Tomato Rosemary Focaccia
Crispy airy bread topped with seasonal grape tomatoes, fresh rosemary, and drizzled with olive oil. Perfect for dipping in soups or serving with a fresh salad. Read my tips on how to make focaccia bread in the post!
Servings: 16
Calories: 148kcal
Equipment
Ingredients
- 3 7/8 cups bread flour
- 1 tsp salt
- 2 1/2 tsp rapid rise yeast
- 1 1/2 cups warm water
- 1 cup about 1 cup grape tomatoes, or cherry tomatoes
- 8 inch rosemary sprig broken up
- 1 tsp kosher salt
- 4 TBSP olive oil light or regular your preference
Instructions
- put the flour in the bowl of a stand mixer
- put the salt on one side of the bowl, and the yeast on the other side
- pour water in the bowl
- and stir to combine
- once the ingredients are stirred together let the machine knead for about 4-5 minutes until a smooth wet dough is formed
- oil a container for the dough and scrape the dough in, cover, and let it rest
- once it's doubled
- grease an 8X12X2 baking pan (9X13 would work too!) and gently ease the dough into the pan
- coax it to the edges or close to them anyway
- cover and let rise again for 40 minutes or until the dough comes up the top edge of the pan
- preheat the oven to 425˚
- meanwhile, slice tomatoes in half, or if using bigger tomatoes just cut slices, and break up rosemary into little sprigs
- when the dough has risen almost to the top of your pan poke all over and drizzle with oil
- place cut tomatoes all over the top, press in lightly, scatter with rosemary
- bake in the preheated oven for 20-25 minutes or until the center is baked
Nutrition
Serving: 1 Serving | Calories: 148kcal | Carbohydrates: 23g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 294mg | Potassium: 70mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 78IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 0.4mg