Please consult the OU's guidelines for checking fruits and vegetables.

Tomato Rosemary Focaccia
Tomato Rosemary Focaccia Eileen Goltz | Dairy
3 hours, 45 minutes 1 hour, 10 minutes
2 hours, 15 minutes
20 minutes
12 servings

  • When using fresh rosemary leaves, please note that the leaves tends to be infested with aphids, thrips and other insects. Please see “Kashrut Instructions” below for instructions on checking this herb for insect infestation.
  • 2 packages (5 teaspoons) yeast
  • 2 cups warm water (110 to 115°F)
  • 4 Tablespoons olive oil
  • 6 Tablespoons salted butter or margarine, softened
  • 1 cup milk
  • 2 Tablespoons fresh minced rosemary (or 2 teaspoons dried)
  • 7½ to 8 cups white flour
  • 2 teaspoons salt
  • Semolina
  • 8 each whole Roma tomatoes
  • ½ cup olive oil
  • 1 teaspoon Kosher salt
  • 2 Tablespoons fresh rosemary leaves (or 2 teaspoons dried)

  1. In small bowl dissolve yeast in warm water. Let sit until foamy, about 5 to 10 minutes. Place yeast and water in mixer bowl add olive oil, butter, milk and minced rosemary. Slowly start adding flour while mixing on low speed. Continue adding flour until dough comes together. Dough will be somewhat soft, do not add more flour than necessary to handle.
  2. Knead dough for 5 to 10 minutes until soft and smooth. Place back into mixer bowl and cover with towel. Set in warm place to rise for about 1 to 2 hours, until doubled.

  3. Punch down dough, then divide into 12 equal pieces. Shape into flat balls and re-cover with towel. Let sit 10 to 15 minutes.
  4. Shape dough by stretching and flattening into a 5 inch disk. Place on cookie sheet lightly sprinkled with semolina flour. Cover with towel while you shape remaining loaves.
  5. Using your fingertips, poke many small holes into each focaccia. Re-cover with towel and let rise for an hour until doubled in size.

  6. Cut Roma tomatoes into 1/8-inch-thick slices. Poke each loaf again with your fingertips, then arrange the Roma tomato slices in a circle on top. Drizzle the loaves with 1/4 cup of olive oil, sprinkle with kosher salt and rosemary leaves.
  7. Bake at 425°F for 20 to 30 minutes until golden brown.
  8. Brush loaves with olive oil, remove from sheet, and cool on racks.

Kashrut Instructions


DESCRIPTION: Fresh chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage, and thyme are often used as spices or garnishing.

Please Note: Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used.

INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.

Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.

RECOMMENDATION: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.


  1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated unscented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
  2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
  3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
  4. Check both sides of each leaf under direct light.
  5. If one or two insects are found, rewash the herbs.
  6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.

Please note: To prepare herbs such as cilantro, dill, or parsley for use in soups, wash them thoroughly and place in a cooking bag.