Tomato and Rosemary Focaccia Recipe

Rosemary and tomato focaccia bread with olive oil and basalmic vinegar for dipping

I have always loved focaccia bread. Ever since I was a child, I loved its flavor and how it reminded me of my favorite food, which by now you probably know is pizza. While I’ve been making pizza at home for years, I have not ventured into many other forms of baking. There was a time several years ago when I was into making artisan bread at home on my pizza stone, but I have not really kept up with that aspect of my baking hobby. Pizza was always more desirable to me.

If you’ve been reading along regularly, you know that I’m trying to branch out and become more creative in my pizza making. Last week, I showed you how to make a delicious sausage and pesto calzone. Not only am I going to be experimenting with different styles of pizza and toppings, I’m also going to be trying out breads similar to pizza, like focaccia.

According to Wikipedia, focaccia began in Ancient Rome and was baked on the hearth as a flat bread. Interestingly, this bread style is very similar to the al taglio pizza style, which is a common Roman pizza that is baked in large sheets and sold by the slice. Given that focaccia is a form of bread, there are many toppings and seasonings that can be used to vary its flavor profile. Today, I will show you how to make a tomato and rosemary focaccia.

Tomato and rosemary focaccia is a simple but tasty variant of focaccia bread. Rosemary is a traditional herb added to focaccia, and tomatoes are a staple of Italian cuisine. The aromatic flavor of the rosemary and the tangy sweetness of a cooked tomato blend to form a delightful flavor profile perfect for a spring or summer snack. If you’re not careful, you may end up eating the entire loaf in one sitting!

Tomato and Rosemary Focaccia

This tomato and rosemary focaccia makes a wonderful spring or summer snack. It blends the aromatic flavor of rosemary with the tangy yet sweet flavor of baked tomatoes.

Servings 12 slices


  • 255 g (1 cup and 1 tbsp) warm water
  • 1.5 g (1/16 tsp) instant dried yeast
  • 10 g (2 tsp) sea salt (fine)
  • 355 g (2 3/4 cups) high-gluten bread flour
  • 10 grape tomatoes
  • rosemary for sprinkling
  • kosher salt for sprinkling


  1. Heat 255 g (1 cup + 1 tbsp) of water in the microwave until it is warm to the touch. Then, pour the water into a large mixing bowl.

  2. Add 1.5 g (1/16 tbsp) of instant dried yeast. Stir to make sure all of the yeast is dissolved. Then, add 10 g (2 tsp) of fine sea salt, making sure to dissolve the salt as well.

  3. Add 355 g (2 3/4 cups) of bread flour. Mix the flour with a spoon until a rough dough ball is formed and all of the dry flour has been incorporated into the dough ball.

  4. Lightly flour a work surface as well as your hands. Remove the dough from the mixing bowl. Knead the dough until the dough becomes smooth in texture.

  5. Roll the dough into a tight dough ball. Please see my article regarding this step for further instruction (link in recipe notes). Then, place the dough ball into an oiled, airtight container, and refrigerate overnight (up to 24 hours).

  6. Remove the dough from the refrigerator and allow it to rise at room temperature for 1 hour.

  7. After allowing the dough to rise for 1 hour in its container, remove the dough. Using an oiled baking sheet, stretch the dough until it evenly covers the entire baking sheet. The dough will likely try to shrink every time you try to stretch it, so be patient with this step.

  8. Allow the dough to rise for 2 hours undisturbed at room temperature.

  9. Preheat the oven to 325 F (163 C). Add a small pan to the lower oven rack, leaving the top rack in the middle of the oven.
  10. Add sliced grape tomatoes (sliced in half along the long axis) to the top of the focaccia dough. Sprinkle rosemary and kosher salt across the top of the dough as well.

  11. Place the finished dough on the middle rack of the oven. Before closing the door, add 1/2 cup of water to the pan at the bottom of the oven. This water will turn to steam and allow the dough to bake in a moist environment.

  12. Allow the dough to bake undisturbed for about 30 minutes.

  13. Remove the finished focaccia bread from the oven when the crust is beginning to develop a light brown color.

  14. Allow the finished bread to cool before slicing and serving.

Recipe Notes

How to Roll a Dough Ball

This dough is based on the al taglio dough recipe by Ken Forkish in The Elements of Pizza (affiliate).


I'm Richard. I'm a regular guy who enjoys making great pizza in my spare time. I've been making pizza for a few years, and I'd love to share what I've learned with you.

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