Rosemary Tomato Focaccia

30 mins Prep Time

40 mins Cook Time

Written By

Nadia Boachie

Focaccia can be made any time of the year and used as the perfect side or accompaniment to any meal. Focaccia is perfect with butter, topped in olive oil or perhaps used to make a sandwich. Focaccia is quite fun to make and this version is very customizable. However, I have decided to go with classic toppings like grape tomatoes, a sprinkle of Parmesan and herbs like oregano and rosemary. The focaccia is made in a skillet and does have a long inactive time of about 18 hours, so plan ahead if you want to make this. I suggest reading this whole recipe through to note all the time points where breaks are necessary before starting. It is fun to make, rewarding and oh so tasty. In my opinion, the best part of focaccia is right near the end of the bread-making processes when you get to squish your fingers into the dough to create pimples and give focaccia that classic irregular look with air bubbles on top. Check this recipe out if you have been looking for a great focaccia recipe.

Ingredients

Focaccia

500 grams (3 1/4 cups) bread or all-purpose flour
10 grams sea salt
4 grams (1/2 packet or 1 rounded teaspoon) instant dry yeast
400 grams (1 1/2 cups plus 3 tablespoons) room temperature water
50 grams (3 3/4 tablespoons) extra-virgin olive oil, divided
Coarse or flaky sea salt

Topping

2 1/2 tablespoons extra virgin olive oil
3/4 teaspoon flaky sea salt
Handful of cherry tomatoes, halved
5 sprigs of rosemary
1/4 cup grated Parmesan (or more if desired)
1/2 teaspoon dried oregano

Directions

Rosemary Tomato Focaccia

18 Steps

Step 1

In a bowl, add your flour, sea salt and yeast. Using a wooden spoon, stir as best as possible until there is no dry flour left. Cover with a dish cloth and let sit for 10 minutes. Note: if you are using active dry yeast as opposed to instant, you will have to let yeast sit with about half of the warm water and a teaspoon of sugar, let sit for about 5 minutes before mixing it into flour.
Step 2

After 10 minutes, add about 20 grams (1 1/2 tablespoons) of olive oil to your shaggy dough and use a wooden spoon or hands to incorporate.
Step 3

Cover the top of the bowl with plastic wrap and seal well. Let sit at room temperature for 1 hour.
Step 4

After about 1 hour, use a greased bowl scraper to lift and fold the edge of the dough over itself. Turn at about a 45 degree angle and repeat folds until you have about 6 folds total. You can also use clean, greased hands to lift ends of dough and fold over itself. You are trying to develop gluten.
Step 5

Cover with your plastic wrap again and let rest for 15 minutes at room temperature.
Step 6

After 15 minutes, repeat the folding process. Cover with plastic wrap and let sit in fridge for 18 hours to 3 days.
Step 7

When you are ready to bake focaccia, add about 30 grams (2 tablespoons) of olive oil into a 10 or 12 inch cast iron skillet and spread well over inner surface. Note: if you use a smaller skillet, focaccia will be thicker and may require more bake time.
Step 8

Transfer dough into pan and spread gently with hands to cover inside of the skillet.
Step 9

Lightly grease the surface of your dough, just so plastic wrap does not stick, cover with plastic wrap and let rise at room temperature for 1 1/2 to 2 hours.
Step 10

At this time prep your focaccia toppings: tomato, rosemary, oregano and Parmesan.
Step 11

About 30 minutes before baking, preheat oven to 500°F (260°C).
Step 12

If you have baking stone place in oven while it is preheating.
Step 13

When the dough is ready, use fingertips to stretch dough to fill pan and lift up the edges to release any air bubbles from under the dough. You don't want large air bubbles under the dough.
Step 14

Using clean fingers, create some dimples on the surface of the dough by sticking all 10 finger into the dough and pressing down into dough several times.
Step 15

Add your sliced tomatoes, rosemary, oregano and Parmesan on top. Drizzle 20 grams (1 1/2 tablespoons) of olive oil over top of dough, then sprinkle with coarse sea salt.
Step 16

Place skillet in a preheated oven on top of baking stone if using and bake until the top is golden and crisp when you lift with spatula. I bake mine for about 35 minutes but it may take anywhere from 25 to 35 minutes. I rotate my focaccia at around 15 minutes to make sure it is baking evenly in the oven.
Step 17

When ready, remove from oven and let focaccia cool for 5 minutes in skillet, then remove and let rest on wire rack. You can brush with olive oil left in the skillet over the focaccia, and let cool for at least 10 minutes before slicing.
Step 18

You can serve this warm or at room temperature.