Description
Tomato Garlic Rosemary Focaccia is a fragrant and flavorful Italian bread with a soft, pillowy texture and crisp golden edges. It combines the savory flavors of garlic, rosemary, and sweet tomatoes, making it the perfect side dish, snack, or accompaniment to any meal.
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
Instructions
- 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.
- 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 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.
- 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 your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish or a baking sheet with olive oil.
- 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.
- Drizzle a little olive oil over the top of the dough. Scatter the minced garlic, halved cherry 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.
- Cover the pan with a clean kitchen towel and let the dough rise for another 20-30 minutes. It should puff up slightly.
- 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.
- 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.
- 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.
Notes
- If using dried rosemary, reduce the amount by half since dried herbs are more concentrated.
- You can use a pizza stone for baking for a crispier bottom.
- If you prefer a cheesier version, sprinkle some mozzarella or Parmesan cheese on top before baking.
- This focaccia can be customized with other vegetables like olives, onions, or peppers for added flavor.
- Prep Time: 20 minutes
- Cook Time: undefined
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 3g
- Sodium: 270mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 5mg
