Rosemary & Tomato Focaccia
This foolproof focaccia is perfect for customizing to your liking. Try using your favorite herbs, spices or vegetables!
Rosemary & Tomato Focaccia Recipe
Prep time:
20 Minutes
Cook time: 20 Minutes
Servings:
4 servings
Ingredients
Dough
- 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
Toppings
- 3-4 grape tomatoes, sliced
- 1 tbsp olive oil
- 2 tbsp minced onion
- 1 clove garlic, minced
- Fresh rosemary, chopped
- Sea salt
- Nature's Path Pumpkin Seed + Flax Granola
Instructions
- Combine all dough ingredients and knead until smooth and elastic (8-10 minutes in a stand mixer.)
- 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.
- 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.
- Preheat oven to 400F.
- Poke your finger into the dough to create 8-12 indents scattered over the surface of the dough.
- Press 5-8 grape tomato rounds into the dough.
- 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!).
- Top with fresh rosemary and a liberal sprinkle of sea salt.
- Bake for 10 minutes; quickly sprinkle focaccia with Nature's Path Pumpkin Seed + Flax Granola and bake for another 10 minutes.
