Rosemary and Roasted Tomato Focaccia with Sea Salt
Tomato Focaccia
Light, airy focaccia topped with juicy roasted tomatoes, fresh rosemary, and flaky sea salt.
Nutrition (per serving)
There is something truly magical about the smell of fresh focaccia wafting through the house. This version is my absolute favorite, featuring a golden, olive-oil-soaked crust that’s crisp on the bottom and incredibly pillowy in the middle. The addition of cherry tomatoes is a game-changer; as they roast in the oven, they burst and release their sweet juices into those iconic little dimples we create with our fingertips, creating pockets of intense flavor.
This bread is remarkably versatile and much easier to make than you might think, even if you are new to yeast breads. Whether you're serving it alongside a big bowl of pasta, using it to build the ultimate gourmet sandwich, or simply enjoying it warm with a drizzle of balsamic glaze, it never fails to impress. It’s the kind of rustic, soulful baking that brings everyone to the table and makes any meal feel like a special occasion.
Ingredients
- All-purpose flour:4 cups
- Warm water (110°F):2 cups
- Active dry yeast:2 ¼ tsp
- Honey:2 tsp
- Extra-virgin olive oil:½ cup
- Kosher salt:2 tsp
- Cherry tomatoes, halved:1 cup
- Fresh rosemary, chopped:1 tbsp
- Flaky sea salt:1 tsp
Instructions
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In a large bowl, combine warm water, honey, and yeast. Let it sit for about 5 minutes until it becomes foamy.
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Add the flour, kosher salt, and 2 tablespoons of olive oil to the yeast mixture. Stir with a wooden spoon until a sticky dough forms.
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Cover the bowl with a damp cloth and let the dough rise in a warm spot for about 1 to 1.5 hours, or until doubled in size.
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Pour 2 tablespoons of olive oil into a 9x13 inch baking pan or a large cast-iron skillet. Transfer the dough to the pan, turning it to coat in oil. Do not stretch it yet; let it rest for 20 minutes.
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After resting, gently stretch the dough to the edges of the pan. Cover and let rise for another 45 minutes until puffy.
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Preheat your oven to 425°F. Using your fingers, press deep dimples all over the surface of the dough.
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Drizzle the remaining olive oil over the top. Press the halved cherry tomatoes into the dimples and sprinkle with fresh rosemary and flaky sea salt.
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Bake for 20-25 minutes until the top is golden brown and the tomatoes are blistered. Let cool slightly before slicing.
Tips & Notes
- For the best flavor, use high-quality extra-virgin olive oil; it's the star of the show here.
- If your dough is resisting stretching, let it rest for another 10 minutes to relax the gluten.
- You can cold-ferment the dough in the fridge overnight for a more complex, sourdough-like flavor.
