Description

A rustic, golden focaccia topped with juicy cherry tomatoes and fragrant rosemary. This olive oil-rich bread features a soft, airy interior and crisp crust, making it perfect as a side, appetizer, or sandwich base.

Ingredients

4 cups all-purpose flour or bread flour

2¼ teaspoons (or one ¼-ounce packet) instant or active dry yeast

2 teaspoons kosher or sea salt, plus more for sprinkling

2–3 tablespoons fresh rosemary leaves, roughly chopped, plus extra for topping

Extra virgin olive oil

2 cups warm water (not hot)

1 pint cherry tomatoes, halved

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Instructions

In a stand mixer bowl or large bowl, combine flour, yeast, salt, and chopped rosemary.
Slowly add warm water and 2 tablespoons olive oil while mixing on low. Mix until a sticky dough forms.
Cover and let the dough rise in a warm spot for 40 minutes to 1 hour.
Preheat oven to 425°F.
Turn the dough onto a well-oiled half sheet pan. Line with parchment or a silicone mat if desired. If too sticky, add a tablespoon of flour.
Using floured or oiled hands, press the dough into a large rectangle to fit the pan.
Dimple the dough surface with your fingers dipped in olive oil. Add more oil into the dimples.
Arrange cherry tomato halves (cut side up) across the dough and press in gently. Sprinkle with additional rosemary and sea salt.
Bake for 35–40 minutes until golden brown and crisp.
Remove from pan, cool on a wire rack, and serve warm or at room temperature.

Notes

Dough can be mixed by hand if a stand mixer is unavailable.
Chilling dough overnight enhances flavor—bring to room temp before baking.
Use different herbs, cheeses, or veggies for variety.
Mini focaccias can be made by dividing the dough.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Bread
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 slice
Calories: 220
Sugar: 1g
Sodium: 300mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 5g
Cholesterol: 0mg