Focaccia tricolore with Toma’Box tomatoes

Focaccia tricolore with Toma'Box tomatoes


  • 500 g flour
  • 10 g salt
  • 7 g dried yeast
  • 30 ml olive oil
  • 340 ml water, lukewarm
  • Toma’Box (handful of tomatoes) for topping
  • A few sprigs of rosemary
  • Extra olive oil

Type of dish



  • Put all the ingredients for the dough in a bowl (except the tomatoes and rosemary).
  • Mix together and knead the dough for about 10 minutes.
  • Take a mixing bowl and dust the inside with flour. Place the dough ball in it and cover with a damp tea towel.
  • Leave it to rise for 1 hour in a warm and draught-free place.
  • Grease a deep baking tray or mould with olive oil and carefully pour the risen dough onto it. Use your hands to push the dough apart into a rectangle (keep some room on the baking tray because the dough will expand a bit in the oven.
  • Try to keep the airiness that was created during the rising.
  • Brush the top of the dough with the extra olive oil and divide the sliced tomatoes and rosemary on top.
  • Allow the dough to rise for another 1 hour.
  • Preheat the oven to 220 °C.
  • Drizzle the top with a little olive oil and bake the focaccia.
  • Press the bread in various places with your finger and then bake for 20 to 25 minutes until golden brown and cooked.