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Tomato & Rosemary Focaccia

Tomato & Rosemary Focaccia

Italian olive oil bread with rosemary and cherry tomatoes
Course Side Dish
Cuisine Italian
Keyword Bread
Prep Time 35 minutes
Cook Time 25 minutes
Resting time 2 hours
Total Time 3 hours
Servings 12
Calories 177kcal
Author thebakingexplorer


  • 500 g Strong white bread flour
  • 7 g Sachet fast action yeast
  • 1 ½ tbsp Fresh rosemary Finely chopped, plus extra for sprinkling
  • 1 tsp Salt
  • 2 tbsp Olive oil
  • 325 ml Lukewarm water
  • 1 tsp Coarse sea salt For sprinkling
  • 19 Cherry tomatoes Cut in half


  • In a large mixing bowl, add the bread flour, yeast, salt and rosemary. Make sure to add the salt and yeast on opposite sides of the bowl, then stir together
  • Add the water and olive oil to the flour mixture and bring it together into a dough
  • Knead by hand, or use a food mixer with the dough hook attachment, for 10 minutes
  • Put the kneaded dough into an oiled bowl covered with cling film, leave it in a warm place to rise for 1 hour
  • Knock the air out of the risen dough, then press it out onto a lipped baking tray. I used a Wilton Non-Stick Cookie Pan which is 33.7 x 23.5 cm (13.25 x 9.25 inches)
  • Press the cherry tomatoes into the dough, spacing them evenly apart
  • Cover with loose oiled cling film and a tea towel and leave to rise again for 1 hour
  • Pre-heat your oven to 200C Fan/425F/Gas Mark 7
  • Before baking, sprinkled more fresh rosemary, and some coarse sea salt over the dough. Bake for 20-25 minutes until golden
  • Allow to cool, slice and serve, or serve warm. Store any leftovers in an airtight container for up to 2 days. It also freezes well


Calories: 177kcal | Carbohydrates: 31g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 397mg | Potassium: 102mg | Fiber: 1g | Sugar: 1g | Vitamin A: 140IU | Vitamin C: 6mg | Calcium: 10mg | Iron: 1mg