Why You’ll Love This Recipe

This focaccia is crisp on the outside, fluffy on the inside, and bursting with Mediterranean flavors. It’s simple to make, yet looks and tastes impressive perfect for pairing with soups, salads, or cheese boards. The fresh rosemary and tomatoes add a savory, aromatic touch that makes every bite irresistible.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 ½ cups warm water
2 ½ teaspoons active dry yeast (1 packet)
1 teaspoon sugar
4 tablespoons extra virgin olive oil, plus more for oiling a bowl and pan
1 ½ teaspoons table salt
3 ¾ cups all-purpose flour
1 teaspoon sea salt (fleur de sel)
1–2 large tomatoes, thinly sliced
3–4 sprigs fresh rosemary, chopped

Directions

In a large mixing bowl, combine warm water, yeast, and sugar. Stir gently and let sit for 5–10 minutes until foamy.
Add olive oil and table salt to the yeast mixture. Gradually mix in flour until a sticky dough forms.
Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic.
Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1–2 hours, or until doubled in size.
Preheat oven to 425°F (220°C). Oil a 9×13-inch baking pan or sheet pan.
Punch down the risen dough and spread it evenly in the prepared pan. Cover and let rise again for 20–30 minutes.
Use your fingers to press dimples across the surface of the dough. Arrange tomato slices on top, sprinkle with rosemary, and drizzle lightly with olive oil.
Sprinkle sea salt evenly over the top.
Bake for 20–25 minutes, or until golden brown and crisp around the edges.
Let cool slightly before slicing and serving.

Servings and timing

This recipe makes about 12 servings. Preparation and rising time takes about 2 hours 30 minutes, while baking requires 20–25 minutes. Total time is roughly 3 hours.

Variations

Add caramelized onions or olives for extra flavor.
Use cherry tomatoes for a sweeter bite.
Mix garlic into the dough or sprinkle roasted garlic cloves on top.
Swap rosemary with thyme or oregano for a different herb profile.

Storage/Reheating

Store leftover focaccia in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm slices in a 350°F (175°C) oven for 8–10 minutes or toast in a skillet with a drizzle of olive oil. Focaccia can also be frozen for up to 2 months wrap tightly in foil or plastic wrap before freezing.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, instant yeast can be used, and you can skip the proofing step.

Can I make the dough ahead of time?

Yes, the dough can be refrigerated overnight after the first rise, then brought to room temperature before baking.

How do I keep the focaccia extra fluffy?

Avoid adding too much flour and make sure to give the dough enough rising time.

Can I use dried rosemary instead of fresh?

Yes, but fresh rosemary gives a stronger flavor and better presentation.

What’s the best flour for focaccia?

All-purpose flour works well, but bread flour will give a slightly chewier texture.

Can I use different toppings?

Yes, focaccia is versatile try roasted vegetables, cheese, or even fruit like grapes.

Do I need to grease the pan heavily?

Yes, a generous amount of olive oil keeps the bread from sticking and helps form a crisp crust.

Can I bake focaccia on a pizza stone?

Yes, just place the shaped dough on parchment paper before baking on the hot stone.

How do I know when the focaccia is done?

It should be golden brown on top and sound hollow when tapped.

Can I serve this bread warm?

Yes, focaccia is delicious served warm, fresh from the oven.

Conclusion

Tomato rosemary focaccia is a simple yet flavorful bread that adds a rustic touch to any meal. With its golden crust, soft interior, and aromatic toppings, it’s perfect for serving alongside soups, salads, or antipasto platters. Whether for everyday meals or special occasions, this recipe is sure to become a favorite.