Focaccia with rosemary, sea salt and yellow cherry tomatoes


Dear Oven,

I missed you! I ate stir fries for too long now! I am so happy that you return back into my life. Nothing was the same without you. Please don`t break never ever again!

Sincerely yours,

Hungry foodie


– 500 g white flour

– 2 tbsp dry yeast

– 200 ml warm water

– 1 tbs sugar

– 1 tsp salt

– olive oil

– 1 tbs sea salt

– yellow cherry tomatoes

– 1 tsp rosemary


Mix the water with the yeast, and sugar. Leave it for about 20 mins. Sift the flour together with the salt and add the yeast mixture. Knead to a soft dough (add more flour if needed). Cover the dough with a cloth and let it rise for at least an hour or until double its size. Rising of the dough require warm room temperature so the time may vary. Once it is ready knead the dough again. Use a flat baking tray to place the focaccia. Sprinkle olive oil, salt, rosemary and cherry tomatoes. Turn the oven to 200 degrees and bake until golden. NOTE: I avoid second rise of the dough,because I dont preheat the oven in advance. Preheating the oven will give more time for the focaccia to prove.




5 Comments Add yours

  1. Hello:) Pretty good .. thanks for sharing

  2. Heidie Makes says:

    This looks yummy! 🙂

  3. chefceaser says:

    Reblogged this on Chef Ceaser.

  4. s_marchiori says:

    Nice!!! I really like this recipe…and also the pics! The yellow cherry tomatoes are really hard to find here in Italy…and gives the focaccia a nice color! 🙂

    1. I like using them as they are a bit more sour than red tomatoes 🙂

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