Cherry Tomato Focaccia
This rustic Italian focaccia features a crisp, golden crust and a soft, airy interior, perfectly punctuated by juicy, blistered cherry tomatoes and fragrant rosemary.
Ingredients
- •4 cups all-purpose or bread flour (500g)
- •2 teaspoons instant yeast
- •2 teaspoons kosher salt
- •2 cups warm water (475ml)
- •4 tablespoons extra virgin olive oil, divided
- •1 cup cherry tomatoes, halved
- •1 tablespoon fresh rosemary leaves
- •1 teaspoon flaky sea salt for topping
Instructions
- 1
In a large bowl, whisk together the flour, yeast, and kosher salt.
- 2
Add the warm water and 2 tablespoons of olive oil, stirring until a shaggy, sticky dough forms.
- 3
Cover the bowl with a damp cloth and let the dough rise in a warm place for 90 minutes, or until doubled in size.
- 4
Generously grease a 9x13 inch baking pan with 1 tablespoon of olive oil and transfer the dough into the pan, gently stretching it to the corners.
- 5
Let the dough rest uncovered for 30 minutes while you preheat your oven to 425°F (220°C).
- 6
Drizzle the remaining tablespoon of olive oil over the top, then use your fingertips to press deep dimples all over the surface of the dough.
- 7
Press the cherry tomato halves cut-side up into the dimples and sprinkle with fresh rosemary and flaky sea salt.
- 8
Bake for 25-30 minutes, or until the top is golden brown and the tomatoes are slightly charred and softened.
💡 Chef tips
- For the best flavor and texture, you can prepare the dough the night before and let it rise slowly in the refrigerator for up to 24 hours.
- If you don't have fresh rosemary, dried oregano or thyme work beautifully as a substitute.
- Store leftovers in an airtight container at room temperature for up to two days, and refresh in a hot oven for 5 minutes to restore the crunch.
✅ How it should turn out
The finished focaccia should have a deeply golden, crispy bottom and edges with a light, airy crumb that smells of toasted olive oil and sweet, roasted tomatoes.