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focaccia bread recipe Roasted Tomato Rosemary Studs
- Total Time: 160 minutes
- Yield: 8–10 servings 1x
- Diet: Vegetarian
Description
This easy focaccia bread recipe features roasted tomatoes and fresh rosemary for a comforting, aromatic dish. It is a simple, hearty option perfect for busy families looking for delicious home-cooked meals without the fuss.
Ingredients
- 3 cups all-purpose or bread flour
- 2.25 teaspoons active dry yeast
- 1.25 cups warm water (105-115°F / 40-46°C)
- 1 teaspoon granulated sugar
- 0.25 cup olive oil, plus 3-5 tablespoons for drizzling
- 1 teaspoon sea salt, plus flaky sea salt for topping
- 1 cup cherry tomatoes, halved
- 2 sprigs fresh rosemary, leaves removed
Instructions
- Activate Yeast: In a large bowl or stand mixer, combine 1.25 cups warm water, 2.25 teaspoons active dry yeast, and 1 teaspoon sugar. Let this mixture sit for 5-10 minutes until it looks foamy and fragrant.
- Combine Ingredients: Add 3 cups all-purpose flour and 1 teaspoon sea salt to the yeast mixture. Mix with a stand mixer (using a dough hook) or by hand until a shaggy dough forms.
- Knead Dough: Knead the dough for 5-7 minutes on medium-low speed (or by hand on a lightly floured surface) until it becomes smooth, elastic, and pliable.
- First Rise: Transfer the kneaded dough to a lightly oiled bowl, turning once to coat. Cover and let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until it has visibly doubled in size.
- Prepare Baking Pan: Generously drizzle 2-3 tablespoons of olive oil into a 9×13 inch baking pan. Gently transfer the risen dough to the prepared pan.
- Dimple and Oil Dough: Using your fingertips, dimple the dough all over, pressing down to create indentations and pushing it to the pan’s edges. Drizzle another 1-2 tablespoons of olive oil over the dimpled surface.
- Add Toppings: Evenly press the halved cherry tomatoes and fresh rosemary leaves into the dimples.
- Second Rise: Cover the pan again and let the dough rise for an additional 30-45 minutes, or until it looks slightly puffy.
- Bake Focaccia: Preheat your oven to 400°F (200°C) with a rack in the center. Bake the focaccia for 20-25 minutes, until the top is golden brown and the crust sounds hollow when tapped. If too pale after 20 minutes, continue baking for another 3-5 minutes.
Notes
To ensure proper dough rise, always check yeast expiration date and use warm water (105-115°F), not too hot or cold. Place dough in a warm, draft-free environment. Prevent a soggy bottom by using ample olive oil in the baking pan and ensuring the oven is fully preheated; bake until the bottom is deep golden brown. Avoid overbaking to prevent dry focaccia; pull from oven when golden brown and ensure proper dough hydration during mixing. Consider substituting honey for sugar or using whole wheat flour for part of the all-purpose flour. Sun-dried tomatoes or pitted olives can replace cherry tomatoes. A good quality gluten-free all-purpose flour blend can be used for gluten-free focaccia; almond or coconut flour may result in a denser texture.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (approx. 100g)
- Calories: 320 calories
- Sugar: 2 g
- Sodium: 280 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 0 mg