Tomato Focaccia

8 pieces

With a meal of homemade focaccia and tidbits from a deli--olives, cheeses, and cured meats such as salami and prosciutto--youll feel like youre lunching in Rome.


  • 2 tablespoons plus ½ teaspoon active dry yeast (from 2 envelopes)

  • 4 ½ teaspoons sugar

  • 2 ⅓ cups warm water (110 degrees)

  • 5 ½ teaspoons extra-virgin olive oil, plus more for bowl

  • 6 ¼ cups plus 3 tablespoons all-purpose flour

  • Coarse salt

  • 1 cup grape tomatoes, halved lengthwise

  • 1 tablespoon fresh rosemary


  1. Stir together yeast, sugar, and the warm water in the bowl of an electric mixer fitted with the paddle attachment. Let stand until foamy, about 5 minutes.

  2. Stir in 4 1/2 teaspoons oil. Add flour and 4 1/2 teaspoons salt; mix on medium-low speed until combined. Fit mixer with the dough hook; knead dough on medium speed until smooth, 5 to 7 minutes.

  3. Transfer dough to a lightly oiled large bowl. Loosely cover with plastic wrap; let dough rise in a warm, draft-free spot until doubled in bulk, about 20 minutes.

  4. Preheat oven to 400 degrees. Generously oil a 12-by-17-inch rimmed baking sheet. Spread out dough to fill sheet, working it into corners. Press in tomatoes; sprinkle with rosemary. Loosely cover with oiled plastic wrap; let rest 30 minutes.

  5. Drizzle dough with remaining teaspoon oil, and sprinkle with salt. Bake 5 minutes. Rotate sheet; bake until golden, about 15 minutes more.

  6. Let cool in sheet; cut into 8 rectangles. If not serving that day, wrap pieces in plastic wrap and foil; freeze up to 1 month.

Cook's Notes

If you don’t have a mixer, knead the dough by hand on a lightly floured surface until smooth, for about ten minutes.

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