Wheat Focaccia with Tomato and Rosemary Saracen

Ananás e Hortelã

Foccacia is so light and airy and delicious, it would be a shame to have to wait until you go to the nearest Italian bakery to enjoy a slice (or two). Especially when it's easy enough to achieve at home, and particularly if you have a bread machine do the heavy lifting. The dough is stretched with your hands, rather than rolled out with a pin, and then pressed with the handle of a wooden spoon to create the trademark dimples.


  • 200 milliliters warm water
  • 4 tablespoons oil
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 tablespoons grated parmesan cheese
  • 300 grams wheat flour
  • 100 grams buckwheat flour
  • 2 tablespoons dry yeast
  • 15 cherry tomatoes
  • fresh rosemary (to taste)
  • rock salt (to taste)
  • olive oil (to taste)


  1. Place the ingredients for the dough (from the water to the yeast) in a bread machine pan.
  2. Select bread dough cycle.
  3. Line a baking sheet with parchment paper and grease with a little olive oil.
  4. At the end of the machine's cycle, remove the dough and place on the prepared sheet.
  5. Flatten the dough with hand. Cover and allow to rise for 30 minutes.
  6. Preheat oven to 350ºF.
  7. With the handle of a spoon, make dimples in the dough.
  8. Cut tomatoes in half and place on the dough.
  9. Sprinkle with rosemary, salt and a little olive oil, to taste.
  10. Bake until toothpick insert comes out clean.
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