Hands down this tomato focaccia is one of my most favourite recipes. The soft oily Italian style bread with squishy cherry tomatoes and crisp salt is essential eating at summer events and picnics. As breads go it’s easy to make and doesn’t take too long either. This focaccia with cherry tomatoes and rosemary will bring a smile to your taste buds.
Want to impress your guests with a homemade bread that is easy to make and tastes amazing? Look no further than this easy tomato focaccia recipe! With a crispy exterior, soft and chewy interior, and savory toppings, this bread is sure to be a crowd-pleaser.
Whether you choose to serve it with a side dish or as a standalone snack, your guests will be impressed with your culinary skills.
Why you’ll love this tomato focaccia recipe
It is the perfect canvas to add your favourite flavours to. I love adding tomatoes but olives, chillies, peppers, herbs and even red onions work in the tomato garlic focaccia.
This cherry tomato focaccia recipe is so delicious. It makes the most wonderful table piece, a large bread loaf is perfect for sharing at the start of a big meal.
The texture is beautiful. From a crisp shell to a soft interior this easy tomato focaccia is all things delicious, crispy and fluffy.
tomato focaccia Ingredients
For the full recipe and instructions scroll to the bottom of the page for the recipe card.
Strong White Flour
When combined with the other ingredients, the strong white flour helps the bread to rise properly and maintain its shape. This is especially important when adding toppings, like the juicy cherry tomatoes used in this recipe.
With the use of strong white flour, you can be confident in your focaccia’s ability to hold up to any topping you desire.
Dried Yeast
When it comes to making bread, dried yeast is one of the most crucial ingredients. It helps to activate the dough and create a light, airy texture. In this tomato focaccia recipe, we’re using dried yeast to give the bread its characteristic rise and structure.
Extra Virgin Olive Oil
With its rich flavour and smooth texture, it’s the perfect complement to the juicy cherry tomatoes and fragrant garlic in this recipe. Not only does it add a delicious flavour to the bread, but it also lends a hand in creating a moist and tender crumb.
When using olive oil in your bread, it’s important to use a high-quality extra virgin olive oil. This type of oil is made purely from olives and is cold-pressed without the use of chemicals or heat. It also has a low acidity level and is packed with antioxidants and healthy fats, making it a healthier option than other types of oil.
Salt
Salt not only adds flavour but also helps to strengthen the gluten in the dough, activate the yeast to provide a better texture for our focaccia.
How to make focaccia with cherry tomatoes – step by step
For the full recipe and instructions scroll to the bottom of the page for the recipe card.
Top Tips – tomato focaccia
When slicing the cherry tomatoes, make sure they’re thinly sliced; this will help avoid excess moisture in the bread.
You can also sprinkle some oregano or basil on top of the tomato slices to add extra flavour. Making a tomato focaccia with rosemary and tomatoes is a great way to boost the flavour.
Another important tip is to let the tomato garlic focaccia cool before cutting it. It’s tempting to dive right into the warm, aromatic bread, but letting it cool for at least 10-15 minutes will ensure that the bread sets properly and won’t crumble or fall apart.
Serving Suggestions for tomato focaccia
To truly make your easy tomato focaccia shine, consider pairing it with some complementary dishes and drinks.
A simple salad of fresh greens and cherry tomatoes would be a perfect accompaniment, as would a charcuterie board filled with cured meats and cheeses.
If you’re serving the focaccia as a main course, consider adding some grilled vegetables or a hearty soup to round out the meal.
When it comes to beverages, a crisp white wine or cold beer would be a refreshing complement to the savory flavors of the focaccia.
For a non-alcoholic option, try serving some sparkling water with a splash of lemon or lime for a light and refreshing drink.
Equipment
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Substitutions and variations – tomato focaccia
Focaccia with tomatoes and olives
Adding a mix of olives to the tomatoes on a focaccia adds a little salty savoury flavour to the finished bread.
Focaccia with cherry tomatoes and rosemary
Making a focaccia with cherry tomatoes and rosemary takes this simple bread to the next level. You can use a rosemary oil or fresh herbs in the bread with your sliced cherry tomatoes.
Tomato garlic focaccia
Very few foods can’t be improved with garlic. Add some finely chopped garlic to your dough and add more garlic to the top of your focaccia before baking. It’s delicious and one of my favourite variations of this simple focaccia recipe.
