Cherry Tomato Focaccia Bread Recipe with Rosemary
The moment you pull this Cherry Tomato Focaccia out of the oven, you’ll be greeted with golden brown edges, little dimples filled with burst, jammy tomatoes, and the unmistakable aroma of good olive oil and fresh herbs. This focaccia recipe is effortless but delivers bakery-quality results—fluffy inside, crisp outside, and layered with just the right amount of sweet cherry tomatoes, flaky sea salt, and a drizzle of olive oil.Whether you’re serving it as a side dish with dinner, using it for sandwiches, or just tearing off pieces straight from the baking pan, this Italian yeast bread is one you’ll make again and again.
This Cherry Tomato Focaccia is pillowy, crispy, and packed with flavor! If you’re a fan of tomatoes, I have plenty of recipes for you! This recipe would be perfect served with a creamy tomato and mascarpone risotto! You could even top it off with my cherry tomato confit! Summertime always makes me think of tomatoes, they are perfectly in season and truly there’s nothing better than a perfectly ripe homegrown tomato! In the summer, I love making my tomato and onion salad, pesto bruschetta, and of course, my cherry tomato galette and heirloom tomato galette! Of course, if you love pasta, summer is the perfect time to try my pasta alla checca or pasta pomodoro e mozzarella! Don’t forget to pair your bites with my Cynar Spritz!
Why You’ll Love Cherry Tomato Foccacia Recipe
- The easiest homemade focaccia bread! This yeast dough comes together without a mixer, requires minimal hands-on work, and bakes beautifully in a sheet pan. Love this recipe? Try my black pepper focaccia next!
- Bursting with flavor. The sweet cherry tomatoes caramelize in the oven, adding a pop of juicy, roasted goodness that pairs beautifully with the flaky sea salt and extra virgin olive oil.
- Perfectly crispy crust, fluffy inside. Thanks to a long dough rest and generous olive oil, this versatile bread gets the best of both worlds—crisp on the outside, soft and airy on the inside.
Ingredients
- All-Purpose Flour – The key to a light, airy texture. You can swap in bread flour for extra chew.
- Instant Yeast – Gives a faster dough rise without needing to activate in water. If using active dry yeast, dissolve it first in lukewarm water for 5 minutes.
- Kosher Salt – Enhances flavor without overpowering. If using coarse salt, slightly reduce the amount.
- Lukewarm Water – Ensures the yeast activates properly. If it’s too hot, it can kill the yeast!
- Extra Virgin Olive Oil – Use a good olive oil here; it flavors the entire focaccia bread and helps create that crispy crust.
- Cherry Tomatoes – These little bursts of sweetness roast into jammy perfection. You can also use grape tomatoes or plum tomatoes sliced into rounds. If you have extra tomatoes, you can use them to make a delicious one-pan salmon with cherry tomatoes or bruschetta caprese! Or, try my Classic Bruschetta al Pomodoro (Bruschetta di Pomodoro)!
- Flaky Sea Salt – Adds crunch and enhances the flavor of the focaccia toppings. Don’t skip it!
- Fresh Rosemary – A great way to add a pop of herbaceous flavor to this Italian yeast bread.
- Garlic Cloves – Optional, but a little fresh garlic tucked into the little dimples of the focaccia dough is incredible.
Ingredient Substitutions
- No cherry tomatoes? Use thinly sliced plum tomatoes or even roasted red onion for a slightly different twist.
- Want a little extra chew? Replace some of the all-purpose flour with bread flour for an even more bakery-style texture.
- Out of fresh rosemary? Try fresh basil, different herbs like thyme, or even a sprinkle of black pepper for a peppery kick.
- No flaky sea salt? Coarse salt works too—just use a bit less so it doesn’t overpower the focaccia.
Ingredient Additions
- Kalamata Olives – Pressed into the surface of the dough, these add a briny pop of flavor.
- Mozzarella Cheese – A few torn pieces on top just before baking create a great recipe for cheese lovers!
- Balsamic Vinegar – Drizzle over the finished bread for a little sweet tang.
- Red Onion – Thinly sliced and scattered over the top for a little extra depth.
Step by Step Instructions
Step 1: In a large mixing bowl, whisk together 4 cups flour, 2 ¼ teaspoons yeast, and 2 teaspoons kosher salt. Pour in 1 ¾ cups warm water and ¼ cup olive oil, then mix with a wooden spoon until a shaggy dough forms. Cover and let rest at room temperature for 5 minutes.
Step 2: Drizzle a little olive oil over the dough, using your hands to gently coat the surface.
Step 3: Cover with a damp towel or plastic wrap and let it rise at room temperature for 2 to 3 hours, or until doubled in size and bubbly.
Step 4: Grease a 9×13-inch baking dish generously with olive oil. Transfer the dough into the pan and gently stretch it to fit. Let it rest for 30 minutes so it relaxes.
