Focaccia with Dried Tomatoes and Rosemary
A golden, pillowy focaccia topped with savory dried tomatoes and fragrant rosemary, finished with a generous drizzle of olive oil. Perfect for sharing or as a standout side.
- Total time
- 120 min
- Servings
- 8
- Calories
- 320
- Protein
- 7g
Ingredients
- 3.5 cups all-purpose flour
- 1.5 cups warm water
- 2.25 teaspoons active dry yeast
- 2 teaspoons salt
- ½ cup olive oil
- ½ cup dried tomatoes
- 2 tablespoons fresh rosemary
Instructions
- 1
In a small bowl, dissolve the 2.25 tsp yeast in 1.5 cups warm water and let sit until foamy, about 5 minutes.
- 2
In a large bowl, combine 3.5 cups flour and 2 tsp salt. Pour in the yeast mixture and 1/4 cup olive oil; stir until a shaggy dough forms.
- 3
Knead the dough on a floured surface until smooth and elastic, about 8 minutes. Place in an oiled bowl, cover, and let rise until doubled, about 1 hour.
- 4
Gently deflate the dough and transfer to a well-oiled 9x13-inch baking pan. Press it out to fit, then dimple the surface with your fingers.
- 5
Scatter the 1/2 cup dried tomatoes and 2 tbsp rosemary over the dough, pressing them in lightly. Drizzle with the remaining 1/4 cup olive oil.
- 6
Cover and let rise again until puffy, about 30 minutes. Meanwhile, preheat the oven to 425°F (220°C).
- 7
Bake until golden brown and crisp on top, 20-25 minutes. Let cool slightly before slicing and serving.
Tools you’ll need
- 9x13-inch baking pan
- large mixing bowl
- wooden spoon
- measuring cups and spoons
- kitchen towel
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