Italian Tomato & Rosemary Focaccia

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Is there anything that beats the aroma of freshly baked bread wafting through the house?If you have always wanted to try your hands at making bread, but the idea seemed daunting, then this recipe is the perfect place to get started.

Classic Italian flavors shine through in this Tomato & Rosemary Focaccia. Light and chewy inside with a crisp exterior topped with rosemary and cherry tomatoes, this focaccia bread is the perfect accompaniment to a homemade soup, salad or a bowl of pasta.
What is Focaccia?

Focaccia ( pronounced fo-kah-cha) is a classic Italian oven-baked flat bread, similar in style and texture to pizza, that is drizzled with a healthy dose of olive oil and seasoned with fragrant herbs.
Looking for more delicious holiday brunch recipes? You’ll love these too: What makes this Bread so special?
  • A ridiculously easy recipe that takes minimal effort on your part.
  • Tastes delectably delicious! Hands down, one of the easy bread recipes to make!
  • There are really only a handful of ingredients that goes into preparing this recipe.
  • And, this focaccia bread is perfect for feeding a crowd.
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How to store the leftovers?

The leftovers keep well for a few days in the refrigerator,though some of the crispiness is lost over time. However, a few minutes in a preheated oven brings the bread back to life!

Toppings

While I love the combination of cherry tomatoes & rosemary, you can customize this bread with various toppings of your choice like:
  • Sliced Zucchini
  • Mushrooms
  • Black Olives
  • Minced garlic
  • Sliced red onions
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If you make this Italian Tomato & Rosemary Focaccia, I would love to know how it turned out! Please let me know by leaving a comment below.



Italian Tomato & Rosemary Focaccia Italian Tomato & Rosemary Focaccia
Author: Happily Cooking
Preparation Time:
Resting Time:
Cooking time:
Servings: 24 focaccia squares
Calories per serving: 216kcal




Ingredients:
    For the Dough
  • 4 cups all-purpose flour
  • 1 1/2 tsp salt
  • 2 teaspoons granulated sugar
  • 8 g instant dried yeast
  • 1 egg, at room temperature
  • 1/3 cup olive oil
  • 1 1/3 cup+2 tablespoons warm water

    • For the Toppings
  • 20 cherry tomatoes, halved
  • 2 sprigs of rosemary
  • 4 Tablespoons olive oil
  • Salt, to sprinkle

Instructions:
  1. Whisk 2 tablespoon of warm water, 2 teaspoons sugar and the dried yeast together.Cover and allow to rest for 10 minutes.
  2. In the bowl of a stand mixer fitted with a dough hook, combine the flour and the salt. Mix on low speed to combine.
  3. Add 1 1/3 cup of water, olive oil and the yeast mixture. Mix on low speed until the dough comes together, then turn the speed up to medium-low and continue to knead for 5 to 6 minutes, until the dough becomes soft and slightly tacky.
  4. If the dough seems too wet, sprinkle a few tablespoons of flour, and turn the mixer back on to knead it briefly to combine.
  5. Transfer the dough to a lightly floured surface. Using your hands, knead the dough for a few minutes until it comes together into a smooth ball.
  6. Place the dough in a large greased bowl. Cover it, and allow it to rise at room temperature for 1-2 hours or until double in size.
  7. Generously grease a baking pan with 2 Tablespoons of olive oil using a brush.
  8. Place the dough onto the prepared pan and begin pressing it out with your hands to fit the size of the pan. Continue to stretch the dough to fit the pan. Cover the pan with plastic wrap and let the dough rise again a warm spot until puffed up and doubled in size, for about 1 hour.
  9. While the dough is rising a second time, preheat the oven to 220°Celsius.
  10. Once the dough is ready, using your fingertips make deep holes all over the dough and fill the holes with the halved cherry tomatoes and the sprigs of rosemary, drizzle some olive oil over the top and season with some salt.
  11. Put the baking pan in the oven and bake for 20–23 minutes or until golden brown.
  12. Remove the bread from the oven and allow it to cool on a wire rack for about 15 minutes before slicing.
  13. Enjoy!

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