Name: Tomato Garlic Rosemary Focaccia
Prep time: 20 min
Cook time: PT-487081H49M25S
Total time: 2 h
Cuisine: Italian
Ingredients: 3 1/2 cups all-purpose flour; 1 teaspoon salt; 1 teaspoon sugar; 2 teaspoons active dry yeast; 1 1/2 cups warm water (about 110°F/43°C); 1/4 cup olive oil (plus extra for drizzling); 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary); 2 cloves garlic, minced; 1/2 cup cherry tomatoes, halved (or sliced Roma tomatoes); 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary); Salt, to taste; Olive oil, for drizzling

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Tomato Garlic Rosemary Focaccia is a fragrant and flavorful Italian bread that combines the classic flavors of garlic, rosemary, and sweet tomatoes. With its soft, pillowy texture and crisp golden edges, this focaccia makes the perfect accompaniment to any meal, or it can be enjoyed on its own as a delicious snack. The combination of savory garlic, aromatic rosemary, and juicy tomatoes creates a satisfying balance of flavors in every bite.

Why You’ll Love This Recipe

This Tomato Garlic Rosemary Focaccia is not only simple to make but also incredibly versatile. The dough is easy to prepare and requires minimal hands-on time, making it perfect for both beginners and experienced bakers. The sweet tomatoes and fragrant rosemary give the bread a Mediterranean flair, while the garlic adds an irresistible savory kick. It’s perfect for serving with pasta, salads, or even just as a snack with a drizzle of olive oil. Plus, the smell of freshly baked focaccia will fill your kitchen with a warm, inviting aroma!

Tomato Garlic Rosemary Focaccia

Ingredients

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

For the dough:

3 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
2 teaspoons active dry yeast
1 1/2 cups warm water (about 110°F/43°C)
1/4 cup olive oil (plus extra for drizzling)
1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)

For the topping:

2 cloves garlic, minced
1/2 cup cherry tomatoes, halved (or sliced Roma tomatoes)
1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
Salt, to taste
Olive oil, for drizzling

Directions

Prepare the dough: In a large mixing bowl, combine the flour, salt, and sugar. In a separate small bowl, add the warm water and sprinkle the yeast over it. Let it sit for 5-10 minutes until the yeast becomes foamy.
Mix the dough: Add the foamy yeast mixture to the flour mixture along with 1/4 cup of olive oil. Stir until the dough begins to come together. Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, until smooth and elastic. If the dough is too sticky, sprinkle a little more flour as you knead, but be careful not to add too much.
First rise: Place the dough in a lightly oiled bowl and cover it with a clean kitchen towel or plastic wrap. Let it rise in a warm place for about 1 hour, or until it has doubled in size.
Preheat the oven: Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish or a baking sheet with olive oil.
Shape the dough: Once the dough has risen, punch it down to release the air. Transfer the dough to the prepared baking dish or baking sheet, and use your fingers to gently stretch it to fit the size of the pan. If the dough resists stretching, let it rest for 5 minutes and try again.
Add the toppings: Once the dough is shaped, drizzle a little olive oil over the top. Scatter the minced garlic, halved cherry tomatoes (or sliced Roma tomatoes), and fresh rosemary evenly over the dough. Gently press the tomatoes and garlic into the dough using your fingers. Sprinkle with a pinch of salt.
Second rise: Cover the pan with a clean kitchen towel and let the dough rise for another 20-30 minutes. It should puff up slightly.
Bake the focaccia: Place the focaccia in the preheated oven and bake for 20-25 minutes, or until golden brown. The top should be slightly crispy, and the edges should be golden and firm.
Finish and serve: Once baked, remove the focaccia from the oven and drizzle with a little more olive oil. Let it cool slightly before slicing. Garnish with additional fresh rosemary, if desired.
Enjoy: Serve warm as a side dish or enjoy it on its own. You can also dip it in olive oil or serve it with your favorite sauces or soups.

Servings and Timing

Servings: Makes about 8 slices.
Prep time: 20 minutes (not including rising time)
Cooking time: 25 minutes
Total time: 2 hours (including rising time)

Variations

Cheesy Focaccia: Add a sprinkle of shredded mozzarella or Parmesan cheese on top of the focaccia along with the tomatoes and rosemary for a cheesy twist.
Olives and Onions: For a Mediterranean variation, add sliced olives and thinly sliced onions to the toppings.
Balsamic Drizzle: Drizzle a little balsamic reduction over the focaccia after baking for an extra depth of flavor.
Add Peppers: You can also add roasted red peppers or bell peppers for added sweetness and color.
Spicy Focaccia: Add a pinch of red pepper flakes to the garlic topping for a subtle heat.

Storage/Reheating

Storage: Store leftover focaccia in an airtight container at room temperature for up to 2 days. It is best enjoyed fresh, but it will keep its texture for a couple of days.
Freezing: You can freeze focaccia for up to 2 months. Once it has cooled completely, wrap it tightly in plastic wrap or foil and place it in a freezer-safe bag.
Reheating: To reheat, place the focaccia in a preheated oven at 350°F (175°C) for about 5-10 minutes until warm. You can also microwave individual slices for 20-30 seconds.

FAQs

1. Can I make this focaccia dough ahead of time?

Yes, you can prepare the dough the night before and let it rise slowly in the refrigerator overnight. The next day, simply shape and bake it as directed.

2. Can I use dried rosemary instead of fresh?

Yes, you can use dried rosemary instead of fresh, but reduce the amount by about half since dried herbs are more concentrated.

3. Can I add other vegetables to the focaccia?

Absolutely! You can add other vegetables like bell peppers, mushrooms, or zucchini. Just make sure to slice them thinly so they cook properly.

4. Can I use whole wheat flour for this recipe?

Yes, you can substitute whole wheat flour for part or all of the all-purpose flour. Keep in mind that whole wheat flour will give the focaccia a denser texture, but it will add extra fiber and flavor.

5. Can I make this focaccia without garlic?

If you prefer a simpler flavor, you can skip the garlic and focus on the rosemary and tomatoes. You can also try adding other herbs like thyme or oregano.

6. Can I make this focaccia without an oven?

While an oven is ideal for baking focaccia, you can also cook it in a skillet on the stovetop. Use a non-stick skillet over medium heat, cover with a lid, and cook for about 15-20 minutes until golden brown on both sides.

7. How do I know when the focaccia is done?

Focaccia is done when the top is golden brown, the edges are crisp, and the bottom is firm. You can also tap the bottom—if it sounds hollow, it’s done.

8. How can I make this focaccia more crispy?

To make your focaccia extra crispy, bake it for a few minutes longer or increase the oven temperature by 10-15 degrees for the last few minutes of baking.

9. Can I use a pizza stone to bake focaccia?

Yes, a pizza stone works great for baking focaccia as it provides even heat and a crisp bottom. Just preheat the stone before placing the dough on it.

10. Can I make this focaccia gluten-free?

To make this focaccia gluten-free, use a gluten-free all-purpose flour blend that includes xanthan gum to help with structure. You may need to adjust the amount of liquid depending on the flour blend you use.

Conclusion

Tomato Garlic Rosemary Focaccia is a delicious, fragrant bread that’s easy to make and perfect for any occasion. Whether you’re serving it as an appetizer, side dish, or just enjoying it on its own, the combination of garlic, rosemary, and juicy tomatoes will make this focaccia a crowd favorite. Its golden, crisp edges and soft, fluffy interior make it the perfect bread to enjoy with your favorite meals or as a snack with a drizzle of olive oil.