This Tomato Rosemary Focaccia Bread is a luxurious addition to any Italian meal! The rosemary evenly perfumes each bite and the roasted grape tomatoes add a delightfully sweet note. Serve with extra virgin olive oil and balsamic vinegar. Buon apetito!
Tomato Rosemary Focaccia Bread
Prep time
Cook time
Total time
Recipe type: Bread
Cuisine: Italian
Ingredients
- 3½ cups flour
- 1 tbsp yeast
- 2 tbsp sugar
- 1 tsp salt
- 1 cup warm water
- ¼ cup EVOO, plus extra to coat the baking dish and to drizzle
- 1⅓ tbsp dried rosemary
- 1 tsp red pepper flakes
- ½ cup grape tomatoes, halved
- 1 tsp coarse kosher salt
Instructions
- Grease a standard 9x9 baking dish with EVOO.
- In a stand mixer set up with a dough hook on medium speed combine flour, yeast, sugar, salt, warm water, ¼ cup of the EVOO, 1 tbsp of the rosemary, and the red pepper flakes.
- Once dough has come together, place into the greased baking dish, spreading the dough out to create an even layer. Cover with a towel and let rise for 30 minutes.
- Preheat oven to 400 degrees F.
- Uncover the dough, and poke holes (about an inch apart) in the risen dough with the back of a wooden spoon. Place the halved grape tomatoes flat side up over the dough and sprinkle with remaining rosemary and a pinch of coarse kosher salt. Drizzle a small amount of EVOO over the focaccia bread.
- Bake for 35 minutes or until golden brown.
- Serve with EVOO and balsamic vinegar. Enjoy!
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