Vegetable focaccia
If you’re looking to pack in some extra vegetables, experiment with toppings like sliced courgette/zucchini, roasted bell peppers, or sautéed mushrooms into the bread dough. You could even make this focaccia into a full meal.
Spices for a Focaccia
If you’re a fan of spice, consider adding some chopped jalapenos or red pepper flakes to the tomato topping.
Making a focaccia sweet
For a sweeter take on the bread, try topping it with sliced figs and drizzling a bit of honey over the top before baking. This might feel like something King Henry 8th would eat but trust me – it’s delicious.
Storing tomato focaccia / Making ahead of time options
To make ahead, simply follow the recipe as written, but let the dough rise in the refrigerator overnight. In the morning, take it out and let it come to room temperature before adding the toppings and finishing the baking process.
Once it’s baked, the tomato focaccia can be stored in an airtight container or wrapped tightly in plastic wrap and kept at room temperature for up to two days.
If you want to keep it fresh for longer, you can also freeze it for up to a month. Simply slice it into portions, wrap each piece tightly in plastic wrap and then put them all in a resealable freezer bag.
Top Questions
Is focaccia healthier than regular bread?
Why is focaccia so hard to make?
How is focaccia different from bread?
What is the secret to good focaccia?
Tomato focaccia FAQS
Is focaccia healthier than regular bread?
Focaccia bread may look indulgent and rich, but it’s actually healthier than you may think. Unlike store-bought bread, which is often made with preservatives and additives, homemade focaccia can be made with just a few simple ingredients: flour, water, yeast, olive oil, and salt. Plus, you can control the amount of salt and oil used, making it a healthier option.
Why is focaccia so hard to make?
The hardest part of making focaccia is the kneading process. In fact it is a great workout. It’s great for the upper body and hands.
How is focaccia different from bread?
Focaccia and bread may look similar at first glance, but there are a few key differences that set them apart. For starters, focaccia has a denser texture and a higher moisture content than traditional bread. This is due to the use of olive oil in the dough, which gives focaccia its signature soft and chewy texture.
Another difference is the way the dough is prepared. While bread is usually shaped into a loaf and left to rise once, focaccia is typically flattened out and left to rise twice. This double rise is what gives focaccia its fluffy and airy texture.
What is the secret to good focaccia?
The secret to a good focaccia is using lots of quality olive oil, the love and time it takes to hand knead the dough an of course the toppings.
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Recipe
Tomato Focaccia
Ingredients
Focaccia Ingredients
- 500 g (4 cups) Strong white bread flour
- 7 g (¼ oz) Dried yeast
- 2 tbsp (2 tbsp) Olive oil (plus extra for greasing and kneading)
- 400 ml (400 ml) Warm water
Toppings
- 100 g (3 ½ oz) Cherry tomatoes (or baby tomatoes)
- Extra virgin olive oil (for drizzling)
- 1 tsp (1 tsp) Sea salt (sprinkling on the top)
Optional Extras
- 100 g (3 ½ oz) Sundried tomatoes
- 2 sprigs (2 sprigs) Rosemary
Instructions
- Add the 500g strong white flour into a large mixing bowl. Add the yeast to one side of the bowl, and the table salt to the other side.
- Mix everything together and make a well in the middle of the flour.
- In to the flour add 2 tbsp oil and up to 400ml of the warm water, adding it gradually until you have a slightly sticky dough (You might only need 350ml water).
- Dust the worktop with flour and tip the dough onto it, scraping around the sides of the bowl to pull off all the dough.
- Knead for 5-10 mins until your dough is soft and less sticky. You might need a bit of extra flour.
- Place the dough into a clean bowl gently oiled to stop it sticking. Cover the bowl with a tea towel and leave to prove for 1 hr until doubled in size.
- Oil a baking tray about 25cm x 35cm.
- Tip the dough into the baking tray and stretch it to fill the tin. Be gentle with the dough and try not to overhandle it. Cover with a tea towel and leave to prove for another 1 hour.
- Preheat the oven to 220ºC / 200ºC fan / 425ºF / gas 7.
- Gently press your fingers into the dough to make dimples.
- Chop the tomatoes and add them to the dimples. Drizzle over the olive oil and sprinkle the sea salt flakes.
- Options; you can also add fresh rosemary, olives, red onions, peppers and there are so many more topping options.
- Bake for 20 mins until golden brown.
- Best enjoyed hot or cold.
Notes
Nutrition
Please note that the nutrition information provided above is approximate and meant as a guideline only.