Bread & dough · Original adaptation
Rosemary Tomato Focaccia Recipe
A generous sheet of olive-oil focaccia with a crisp base, airy crumb, cherry tomatoes, rosemary, and flaky salt.
Inspired by The Great American Baking Show, Season 9, Episode 3
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Bake it at home
Rosemary Tomato Focaccia
- Prep
- 30 min
- Bake
- 25 min
- Total
- 55 min
- Makes
- One 23 x 33 cm focaccia, serving 10
Ingredients
- 500 g strong bread flour
- 7 g instant yeast
- 10 g fine salt
- 400 ml lukewarm water
- 75 ml extra-virgin olive oil, divided
- 180 g cherry tomatoes, halved
- 2 rosemary sprigs, leaves picked
- 1 teaspoon flaky salt
Method
Mix the flour, yeast, fine salt, water, and 25 ml olive oil until no dry flour remains. Cover and rest for 15 minutes.
With a wet hand, stretch one side of the dough up and fold it over the center. Turn the bowl and repeat three more times. Cover for 20 minutes, then repeat the folds once.
Let the dough rise for 60 to 90 minutes, until doubled and visibly bubbly.
Pour 25 ml olive oil into a 23 x 33 cm metal pan. Ease in the dough, turn it once to coat, and gently stretch it toward the corners. Cover and proof for 35 to 45 minutes.
Heat the oven to 220 C, or 200 C fan. Oil the fingertips and press deep dimples across the dough. Add the tomatoes and rosemary, then drizzle with the remaining oil and sprinkle with flaky salt.
Bake for 22 to 25 minutes, until deeply golden. Lift from the pan onto a rack and cool for at least 15 minutes before cutting.
From the episode
Bread Week
This adaptation starts from the episode's bread brief and reshapes it for ordinary home equipment and a manageable batch.
See every bake from the episode →Sources and recipe note
The sources below document the episode challenge. The quantities and method on this page are independently written by Baking Show Guide; they are not copied from a contestant or broadcaster recipe.
