Rosemary Sea Salt Focaccia Bread (Print Version)

Fluffy focaccia with rosemary, sea salt, and sweet cherry tomatoes—ideal as a side or for sharing.

# Components:

→ Dough

01 - 4 cups bread flour
02 - 2 teaspoons instant yeast
03 - 2 teaspoons fine sea salt
04 - 1.5 cups lukewarm water
05 - 1/4 cup extra virgin olive oil, plus more for greasing

→ Topping

06 - 1.5 cups cherry tomatoes, halved
07 - 2 tablespoons fresh rosemary leaves, chopped
08 - 1.5 teaspoons flaky sea salt
09 - 2 tablespoons extra virgin olive oil

# Directions:

01 - In a large bowl, combine bread flour, instant yeast, and fine sea salt. Mix well.
02 - Add lukewarm water and 1/4 cup olive oil. Stir until a sticky dough forms.
03 - Transfer dough to a lightly floured surface and knead for 8–10 minutes, or until smooth and elastic.
04 - Place dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot for 1 hour, or until doubled in size.
05 - Grease a 9x13-inch baking pan with olive oil. Punch down the dough and transfer it to the pan. Gently stretch the dough to fit the pan. Cover and let rise for 30 minutes.
06 - Preheat oven to 425°F.
07 - With oiled fingers, dimple the dough all over. Scatter halved cherry tomatoes, cut side up, and rosemary over the dough. Drizzle with 2 tablespoons olive oil and sprinkle with flaky sea salt.
08 - Bake for 22–25 minutes, or until golden brown and crisp on top.
09 - Cool slightly before slicing and serving.

# Expert Advice:

01 -
  • Ready in just 45 minutes of active time
  • Uses simple pantry ingredients for maximum flavor
  • Creates a stunning centerpiece for any meal
  • Versatile enough for sandwiches or as a side
02 -
  • Perfect for beginners despite its impressive appearance
  • Requires minimal hands on time with most being rise time
  • Creates a kitchen aroma that will make everyone hungry
  • Can be customized with endless topping combinations
03 -
  • The wetter your dough, the more open and airy your crumb will be—don't be tempted to add extra flour if it seems sticky. Instead, use olive oil on your hands when handling. For the most authentic texture, avoid overworking the dough when stretching it into the pan; preserving those air bubbles is key to great focaccia.
  • I've found that arranging the tomatoes cut-side up prevents excess moisture from releasing into the dough during baking. And while it might seem excessive, be generous with the olive oil—it's what creates that beautiful golden crust and distinctive flavor that makes focaccia so irresistible.
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