Simple Garlic, Tomato, & Rosemary Focaccia

Simple Garlic, Tomato, & Rosemary Focaccia


This is such a simple but delicious recipe. It’s also great for using up all of those fresh herbs that you may have in your fridge. It takes very little time to make and the end result, if served straight from the oven with a bowl of soup, is really hard to beat!
Difficulty: Intermediate Prep Time 15 min Cook Time 35 min Rest Time 60 min Total Time 1 hr 50 mins Best Season: Suitable throughout the year


To top:


  1. Add the flour, yeast and salt into a bowl and mix together

  2. Pour in the 220ml luke warm water whilst bringing the dough together with your other hand, add the olive oil then bring together to form a loose dough

  3. Knead the dough on an oiled surface for around 5 minutes then place back in the bowl with a drop of olive oil to stop it sticking to the bottom and sides

  4. Cover in a tea towel and leave in a warm place to proof for around 45 minutes (or until doubled in size)

  5. Once risen, knock back the dough by kneading for a few seconds then drizzle 1tbsp olive oil in the base of the baking dish / bread pan and place the dough inside, then leave for a further 30minutes

  6. Preheat the oven to 200°C

  7. Once the dough has risen and filled more of the baking tray, gently use your fingers to poke the dough until it gradually spreads to fit snug in the baking dish (this should be a gentle process rather than forcing the dough to stretch)

  8. Fill the dimples made with your fingers with the roughly chopped garlic cloves, tomato halves and chopped rosemary sprigs then drizzle the last 1tbsp olive oil on top & season heavily with the sea salt flakes

  9. Bake at 200°C for 25-30 minutes or until golden on top, allow to cool fully before slicing (this is the hardest part waiting!)

Keywords: focaccia, bread, italian, dough

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