• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Foodie Explorers | Eat | Stay | See | Cook
  • Cook
  • Drink
  • Eat
  • See
  • Stay
  • Subscribe
  • About Emma & Mark
menu icon
go to homepage
  • Cook
  • Drink
  • Eat
  • See
  • Stay
  • Subscribe
  • About Emma & Mark
subscribe
search icon
Homepage link
  • Cook
  • Drink
  • Eat
  • See
  • Stay
  • Subscribe
  • About Emma & Mark
×

Home » Baking

Recipe : Tomato, Garlic and Rosemary Focaccia

07/01/2021 by Emma Leave a Comment

Jump to Recipe Print Recipe

rosemary and tomato focaccia baked 2

Transport yourself to Italy with this fragrant focaccia, filled with garlic, tomatoes and rosemary. Fluffy inside and crisp outside, you'll be wanting to make this every day.  Add whatever ingredients you wish to make this your own favourite focaccia.

Ingredients

500g (1lb) strong white bread flour
2 dried yeast sachets (these are usually about 7g each)
1 tablespoon sugar
Sea Salt
3 tablespoon olive oil
1 bulb garlic
150g cherry tomatoes
handful rosemary sprigs

Equipment

baking equipmentBuy now

Method

Place the flour, yeast, sugar and 100ml warm water into a bowl.
Mix through and leave for a few minutes until the mixture starts to foam.
Add another 150ml warm water, olive oil and 1 teaspoon flaked sea salt.
Give the mixture a good stir until it becomes a sticky dough.
Knead for 5-10 minutes (add some more oil if needed)
Shape the dough into a sphere and place back into the bowl.
Cover with cling film, a shower cap or a dishtowel.
Place the bowl somewhere warm for an hour, or until the mixture has doubled in size.
Whilst the dough is rising, prepare the garlic and tomatoes.
Heat the oven to gas 6/200°C.
Wrap the garlic bulb in kitchen foil.
Roast directly on the oven shelf for 25-30 minutes.
Once cool enough to handle, gently squeeze out the cloves and set aside.
Put the tomatoes in a bowl and drizzle with oil.
Toss to coat, then season and set aside.
Lightly grease a deep 20cm x 30cm (8in x 12in) roasting tin with oil.
Tip the dough into the tin and stretch it out to fill the edges and corners.
Using oiled fingers, make rows of evenly spaced dimples over the surface of the dough.
Press in the garlic cloves and tomatoes.
Scatter over the rosemary.
Cover with clingfilm and set aside to prove until doubled in size.
Preheat the oven to gas 6/200°C
Scatter sea salt over the dough.
Put a separate tin in the bottom of the oven and fill with boiling water from a kettle.
Bake the dough on the middle shelf for 30 minutes, or until golden.
Leave to cool in the tin for a few minutes.
Drizzle with a little more oil before serving.

 

rosemary and tomato focaccia baked 2

rosemary and tomato focaccia baked 2

 

rosemary and tomato focaccia baked 2

Rosemary, Tomato and Garlic Focaccia

Artisan Italian bread filled with rosemary, tomato and garlic
Print Recipe Pin Recipe
Course Side Dish
Cuisine Italian

Ingredients
  

  • 500 g 1lb strong white bread flour
  • 2 dried yeast sachets these are usually about 7g each
  • 1 tablespoon sugar
  • Sea Salt
  • 3 tablespoon olive oil
  • 1 bulb garlic
  • 150 g cherry tomatoes
  • handful rosemary sprigs

Instructions
 

  • Place the flour, yeast, sugar and 100ml warm water into a bowl.
  • Mix through and leave for a few minutes until the mixture starts to foam.
  • Add another 150ml warm water, olive oil and 1 teaspoon flaked sea salt.
  • Give the mixture a good stir until it becomes a sticky dough.
  • Knead for 5-10 minutes (add some more oil if needed)
  • Shape the dough into a sphere and place back into the bowl.
  • Cover with cling film, a shower cap or a dish towel.
  • Place the bowl somewhere warm for an hour, or until the mixture has doubled in size.
  • Whilst the dough is rising, prepare the garlic and tomatoes.
  • Heat the oven to gas 6/200°C.
  • Wrap the garlic bulb in kitchen foil.
  • Roast directly on the oven shelf for 25-30 minutes.
  • Once cool enough to handle, gently squeeze out the cloves and set aside.
  • Put the tomatoes in a bowl and drizzle with oil.
  • Toss to coat, then season and set aside.
  • Lightly grease a deep 20cm x 30cm (8in x 12in) roasting tin with oil.
  • Tip the dough into the tin and stretch it out to fill the edges and corners.
  • Using oiled fingers, make rows of evenly spaced dimples over the surface of the dough.
  • Press in the garlic cloves and tomatoes.
  • Scatter over the rosemary.
  • Cover with clingfilm and set aside to prove until doubled in size.
  • Preheat the oven to gas 6/200°C
  • Scatter sea salt over the dough.
  • Put a separate tin in the bottom of the oven and fill with boiling water from a kettle.
  • Bake the dough on the middle shelf for 30 minutes, or until golden.
  • Leave to cool in the tin for a few minutes.
  • Drizzle with a little more oil before serving.
Keyword bread

 

Check out some of our other recipes

Beer bread

Ukrainian Easter bread

Soda bread

or head on over to our Full Recipe Index

 

 

LET’S CONNECT!

instagram follow

facebook follow
twitter
pinterest follow

You can also subscribe to Foodie Explorers to keep up to date with all new recipes.

Sign up button

See the handy Pinterest image below if you wish to pin this for later 😘

Rosemary and Tomato Focaccia

This site contains affiliate links to products. We may receive a commission for purchases made through these links.

« Recipe : Luxurious Banana Bread
Reminder from Martin Lewis on Health Insurance Card »

About Emma

Has been eating and drinking for far too long. Usually found hibernating on a couch, snuggling a cat.

Reader Interactions

Leave a Reply Cancel reply

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

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Foodie Explorers us

Hello!

We are Emma and Mark and we are a couple who love to discover the world around us through food and travel.

We are award-winning bloggers (Most Dedicated Food Blogger from The Scotsman) who have years of food and travel passion behind us. Join us as Mark learns to use his WSET training and Emma learns how to write up a recipe properly!

More about us→

Map of all our posts

Click the map image below to link to ALL our reviews

map reviews locations
my foodgawker gallery

Find us also in SNACK magazine - click to get the latest issue.

Snack magazine logo

The information posted on this website was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

What's new on Glasgow Foodie

  • Silk Road Deli, Shawlands, Glasgow
  • Gost, Glasgow
  • Brunch at Hugs and Mugs, Glasgow
  • Smashburger, Sauchiehall Street, Glasgow

Footer

↑ back to top

About

  • About us
  • Contact
  • Disclosure
  • Privacy Policy

Stay

Eat

Drink

See

Guide to Glasgow

Recipe Index

As an Amazon Associate, I earn from qualifying purchases.

Copyright © 2007 -2022 Foodie Explorers