Mrs. Hewitt’s Tomato, Goat Cheese, and Rosemary Focaccia

This recipe uses a mix of fresh tomatoes and rosemary with creamy goat cheese. It’s a burst of flavor in every bite. The smell alone is reason enough to make this recipe—it’s savory decadence. The fact that it tastes amazing, too? Bonus.
  • 1 bag Mrs. Hewitt’s Focaccia Mix
  • 3 1/2 teaspoons instant dry yeast
  • 2 eggs, large (or egg replacer)
  • 1 egg yolk (or egg replacer)
  • 1 cup + 2 tablespoons milk (or non-dairy milk)
  • 1/3 cup olive oil + extra for top
  • 1 tablespoon fresh rosemary, chopped
  • 2 cups grape/cherry tomatoes, halved
  • 2 cloves garlic, chopped
  • 1 teaspoon fresh rosemary (for topping)
  • Splash white wine vinegar
  • 1/2 cup goat cheese
  • Salt and pepper
  1. Preheat oven to 350 degrees and grease a 9 x 13” pan with olive oil or spray oil.
  2. In the bowl of a stand mixer, place eggs and yolk (or an egg replacer), olive oil, and milk. Mix on low speed just until blended, about 30 seconds.
  3. Add Mrs. Hewitt’s focaccia mix, instant dry yeast, and 1 tablespoon fresh rosemary. Mix for one minute on medium speed.
  4. Oil hands generously and press dough evenly into the prepared pan.
  5. Sprinkle the top of the dough with more olive oil (I used my olive oil spray), cover and let rise in a warm place for 40 minutes.
  6. While the dough is rising, prepare the topping.
  7. Mix together halved tomatoes, rosemary, garlic, small splash of white wine vinegar, and salt and pepper to taste.
  8. After focaccia has risen for 40 minutes, top with tomato mixture.
  9. Crumble goat cheese over the top, cover and let rise for an additional 20 minutes.
  10. Bake 18-21 minutes until golden brown and baked through. I broiled mine the last 2 minutes to brown the goat cheese, but that is 100% optional. It did brown the top of the focaccia more than I intended, too…?
  11. Enjoy while it’s hot!