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Focaccia bread topped with slices of tomato, chunks of rosemary, and some seasoning

Tomato and Rosemary Focaccia

Prep: 1 hr 40 min
Cook: 20 min
Total: 2 hr
Servings: 12

Focaccia bread is soft, crunchy, and delicious! Focusing on using simple and quality ingredients, this bread recipe highlights the flavors of tomato, rosemary, and olive oil.

Author Louisa Nicholson
by Louisa Nicholson
Recipe Ingredients

Ingredients & Directions

Recipe Ingredients

Ingredients

Yield: 1 Loaf (12 Servings)
Needed Kitchenware: Mixing bowl, plastic wrap, pizza stone, parchment paper, baking sheet, oven
  • 1½ tsp active dry yeast
  • ½ tsp sugar
  • ¼ cup warm water
  • ⅔ cup warm water
  • 4 tbsp olive oil
  • 1 tsp fine salt
  • 2 tbsp finely minced oregano leaves
  • 1 tbsp chopped rosemary leaves
  • 2½ cup all-purpose flour
  • About 10 large grape tomatoes cut in half
  • ½ tsp coarse sea salt
Recipe Directions

Directions

  • In a large mixing bowl, mix together the yeast, sugar, and ¼ cup of the warm water until just blended. Let sit for 10 minutes. See notes section for more details about this step.
  • Add the remaining warm water, 1 tbsp olive oil, 1 tsp fine salt, 1 tbsp oregano, and the flour. Mix until blended with a utensil using your hands at the end when the dough starts to come together. You might need to add some additional flour if the dough is too sticky. Knead the dough, in the bowl or on a floured surface, for 10 minutes until the dough is smooth.
  • Get enough plastic wrap to cover the bowl ready and set beside the bowl. Add 1 tbsp of olive oil to the bowl. Grease the inside of the bowl and the exterior of the dough. Using the oil on your hands, grase one side of the plastic wrap and place it loosely on top of the bowl with the greased side down. Let the dough rise in the bowl for about 1 hour until it has doubled in size. Move the bowl to a warm place to help it rise.
  • Carefully remove the plastic wrap to be reused, set it aside with the grease side up. Lightly oil a clean, flat surface with 1 tbsp of olive oil and move the dough to this surface. Pat the dough into a 14"x9" oval or rectangle.
  • Line a baking sheet with parchment paper. Move your dough on top of this surface and cover losely with the plastic wrap you saved from the last step, greased side down.
  • Place pizza stone in oven and preheat to 425°F (220°C).
  • Let the dough rise for about 20 minutes.
  • Discard the plastic wrap. Using your fingertips, make ½ inch deep impressions into the dough about 2 inches apart. Brush the dough with the last 1 tbsp olive oil. Gently place the tomatoes into the impressions you made. Sprinkle over the dough with the rosemary, salt, and remaining oregano.
  • Carefully remove the pizza stone from the oven. Slide the dough onto the pizza stone and place in the oven to bake for 20 minutes.
  • Serve warm or cool, enjoy!
Notes

Step 1: The temperature of the warm water should be within 120-130° F or 48-55° C. After 10 minutes, you should see a bloom of yeast covering the top of the mixture. If the mixture looks exactly the same as you left it, your water was either the wrong temperature or your yeast is too old to use.

If you do not have a pizza stone you can use another baking sheet instead but a pizza stone will yield a much better crust.

Recipe nutrition

Nutritional Information

Yield: 1 Loaf
Servings: 12
Information per serving:
Energy: 141 kcal
Carbohydrate: 20 g
Protein: 3 g
Fiber: 21 g
Sugar: 1 g
Fat: 5 g
Monounsaturated Fat: 3.3 g
Polyunsatured Fat: 0.6 g
Omega-3: 0 g
Omega-6: 0.5 g
Saturated Fat: 0.7 g
Trans Fat: 0 g
Cholesterol: 0 mg
Choline: 3.1 mg 0% DV
Folate: 18.2 µg 4% DV
A: 138 IU 5% DV
B1: 0.1 mg 7% DV
B2: 0 mg 3% DV
B3: 0.6 mg 3% DV
B5: 0.2 mg 3% DV
B6: 0 mg 1% DV
B12: 0 mg 0% DV
C: 2 mg 2% DV
D: 0 IU 0% DV
E: 0.8 mg 5% DV
K: 5.9 µg 6% DV
Calcium: 12.7 mg 1% DV
Copper: 0 mg 4% DV
Iron: 0.5 mg 2% DV
Magnesium: 7.5 mg 2% DV
Manganese: 0.2 mg 11% DV
Phosphorus: 32.1 mg 4% DV
Potassium: 73.3 mg 1% DV
Selenium: 8.9 µg 16% DV
Sodium: 295.7 mg 19% DV
Zinc: 0.2 mg 2% DV

Please note nutritional information varies dependent on agricultural conditions, consistency in manufacturing processes, and honesty in reporting. We cannot accurately report on the amount of harmful chemicals or beneficial plant constituents that might be present in these ingredients. We cannot report on the content of material added during the cooking process. We cannot guarantee if the vitamins present are natural or synthetic. We make no guarantees to the accuracy of this information and continue to suggest purchasing organic, high-quality, fresh ingredients from local, trusted sources. Percent Daily Values are based on a 2,000 calorie diet and values come regulated from the FDA. Your daily values may be higher or lower depending on your needs.

Italian rosemary, oregano, tomato, sea salt, bread

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