Tomato and Rosemary Focaccia

I suppose Italians would call this "Focaccia ai pomodori e rosmarino". I usually think of tomato recipes as being something for the summer because they're so much more flavoursome, but this recipe does well whenever because the baking helps to concentrate the flavour.

Preparation Time:
Cooking Time:
Yield: 6 servings


  • 500g strong white flour
  • 8g salt
  • 8g easy bake yeast
  • 400mL water (~400g)
  • 10mL olive oil (~9.1g)
  • 120g cherry tomatoes
  • 3 sprigs fresh rosemary (~12g)
  • 40mL olive oil (~36.5g)
  • 2g salt


  1. Combine the flour, 8g of salt and yeast, then add the water and mix well.
  2. Add 10mL of olive oil and mix again. It is difficult to mix such wet doughs, but be patient.
  3. Leave to rise until it has almost doubled in size
  4. Preheat the oven to 200°C (390°F)
  5. Meanwhile, wash the tomatoes and rosemary.
  6. Cut the tomatoes in half and chop the rosemary.
  7. Once the dough is has risen, place it on a tray lined with suitable baking paper and shape
  8. Use your fingers to make dips in the dough (to give it a bumpy surface)
  9. Press the tomato halves into the surface, with the cut edge facing upwards
  10. Sprinkle with the rosemary, remaining olive oil and salt
  11. Bake for 20 to 30 minutes (depending on the thickness of the dough, the focaccia pictured had 30 minutes and was relatively thick)
  12. Serve warm

You might also like to add pitted olives or red onion to the topping. Take care if you add garlic because it's likely to burn.

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Special Diets

  • Suitable for vegetarians
  • Suitable for vegans


Per 100g Serving (182g)
Energy 845kJ 1543kJ
Energy 202kcal 368kcal
Fat 4.9g 8.9g
  of which saturates 0.88g 1.6g
Carbohydrates 32.3g 58.9g
  of which sugars 1.4g 2.6g
Fibre 1.7g 3.1g
Protein 6.2g 11.4g
Sodium 358mg 655mg
  as salt 0.91g 1.7g
Fruit/veg portions 0.14 0.25

Values are based on nutritional values of the ingredients, it doesn't allow for evaporation losses or changes caused by cooking. Figures are estimates only.