Linen

Rosemary focaccia

Dimpled, salty, and better on day two than most bread is on day one.

September 6, 202620 min + 35 min6 servings 4.7 (3)

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Dimpled, salty, and better on day two than most bread is on day one.

Rosemary focaccia

4.7 (3)
Prep
20 min
Cook
35 min
Serves
6 servings

Ingredients

Method

  1. Heat the oven to 200C fan and line a baking sheet.
  2. Salt the tomato slices and rest on kitchen paper 15 minutes.
  3. Roll the pastry, leaving a 4 cm border, and spread mustard inside it.
  4. Shingle the tomatoes over the cheese, then fold and pleat the border.
  5. Bake 35 minutes until golden underneath, not just on top.
  6. Finish with basil, flaky salt and olive oil.

Notes

Make ahead: assemble and chill unbaked for up to a day, then bake straight from the fridge with five minutes more.

Leftovers reheat well in a dry pan. Never the microwave, which ruins the pastry.

Swap: any firm cheese works if you have no Gruyere.

Marta, the author

Written by

Marta Oliveira

Cooking out of a small kitchen in Lisbon and writing it all down so it does not get lost. Four rounds of testing before anything gets published.

3 responses to “Rosemary focaccia”

  1. Rachel M. Avatar
    Rachel M.

    Made this on a weeknight and it worked exactly as written. The resting step really does matter.

    Reply
  2. Priya Avatar
    Priya

    Second time making this. I used what I had instead of the Gruyere and it was still excellent.

    Reply
  3. Dana K. Avatar
    Dana K.

    My oven runs hot so I pulled it five minutes early. Perfect.

    Reply

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