Focaccia with Tomatoes and Rosemary made in the wood fired oven

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil provides healthy fats while being more affordable.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

Green olives are lower in calories and canned options are budget-friendly.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs maintain flavor and are often less expensive.

Add yeast and salt to the flour and mix to combine.

Make a well in the flour and pour in olive oil and half the water; mix until shaggy.

Add remaining water and mix until combined.

Scrape dough onto a floured work surface and knead for 6-8 minutes until smooth and elastic.

Place dough in a lightly oiled bowl, cover with plastic wrap, and let rise for about 2 hours until doubled in size.

Prepare the wood-fired oven to around 450-500°F (260°C).

Rub olive oil inside an iron skillet and sprinkle sea salt on the bottom.

Place the dough in the skillet and add more olive oil on top.

Spread the dough out into the pan using fingers to create dimples.

Press tomatoes cut side up into the dough and add rosemary florets in between.

Cover with a damp cloth and let rest for about 45 minutes.

Sprinkle with sea salt and black pepper before baking.

Bake in the oven for 20-25 minutes, turning a few times for even cooking.

Drizzle with olive oil after baking and let rest for 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens