Homemade Focaccia with Garlic, Rosemary, and Cherry Tomatoes Recipe

Introduction

Focaccia is a wonderfully soft and flavorful Italian bread perfect for any occasion. Infused with olive oil, herbs, and optional toppings like garlic, cherry tomatoes, and olives, it’s a versatile treat that’s surprisingly easy to make at home.

Ingredients

• 1 2/3 cups bread flour
• 4 tsp white sugar
• 1 1/4 tsp salt (kosher or cooking salt)
• 1 tsp instant or rapid rise yeast
• 3/4 cup very warm water (~40℃ / 104℉)
• 1 1/2 tbsp extra virgin olive oil
• 125g (1/2 cup packed) boiled and mashed potato (around 1/2 large floury potato)
• 4 tbsp extra virgin olive oil (for the dough and pan)
• 1/4 tsp sea salt flakes
• 5 garlic cloves, cut into fine batons
• 3/4 cup extra virgin olive oil (for garlic confit or topping)
• 2 1/2 tsp finely chopped fresh rosemary leaves
• 12 – 14 cherry tomatoes, red
• 3/4 tsp dried oregano leaves (or 2 1/2 tsp chopped fresh rosemary)
• 16 – 18 pitted kalamata olives

Instructions

1. Step 1: Prepare the mashed potato by peeling and cutting it into 2.5cm (1″) chunks. Boil until fully tender, about 10-15 minutes. Drain and mash thoroughly until smooth and lump-free. Set aside to cool, then measure out 125g (1/2 cup).
2. Step 2: In a large bowl, combine the bread flour, salt, sugar, and yeast. Mix well with a firm rubber spatula.
3. Step 3: Make a well in the center of the dry ingredients. Add the 1 1/2 tbsp olive oil and very warm water. Mix until the flour is no longer visible. The dough will be sticky and too soft to knead by hand.
4. Step 4: Add the cooled mashed potato. Fold it into the dough with the spatula, spreading it along the bowl’s edges until fully incorporated. Shape the dough roughly into a ball inside the bowl.
5. Step 5: Cover the bowl with cling wrap and place it in a warm spot (around 25°C / 77°F) for 30 minutes, until the dough increases in volume by about 50% or doubles in size.
6. Step 6: Drizzle 2 teaspoons of olive oil in a clean large bowl, spreading it evenly. Transfer the dough into this bowl. Fold the edges of the dough into the center six times, then shape it into a ball. Cover with cling wrap.
7. Step 7: Let the dough rise again in a warm place for 30 minutes, until it increases in size by about 50% or doubles.
8. Step 8: Prepare your baking pan by using a 26.5 x 20 x 5 cm (10.5 x 8 x 2″) non-stick metal pan or a 9″ (23 cm) round cake pan (avoid springform). Pour 2 tablespoons of olive oil into the pan and spread it over the base and sides.
9. Step 9: Preheat your oven to 220°C (430°F) or 200°C fan, placing a rack in the middle shelf. Allow it to preheat fully for at least 15 minutes for best baking results.
10. Step 10: Transfer the dough into the prepared pan. Gently stretch and pull it to fill the base as evenly as possible. It’s okay if the surface is bumpy.
11. Step 11: Cover the pan with cling wrap and let the dough rise a third time in a warm spot for 40 minutes, until it expands to fill the pan and rises about 25-30% in height.
12. Step 12: Remove cling wrap, drizzle 2 teaspoons olive oil over the surface, and rub it lightly with your hands.
13. Step 13: Using your fingertips like claws, press deeply into the dough to create dimples across the surface (about six times). This will deflate the dough slightly, which is normal.
14. Step 14: Add your chosen toppings: spread confit garlic and rosemary, press halved cherry tomatoes or olives into the dough, and sprinkle with oregano or rosemary as desired.
15. Step 15: Drizzle 2 tablespoons of olive oil over the top so it sinks into the dimples, then sprinkle with sea salt flakes.
16. Step 16: Bake in the preheated oven for 25-30 minutes, until the top is deep golden and lightly crisp, with crusty sides.
17. Step 17: Transfer the focaccia onto a cooling rack and let it rest for at least 10 minutes before slicing and serving.
18. Step 18 (Optional): For extra flavor, drizzle a little more extra virgin olive oil on the surface before serving. Olive oil for dipping is always a welcome addition.

Tips & Variations

• Use a floury potato for mashing to keep the focaccia light and fluffy.
• Confit garlic by gently poaching garlic cloves in olive oil over low heat for 10 minutes, then strain and spread on focaccia before baking.
• Swap rosemary for dried oregano or fresh thyme for a different herbal note.
• Add caramelized onions or sun-dried tomatoes as alternative toppings.
• Let the dough rise in a warm, draft-free spot to ensure proper yeast activation.

Storage

Store focaccia in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days or freeze tightly wrapped for up to 1 month. Reheat in a preheated oven at 180°C (350°F) for 5-10 minutes to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make focaccia without mashed potato?

Yes, you can omit the mashed potato, but it helps keep the bread moist and tender. Without it, the texture may be denser.

Do I need to use a specific type of olive oil?

Extra virgin olive oil is recommended for its flavor and richness. Using a good-quality oil enhances the taste, but regular olive oil can work if needed.

Homemade Focaccia with Garlic, Rosemary, and Cherry Tomatoes Recipe

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★★★★★

4.6 from 98 reviews

This classic Italian focaccia recipe incorporates mashed potato to create an irresistibly soft and fluffy texture with a beautifully crisp crust. Enhanced with fragrant rosemary, garlic, cherry tomatoes, and kalamata olives, this versatile bread is perfect as an appetizer, accompaniment, or snack. The dough is prepared with a methodical rising and folding technique, then baked to golden perfection with olive oil and sea salt flakes to emphasize its aromatic flavors.

