Focaccia with cherry tomato and rosemary

Sometimes you just need a comfort dish like pizza, but if you want a simple version make a focaccia with some cherry tomatoes, rosemary and oregano.


2-3 person


cca. 90 minutes


cca. 15-20 minutes


300 g plain flour
1 small pack of fresh yeast (25g)
1 teaspoon salt
2 tablespoon olive oil
200 ml lukewarm water

10-12 pieces of cherry tomatoes
1-2 sprig of fresh rosemary

2-3 tablespoon tomato puree
1 clove of garlic
1-2 pinch of salt

sprinkle with oregano


Smash the fresh yeast with your hands into 100 ml lukewarm water and give it 5-10 minutes for rising. (add 1 teaspoon sugar into the water, because yeast needs sugar to start ferment and rise up) During the yeast is rising measure the flour add salt and stir in well.

Add the rised yeast, olive oil and the remaining lukewarm water and knead the dough for cca. 4-5 minutes, than shape a ball and place it in the oven to let it rest (rise) at 40C for 45 minutes or until it doubles its size. (If the dough is sticky a bit don’t be afraid it can help if your hand is oily a bit)

Then roll out the dough into a rectangle to be 0,5 cm-1 cm height. It depends on how tall you want to be the focaccia.

Half or trisect the cherry tomatoes and gently press them into the dough then pick the rosemaries in.

Let it rest (rise) for another 45 minutes, during it’s rising grate 1 clove of garlic and mix it with 3 tablespoon tomato puree and a pinch salt. After the second 45 minutes resting top the dough with the tomato sauce, sprinkle it with ground dried oregano and bake it in preheated oven at 200-220C for 15-20 minutes.


Enjoy it! 🙂

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