Perfect Rosemary Focaccia: An Authentic Italian Delight
Rosemary Focaccia with Tomato and Garlic is a traditional Italian dish from
Liguria. Crafted with premium strong white bread flour, warm water, fresh yeast, fragrant olive oil, sweet cherry tomatoes, and aromatic rosemary and garlic, this recipe delivers
a delightful crunch, an airy, tender crumb, and a burst of Mediterranean flavors, perfect for sustained energy and heart health.
Ready in just 45 minutes of active preparation time, it’s the pinnacle of lunch/dinner elegance.
The Story Behind Perfect Rosemary Focaccia with Tomato & Garlic
How to Make Perfect Rosemary Focaccia with Tomato & Garlic
Follow our traditional Ligurian technique for perfect results
Ingredients
- 400 grams strong white bread flour
- 270 grams warm water (about 35-40°C / 95-105°F)
- 3 grams dried yeast (or 9g fresh yeast)
- 12 grams fine sea salt
- 80 ml extra virgin olive oil, plus more for drizzling and pan
- 1 large ripe tomato, finely sliced (or a handful of cherry tomatoes, halved)
- 1 small bunch of fresh rosemary, leaves picked
- 3 cloves garlic, thinly sliced or finely minced
The Preparation
- **Activate the Yeast:** In a large mixing bowl, combine the warm water and dried yeast. Stir gently and let it sit for 5-10 minutes until foamy, indicating the yeast is active.
- **Combine Ingredients:** Add the strong white bread flour and fine sea salt to the yeast mixture. Pour in 2 tablespoons of the extra virgin olive oil.
- **Knead the Dough:** Mix with a wooden spoon or your hands until a shaggy dough forms. Transfer the dough to a lightly floured surface and knead for 10-15 minutes until it’s smooth, elastic, and no longer sticky. (Alternatively, use a stand mixer with a dough hook for 8-10 minutes).
- **First Rise (Bulk Fermentation):** Lightly oil a clean bowl with olive oil. Place the dough in the bowl, turning once to coat. Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.
- **Prepare the Pan:** Drizzle a generous amount of olive oil (about 2-3 tablespoons) into a 9×13 inch (23×33 cm) baking pan or a large round pan. Spread it evenly to coat the bottom and sides.
- **Shape the Focaccia:** Gently transfer the risen dough to the oiled baking pan. Without deflating it too much, gently stretch and press the dough to fit the pan. If the dough resists, let it rest for 10 minutes, then continue stretching.
- **Add Toppings & Second Rise:** Create deep indentations across the surface of the dough with your fingertips. Drizzle generously with more olive oil. Scatter the sliced tomato, rosemary leaves, and sliced garlic evenly over the dough. Sprinkle with a little extra sea salt. Cover the pan with a damp cloth or plastic wrap and let it rise again for 30-45 minutes, or until noticeably puffy.
- **Preheat Oven & Bake:** Preheat your oven to 220°C (425°F). Once the oven is hot and the focaccia has completed its second rise, place the pan in the preheated oven.
- **Golden Perfection:** Bake for 20-25 minutes, or until the focaccia is golden brown on top and the edges are crisp.
- **Serve Warm:** Remove from the oven and, if desired, drizzle with a final touch of fresh olive oil. Let it cool slightly in the pan for 5-10 minutes before transferring to a cutting board. Slice and serve warm.
Expert Tips for Best Results
Achieve an irresistibly crisp crust and a cloud-like interior by ensuring sufficient kneading to develop gluten, followed by a long, slow proofing. Dimpling the dough just before baking helps create those iconic airy pockets.
Elevate the aromatic profile by gently infusing your olive oil with a crushed garlic clove and a sprig of rosemary before drizzling it over the focaccia. Use only fresh rosemary and high-quality extra virgin olive oil for the truest flavor.
Focaccia is best enjoyed fresh from the oven, but leftovers can be stored in an airtight container at room temperature for up to two days. For longer storage, freeze individual slices and reheat in a toaster oven for a delightful refresh.
Kcal
Wellness Note
At Gustoli, we believe in mindful indulgence. While this Focaccia provides hearty sustenance (total for recipe shown), its foundation of extra virgin olive oil, complex carbohydrates, and antioxidant-rich tomatoes, rosemary, and garlic aligns beautifully with the heart-healthy principles of the Mediterranean diet. Enjoy in moderation as part of a balanced meal.
Frequently Asked Questions
Is this recipe authentic?
Absolutely! This recipe adheres to traditional Ligurian methods, emphasizing simple, high-quality ingredients and proper proofing to achieve the signature texture and flavor that Italians cherish.
Can I make it ahead?
Yes, you can prepare the dough up to the first proofing stage, then refrigerate it overnight. Let it come to room temperature for about an hour before proceeding with shaping and the second proof. Baked focaccia can also be stored (see Preservation tip).
Is it healthy?
Prepared with wholesome ingredients like olive oil, fresh vegetables, and herbs, this focaccia is a more nutritious bread option than many highly processed alternatives. It provides complex carbohydrates for energy and beneficial fats, fitting well within a balanced Mediterranean eating pattern when consumed thoughtfully.
Years
Alessia Valentini
Born in the heart of Tuscany and raised between the flour-dusted counters of my grandmother’s kitchen, I’ve spent my life chasing the perfect balance of authentic Italian tradition and modern nutritional science.
Gustoli is my mission: to prove that you can honor the deep, sun-drenched flavors of Italy while fueling a healthy, vibrant lifestyle.
Alessia Valentini
