Homemade Focaccia Bread with Cherry Tomatoes and Rosemary

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Homemade focaccia bread is a delightful way to elevate any meal or occasion. This easy focaccia bread recipe with tomatoes features a beautifully golden crust, soft interior, and the savory combination of cherry tomatoes and fresh rosemary. It’s perfect for sharing at gatherings or enjoying as a side with your favorite dishes.

Why You’ll Love This Recipe

This focaccia recipe is not only simple to make but also incredibly versatile. The combination of juicy cherry tomatoes and aromatic rosemary creates a flavor that is both comforting and refreshing. Plus, it fills your kitchen with a delightful aroma as it bakes.

• Easy to follow, perfect for beginners.
• Great for any occasion, from casual dinners to special celebrations.
• Customizable with your favorite toppings.
• Pairs well with a variety of dishes.
• Can be made ahead and enjoyed later.

Ingredients

• 4 cups all-purpose flour
• 1 ½ cups warm water (about 110°F)
• 2 teaspoons instant yeast
• 2 teaspoons salt
• ½ cup olive oil, divided
• 1 cup cherry tomatoes, halved
• 2 tablespoons fresh rosemary, chopped
• Coarse sea salt, for sprinkling

How to Make Focaccia Bread with Cherry Tomatoes

1. In a large mixing bowl, combine the warm water and instant yeast. Let it sit for about 5 minutes until frothy.
2. Add the flour, salt, and ¼ cup of olive oil to the yeast mixture. Stir until a shaggy dough forms.
3. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. Alternatively, you can use a stand mixer with a dough hook for about 5 minutes.
4. Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm area for 1-2 hours or until it has doubled in size.
5. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.
6. Once the dough has risen, gently punch it down and transfer it to the prepared baking sheet. Use your fingers to stretch and shape the dough into a rectangle or circle, about ½ inch thick.
7. Drizzle the remaining ¼ cup of olive oil over the surface of the dough. Use your fingers to create dimples all over the top.
8. Evenly distribute the halved cherry tomatoes and chopped rosemary over the dough. Sprinkle with coarse sea salt.
9. Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and sounds hollow when tapped.
10. Remove from the oven and let cool slightly before slicing and serving.

Tips for the Best Results

• Ensure your water is warm but not hot, as excessive heat can kill the yeast.
• For a more intense flavor, let the dough rise overnight in the refrigerator, then bring it back to room temperature before baking.
• Experiment with toppings like olives, garlic, or different herbs to personalize your focaccia.

Easy Variations

• Substitute cherry tomatoes with sun-dried tomatoes or roasted garlic for a different flavor profile.
• Add a sprinkle of grated Parmesan cheese on top before baking for a cheesy twist.
• Incorporate other herbs like thyme or oregano for added depth of flavor.

What to Serve With It

• A fresh green salad drizzled with balsamic vinaigrette.
• A charcuterie board featuring meats, cheeses, and olives.
• Soups such as minestrone or tomato basil.
• Pasta dishes like spaghetti aglio e olio or pesto pasta.

Storage and Reheating

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Focaccia can be stored at room temperature in an airtight container for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. Reheat in the oven at 350°F for about 10 minutes to restore its crispiness.

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