Cherry Tomato Focaccia Bread

Name: Cherry Tomato Focaccia Bread
Prep time: 10 min
Cook time: 3 h 35 min
Total time: 3 h 45 min
Cuisine: Italian
Ingredients: 4 cups bread flour; 2 teaspoons kosher salt; 2 ¼ teaspoons instant yeast (1 packet); 1 ¾ cups warm water; ¼ cup extra virgin olive oil, plus additional for the pan and topping; 2 cups cherry tomatoes, halved; 2 tablespoons extra virgin olive oil; 2 teaspoons chopped fresh rosemary; 1 teaspoon fresh thyme leaves; 2 teaspoons flaky sea salt; Freshly cracked black pepper, to taste; Freshly grated Parmesan cheese, optional

By:

Alejandro

Published:

September 30, 2026

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Cherry Tomato Focaccia Bread is a delightful and aromatic dish that emanates the essence of Italian baking right from your kitchen. With its pillowy texture, golden crust, and vibrant pop of sweet cherry tomatoes, it’s not just a bread; it’s an experience. This focaccia is a feast for the senses, inviting you to tear off warm, fluffy pieces that are perfectly complemented by the flavors of fresh herbs and a drizzle of high-quality olive oil.

I first stumbled upon this recipe at a quaint little Italian café, where the smell of freshly baked bread wafted in the air. As I took my first bite, I was enchanted by the chewy yet tender crumb, the burst of juicy tomatoes, and the aromatic hint of rosemary and thyme. It felt like a hug on a plate! Now, I can easily replicate that comforting flavor at home, and I guarantee this Cherry Tomato Focaccia Bread will make your kitchen feel like a bustling Italian bakery, filling the room with warmth and inviting flavors. Give it a try; you won’t regret it!

Why You’ll Love This Recipe

Simple & Quick: Whip this up in just over three hours, perfect for a weekend baking session or whenever the craving strikes.
Irresistible Flavor: Enjoy each bite that balances the sweetness of tomatoes with fragrant herbs, creating an impressive flavor profile.
Eye-Catching Appeal: The bright cherry tomatoes and golden crust make this focaccia as beautiful as it is tasty, great for gatherings or a cozy dinner.
Flexible Serving: Great as a snack, at brunch, or served alongside soups and salads, this bread is versatile for any occasion.
Diet-Friendly Options: Can be easily adapted to suit vegan or gluten-free diets with a few substitutions.

Ingredients You’ll Need

4 cups bread flour: This high-protein flour helps create a chewy texture that is essential for focaccia. If you don’t have bread flour, you can use all-purpose flour, though the texture may vary slightly.
2 teaspoons kosher salt: Enhances flavor and controls yeast fermentation. You can replace it with sea salt; just reduce the amount slightly since sea salt can be saltier.
2 ¼ teaspoons instant yeast (1 packet): No need for proofing; just mix it in to create a wonderfully airy bread. Make sure to check the expiration date for best results.
1 ¾ cups warm water: Warm water helps activate the yeast. Aim for around 100°F for optimal rising.
¼ cup extra virgin olive oil, plus additional for the pan and topping: This adds richness and moisture. A high-quality olive oil will really elevate the flavor.
2 cups cherry tomatoes, halved: Sweet and juicy, these will roast beautifully and infuse the bread with flavor. Substitute with grape tomatoes if preferred.
2 tablespoons extra virgin olive oil: For drizzling on top just before baking, this gives a nice finish and flavor.
2 teaspoons chopped fresh rosemary: This aromatic herb gives classic focaccia its signature taste. Dried rosemary can work too but fresh is always best!
1 teaspoon fresh thyme leaves: Another wonderful herb that adds depth and earthiness. You can omit it if you aren’t a fan.
2 teaspoons flaky sea salt: Adds a delightful crunch and bursts of salty flavor. Feel free to use coarse sea salt if flaky isn’t available.
Freshly cracked black pepper, to taste: A touch of pepper enhances the entire dish’s flavor. Adjust according to your preference.
Freshly grated Parmesan cheese, optional: For an extra cheesy touch—this adds a savory note that can elevate the dish.

