Tomato and Rosemary Foccacia Zoom

Tomato and Rosemary Focaccia Recipe

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.
Makes: About 10-12 Servings
Skill Level: Intermediate

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Step 1

Preheat oven to 350°F. Prepare large cookie sheet with vegetable pan spray.

Step 2

In medium skillet, heat 1 tablespoon olive oil over medium-high heat. Add tomatoes and cook 1-2 minutes, or until softened slightly.

Step 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.

Step 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.

Step 5

Sprinkle tomatoes over dough, leaving any excess liquid behind in pan. Sprinkle with rosemary and coarse salt.

Step 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.

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extra-virgin olive oil

1/4 cup extra-virgin olive oil (divided)

red cherry tomatoes, halved

1 cup red cherry tomatoes, halved

yellow cherry tomatoes, halved

1 cup yellow cherry tomatoes, halved

hot roll mix

1 package hot roll mix (16 oz.)

warm water

1 cup warm water (about 115 degrees F)


1 egg

all-purpose flour

all-purpose flour (for dusting)

fresh rosemary

2 teaspoons fresh rosemary

coarse sea salt

1 teaspoon coarse sea salt

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