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Rosemary focaccia with a tomato swirl

Rosemary focaccia with a tomato swirl, photographed for Pinch of Mint

By Tom · Updated

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  • About 2 hours 40 min
  • Easy

Rosemary focaccia has always been on the top of the list as one of my favourite homemade bread recipes, but the addition of tomato swirled through the center, absolutely, takes this recipe to the next level. Focaccia is quite straightforward to make and I'd even say it's one of the easiest bread recipes going.

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The recipe

Rosemary focaccia with a tomato swirl

Rosemary focaccia has always been on the top of the list as one of my favourite homemade bread recipes.

  • 15 min prep
  • 40 min cooking
  • 1 hour 45 min hands-off
  • Easy

Times and difficulty are our estimates from the method, not stopwatch figures.

Quantities
Measurements

Ingredients

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A dotted underline means the amount has been rounded to something you can measure.

Method

  1. Step 1

    Start by weighing out all of your ingredients and chopping your rosemary (3 rosemary). If you're using dried rosemary you will not need to chop it.

  2. Step 2

    Place all ingredients into the mixing bowl of a free-standing mixer apart from the tomato passata (100 ml) and run on a slow to medium speed for 5 minutes.

  3. Step 3

    Scrape down the sides of the bowl to make sure all ingredients are incorporated. Then, cover with a damp cloth and leave in a warm place to rise for 1 hour or until it doubles in size.

  4. Step 4

    Generously grease a baking tray with olive oil (15 g) and tip the focaccia dough onto it. Push down with the tips of your fingers to spread the dough out.

  5. Step 5

    Spread one-third of the tomato passata (100 ml) onto the dough and fold from the top, halfway down the dough and then fold up from the bottom. Leave to rest for 10 minutes.

  6. Step 6

    Repeat the folding process 1 more time and leave for another 10 minutes.

  7. Step 7

    Then, place the final third of passata (100 ml) on top of the dough, give a sprinkle of salt and a drizzle of olive oil (15 g).

  8. Step 8

    Press down with the tips of your finger until you feel the base of the baking tray, keep doing this until the dough is spread out and an even thickness. Leave to rise for a further 20 minutes.

  9. Step 9

    Bake in a preheated oven at 190°C - 375°F for 40 minutes or until golden brown on top.

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Questions people ask

How long does rosemary focaccia with a tomato swirl take?

About 2 hours 40 min from start to finish: 15 min of prep, 40 min of cooking, and 1 hour 45 min hands-off while it waits. That figure is worked out from the method rather than timed with a stopwatch, so give yourself a little more the first time.

How much does this make?

The original recipe did not state a yield, so nothing has been invented for it. The scale control on the recipe card multiplies the quantities instead, which is the honest version of the same thing.

Can I see the ingredients in ounces and pints?

Yes. The metric and imperial switch on the recipe card converts every quantity, rounded to amounts you can actually weigh or measure rather than to four decimal places. Your choice is remembered for every recipe on the site.

Is it vegan?

Yes, as written. Check the labels on anything shop-bought, which is where animal products tend to hide.