Garden Tomato and Rosemary Focaccia

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Tomato season is upon us and everyday we are collecting a few handfuls of our tomato harvest every day. Some of the harvest makes it back into the kitchen but many of the smaller varietals get devoured right off the vine while they are still warm from the sun.


Time to transform the rest into something beautiful!

Garden Tomato and Rosemary Focaccia

  • 1 recipe of this pizza dough
  • 3 big handfuls of cherry or grape tomatoes, cut into half or a 10 slices of larger meaty tomatoes
  • 5 sprigs rosemary
  • 3 cloves garlic, slices
  • Lots of olive oil
  • Plenty of kosher salt and pepper
  • 2 Tbsp sesame seeds for sprinkling (optional)

Divide the dough into 3 portions and stretch into an oval or circle 3/4 inch thick. Place each oval onto a baking sheet giving some room in between to allow for the dough to rise. Cover lightly and allow to rise for 30 minutes.

Preheat your oven to 450°F.

Using your fingertips, indent the dough to form little dimples. Drizzle with lots of olive oil so that it pools in the craters. Divide the tomatoes, rosemary and garlic across the loaves and sprinkle liberally with salt. I prefer kosher salt for it’s crunch! Top off with a dusting of sesame seeds.

Bake for 17-20 minutes until slightly browned.

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