2105-4962_BILaCoSaHh_37342 01.jpg|1
2105-4962_BILaCoSaHh_37342 01.jpg|1

Tomato and Rosemary Focaccia

This simple Italian flatbread makes a perfect complement to a pasta dinner, or served with a simple green salad for lunch. The drizzle of olive oil and scattering of tomatoes, rosemary and coarse salt are key to the bread's delicious flavor.
  • Skill LevelIntermediate
    AmountAbout 10-12 Servings
Print Recipe

Ingredients

  • 1/4 cup extra-virgin olive oil

  • 1 cup red cherry tomatoes, halved

  • 1 cup yellow cherry tomatoes, halved

  • 1 package hot roll mix

  • 1 cup warm water

  • 1 egg

  • all-purpose flour

  • 2 teaspoons fresh rosemary

  • 1 teaspoon coarse sea salt

Instructions

Click to mark complete

  1. Preheat oven to 350°F. Prepare large cookie sheet with vegetable pan spray.
  2. In medium skillet, heat 1 tablespoon olive oil over medium-high heat. Add tomatoes and cook 1-2 minutes, or until softened slightly.
  3. Stir together hot roll mix and included yeast packet in large bowl. Add water, 2 tablespoons olive oil, and egg; stir until dough forms (dough will be very sticky). Turn out onto well-floured surface and knead until smooth and elastic, about 5 minutes. Cover dough and let rest 5 minutes.
  4. Roll dough out to a 12 in. x 16 in. rectangle. Transfer to prepared pan. Using fingertips, make several indentations in dough. Drizzle with remaining 1 tablespoon olive oil.
  5. Sprinkle tomatoes over dough, leaving any excess liquid behind in pan. Sprinkle with rosemary and coarse salt.
  6. Bake 22-25 minutes or until golden brown. Let cool on pan on cooling grid 5 minutes; remove to cooling grid to cool completely.

Notes

How To

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