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    Focaccia with tomato and rosemary

    The comforting scent of home-made bread

    Servings 1 persons, Cooking time: 40 minutes


    • 2-3 sprigs fresh rosemary
    • 500 g flour
    • 1 sachet instant yeast (7 g)
    • 3 tablespoons olive oil, extra virgin
    • 12-15 small semi-dried tomatoes
    • 1 teaspoon sea salt
    • - greased baking sheet


    • Strip the rosemary sprigs and chop half the leaves with a sharp knife. Place the kneading knife in the food processor and add the flour, yeast and chopped rosemary in the bowl. Mix everything together and pour 2 tablespoons of olive oil and 250 ml tepid water in a thin trickle through the feeding tube. Let the food processor run until the dough comes together. Then finish off by kneading it by hand for a few seconds on a floured surface. Shape into a ball and leave to prove in a bowl covered with cling film in a warm place for 1 hour, until it has doubled in volume.
    • Pre-heat the oven to 220°C. Shape the dough on the baking sheet into a 1 cm thick rectangle and make holes in it with a finger. Drizzle the remaining olive oil over it and place the tomatoes in the holes. Sprinkle with the rest of the rosemary leaves and the sea salt.
    • Bake the focaccia on the centre shelf of the oven for 15-20 minutes until golden. Leave to cool.
    • 40 minutes preparation time + 1 hour proving
    Focaccia with tomato and rosemary | Philips Chef Recipes