Easy Focaccia Bread with Cherry Tomatoes (Perfect for Appetizers and Boards)
This Focaccia with Cherry Tomatoes is soft, fluffy, and infused with olive oil, fresh rosemary, and juicy roasted tomatoes. With its golden crust, airy crumb, and bursts of sweet tomato flavor, this Italian-inspired bread is perfect for dipping, sandwiches, or serving alongside soups and salads.
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Focaccia is a classic Italian flatbread known for its olive-oil-rich dough and signature dimples. Adding cherry tomatoes takes it to the next level, as they roast, they become slightly caramelized and juicy, creating pockets of flavor throughout the bread. This version is rustic, comforting, and bakery-worthy, yet easy to make at home.
Why You Will Love This Recipe
- Soft and fluffy with crisp edges
- Juicy roasted cherry tomatoes in every bite
- Simple pantry ingredients
- Beginner-friendly bread recipe
- Perfect for dipping, sharing, and entertaining
Ingredients
See the recipe card for the complete list of ingredients and quantities.
How To Make Focaccia with Cherry Tomatoes & Rosemary
Step 1: In a large bowl, combine flour and salt. In a small bowl, dissolve yeast and sugar in warm water. Let it sit for about 5 minutes, until it is frothy. Pour the yeast mixture and olive oil into the flour mixture. Stir until a dough forms. Transfer dough to a floured surface and knead for about 10 minutes, until smooth and elastic.
Step 2: Place the dough in a greased bowl, turning it to coat all sides. Cover with a damp cloth and let it rise in a warm place for about 1 hour, or until doubled in size.
Step 3: Punch down the dough and transfer it to an oiled baking dish. Stretch the dough to cover the pan evenly. Cover and let rise again for 20 minutes.
Step 4: Use your fingers to deeply dimple the dough. Gently press cherry tomato halves into the dough. Drizzle generously with olive oil and sprinkle with rosemary and coarse sea salt.
Step 5: Bake for 20–25 minutes, or until golden brown on top and cooked through. Cool slightly on a wire rack before slicing.
Expert Tips to make
- Press the tomatoes gently so they don’t burn on top
- Use ripe cherry tomatoes for the best sweetness
- Don’t skimp on olive oil; it adds flavor and texture
- Let the dough rise fully for an airy crumb
- Finish with flaky sea salt for extra crunch
Serving Ideas & Variations
- Slice for sandwiches or panini
- Serve with olive oil and balsamic vinegar
- Add roasted garlic or caramelized onions as topping
- Sprinkle Parmesan or mozzarella before baking
- Swap rosemary for thyme or oregano
Focaccia with Cherry Tomatoes & Rosemary FAQs
Yes, grape tomatoes work just as well; halve them first.
Yes, bake ahead and store at room temperature for up to 2 days.
It may be overbaked or lacking enough olive oil.
Absolutely, cold fermentation enhances flavor.
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Foccacia With Cherry Tomatoes
Equipment
- Mixing bowls
- Wooden spoon
- Measuring cups and spoons
- Rimmed baking dish
- Wire rack
Ingredients
- 4 cups all-purpose flour
- 2 teaspoons salt
- 2 teaspoons active dry yeast
- 1 tablespoon sugar
- 1 ¼ cups warm water about 110°F
- ¼ cup olive oil plus more for the pan and topping
- 2 tablespoons fresh rosemary finely chopped
- 1 cup cherry tomatoes halved
- ½ small red onion sliced into rings
- Coarse sea salt for sprinkling
Instructions
- In a large bowl, whisk together the flour and salt until evenly combined.
- In a small bowl, combine the warm water, yeast, and sugar. Stir gently and let sit for about 5 minutes until foamy.
- Pour the yeast mixture and ¼ cup olive oil into the flour mixture. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for about 8 to 10 minutes, until smooth, elastic, and slightly tacky.
- Lightly oil a clean bowl, place the dough inside, and turn to coat. Cover with a damp kitchen towel and let rise in a warm spot for about 1 hour, or until doubled in size.
- Generously oil a rimmed baking dish. Transfer the dough to the pan and gently stretch it toward the edges. Do not force it; let it relax if needed. Cover again and let rise for 20 minutes.
- Preheat the oven to 400°F.
- Use your fingertips to dimple the dough all over. Drizzle generously with olive oil, then sprinkle with chopped rosemary and coarse sea salt. Gently press the cherry tomato halves and onion slices into the surface of the dough.
- Bake for 20 to 25 minutes, until the top is golden and the edges are crisp. Remove from the oven and let cool slightly on a wire rack before slicing.
Notes
- If the dough resists stretching, let it rest for 5 minutes and try again. Gluten relaxes with patience.
- This focaccia can be baked in advance and reheated briefly before serving.
- For a deeper flavor, the dough can rise overnight in the refrigerator after the first knead.
More Snacks and Appetizers
- Thin and crispy Turkish lahmacun is baked with a finely spiced lamb topping that keeps every bite flavorful and light. The flatbread slices easily for sharing or folds neatly for a casual, hands-on meal. It works just as well on a party table as it does for a relaxed dinner spread.
- Smoked salmon avocado bruschetta is the kind of appetizer that quietly steals attention on a party table. Creamy, fresh, and elegant, it fits right in with brunch spreads, cocktail hours, and anything in between. It looks thoughtful, tastes familiar, and never feels overdone.
- Crispy fried tortellini bites are the kind of appetizer that disappear fast once they hit the table. Lightly breaded and fried until crisp, they’re easy to pass around and just as easy to pair with your favorite dipping sauces. Perfect for parties, game day spreads, or casual get-togethers where finger food is the real star.
- Creamy, savory, and perfectly sliceable, these turkey and sun-dried tomato pinwheels are the kind of cold appetizer that quietly saves the day when you’re hosting. They can be prepped ahead, served straight from the fridge, and disappear fast on any party platter. Ideal for entertaining, potlucks, and casual get-togethers where you want something reliable.
