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Rosemary and Tomato Focaccia Bread

Soft, delicious and filled with herbs this Homemade Rosemary and Tomato Focaccia Bread is the perfect side to any meal!
Prep Time1 hour 30 minutes
Cook Time25 minutes
Total Time1 hour 55 minutes
Course: Bread
Cuisine: American
Servings: 2 loaves
Calories: 945kcal


  • 1/4 cup olive oil plus 3 Tbs divided
  • 1 1/2 tsp active dry yeast
  • 1 1/2 cup warm water divided
  • 1/2 tsp sugar
  • 1/2 tsp salt
  • 3-4 cups all-purpose flour plus more for kneading
  • 2 tsp dried crushed rosemary divided
  • 1-2 roma tomatoes. sliced thin
  • Sea salt


  • Pre-heat oven to 375.
  • In a large bowl dissolve yeast in 1/4 up water.
  • Add your sugar and let sit for about 5 minutes and let yeast proof.
  • Once proofed add 2 Tbs oil, salt and the rest of your water.
  • Stir in flour one cup at a time until a soft dough forms.
  • Dump out onto a floured surface and knead until dough becomes smooth, adding more flour to reduce the stickiness.
  • Add in 1 tsp rosemary and knead for about 1 minute longer until rosemary is combined into dough.
  • Place dough ball in greased bowl and turn so the dough ball is covered in oil.
  • Cover and let rise in warm place until doubled in size.
  • Once risen, punch dough down and turn out onto a lightly floured surface, divide in half. Stretch each portion out flat.
  • Grease 1 or 2 baking sheets and stretch your dough into a rectangle shape, cover with plastic wrap and let dough rise a second time until doubled in size.
  • Once risen, brush your loaves with olive oil place your sliced tomatoes on top and sprinkle with salt and remaining rosemary.
  • Bake for about 25 minutes or until tops are golden. Remove from oven and cool.
  • Cut into sticks or wedges and enjoy!


Calories: 945kcal | Carbohydrates: 147g | Protein: 21g | Fat: 29g | Saturated Fat: 4g | Sodium: 599mg | Potassium: 303mg | Fiber: 7g | Sugar: 2g | Vitamin A: 295IU | Vitamin C: 5mg | Calcium: 49mg | Iron: 9.2mg