Rosemary Focaccia with Tomato Swirl – Bread Recipe

Rosemary Focaccia with Tomato Swirl - Bread Recipe

Rosemary focaccia has always been on the top of the list as one of my favourite homemade bread recipes, but the addition of tomato swirled through the center, absolutely, takes this recipe to the next level. Focaccia is quite straightforward to make and I’d even say it’s one of the easiest bread recipes going. A beginner bread that actually looks very advanced when you serve it up to your friends and family. Here is Rosemary Focaccia with Tomato Swirl – Bread Recipe.

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500g x Strong White Flour

400ml x Tepid Water

7g x Instant Yeast

15g x Olive Oil (plus extra for drizzling)

10g x Sea Salt

3 x Sprigs of Rosemary or 1 tsp of Dried Rosemary

100ml x Tomato Passata


Start by weighing out all of your ingredients and chopping your rosemary. If you’re using dried rosemary you will not need to chop it.

Place all ingredients into the mixing bowl of a free-standing mixer apart from the tomato passata and run on a slow to medium speed for 5 minutes.

Scrape down the sides of the bowl to make sure all ingredients are incorporated. Then, cover with a damp cloth and leave in a warm place to rise for 1 hour or until it doubles in size.

Generously grease a baking tray with olive oil and tip the focaccia dough onto it. Push down with the tips of your fingers to spread the dough out.

Spread one-third of the tomato passata onto the dough and fold from the top, halfway down the dough and then fold up from the bottom. Leave to rest for 10 minutes.

Repeat the folding process 1 more time and leave for another 10 minutes.

Then, place the final third of passata on top of the dough, give a sprinkle of salt and a drizzle of olive oil.

Press down with the tips of your finger until you feel the base of the baking tray, keep doing this until the dough is spread out and an even thickness. Leave to rise for a further 20 minutes.

Bake in a preheated oven at 190°C – 375°F for 40 minutes or until golden brown on top.


Whats the difference between tomato passata and tomato purée?

Passata is a raw or uncooked tomato purée. Simply crushed and strained uncooked tomato. Tomato Purée is actually cooked down tomato purée to create a paste with a rich flavour, used to give dished a deeper depth of flavour. However, for this recipe, we will use tomato passata.

Here is some equipment you may need to make this recipe.

Weighing Scales

Free Standing Mixer

Baking Tray

Pastry Brush


Thanks for reading. I hope you enjoyed my Rosemary Focaccia with Tomato Swirl – Bread Recipe. You can check out more of my bread recipes here.

Visit the TJR MinT Shop to purchase my e-cookbook TJR MinT Recipe Cards – Every Home Cook Should Have

If you’d like to learn a little bit more about focaccia, check out A Brief History of Focaccia by The Sussex Kitchen

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