If you've got an abundance of cherry tomatoes from the garden or the farmer's market, this Cherry Tomato Focaccia Bread is one of the best ways to use them.
Soft, airy homemade focaccia is topped with juicy cherry tomatoes, fragrant herbs, flaky sea salt, and plenty of olive oil to create a bakery-worthy bread that's perfect for sandwiches, appetizers, or simply dipping into olive oil and balsamic vinegar.
The tomatoes become sweet and jammy as they roast, creating little bursts of flavor in every bite. Whether you're serving it alongside pasta, soup, or a summer salad, this focaccia is guaranteed to disappear quickly.
Why You'll Love This Recipe
- Soft, fluffy interior with a crispy golden crust
- A delicious way to use fresh cherry tomatoes
- Perfect for beginners learning to make homemade bread
- Great for entertaining or holiday appetizers
- Freezes beautifully for later
Ingredients for Cherry Tomato Focaccia Bread
For the Dough
- 4 cups bread flour
- 2 teaspoons kosher salt
- 2¼ teaspoons instant yeast (1 packet)
- 1¾ cups warm water
- ¼ cup extra virgin olive oil, plus more for the pan
For the Topping
- 2 cups cherry tomatoes, halved
- 2 tablespoons olive oil
- 2 teaspoons flaky sea salt
- 2 teaspoons chopped fresh rosemary
- 1 teaspoon fresh thyme leaves
- Fresh cracked black pepper
- Optional: grated Parmesan cheese after baking
How to Make Cherry Tomato Focaccia
Step 1: Make the Dough
In a large mixing bowl combine the bread flour, salt, yeast, warm water, and olive oil.
Mix until a shaggy dough forms. The dough will be sticky—this is exactly what you want.
Cover the bowl with plastic wrap or a damp towel and let rise for 2 to 3 hours until doubled.
Step 2: Prepare the Pan
Generously coat a 9x13-inch baking pan with olive oil.
Transfer the dough into the pan and gently stretch it toward the edges.
If it resists stretching, let it rest for 15 minutes before trying again.
Cover and let rise another hour.
Step 3: Add the Tomatoes
Drizzle the top with more olive oil.
Using your fingertips, press deep dimples all over the dough.
Nestle the halved cherry tomatoes into the dimples, cut side up and cut side down for variety.
Sprinkle with rosemary, thyme, flaky sea salt, and black pepper.
Step 4: Bake
Bake the cherry tomato focaccia bread in a preheated 425°F oven for 25–30 minutes, or until the top is deep golden brown.
The tomatoes should be roasted and slightly caramelized.
Remove from the oven and drizzle with another tablespoon of olive oil.
If desired, sprinkle with freshly grated Parmesan cheese. Cool for 10 minutes before slicing.
Tips for the Best Cherry Tomato Focaccia Bread
- Don't skimp on the olive oil—it creates the signature crispy crust.
- Bread flour gives the bread the best chewy texture, but all-purpose flour also works.
- Press the tomatoes firmly into the dough so they don't roll off while baking.
- Fresh herbs provide the best flavor, but dried herbs may be substituted if needed.
- Let the dough stay sticky. Resist adding extra flour.
What to Serve with Cherry Tomato Focaccia Bread
This bread pairs beautifully with:
- Olive oil and balsamic vinegar
- Creamy tomato soup
- Pasta dishes
- Homemade pesto
It also makes incredible sandwiches the next day.
Storage
Store leftover focaccia in an airtight container at room temperature for up to 3 days.
To refresh, warm slices in a 350°F oven for 5–8 minutes.
Can You Freeze It?
Absolutely!
Wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag.
Freeze for up to 3 months.
Thaw at room temperature and warm in the oven before serving.
Frequently Asked Questions
Can I use frozen cherry tomatoes?
Yes. Thaw them first and drain away excess liquid before adding them to the dough. Frozen tomatoes tend to be softer, but they'll still roast beautifully.
Can I make the dough overnight?
Yes. After mixing the dough, cover it and refrigerate overnight. The slow fermentation develops even more flavor. Let it come to room temperature for about an hour before transferring it to the pan.
Why is my focaccia dense?
Dense focaccia is usually caused by adding too much flour or not allowing enough rising time. A sticky, well-hydrated dough is key to achieving a light, airy crumb.
Do I need bread flour?
Bread flour creates the chewiest texture because of its higher protein content, but all-purpose flour can be used if that's what you have on hand.
Pro Tips
- Use ripe, colorful cherry tomatoes for the prettiest presentation.
- Finish the baked focaccia with flaky sea salt for added crunch and flavor.
- Pair it with homemade basil pesto for an unforgettable appetizer.
- Slice leftovers horizontally for gourmet sandwiches.
More Tomato Recipes You'll Love
If your garden is overflowing with tomatoes, be sure to try:
Cherry Tomato Focaccia Bread
This homemade Cherry Tomato Focaccia Bread is soft, fluffy, and topped with juicy roasted cherry tomatoes, fragrant herbs, olive oil, and flaky sea salt. It's the perfect summer bread for serving alongside dinner, creating sandwiches, or enjoying as an appetizer.
Cherry Tomato Focaccia Bread
This homemade Cherry Tomato Focaccia is soft, fluffy, and topped with juicy roasted cherry tomatoes, fragrant herbs, olive oil, and flaky sea salt. It's the perfect summer bread for serving alongside dinner, creating sandwiches, or enjoying as an appetizer.
Ingredients
For the Focaccia
- 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
For the 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
Instructions
- Make the dough. In a large mixing bowl, combine the bread flour, kosher salt, instant yeast, warm water, and ¼ cup olive oil. Stir until everything is combined and a sticky, shaggy dough forms. Do not add additional flour—the dough should be quite sticky.
- Let the dough rise. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 2–3 hours, or until doubled in size.
- Prepare the pan. Generously drizzle olive oil into the bottom and along the sides of a 9x13-inch baking pan.
- Transfer the dough. Gently transfer the risen dough to the prepared pan. Use oiled fingertips to stretch it toward the edges. If the dough springs back, let it rest for 10–15 minutes and then continue stretching.
- Second rise. Cover the pan and allow the dough to rise for another hour, until puffy.
Preheat the oven. Preheat the oven to 425°F. - Dimple the focaccia. Drizzle the surface of the dough generously with olive oil. Press your fingertips deeply into the dough to create the traditional focaccia dimples.
- Add the toppings. Gently press the halved cherry tomatoes into the dough. Sprinkle with rosemary, thyme, flaky sea salt, and freshly cracked black pepper.
- Bake. Bake for 25–30 minutes, or until the focaccia is deeply golden brown and the tomatoes are roasted and slightly caramelized.
- Finish and serve. Remove from the oven and drizzle with a little additional olive oil. Sprinkle with Parmesan cheese, if desired. Allow the focaccia to cool for about 10 minutes before slicing and serving.
Notes
For the lightest, fluffiest focaccia, resist the temptation to add extra flour to the sticky dough.
You can substitute all-purpose flour for bread flour, although bread flour will give the focaccia a slightly chewier texture.
Store leftovers in an airtight container at room temperature for up to 3 days. Reheat at 350°F for 5–8 minutes to crisp the edges again.
Serving Ideas: Serve with olive oil and balsamic vinegar for dipping, alongside soup or pasta, or slice horizontally and use it to make sandwiches.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 573Total Fat: 14gSaturated Fat: 2gUnsaturated Fat: 12gSodium: 1122mgCarbohydrates: 96gFiber: 5gSugar: 2gProtein: 16g
