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!

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