Focaccia con Pomodorini e Rosmarino



For the olive oil mixture:

  • 1/2 cup extra virgin olive oil
  • 4 cloves garlic, minced
  • 1.5 tbsp chopped fresh rosemary
  • 1 tbsp chopped fresh thyme
  • 1/2 tsp dried mixed herbs
  • 1/2 tsp salt
  • 1/8 tsp black pepper

For the dough:

  • 1 cup warm water
  • 1 packet active dry yeast
  • 1/4 tsp sugar
  • 2 ½ cups (350g) all purpose plain flour
  • 1 tsp salt

To garnish:

  • Handful of Cherry or plum tomatoes, chopped
  • Half of a small red onion, sliced
  • A generous pinch of coarse sea salt



  1. In a medium saucepan on very low heat, slowly warm the olive oil. Add all the olive oil mixture ingredients and heat together for about 5-10 minutes. Be very careful not to let the garlic burn. Let cool for a few minutes.
  2. In a large bowl combine the water, yeast, and sugar and let proof for about five minutes.
  3. In a different bowl, combine the flour and salt.
  4. Slowly add the flour mixture to the yeast mixture and mix in ¼ cup (about half) of the olive oil mixture. Mix well and knead 10-15 times on a floured surface to form the dough.
  5. Place the dough back in the large mixing bowl and cover with a warm damp cloth. Allow to rise for at least an hour until it has doubled in size.
  6. Preheat oven to 230 degrees C
  7. Grease your pan with about 2 tablespoons of the oil mixture, coating the bottom and the sides very well.
  8. Transfer the dough to the pan and spread it out evenly and make dimples in the dough with your fingers.
  9. Spread the remaining olive oil mixture on the top of the dough and gently press the tomatoes and onions on to the top of the dough and sprinkle over a pinch of coarse sea salt.
  10. Bake the dough for 15-20 minutes, or until golden brown on top.
  11. Let it cool for a few minutes before transferring it or slicing it.
  12. Enjoy!

1 thought on “Focaccia con Pomodorini e Rosmarino”

Leave a Reply

Your email address will not be published. Required fields are marked *