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Tomato Rosemary Focaccia Recipe

Yields2 Servings

Tomatoes are a traditional harvest in Autumn and many of us find ourselves with too many tomatoes. You can do a lot with them from canning to juicing but I like incorporating them into bread recipes. This focaccia bread is a traditional favorite. It’s a heave bread with a dense texture but is very filling and satisfying with a soup or a meal with a sauce. This recipe starts in the bread machine using the dough setting, but it’s then finished in the oven. The sliced tomatoes top it along with traditional Italian herbs from oregano to rosemary, parsley and thyme.

 1 ½ cups lukewarm water
 1 teaspoon sugar
 1 ¾ teaspoons salt
 2 tablespoons olive oil, plus an additional 2 tablespoons for drizzling
 2 cups whole-wheat flour
 1 3/4 cups unbleached all-purpose flour or bread flour
 2 teaspoons active dry yeast
 ¾ pound Ripe tomatoes sliced thin
 Coarse salt and freshly ground pepper to taste
 1 to 2 tablespoons chopped fresh oregano, rosemary, parsley, and thyme (to taste)

Add the ingredients to the bread pan in the order listed in the recipe and select the dough setting.


Preheat the oven to 425°F./ 220° C. , preferably with a baking stone in it.


Place the dough on a lightly greased baking sheet. Shape the dough into a circular shape, cover with plastic wrap and let rise for 30 to 40 minutes.


Slice the tomatoes and arrange on top of the dough after rising. Sprinkle with the sea salt, pepper and the rosemary.


Bake, setting the pan on top of the baking stone (if using), for 20 to 25 minutes, until the bread is deep golden brown. Let rest for at least 10 minutes before serving, or allow to cool completely.

Nutrition Facts

Servings 0