Focaccia with Rosemary and Cherry Tomatoes



  • 9-10 gr dry yeast
  • 300 ml water + 50 ml warm water
  • 650 gr all-purpose flour
  • 3 + 2 tbsp olive oil
  • 15 cherry tomatoes, cut in halves
  • fresh rosemary sprigs
  • sea salt



  1. Preheat oven to 400 F (200 C).
  2. Mash the yeast with the warm water. Set aside  for 5-10 minutes to go frothy.
  3. Put flour into a large bowl. Make a hollow in the middle and stir in the yeast mixture. Add water and the 3 tbsp of oil. Mix to a soft dough.
  4. Turn the dough out onto a lightly floured surface and knead for about 5-10 minutes until it is smooth and elastic.
  5. With a knife, make an incision across the top of the dough to help it rise. Cover the bowl with a clean tea towel and leave in a warm, draught-free place for 1 hour until it has doubled in size.
  6. Turn out onto a lightly floured surface and knead very lightly. Roll out to form a circle about 6mm  thick.
  7. Place dough circle on a lightly oiled baking sheet.  Make indentations with your finger and put half a tomato in each.
  8. Sprinkle with the rosemary sprigs sea salt and the 2 tbsp of olive oil.
  9. Bake for 25 to 30 minutes. Leave to cool slightly on a wire rack. Serve warm or cold.


EnJoy!!!!! :)xx

4 thoughts on “Focaccia with Rosemary and Cherry Tomatoes

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