How to Make Cherry Tomato Focaccia Bread

Make the dough: In a large mixing bowl, combine 4 cups bread flour, 2 teaspoons kosher salt, 2 ¼ teaspoons instant yeast, 1 ¾ cups warm water, and ¼ cup extra virgin olive oil. Stir until everything is combined, allowing a sticky, shaggy dough to form. Resist the urge to add more flour—this texture is key!
Let the dough rise: Cover the bowl with plastic wrap or a clean kitchen towel. Set it in a warm place, allowing the dough to rise for 2–3 hours or until it doubles in size. The warmth encourages lovely gluten formation and fluffy texture.
Prepare the pan: Generously drizzle olive oil into the bottom and sides of a 9×13-inch baking pan. This prevents sticking and gives a lovely crust.
Transfer the dough: Gently transfer the risen dough to the prepared pan. With oiled fingertips, stretch it toward the edges. If it resists, let it rest for another 10–15 minutes, then continue to stretch. This process ensures even rising and texture.
Second rise: Cover the pan once more and allow the dough to rise again for about 1 hour until it puffs up nicely. This rise is essential for that airy crumb.
Preheat the oven: While the dough is rising, preheat your oven to 425°F. A hot oven will give your focaccia a beautiful crust.
Dimple the focaccia: Once the dough has risen, generously drizzle the surface with additional olive oil. Use your fingertips to press into the dough, creating distinct dimples that are a hallmark of focaccia.
Add the toppings: Gently press the halved cherry tomatoes into the dough, scattering them about for maximum flavor. Sprinkle with 2 teaspoons chopped fresh rosemary, 1 teaspoon fresh thyme, flaky sea salt, and freshly cracked black pepper.
Bake: Place the focaccia in the oven and bake for 25–30 minutes or until it turns deeply golden brown and the tomatoes are vibrant and slightly caramelized. Your kitchen will smell heavenly!
Finish and serve: Once out of the oven, give it a final drizzle of olive oil and sprinkle on freshly grated Parmesan cheese if you’re feeling indulgent. Allow the focaccia to cool for about 10 minutes before slicing and serving. Enjoy warm for the best experience!

Storing & Reheating

Store any leftover focaccia at room temperature in an airtight container for up to 2 days. For longer storage, refrigerate it in a sealed bag for up to a week, or freeze it for up to 3 months. To reheat, pop it in a preheated oven at 350°F for about 10 minutes or until warmed through. The crust may soften slightly in the fridge, but reheating brings back its lovely texture.

Chef’s Helpful Tips

Avoid adding too much flour when making the dough; this can lead to a denser focaccia.
Use room temperature water when mixing the dough to ensure even activation of the yeast.
Allow plenty of time for both rises; patience results in a fluffier crumb!
For extra flavor, experiment with toppings like sliced olives or caramelized onions.
Make the dough ahead of time and refrigerate overnight for even better flavor development.

This Cherry Tomato Focaccia Bread is not just a loaf; it’s a burst of flavor and warmth, perfect for sharing with family and friends. Each bite combines the crispy edges with the tender interior, and you can’t help but savor the tomatoes and fresh herbs mingling beautifully.

Feel free to experiment with different toppings or herbs, making it your family favorite! This recipe invites you to get creative, whether enjoying it solo or paired with a hearty salad or soup. Enjoy!

Recipe FAQs

Can I use regular all-purpose flour instead of bread flour?

Yes, you can use all-purpose flour. However, the texture may be slightly different, as bread flour offers more protein, resulting in a chewier texture. All-purpose flour will still yield delicious results!

What if my dough doesn’t rise?

If your dough doesn’t rise, check the freshness of your yeast. Ensure that the water is warm, not hot, as too high a temperature can kill the yeast. Finding a warm spot in your kitchen for rising can also help.

Can I make Cherry Tomato Focaccia Bread ahead of time?

Absolutely! You can make the dough a day ahead and let it rise in the refrigerator overnight. Just bring it back to room temperature, give it a brief second rise, and continue with the instructions. This technique enhances the flavor remarkably!

How do I store leftover focaccia bread?

To store leftover focaccia, keep it in an airtight container at room temperature for up to 2 days. For longer preservation, wrap it tightly and freeze for up to 3 months. Reheat to enjoy that fresh-from-the-oven taste again!