This Tomato Rosemary Focaccia bread is for your carb indulgence. It’s crispy on the outside, soft chewy inside and packed with robust flavor. I added cherry tomatoes, fresh rosemary and rosemary infused oil. Focaccia bread is great bread to enjoy with soup on the side, slice and use as sandwich or even with some cheese and wine.
What is Focaccia Bread?
Focaccia is easy bread to bake, even for beginners! This Tomato Rosemary Focaccia requires almost no kneading at all and just a little wait time for the dough to rise.
You then flattened the dough on a sheet pan or a cake pan and poked it all around. This is the most satisfying part of baking focaccia.
Drizzle a good doze of olive oil on top of the focaccia bread and then top it with your choice of ingredients.
Ingredients for Tomato Rosemary Focaccia Bread
I made rosemary and garlic infused olive oil, which completely elevates the flavor of this focaccia bread. A good quality olive oil is a must when baking this bread. A big dose of olive oil is drizzled on top before baking which creates the golden crust besides adding to the flavor.
Cherry tomatoes not only give a pretty look but also add a lovely sweet bite to the bread.
I also used fresh rosemary and some sliced garlic on top.
All-purpose flour is the preferred choice for this bread, but you can use whole wheat flour too. Just keep in mind that whole wheat flour will make the texture a little dense.
I used active dry yeast along with sugar and warm water to make the dough. You can replace sugar with honey.
Salt is a key ingredient to good tasty bread. I added it while making the dough and then, also sprinkled on top before baking.
Can you make the dough in advance?
YES! Do the first rise in the kitchen counter, then cover in a greased bowl and let slow-rise the second time in the refrigerator overnight.
How to serve this Tomato Rosemary Focaccia Bread?
It’s best served warm, fresh out of the oven. Don’t reheat focaccia bread in the microwave. Instead, warm it in a preheated oven jut for 5 minutes or so.
You can serve it with stew, soup, slice the bread in half and make sandwich or make croutons and add it in salad. It’s even great with some cheese on the side.
Here are a few recipe suggestions that you might like for pairing with the bread.
Creamy Garlic Mushroom Soup
Roasted Broccoli and Fennel Soup
Chicken Artichoke Spinach Creamy Skillet
Portuguese Spiced Clams
Click here for more BREAD RECIPES
Even if you never baked bread before, I would suggest you give this easy bread recipe a try!
Focaccia Bread with tomato rosemary lemon
- 1 cup warm water (just warm enough for you to dip your finger comfortably)
- 1 teaspoon sugar
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon active dry yeast
- ¼ cup rosemary infused Olive Oil
- Few more rosemary to add on top
- 3 garlic cloves (thinly sliced)
- 10 to 12 cherry tomatoes
- Prepare the Rosemary garlic Infused Oil
- Take some luke warm water in a glass. Mix sugar and yeast to the warm water and then, cover the glass. In 5 minutes, the yeast should activate, and you should see a thick layer form on top. If you don’t see that, the yeast didn’t active. Discard and try again.
- In a mixing bowl, add the flour and salt and give it a mix. Pour the yeast water and give a mix. You don't have to knead but make sure there are no dry flour left. Cover the bowl and leave aside for 1 hour.
- After an hour, the dough would have turned softer. Using the technique of folding the dough, fold the dough a few times. This will create lovely crumbs to the bread and the technique helps to develop the gluten without kneading it. You can watch my NO KNEAD BREAD VIDEO to understand this step better.
- Cover the dough and leave it aside for 2 hours.
- After 2 hours, take a cookie sheet or a baking pan and pour some of the infused olive oil. Then drop the dough and give a few fold once again. Cover and leave aside for an hour.
- After an hour or two the dough would have flattened and spread. Preheat the oven to 400 F
- Pour rest of the oil and rub some oil in your hand and poke all around the dough. Layer the sliced garlic, sliced tomatoes and few rosemary.
- Bake for 25 minutes or until the top looks golden brown.
- Let it cool down a bit and slice the bread.
- Enjoy it fresh!
What a beautiful texture on your focaccia. This is one of my favorite breads, but I've never made one. You do make the process sound quite simple and seeing your result is certainly inspiring.
A gorgeous presentation of a delicious looking focaccia! Can't for it to cool off so I can use the larger oven. Love a good focaccia and one with preserved lemons sounds awesome. Just happen to have preserved lemons in the fridge.
David @ Spiced
I absolutely love baking bread, and focaccia is one of my favorites for sure! This looks amazing, Kankana, and I'm totally sitting here right now thinking when I can make a batch of it. (I might just eat the whole thing myself, too...haha!)
Baking bread is so therapeutic right!! I love it.
Cheyanne @ No Spoon Necessary
I absolutely love focaccia!!! The addition of rosemary and lemon sounds wonderful!! Not to mention those tomatoes!! So Much Yes!! I could absolutely make a meal out of this bread!!
Thanks a lot Cheyanne 🙂
Focaccia bread is one of our favourites to have and enjoy if we're sitting in front of the TV or watching a film together. And yes we usually have a little wine with it too. Ha ha! Using the cherry tomatoes and preserved lemons makes this look very pretty and also adds a unique twist. This is a different variation of focaccia that I must try.
oh yes, perfect with wine and cheese cozy up and watching TV in PJ. I love that scene!
One of my favourite Italian classics! Yours looks incredible.
Thanks Angie 🙂
[email protected] is How I Cook
I love focaccia, but who doesn't? Your version not only sounds incredible it looks even better!
I know right, I don't want to meet a person who doesn't like focaccia 😀
Geraldine | Green Valley Kitchen
Love focaccia bread! And love these toppings too! I have giant rosemary bush in the garden - always looking for ways to use it in recipes. Looking forward to trying this.
Wish I could grow rosemary too. I don't have a green thumb sadly! I hope you will give this a try.
Kelly | Foodtasia
Kankana, this focaccia is gorgeous! Love focaccia and your additions of cherry tomatoes and preserved lemon are brilliant! Lovely flavor!
Thanks Kelly 🙂 The preserved lemon was a last minute addition but so glad I did!
John @ Kitchen Riffs
I'm all for indulging in carbs! This looks totally wonderful -- terrific flavor. And I have a TON of rosemary in my garden at the moment, so I know where some of it is going. 🙂 Thanks!
The flavor worked beautifully and was so happy seeing my family enjoy it 🙂
This recipe is going to be a big hit in our house I am telling you 🙂 Nothing can beat the juicy fresh cherry tomatoes 🙂
Thank you Priya! I hope you give it a try 🙂