The perfect focaccia bread has a slightly chewy texture and a crusty bottom and is laden with rich olive oil flavor throughout…this tomato rosemary focaccia is just that, and more!
Our tomato harvest this year was fantastic. It may have had something to do with the fact that I used some compost in the soil (yes, I have a worm compost in my basement, it’s kinda gross and kinda cool at the time) or it may have had something to do with the fact that I over planted (don’t tell my hubby he was right and I shouldn’t have planted six plants in a foot by foot area). Whatever the reason, we had bowlful after bowlful of tomatoes.
And I just wanted
needed to use them in everything, so when I set out to making bread (a feat in and of itself because I have zero patience) I thought it just a natural fit to top focaccia with tomatoes and rosemary.
This bread’s wonderful chewy texture comes from the fact that there are two risings, so don’t skip that step (trust me, it’s suuuuuper hard to do, but so worth it!)
To make the focaccia you’ll make the dough, let it rise, then punch it down (this step is always fun) then transfer it to an oiled pan, then press fingers down into it…make lots of little holes…then place tomatoes rosemary and olive oil on top let it rise again, then bake slice and enjoy!
You’ll watch this focaccia disappear! Have one bite and you’ll be hooked, it’s the perfect combo of fresh rosemary, olive oil and tomatoes, all baked to perfection in the form of bread! It just screams fresh and delicious!
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