Cherry Tomato Focaccia
Cherry tomato focaccia with rosemary is an easy no knead recipe ~ the bread is crunchy, the tomatoes are juicy, and the whole thing is absolutely delicious!
Servings: 20 servings
Equipment
- half sheet baking pan, roughly 16x12
Ingredients
- 4 cups all purpose flour, or bread flour
- 2 1/4 tsp or a 1/4 ounce packet of instant or regular dry active yeast. I use instant yeast.
- 2 tsp kosher or sea salt plus more for sprinkling
- 2-3 Tbsp fresh rosemary leaves, rough chopped, plus extra for top of bread
- extra virgin olive oil
- 2 cups warm water (not hot!)
- 1 pint cherry tomatoes, sliced in half.
Instructions
- Put the flour, yeast, salt, and rosemary in the bowl of a stand mixer (you can also do this by hand) and mix to combine.
- With the mixer on low add the water and 2 tablespoons of the olive oil, mixing until a soft wet dough forms. It will be sticky.
- Cover and let rise for 40 minutes to an hour in a warm place. It should be puffed up slightly.
- Meanwhile preheat the oven to 425F
- Turn the dough out onto a well oiled half sheet pan. You can line it with parchment paper or a silicone mat if you like to prevent sticking. Note: if your dough seems excessively sticky you can fold in a tablespoon of flour to make it easier to handle. Use your fingers to press it out to a large rectangle. I like to fill the pan, but you can make it a little smaller too. You can flour your fingers if it helps to ease the dough into shape.
- Put some olive oil in a small bowl and dip your fingers into the oil, and then poke little indents all over the bread, leaving little pools of oil. Do this all over the surface. Don’t skimp; this will result in great flavor after the bread is baked.
- Arrange the tomatoes across the top, cut side up, pressing them into the dough slightly, then scatter more chopped rosemary leaves evenly across the surface. Sprinkle sea salt over all.
- Bake for 35-40 minutes or until golden and crusty.
- Remove the bread from the pan to cool on a rack. Feel free to enjoy while warm!
Notes
Smaller cherry tomatoes work best for this bread. If all you can find are larger cherry tomatoes, halve them before putting them on the dough, cut side up!
Nutrition
Calories: 124 kcal · Carbohydrates: 21 g · Protein: 3 g · Fat: 3 g · Saturated Fat: 0.4 g · Polyunsaturated Fat: 0.4 g · Monounsaturated Fat: 2 g · Sodium: 236 mg · Potassium: 91 mg · Fiber: 1 g · Sugar: 1 g · Vitamin A: 122 IU · Vitamin C: 5 mg · Calcium: 8 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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