Tomato and Rosemary Focaccia

By far my mums favourite thing that I bake. I have made this with many other toppings but this one is so delicious and it literally gets eaten in about a day. 

I love Italy and all Italian foods and this is also probably my favourite ever bread recipe. I love these toppings the best although I have also made it with red onion and basil but there are so many things you can use… many other herbs, crumbled cheese, sliced potato, chilli, garlic and peppers. Can really be as creative as you like :)! ❤

(This recipe is inspired by a Jamie Oliver recipe)

notebook focaccia


  • 500g strong white bread flour (plus extra for dusting on the work surface)
  • 325ml luke warm water
  • 7g sachet dried yeast
  • 4 tbsp. olive oil (have extra to spare just in case)
  • Sea salt
  • 12 tomatoes
  • Rosemary

(or other toppings of your choice)


  1. Tip the flour into a large mixing bowl.
  2. Tip the contents of the sachet of yeast into the luke warm water and give it a couple of stirs so it is slightly mixed.
  3. Make a well in the centre of the flour and pour in the water and yeast mixture. Combine all together with a spoon or your hands until a soft and slightly wet dough is formed.
  4. Lightly flour a work surface and tip out the dough. Knead for about 10 mins until the dough is smooth and elastic- if you have kneaded for long enough you will be able to tell that the dough is ready. You may have to sprinkle extra flour over the dough if it is a little wet.
  5. Lightly oil another large bowl with 1 tbsp. olive oil and tip in the dough. Oil a sheet of clingfilm with another tbsp. olive oil and use this to cover the bowl. Place the bowl in a warm place and leave to rise for 45 mins- I often use an airing cupboard to prove my dough but leaving it just in a warm area of a room such as in the sun will also work just as well.
  6. Once 45 mins is up and the dough has noticeably doubled in size, tip out the dough onto a floured work surface and stretch it out into the shape of a rectangle.
  7. Then place the dough into a rectangle ceramic roasting dish- the one I use is 30cm by 22 cm.
  8. Poke some holes all over the dough with your finger so they leave an indent and then place your tomato and rosemary toppings over the top. Pushing the tomatoes down into the holes works really well.
  9. Cover the dish with oiled clingfilm and leave again to rise for 45 mins in your warm place.
  10. Once grown in size again, preheat the oven to gas mark 6, 200°C electric or 180°C fan oven. Sprinkle over a pinch or 2 of sea salt and place on the middle shelf of the preheated oven.
  11. Bake for about 25 mins, maybe slightly longer depending on your oven- you know it is cooked when the top looks golden- brown.
  12. Once baked remove from the oven and immediately drizzle with 1-2 tbsp. olive oil- this makes the bread moist and gives it a gorgeous flavour!
  13. Leave to cool slightly in the dish before you remove it to avoiding burning your hands. Serve slightly warm and enjoy how unbelievable this bread is!

Charlotte x

2 thoughts on “Tomato and Rosemary Focaccia

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