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Foccacia With Cherry Tomatoes

A top-down view shows the golden-brown baked focaccia in its blue dish. The tomato flowers and onion slices have roasted into the surface, which appears crisp and textured. A bowl of whipped butter and scattered fresh tomatoes surround the dish on a light blue background.
This easy focaccia bread with cherry tomatoes is soft and olive-oil rich, with a lightly crisp exterior and finished with juicy tomatoes and flaky salt. It slices cleanly and holds up well for appetizers, grazing boards, and casual gatherings. Serve it warm or at room temperature as a shareable bread that pairs well with dips, spreads, and cheeses.
Prep Time 15 minutes
Cook Time 22 minutes
Rising Time 1 hour 20 minutes
Total Time 1 hour 57 minutes
Serving Size 10 slices

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.
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