- Italian Cherry Tomato & Rosemary Focaccia
Golden, fluffy, and infused with fragrant rosemary, this authentic Italian Cherry Tomato & Rosemary Focaccia is the perfect homemade bread for any occasion. With a crisp olive oil crust, juicy roasted cherry tomatoes, and a soft, airy crumb, it’s delicious served on its own, alongside soups, salads, or as the base for gourmet sandwiches.
Ingredients (Serves 6–8)
500 g bread flour (Type 00 or all-purpose flour)
10 g fine salt
10 g sugar
7 g active dry yeast (or 20 g fresh yeast)
300 ml warm water
3 tablespoons extra virgin olive oil
200 g cherry tomatoes, halved
2 sprigs fresh rosemary
Flaky sea salt, for topping
Extra virgin olive oil, for drizzling
Optional Additions
Black olives
Thinly sliced red onions
Fresh thyme or oregano
Grated Parmesan cheese
Cracked black pepper
Garlic-infused olive oil
Instructions
1. In a large bowl, combine the warm water, sugar, and yeast. Let it rest for 5–10 minutes until foamy.
2. Add the flour, salt, and olive oil. Mix until a soft dough forms.
3. Knead the dough for 8–10 minutes until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover, and let it rise for about 1 to 1½ hours, or until doubled in size.
5. Grease a baking tray generously with olive oil. Transfer the dough to the tray and gently stretch it to fit.
6. Cover and let it rise again for 30–45 minutes.
7. Preheat the oven to 220°C (425°F).
8. Use your fingertips to press dimples all over the dough.
9. Arrange the cherry tomatoes on top, sprinkle with rosemary leaves and flaky sea salt, then drizzle generously with olive oil.
10. Bake for 20–25 minutes, or until golden brown with crisp edges.
11. Let cool for 10 minutes before slicing and serving.
Serving Suggestions
Enjoy warm with olive oil and balsamic vinegar, pair it with soups or salads, or use it as sandwich bread filled with mozzarella, basil, and cured meats.
Soft inside, crispy outside, and bursting with Mediterranean flavors—this homemade focaccia is guaranteed to become a family favorite!