Step 5: Preheat the oven to 425°Fahrenheit (218°Celsius). Drizzle more olive oil over the dough, then use your fingers to press deep dimples all over the surface. Press cherry tomato halves into the dough, cut side up. Sprinkle with flaky sea salt, dried oregano, red pepper flakes, and minced garlic if using.
Step 6: Bake for 25-30 minutes, or until the focaccia is golden brown with crisp edges and bubbling tomatoes. Remove from the oven and let cool slightly before slicing.
Expert Tips From My Kitchen
- Let the dough rest for a long time. A slow dough rise creates the best texture with airy holes and a light, fluffy crumb.
- Use good olive oil! This isn’t the time for the cheap stuff—extra virgin olive oil makes all the difference in flavor and that signature crispy crust.
- Don’t skimp on the dimpling. Those little dimples help trap oil and toppings, making the best-tasting focaccia recipe.
- Bake on the lower rack. This ensures the bottom of the pan gets crisp without the top over-browning.
How to Serve Focaccia Bread
- Wine Pairing: A crisp white wine, like Vermentino or Sauvignon Blanc, complements the juicy sweet cherry tomatoes and olive oil richness.
- Use it as a base recipe for sandwiches! Slice in half and layer with mozzarella cheese, fresh basil, and tomato sauce.
- Tear and dip! Serve warm with a side of balsamic vinegar and good olive oil for dipping.
- Pair with soup or salad. A bowl of tomato soup or a light arugula salad is a great way to round out the meal.
- Turn it into pizza dough! Top with more cheese and sauce, then bake for a focaccia pizza variation.
Storage Instructions
- Room Temperature: Store in an airtight container for up to 2 days. Reheat in a preheated oven at 350°Fahrenheit (177°Celsius) for 5 minutes to restore crispness.
- Refrigerate: Wrap in plastic wrap or a silicone lid and refrigerate for up to 4 days.
- Freeze: Cut into portions, wrap tightly in plastic, and store in a freezer bag. Reheat in a baking tray at 375°Fahrenheit (190°Celsius) until warm.
How to Reheat Focaccia Bread
The key to reviving focaccia is bringing back its crispy edges while keeping the inside soft and airy. The best way to reheat it is in the oven—preheat to 350°Fahrenheit (177°Celsius), place the focaccia on a baking sheet, and warm for 5-8 minutes until crisp. If it’s feeling a little dry, a light drizzle of olive oil before reheating will restore some of that fresh-baked richness. Avoid the microwave, which makes the bread soft and chewy instead of crisp. For frozen focaccia, thaw it at room temperature first, then follow the oven method for best results!
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
The Best Cherry Tomato Focaccia
Equipment
- 9×13-inch baking dish
- large mixing bowl
- Measuring cups & spoons
- Wooden spoon or spatula
- Small bowl
- Pastry brush (optional)
Ingredients
- 4 cups 500g all-purpose flour
- 2 ¼ teaspoons 1 packet instant yeast
- 2 teaspoons kosher salt
- 1 ¾ cups 420ml warm water (about 110°F/43°C)
- ¼ cup extra virgin olive oil plus more for greasing
- 1 pint about 2 cups cherry tomatoes halved
- 1 teaspoon flaky sea salt for topping
- ½ teaspoon dried oregano or fresh leaves
- ½ teaspoon red pepper flakes optional, for heat
- 2 cloves garlic minced (optional, for extra flavor)
Instructions
- In a large mixing bowl, whisk together 4 cups flour, 2 ¼ teaspoons yeast, and 2 teaspoons kosher salt. Pour in 1 ¾ cups warm water and ¼ cup olive oil, then mix with a wooden spoon until a shaggy dough forms. Cover and let rest at room temperature for 5 minutes.
- Drizzle a little olive oil over the dough, using your hands to gently coat the surface. Cover with a damp towel or plastic wrap and let it rise at room temperature for 2 to 3 hours, or until doubled in size and bubbly.
- Grease a 9×13-inch baking dish generously with olive oil. Transfer the dough into the pan and gently stretch it to fit. Let it rest for 30 minutes so it relaxes.
- Preheat the oven to 425°Fahrenheit (218°Celsius). Drizzle more olive oil over the dough, then use your fingers to press deep dimples all over the surface. Press cherry tomato halves into the dough, cut side up. Sprinkle with flaky sea salt, dried oregano, red pepper flakes, and minced garlic if using.
- Bake for 25-30 minutes, or until the focaccia is golden brown with crisp edges and bubbling tomatoes. Remove from the oven and let cool slightly before slicing.
Notes
- Let the dough rest for a long time. A slow dough rise creates the best texture with airy holes and a light, fluffy crumb.
- Use good olive oil! This isn’t the time for the cheap stuff—extra virgin olive oil makes all the difference in flavor and that signature crispy crust.
- Don’t skimp on the dimpling. Those little dimples help trap oil and toppings, making the best-tasting focaccia recipe.
- Bake on the lower rack. This ensures the bottom of the pan gets crisp without the top over-browning.
This cherry tomato focaccia was unreal—so fluffy and flavorful, I couldn’t stop snacking on it straight from the pan! My daughter also loved it.