Cherry Tomato Focaccia
A delightfully soft and airy Italian flatbread bursting with sweet roasted cherry tomatoes and fragrant rosemary.
Ingredients
- •4 cups bread flour (500g)
- •2 1/4 teaspoons active dry yeast (1 packet / 7g)
- •2 teaspoons flaky sea salt, plus extra for topping
- •1 tablespoon honey or sugar
- •1 3/4 cups lukewarm water (420ml)
- •1/4 cup extra virgin olive oil, divided, plus more for drizzling
- •1 1/2 cups cherry tomatoes, sliced in half
- •3 sprigs fresh rosemary, leaves stripped
Instructions
- 1
In a large bowl, whisk together the bread flour, active dry yeast, and flaky sea salt.
- 2
In a separate measuring cup, mix the lukewarm water, honey, and 2 tablespoons of olive oil.
- 3
Pour the wet ingredients into the dry ingredients and stir with a spatula until a sticky, wet dough forms and no dry flour remains.
- 4
Pour 1 tablespoon of olive oil over the dough, cover the bowl with plastic wrap, and let it rise at room temperature for 2 hours until bubbly and doubled in size, or refrigerate overnight for an even better flavor.
- 5
Generously coat a 9x13-inch baking pan or rimmed baking sheet with 2 tablespoons of olive oil.
- 6
Transfer the puffy dough into the prepared pan, gently stretching it toward the corners. Flip the dough once so it is coated in oil on both sides.
- 7
Cover the pan and let the dough rise a second time for 45 to 60 minutes until pillowy and it fills the pan.
- 8
Preheat your oven to 425°F (220°C).
- 9
Drizzle the top of the dough with a little more olive oil. Oil your fingers and press your fingertips deep into the dough to create signature dimples, letting bubbles form.
- 10
Press the halved cherry tomatoes, cut-side up, and fresh rosemary sprigs deeply into the dimples of the dough.
- 11
Sprinkle generously with flaky sea salt.
- 12
Bake for 25 to 30 minutes until the top is golden brown and the tomatoes are blistered and tender.
- 13
Transfer the focaccia to a wire rack to cool slightly before slicing.
💡 Chef tips
- For the best bubble structure and flavor, let the dough undergo a slow, cold fermentation in the refrigerator for 24 hours.
- Make sure your water is lukewarm (around 105°F to 110°F) so it activates the yeast without killing it.
- Store leftover focaccia in an airtight container at room temperature for up to 2 days, and refresh it in a hot oven for 5 minutes before serving.
✅ How it should turn out
The finished focaccia has a golden, crispy bottom and crust with a pillowy, olive oil-rich crumb, topped with sweet, jammy roasted tomatoes and fragrant herbs.