Summer Fresh Herb & Tomato Focaccia

  • Author: theperksofbeingus


When the weather warms up, & the tomatoes are rolling in, time for a fresh tomato focaccia! Our favorite is rosemary, which we make year round, but in the summer, when we have fresh oregano, and tomatoes, this focaccia makes more than one appearance at our house!



  • 2 ¼ teaspoon fast acting yeast (one envelope)
  • 1/1/2 cup warm water
  • 2 ½ teaspoon course sea salt
  • ¼ cup extra virgin olive oil
  • 4 cups all purpose flour
  • Fresh rosemary
  • Fresh oregano
  • Fresh, cracked pepper
  • Red pepper flakes
  • 2 Tomatoes


  • Combine the yeast and warm water in mixing bowl, and let set for 5 minutes
  • Add in 1 teaspoon of the salt, & 2 Tablespoons of the olive oil
  • Gradually add the flour 1 cup at a time, mixing
  • Using dough hook, mix dough
  • Pull dough onto a floured surface and knead dough, forming a ball
  • Oil bowl used to mix lightly, and place dough into bowl
  • Cover bowl with a clean tea towel, and set aside in a warm, dark place
  • Lightly oil one jelly roll pan
  • Place dough in pan, and punch down and press into pan, using fingers to make indentions
  • Drizzle remaining olive oil over top
  • Sprinkle top with fresh rosemary and oregano
  • Set aside for 30 minutes, while pre-heating oven to 450 degrees
  • Slice tomatoes thin, and set onto a towel to drain, sprinkling lightly with salt
  • Right before focaccia goes into oven, arrange tomatoes on top, drizzle with just a touch of olive oil, and add a few extra sprigs of herbs
  • Add a few grinds of freshly cracked pepper
  • Sprinkle with red chili flakes
  • Bake 20 minutes, checking and turning pan half way through
  • Serve warm, on a large cutting board, using a pizza cutter to slice


We double this recipe, and make 2 pans of focaccia, topping the 2nd one with Everything but the bagel topping! We slice this extra focaccia into squares, and these make the perfect breakfast egg sandwiches!



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