• Author: Tara
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 5 minutes
• Yield: 1 focaccia (approximately 6-8 servings) 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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Dough Ingredients

• 1 2/3 cups bread flour
• 4 tsp white sugar
• 1 1/4 tsp kosher or cooking salt
• 1 tsp instant/rapid rise yeast
• 3/4 cup very warm water (~40℃ / 104℉)
• 1 1/2 tbsp extra virgin olive oil
• 125g (1/2 cup packed) boiled and mashed potato (from about 1/2 large floury potato)

Topping and Finishing Ingredients

• 4 tbsp extra virgin olive oil
• 1/4 tsp sea salt flakes
• 5 garlic cloves, cut into fine batons
• 3/4 cup extra virgin olive oil (for garlic confit and toppings)
• 2 1/2 tsp finely chopped fresh rosemary leaves
• 12 – 14 red cherry tomatoes
• 3/4 tsp dried oregano leaves (or 2 1/2 tsp finely chopped rosemary leaves)
• 16 – 18 pitted kalamata olives

Instructions

1. Make Mashed Potato: Peel and cut the potato into 2.5cm (1″) chunks, then boil for 10 to 15 minutes until tender. Drain well and mash very thoroughly with a ricer or masher until completely smooth and lump-free. Set aside to cool and measure out 125g.
2. Mix Dry Ingredients: In a large bowl, combine bread flour, salt, sugar, and instant yeast. Mix well to distribute.
3. Add Wet Ingredients: Make a well in the dry mixture and add warm water and 1 1/2 tbsp olive oil. Stir with a spatula until all the flour is absorbed. The dough should be very sticky and not suitable for kneading by hand.
4. Add Mashed Potato: Incorporate the mashed potato by folding it into the dough with a spatula. Smear the mixture along the sides of the bowl until the potato is evenly integrated. Shape the mixture roughly into a ball.
5. First Rise: Cover the dough bowl with cling wrap and place it in a warm spot (around 25°C / 77°F) for 30 minutes, allowing the dough to increase in volume by 50% up to double.
6. Fold the Dough: Oil another large bowl lightly with 2 teaspoons olive oil. Transfer the dough into this bowl and fold the edges into the center six times with your hands. Shape into a ball, cover with cling wrap.
7. Second Rise: Place the covered dough in a warm location for another 30 minutes until it again increases in volume by 50% or doubles.
8. Prepare Baking Pan: Use a 26.5 x 20 x 5 cm (10.5 x 8 x 2 inches) metal non-stick pan or a 9” (23 cm) round cake pan (preferably not springform). Drizzle 2 tablespoons olive oil and coat the base and sides thoroughly.
9. Preheat Oven: Preheat the oven to 220°C (430°F) or 200°C fan-forced, positioning the rack in the middle shelf. Allow at least 15 minutes for proper heating.
10. Shape Dough in Pan: Scrape the dough into the prepared pan and stretch or pull it to fill the base evenly. It’s normal if the surface is bumpy.
11. Third Rise: Cover the pan with cling wrap and let the dough rise in a warm place for 40 minutes, until the dough expands to fill the pan and increases height by 25-30%.
12. Prepare Surface for Baking: Drizzle 2 teaspoons olive oil on the dough surface and rub it lightly with your hands.
13. Create Dimples: Using your fingers like claws, push deep dimples all over the dough surface, reaching down to the base of the pan about six times. The dough will deflate slightly, which is fine.
14. Add Toppings: Press your choice of toppings—confit garlic and rosemary, cherry tomatoes sprinkled with oregano, or kalamata olives sprinkled with oregano—into the dough gently but firmly.
15. Final Drizzle and Seasoning: Drizzle 2 tablespoons olive oil over the toppings allowing it to run into the dimples. Sprinkle sea salt flakes evenly over the surface.
16. Bake: Bake for 25 to 30 minutes until the top turns deep golden and lightly crisp, and the sides become crusty.
17. Cool: Transfer onto a cooling rack and allow to rest for at least 10 minutes before slicing and serving.
18. Optional Finishing Touch: Brush with extra virgin olive oil again before serving, and serve with olive oil for dipping if desired.
19. Making Confit Garlic & Rosemary (Optional Topping): Place garlic batons and olive oil in a small saucepan over medium heat. When oil is hot, reduce heat to low and cook gently for 10 minutes without sizzling. Strain the garlic, cool, then press onto focaccia surface and sprinkle with rosemary before baking.

Notes

• Use a floury (high starch) potato variety like Russet or King Edward for the mashed potato to ensure smooth texture and proper moisture.
• The warm water temperature (~40°C / 104°F) activates the yeast effectively without over-heating.
• Rising times may vary depending on ambient temperature; dough should roughly double in size at each rise stage.
• Recommended pans are metal non-stick or round cake pans; avoid springform pans to ensure proper shape and baking.
• The dimpling step is crucial for focaccia’s characteristic texture and helps oil and toppings penetrate the dough.
• Confit garlic can be made ahead and stored refrigerated for several days for added flavor.
• The recipe yields a focaccia with a soft, airy crumb, perfect fresh but still good the next day when reheated.

Keywords: focaccia recipe, Italian bread, rosemary focaccia, garlic focaccia, mashed potato bread, easy focaccia, homemade bread, olive oil bread