Focaccia with Summer Tomatoes and Rosemary

Name: Focaccia with Summer Tomatoes and Rosemary
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8
Cuisine: Italian
Ingredients: 500 g all-purpose flour; 1/2 tsp dry yeast; 1 tsp salt; 3.5 dl lukewarm water; 3 tbsp extra virgin olive oil; --- Topping ---; 200 g sun-ripened cherry tomatoes, halved; 2 tbsp fresh rosemary, roughly chopped; 2 tbsp flaky sea salt; 3 tbsp extra virgin olive oil

Focaccia is the perfect dish for a relaxed summer evening. I love how sun-ripened tomatoes add sweetness, while rosemary provides an aromatic freshness. Baking focaccia is as much a relaxing activity as it is a gastronomic delight — a wonderful thing to do while summer vacation lasts.

What makes this focaccia special is its crispy, oily bottom and deliciously bubbly dough. No kneading, no stress — just a long rise time that provides stress-free moments and plenty of time to enjoy the summer.

Airy pastry with a perfect balance of salt in the crispiest crust and soft, juicy interior with tomatoes pushes this classic Italian bread to the top of my favorites list.

Whether you have friends over or just want to while away hours with a good book in the garden, this focaccia offers flavorful magic. The preparation doesn’t require pressure, and you’ll have something incredibly delightful to put on the table.

Jump to recipe

Focaccia with Summer Tomatoes and Rosemary

Servings: 8 Prep Time: 15 Cook Time: 25 25

Rating: 5.0/5

( 1 votes )

Ingredients

500 g all-purpose flour
1/2 tsp dry yeast
1 tsp salt
3.5 dl lukewarm water
3 tbsp extra virgin olive oil
--- Topping ---
200 g sun-ripened cherry tomatoes, halved
2 tbsp fresh rosemary, roughly chopped
2 tbsp flaky sea salt
3 tbsp extra virgin olive oil

Instructions

Place the all-purpose flour, dry yeast, and salt in a large bowl and mix well. Add the lukewarm water and 3 tbsp olive oil. Stir to combine into a sticky dough, but do not knead.

Cover the bowl with plastic wrap and let the dough rise at room temperature overnight or at least 12 hours — it should be well risen and full of bubbles.

Preheat the oven to 220 degrees Celsius. Pour 2 tbsp olive oil into a large baking tray so the oil covers the bottom. The dough’s long rise time provides plenty of opportunity to enjoy a long summer day.

Carefully pour the dough into the baking tray. Use oiled fingers to stretch the dough to the edges and create classic focaccia dimples with your fingertips.

Evenly distribute the tomato halves over the dough, pressing them lightly into the dough. Sprinkle with rosemary and flaky sea salt. Perfect flavors for sun-ripened summer evenings.

Let the dough rise again for 15-20 minutes so it puffs up and the tomatoes sink slightly into the dough.

Place the baking tray in the oven and bake the focaccia for 20-25 minutes or until it is golden brown and crispy on the edges. It should look fantastic and fill the kitchen with the aroma of freshly baked bread.

Remove the focaccia from the oven and brush with a bit of extra olive oil while still warm. Let it cool slightly before cutting into pieces to share with guests.

Focaccia tastes best freshly baked but can be stored in an airtight container for up to 2 days. Warm it slightly if it has been stored, so it feels like new.

Notes

Tip: Host a small party with this focaccia, grilled vegetables, and a fresh salad.

Variants & Tips

For a more herb-dominant flavor, add 1 tbsp chopped thyme and basil.
Substitute tomatoes with olives if you want a more savory twist.

Serving Suggestions

Serve with some slices of cold-pressed ham and a fresh salad like fresh fruit salad with mint and lime.
Pairs wonderfully as a side to grilled shrimp with garlic and chili, especially on warm summer days.

Frequently Asked Questions

Can I use dry yeast instead of fresh yeast?

Yes, dry yeast works excellently here due to the long rise time. If you replace it with fresh yeast, use about 5 g of fresh yeast.

Can I freeze focaccia?

Yes, focaccia can be frozen. Cut it into portions and wrap in plastic wrap before freezing. Reheat gently in the oven after thawing for best results.

What can I do if my focaccia isn’t as airy as expected?

Make sure the dough has risen long enough. Other helpful tips include ensuring the water is lukewarm, not hot, and that the yeast isn’t too old.

Can I make this recipe gluten-free?

You can use a gluten-free flour blend intended for bread. Be aware that results may vary, but it can still be delicious.

What type of tomatoes should I use?

Sun-ripened cherry tomatoes are perfect here. You can also use regular ripe tomatoes, just make sure to slice them to utilize the juice they produce in the focaccia.

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Focaccia with Summer Tomatoes and Rosemary

Focaccia with Summer Tomatoes and Rosemary

Ingredients

Instructions

Notes

Variants & Tips

Serving Suggestions

Frequently Asked Questions

Can I use dry yeast instead of fresh yeast?

Can I freeze focaccia?

What can I do if my focaccia isn’t as airy as expected?

Can I make this recipe gluten-free?

What type of tomatoes should I use?

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