Tomato Rosemary Focaccia

Making bread at home can be intimidating although there’s no reason it should be. Yes I know… if you knead it too much or add too much flour, the bread will get hard. As the saying goes “Practice makes perfect”.
 
Focaccia is the most ancient bread from Italy and it’s still popular today. It’s the ancestor of our modern pizza dough and while similar, focaccia is different in many ways. This flat, oven-baked bread is flavored with herbs, seasoned with olive oil and often topped with more herbs, vegetables, meat and cheese. Focaccia is very versatile in its use as sandwich bread, a replacement for Garlic Bread, an antipasto or appetizer if you prefer. It all depends on the way it’s dressed.
 
In this video, I’ll show you my Tomato Rosemary Focaccia recipe. I like to serve my focaccia as an appetizer along with meats and cheeses, pâté, preserved peppers, a variety of olives, marinated and fresh vegetables. It’s a nice presentation versus just plain bread and also much more flavorful. If there’s any leftover, it’s nice to use the next day as sandwich bread or just to snack on.
 
If you feel unsure about making bread at home, here’s the perfect recipe to gain some confidence and brag about your new skill to your guests. There’s also a lot of satisfaction that comes with it. C’mon fresh homemade baked bread… who doesn’t love that idea! Take a deep breath, roll up your sleeves, believe in yourself and make this easy Tomato Rosemary Focaccia recipe sometime soon!
Bon Appétit!
 
Check out these other delicious bread recipes…
– Indian Naan Bread
– Cheddar Biscuits
– Jalapeño Cheese Bagels
– Mediterranean Olive Bread
– Panettone
– Arepas
and for even more bread recipes, click on this link… Recipe Category • Bread
 

 
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Tomato Rosemary Focaccia

This tasty Italian flatbread is a snap to make. If you haven't made bread before, give this Tomato Rosemary Focaccia recipe a try!

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Servings 1 loaf

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Passive Time 2 hours hrs 45 minutes mins

Total Time 3 hours hrs 10 minutes mins

Ingredients

  

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• 2 tsp. active dry yeast
• 1 cup warm water (between 105-110ºF)
• 1 1/2 tsp. honey tips & tricks
• 2 1/2 cups bread flour
• 1 tbsp. ground rosemary
• 1 tsp. ground Himalayan sea salt
• 1/4 cup olive oil, divided, plus more for bowl & baking sheet tips & tricks
• 1 large tomato, washed and thinly sliced tips & tricks
• 1 pinch coarse Himalayan sea salt
• freshly ground black pepper, to taste (I always use mixed peppercorns)
• 2 tbsp. fresh rosemary leaves tips & tricks

Directions

 

• In the bowl of a stand mixer, combine yeast, water and honey. Stir well and let it stand for 10 minutes.
• In a large bowl, whisk together flour, ground rosemary and salt; set aside.
• Add olive oil and flour mixture to yeast and using the dough hook attachment, process on speed 4 for 6 to 7 minutes or until it forms a ball, adding more flour if necessary.
• Remove dough and shape into a ball by pulling it under. Place dough in a lightly oiled bowl and swirl to coat. Cover with plastic wrap and then a dish towel before transfering to a draft-free area such as the oven (temperature off) for 1 ½ to 2 hours or until it doubles its size.
• Punch dough to deflate it and then oil the same plastic wrap used earlier; cover and let it sit for 15 minutes.
• Grease a 9x13-inch cookie sheet with oil; set aside.
• Place the dough on the prepared cookie sheet and roll into a rectangular shape – if the dough starts shrinking, stop and wait 5 minutes for the gluten to relax before continuing to shape it. Cover with a dish towel and let it proof until it doubles in size, about 30 minutes.
• Preheat oven to 425ºF.
• When time is up, with the fingertips, make dimples on top of the dough. Place sliced tomatoes on top of the focaccia; sprinkle with coarse sea salt, freshly ground black pepper, and rosemary.
• Drizzle the remaining olive oil over the bread before transferring to the preheated oven. Bake for 25 to 30 minutes or until the focaccia is golden brown
• Remove from the heat and let it rest for 10 minutes before serving (*see foonote).

Notes

Footnote: To freeze cooled focaccia squares, place them in a container separated with layers of wax paper. To use, reheat the squares on a baking sheet in a 400ºF oven until heated through.

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