Focassia Bread Recipe


• 2 1/4 teaspoons active dry yeast

• 1 teaspoon white sugar

• 2/3 cup warm water (110°F/45°C)

• 2 cups all-purpose flour

• 2 tablespoons olive oil

• 1 teaspoon salt

• 2 tablespoons olive oil (for drizzling)

• 1 tablespoon fresh rosemary (or dried rosemary)

• 1/2 tablespoon fresh thyme (or dried thyme)

• 1 cup cherry tomatoes, halved

• Coarse sea salt (for sprinkling)


• In a small bowl, combine the yeast, sugar, and warm water. Let it sit for about 10 minutes, or until it becomes frothy.

• In a large mixing bowl, combine the flour and 2 tablespoons of olive oil. Pour in the yeast mixture and add 1 teaspoon of salt. Mix until a dough forms.

• Knead the dough on a floured surface for about 5 minutes until it becomes smooth and elastic.

• Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.

• Preheat your oven to 475°F (245°C). Punch down the risen dough and transfer it to a greased baking sheet or a baking dish.

• Press the dough out into a rectangle or circle, about 1/2-inch thick. Use your fingers to create dimples all over the surface of the dough.

• Drizzle 2 tablespoons of olive oil over the top of the dough.

• Sprinkle fresh rosemary, thyme, and coarse sea salt evenly across the surface.

• Gently press halved cherry tomatoes into the dimples, distributing them across the dough.

• Bake in the preheated oven for about 12-15 minutes, or until the focaccia is golden brown, the tomatoes are slightly roasted, and the bread is crispy on the outside.

• Remove from the oven and let it cool slightly before slicing and serving.

This flavorful focaccia with herbs and cherry tomatoes is a delightful treat. Enjoy!

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