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Focaccia with Dried Tomatoes and Rosemary

A tall, airy focaccia dimpled with dried tomatoes in oil, fresh rosemary and flaky salt. The herb-infused oil from the jar goes over the top before baking, so nothing is wasted. Twenty minutes of hands-on work, two hours of proving and twenty-five in the oven.

Time
170 min
Servings
8
Difficulty
Medium
Focaccia with Dried Tomatoes and Rosemary

Ingredients

  • 500 g strong white bread flour
  • 7 g instant dried yeast (1 sachet)
  • 10 g fine salt and 1 tsp sugar
  • 400 ml lukewarm water
  • 60 ml olive oil, plus extra for the tray
  • 150 g MADESA Dried Tomatoes in Oil, drained, from a 650 g jar
  • 3 tbsp of the oil from the tomato jar
  • 2 sprigs fresh rosemary
  • 2 cloves garlic, thinly sliced (optional)
  • 1 tsp flaky sea salt

Products in this recipe

Method

  1. 1

    Mix the flour, yeast, sugar and salt in a large bowl. Add the water and 2 tbsp of the olive oil and bring together into a sticky dough. Knead for 8–10 minutes by hand (5 in a mixer) until smooth and elastic.

  2. 2

    Oil the bowl, return the dough, cover and leave to prove for 1–1.5 hours until doubled.

  3. 3

    Pour 2 tbsp of olive oil into a 30 × 40 cm baking tray. Tip in the dough and stretch it towards the corners; if it springs back, rest for 15 minutes and stretch again. Cover and prove for another 30–40 minutes.

  4. 4

    Heat the oven to 220 °C. Oil your fingertips and press deep dimples all over the dough. Whisk the tomato oil with 2 tbsp of water and the remaining olive oil and pour it over the surface.

  5. 5

    Halve the tomatoes and press them into the dimples. Scatter with rosemary leaves, garlic and flaky salt.

  6. 6

    Bake for 22–25 minutes until deep golden. Cool on a rack for 10 minutes before cutting into squares.

Tip: The oil from the jar already carries garlic, basil and oregano, use it wherever the recipe calls for drizzling. Day-old focaccia revives in 5 minutes at 180 °C.

16 October 2026 · Italian

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