Halen Môn Tomato-Rosemary Focaccia

June  6, 2018
5 Ratings
Photo by Bobbi Lin
  • Prep time 2 hours 30 minutes
  • Cook time 20 minutes
  • Serves 6-8
Author Notes

This recipe is adapted from the Halen Môn smoked sea salt factory's recipe, in Wales. To read more about what to eat when visiting Wales, see the full article. —Food52

What You'll Need
  • 500 grams (4 cups) white bread flour
  • 5 grams (1 packet) powdered dried yeast
  • 10 grams (2 teaspoons) sea salt
  • 300 milliliters (1 cup) plus 3 tablespoons warm water
  • 1 tablespoon extra virgin olive oil, plus extra for drizzling
  • 200 grams (about 1.5 cups) cherry tomatoes, halved
  • 3-5 sprigs rosemary
  • 1 pinch sea salt, for finishing (smoked, if possible)
  1. Mix the flour, yeast, salt, water and olive oil in a bowl to form a sticky dough, then turn out onto a floured work surface and knead until smooth and silky. The dough should also “bounce back” when you poke it. If you have a food mixer with a dough hook, you could use this instead, but keep an eye on the dough as it won’t need 10 minutes in the mixer.
  2. Shape the dough into a ball and place in a lightly oiled bowl. Cover with a plastic bag or cling film and leave in a warm place until it doubles in size (this should take about an hour). Once the dough has risen, turn it onto a clean surface and press it into a rough rectangle. Transfer to an oiled 8x12-inch roasting tray and cover with a plastic bag. Leave it to rise for another hour, until it’s doubled in size again and airy.
  3. Preheat the oven to 490° F (250° C), or as high as it will go. Push straight down with your fingers all over the dough to form holes almost to the bottom of the tray. Push the tomato halves and rosemary sprigs into the holes and drizzle over more olive oil and sprinkle a generous pinch of sea salt.
  4. Place the focaccia in the centre of the hot oven for 10 minutes, then turn the heat down to 400° F (200° C) and cook for a further ten minutes. Take the focaccia out of the oven and drizzle more olive oil over. Allow it to cool for 10 minutes before slicing into squares in the tin.

See what other Food52ers are saying.

  • Beth Murphy Moon
    Beth Murphy Moon
  • Susan
  • FitFoodie
  • M

7 Reviews

Beth M. May 1, 2024
Very easy to make and delicious. I used my food scale for measuring and had no problems with the dough. In addition to the tomatoes and rosemary, I sautéd garlic in olive oil until it was soft and pushed it into the dough. I used the garlic infused olive oil in the dough and in finishing the bread. The texture of the focaccia was perfect!
FitFoodie September 28, 2022
A few things are off in this recipe. Perhaps it's the conversion to American metrics, but a packet of yeast is more than 5 grams, I had to put several tablespoons of extra water and the leavening time was twice as long. Perhaps it should have read "instant" yeast instead of traditional yeast?
M June 15, 2018
This is delicious if you enjoy a good bread! Yummy in my tummy👍
Susan June 15, 2018
Looks like we’re in for a stretch of cooler weather, so this recipe is definitely on my list of must-try-soon. I very much appreciate the main ingredients being listed by weight. I have a very small kitchen so being able to use pretty much just a scale and a bowl is so helpful!
Susan June 19, 2018
Made it today—delicious and easy! Used a variety package of heirloom cherry tomatoes and the different colors were so beautiful. Also dizzled on Meyer lemon olive oil after taking it out of the oven. Will definitely make this again.
Arthur J. June 15, 2018
with recipes that have metric amounts for ingredients, couldn't you convert to the English units? Not everybody has a digital kitchen scale (they should) that makes the conversion. Otherwise, I enjoyed this "atmospheric" article and recipe. thanks. ajg
judy February 14, 2019
I have printed a conversion chart from online and taped it to the inside of my main cupboard over my main work area. Conversions either way are always at my finger-tips.