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Platinum Instant Sourdough Tomato Focaccia

Platinum Instant Sourdough Tomato Focaccia
With a chewy interior and an addictive caramelized crust adorned with fresh grape tomatoes, this rosemary-scented focaccia has all the tangy comfort of sourdough but without the hassle, thanks to Platinum Instant Sourdough Yeast.
Yield 1 (16×12-inch) focaccia



  • 4 cups (500g) all-purpose flour
  • 1 (0.63oz) package (18g) Platinum Instant Sourdough Yeast
  • 2 teaspoons (6g) kosher salt (see note)
  • 1 1/2 cups (360g) warm water (120°F/49°C to 130°F/54°C)
  • 5 tablespoons (70g) olive oil, divided
  • 1 1/2 cups (250g) grape tomatoes, halved
  • 1 tablespoon (2g) chopped fresh rosemary
  • 1 clove garlic (5 grams, minced)
  • 2 teaspoons (6g) flaked sea salt


  • In the bowl of a stand mixer fitted with the paddle attachment, stir together flour, Platinum Instant Sourdough Yeast, and kosher salt by hand. Add warm water and 2 tablespoons (28g) oil; beat at medium speed for 5 minutes.
  • Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour.
  • Grease a rimmed half-sheet baking pan with 2 tablespoons (28g) oil. Turn out dough onto prepared baking sheet. With oiled fingers, gently press dough into a 10-inch circle. Loosely cover with plastic wrap, and let rest in a warm, draft-free place (75°F/24°C) for 30 minutes.
  • With oiled fingers, press dough into a 14×11-inch oval. Loosely cover with plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) until puffed, 25 to 30 minutes.
  • Preheat oven to 425°F (220°C).
  • Gently press dimples into surface of dough. Drizzle with remaining 1 tablespoon (14g) oil. Top with tomatoes, rosemary, and garlic. Sprinkle with sea salt.
  • Bake until golden brown, 15 to 20 minutes. Let cool on pan for 10 minutes. Serve warm or at room temperature.


Salt weight and volume vary by brand. Diamond Crystal kosher salt was used in this recipe (1 tablespoon is 9 grams). If you have a different brand or type of salt, use the weight listed in the recipe, not the volume measurement. If you do not have a scale, check your brand’s website for what the equivalent volume measurement is for the weight listed in this recipe.
Recipe by Bake From Scratch.

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Review & Comments

Carynne | Reply

Hi, this sounds like a wonderful recipe, I can’t wait to try it out! However, I don’t have a paddle attachment for my mixer. I have a pair of beaters, a pair of dough hooks, or good old fashioned, muscle and a wood spoon. Which one do you think might work best for this recipe?

Red Star Yeast | Reply

Hi Carynne,

I would try the beaters on low. It is a very wet dough. Otherwise you could try the dough hook or if you have a danish dough whisk that would work too. Last resort you can mix with a wooden spoon.

Happy Baking!

Chris Siemssen | Reply

5 stars
Made the foccaccia this morning. My family loved it! I had made a Tuscan Chicken Stew the day prior so this foccaccia was the perfect accompaniment to our meal. We really enjoyed it!

Chris siemssen | Reply

I would like to bake the focaccia recipe and don’t have a 12×16 pan as the recipe calls for.
I do have a lodge cast iron 9×13 pan and the fish pan 21×11 could one of these be used? If yes any adjustments need to be made. I am thinking the 9×13 would make a thicker bread. I would like to try some sandwiches with part of the bread and some for dipping in a soup/ stew.
Would prefer not to have to go buy a new pan if possible.
Thanks in advance for your assistance.

Red Star Yeast | Reply

Hi Chris,

I think your cast iron would work out the best. I would just keep an eye on your bake time as it will be a longer.

Happy Baking!

MTH | Reply

Can you substitute whole wheat flour for all purpose flour in this recipe?

Red Star Yeast | Reply


I wouldn’t suggest a 1:1 substitution as the rising and dough consistency will be much different. You could try a 50% replacement and have water ready to add as it may require more.

Happy Baking!

A kelly | Reply

What are the measure.wnts if a half sheet baking pan.

Red Star Yeast | Reply

Hi A Kelly,

A standard half sheet is 18X13. They may vary a little depending on the brand though.

Happy Baking!

Tina | Reply

5 stars
On the first rise and it’s looking beautiful 😍

Deb Fong | Reply

5 stars
The easy recipe is tasty. I put greased parchment paper on the pan. Easy cleanup.

Barb Tomko | Reply

Can I use dough hooks instead of a paddle to mix this?

Red Star Yeast | Reply

Hi Barb,
Yes. It is a wetter dough, so you may need to scrape down the bowl a couple times.
Happy baking!

Ben | Reply

Can this be hand mixed/kneaded?

Red Star Yeast | Reply

Hi Ben,

Yes you can hand knead. I would use a wooden spoon or a Danish dough whisk to incorporate in all the ingredients. There are also some helpful tips in our Baking Resource Guide for kneading that you may want to reference.

Happy Baking!

ELSIE | Reply

What size is the baking sheet? Thank you.

Red Star Yeast | Reply

Hi Elsie,
A half-sheet pan works great in this recipe.

Happy baking!

Shelley | Reply

How could this recipe be adjusted for an overnight rise?

Red Star Yeast |

Hi Shelley,

Yes it can, the bulk rise can be done overnight and stored in the refrigerator. Since the dough will be cold the second rise may take a bit longer.

Happy Baking!

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