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Rosemary & Tomato Focaccia

Rosemary & Tomato Focaccia
  • Prep Time: 20 Minutes
  • Cook Time: 20 Minutes
  • Serving Size: 4 servings
This foolproof focaccia is perfect for customizing to your liking. Try using your favorite herbs, spices or vegetables!



  • 3/4 cup warm water
  • 1/2 tbsp sugar
  • 1/2 tbsp active dry yeast
  • 1/4 tsp salt
  • 1 + 3/4 cups all-purpose flour



  1. Combine all dough ingredients and knead until smooth and elastic (8-10 minutes in a stand mixer.)
  2. Place the dough in an oiled bowl, flip to coat, and cover with a damp tea towel. Leave dough to rise until doubled in size.
  3. Punch down the dough and press into an 8” round pan lined with parchment paper. Cover with a damp tea towel and leave to rise until doubled in size.
  4. Preheat oven to 400F.
  5. Poke your finger into the dough to create 8-12 indents scattered over the surface of the dough.
  6. Press 5-8 grape tomato rounds into the dough.
  7. Combine minced onion and garlic with olive oil and brush liberally over the surface of the focaccia (make sure to brush over the tomatoes too!).
  8. Top with fresh rosemary and a liberal sprinkle of sea salt.
  9. Bake for 10 minutes; quickly sprinkle focaccia with Nature's Path Pumpkin Seed + Flax Granola and bake for another 10 minutes.
Tip: Customize your focaccia with Kalamata olives, sun-dried tomatoes, caramelized onions, roasted garlic, chili pepper flakes, ground black pepper, fresh herbs: oregano, thyme, chives, and basil (basil is best added after baking).

In This Recipe

About The Author

Brittany Mueller

Brittany is a Canadian-based vegan food blogger, recipe developer, and photographer.

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