Name: Cherry tomatoes and rosemary focaccia
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 2 h
Cuisine: Italian
Ingredients: 1 packet active dry yeast; 1 1/3 cup warm water; 2 tsp white granulated sugar; 3 1/2 cups all purpose flour or bread flour; 1/4 cup olive oil; 2 tsp fine salt; 1 to 2 tsp coarse salt; 1/2 cup halved cherry tomatoes; 2 springs fresh rosemary

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The easiest bread to make for breakfast, lunch or dinner. Cherry tomatoes and rosemary focaccia pairs perfect as a dipping bread, sandwich bread or as a side dish.

What do I need to bake a focaccia bread?

All you need for baking a focaccia bread at home are:

All purpose flour or bread flour
water
sugar
active dry yeast
olive oil
salt
cherry tomatoes
fresh spring rosemary

The best thing about focaccia bread is the short waiting time. After you combine all the ingredient to make the dough, you let the dough rise once, transfer it to the cooking pan, wait for a shorter second rise and off to the oven.

How to make focaccia bread with tomatoes and rosemary?

Here is an easy step by step process of making cherry tomatoes and rosemary focaccia bread at home.

First you will want to proof the yeast. In a bowl of a stand mixer add the yeast, warm water, and sugar. Mix for 5 seconds and let rest until the yeast becomes foamy. This should take up to 10 minutes, depending on the temperature in the room. The warmer, the faster it will foam.

Once the yeast is foamy, on low speed begin adding flour, olive oil and salt. Knead dough on medium for 5 minutes. If the dough is too wet/sticky add a little more flour.

Grease a new bowl and remove dough from mixer, form the dough into a ball and place in the greased bowl. Cover with a towel and let the dough rest until doubled in size, about an hour.

Once the dough has doubled in size, place it in an oiled pan and push it with your fingers to reach all the corners. This keep the dough airy and you create the little coves for the second rise. If the dough become springy let it rest for a few minutes before trying again, or roll it out to the size of your pan. It should be half an inch thick. Cover the pan with a the bowl again and let rise for 20-30 minutes.

Preheat the oven to 400 degrees. Use your finger or the back of wooden spoon to create the coves where needed. Lightly brush the top fo the focaccia dough with olive oil, sprinkle coarse salt (to taste), top with cherry tomatoes (halved) and rosemary needles.

Bake for 30 minutes or until the dough is golden.

More bread recipes:

Light and airy Challah Bread