Vegan Focaccia With Tomatoes And Rosemary

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recipe by Cormac Walsh

  • Time icon
    Total Time
    2hrs 15mins
  • Serves icon
  • Calories icon

Super easy bread to make, all you need is a little patience and time! Perfect for sharing with a group of friends

recipe updated May 20, 2019


  • Bread flour icon
    Bread flour
  • Active dried yeast icon
    Active dried yeast
  • Salt icon
  • Water icon
  • Olive oil icon
    Olive oil
  • Olive oil icon
    Olive oil
  • Cherry tomatoes icon
    Cherry tomatoes
  • Sea salt icon
    Sea salt
    as needed
  • Fresh rosemary icon
    Fresh rosemary
    about 2 sprigs


  • kCook icon Wooden spoon
  • kCook icon Work surface
  • kCook icon Baking pan - 13 x 9"
  • kCook icon Large mixing bowl

Step preview

  1. Get a clean large mixing bowl
  2. Add bread flour
  3. Add active dried yeast
  4. Add salt
  5. Mix well until combined
  6. Add water
  7. Add olive oil
  8. Stir until well combined
  9. Turn out content of large mixing bowl onto work surface
  10. Knead until smooth - 10 min
  11. Transfer content of work surface to large mixing bowl
  12. Coat olive oil thinly
  13. Cover with kitchen towel
  14. Prove until doubled - 1 hr 30 min
  15. Flatten
  16. Get a clean baking pan
  17. Cover with olive oil
  18. Transfer content of large mixing bowl to baking pan
  19. Flatten
  20. Press
  21. Layer with halved cherry tomatoes
  22. Coat olive oil
  23. Sprinkle with sea salt
  24. Sprinkle with fresh rosemary
  25. Cover with kitchen towel - 30 min
  26. Bake - 10 min, 250°C
  27. Bake until golden brown - 10 min, 200°C
  28. Serve
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