground rosemary, and ground Himalayan sea salt. Add 2 tablespoons (30 ml) of the olive oil and the flour mixture to the yeast mixture. Using the dough hook attachment, mix on speed 4 for 6 to 7 minutes until the dough forms a ball. If the dough is too sticky, add more flour as needed.
- First Rise: Remove the dough from the mixer and shape it into a ball. Place the dough in a lightly oiled bowl, ensuring it is coated with olive oil. Cover the bowl with plastic wrap and then a dish towel. Allow the dough to rise in a warm, oven-off environment for 1 ½ to 2 hours, or until it has doubled in size.
- Shape the Dough: After the dough has risen, punch it down to release any air bubbles. Lightly oil the same plastic wrap and cover the dough again, letting it rest for 15 minutes. Grease a 9×13-inch (23×33 cm) cookie sheet with olive oil. Place the dough on the prepared cookie sheet and roll it into a rectangular shape. Let the dough sit for an additional 5 minutes to allow the gluten to relax.
- Second Rise: Cover the dough with a dish towel and let it rise until doubled in size, approximately 30 minutes.
- Prepare for Baking: Preheat your oven to 425°F (220°C). Using your fingertips, create dimples all over the surface of the dough. Arrange the thinly sliced tomatoes evenly on top of the focaccia.
- Season and Drizzle: Sprinkle the coarse Himalayan sea salt, freshly ground black pepper, and fresh rosemary leaves over the tomatoes. Drizzle the remaining 2 tablespoons (30 ml) of olive oil evenly across the top.
- Bake the Focaccia: Place the prepared focaccia in the preheated oven and bake for 25 to 30 minutes, or until the bread is golden brown and the edges are crispy.
- Cool and Serve: Once baked, remove the focaccia from the oven and let it rest for 10 minutes before slicing. This allows the flavors to meld and the bread to set properly.
- Optional Freezing Tip: To freeze cooled focaccia squares, layer them with wax paper in a container to prevent sticking. To enjoy later, reheat the squares on a baking sheet in a preheated 400°F (200°C) oven until they are heated through.
This Savory Tomato Rosemary Focaccia is more than just a bread—it’s a testament to the simplicity and depth of Italian baking. The fragrant rosemary, juicy tomato slices, and perfectly baked crust create a harmonious blend of flavors and textures that are sure to impress at any meal. Whether you’re serving it as an appetizer, alongside your favorite pasta, or as a hearty snack, this focaccia is versatile and irresistibly delicious. Embrace the ease of making homemade bread and savor the rich, comforting taste that only a well-crafted focaccia can offer. Buon appetito!
