Crispy, soft and fluffy focaccia with tomatoes and topped with yuzu kosho.

If you recreate this Yuzu Kosho Tomato Focaccia recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
Hungry for more? Be sure to subscribe to my newsletter and follow along on Instagram, Youtube and Pinterest for more deliciousness!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Yuzu Kosho Tomato Focaccia

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews


Crispy, soft and fluffy focaccia with tomatoes and topped with yuzu kosho. 


Units Scale
  • 272 g bread flour
  • 4.2 g yeast
  • 5 g salt
  • 230270 g tomato, you may need to add 1-2 tbsp of water depending on how much liquid your tomato contains.
  • 2 tsp (10 ml) yuzu kosho
  • 50 ml olive oil
  • 12 springs of fresh rosemary
  • maldon salt


  1. Place a whole tomato in a bowl, cover and microwave for 1 minute. Flip the tomato and microwave for another 1-2 minutes, or until soft. Once cooled to room temperature, crush the tomatoes and weigh out 230-270 g.
  2. Whisk together the bread flour, yeast and salt.
  3. Add tomatoes and use a spatula to mix together until a shaggy dough forms. If the dough feels especially dry, you may need to add 1-2 tbsp of water depending on the water content of your tomatoes. The dough should be wet and sticky. Once the dough comes together, drizzle with olive oil rub it all over and form a ball with your hands. Cover and refrigerate overnight (12-18 hours).
  4. Add 1 tbsp of olive oil to a 10.5 x 7 inch pan. Remove the dough from the fridge. Rub a little olive oil between your fingers and then pull the sides of the dough toward the middle, debasing the dough. Transfer to the prepared pan and flip it once to ensure the entire piece of dough is coated in olive oil. Let the dough rest for 2-3 hours covered or until the dough has spread close to the edges of the pan and looks double in size with lots of bubbles.
  5. In the meantime, whisk together the yuzu kosho, olive oil and rosemary stems.
  6. Once the dough looks almost ready (about 20 minutes out), preheat oven to 400 F (200 C) for convection oven or 425 F (210 C) for regular oven.
  7. When the dough is ready, rub a little olive oil between your fingers and dimple the dough, pressing them close to the bottom of the pan but not all the way through. Allow bubbles to form and don’t pop them!
  8. Drizzle the yuzu olive oil in dimples and then sprinkle generously with maldon salt.
  9. Bake for 22-25 minutes, or until top it golden brown and crispy.
  10. Remove from the oven and transfer to a wire rack. Allow it to cool for 15 minutes before serving.

Okonomi Kitchen is a participant in the Amazon Services LLC Associates Program. When you purchase something through my amazon affiliate links, I earn a small commission that helps me produce consistent content at no cost to you. Thank you for supporting my plant based kitchen! 


About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

Related Recipes


Leave a reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

1 Comment