Focaccia with tomatoes, rosemary and pecorino Romano from Once Upon a Chef: Weekend/Weeknight: 70 Quick-Fix Weeknight Dinners + 30 Luscious Weekend Recipes (page 243) by Jennifer Segal

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fisherman's stew (Cioppino)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on January 24, 2023

    Made 1/2 recipe in a 9"x13" sheet pan, using halved grape tomatoes (still drained, although there wasn't much liquid). The focaccia was delicious, with a soft, fluffy, moist texture from the generous amount of oil.

  • ezwriternc on July 03, 2022

    I didn’t use the toppings in this recipe. I just wanted a basic focaccia recipe. I added bacon, caramelized onions and fig jam. It was very good. I didn’t let it rise for as long the second time since I needed to bake it. I bet it would come out more fluffy if I had. Definitely making this again.

  • averythingcooks on November 21, 2021

    I cut this in half and baked it in a 9 inch round cast iron pan. I used far less tomatoes than called for (ie the instruction re: not overlapping limits what you can use - perhaps mine were larger than hers). This version of focaccia is really good (and the edges are the best!) but we both agree that a little more time in the oven was needed (even though I did give it 3 extra minutes). We are eating wedges beside soup for dinner & I will repeat this one for sure.

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