I still remember the first time I pulled a tray of this focaccia from my oven on a chilly Sunday afternoon. The whole apartment smelled like warm olive oil, garlic, and sweet roasted tomatoes, and my neighbor actually knocked on my door to ask what I was baking. That is the magic of this dish: it looks like you spent all day on it, but it is genuinely simple once you know the few moves that matter.
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This is a dimpled, olive-oil-rich focaccia topped with burst cherry tomatoes, fresh rosemary, and flaky salt. You will get a crisp golden bottom, a soft airy crumb, and those little pockets of tomato that pop with sweetness when you bite in. No stand mixer required, and no fancy flour blends either.
If you have never baked bread before, start here. The dough is forgiving, the timeline is flexible, and the result is the kind of thing people assume came from a bakery. Small steps, big impact.
Why You'll Love This Recipe
About the Ingredients
3 1/2 cups (440g) bread flour
Bread flour gives the chewy structure you want here. If you only have all-purpose, use 4 cups (480g) and expect a slightly softer crumb.
2 teaspoons (6g) instant yeast
Instant yeast can go straight into the dry ingredients without proofing. Active dry works too, but proof it in the warm water first for 5 minutes.
1 1/2 cups (355ml) warm water, about 105F (40C)
Warm, not hot, water wakes the yeast without killing it. Test it on your wrist like a baby bottle.
2 teaspoons (12g) fine sea salt
Salt controls the rise and seasons the crumb from the inside. Do not cut it, or the bread will taste flat.
1/2 cup (120ml) extra-virgin olive oil, divided
Good olive oil is the flavor backbone here, so use one you enjoy the taste of. Save the fancy finishing oil for drizzling after baking.
2 cups (300g) cherry or grape tomatoes, halved
Halved cherry tomatoes roast into sweet jammy pockets. Grape tomatoes hold their shape slightly better if you prefer a neater slice.
4 cloves garlic, thinly sliced
Thin slices toast into crisp golden bits instead of burning. A microplane or sharp paring knife keeps them paper-thin.
2 tablespoons fresh rosemary leaves, roughly chopped
Fresh rosemary is essential; dried gets woody and dull. Thyme or oregano are fine swaps if rosemary is not your thing.
1 teaspoon flaky sea salt, for finishing
Flaky salt adds a crunchy sparkle on top. Maldon or any coarse flake salt works; do not substitute table salt here.
Tips & Tricks
- Do not skip the oil in the pan. That generous pool of olive oil is what fries the bottom of the bread into a crisp, golden crust. If you use a light drizzle instead, you get pale, soft-bottomed focaccia.
- Let the dough rise until visibly doubled, not just until the timer goes off. Cold kitchens slow yeast down, so judge by look and feel, not the clock.
- Dimple with oiled fingers, all the way down to the pan. Those dents trap olive oil and create the signature airy pockets. Pressing too gently leaves a flat, dense top.
- Cool in the pan for 10 minutes before moving the bread. It finishes cooking as it rests and firms up enough to lift out cleanly.
Pro Tips
Step-by-Step Instructions
1. Mix the dough
Whisk the flour, instant yeast, and fine sea salt in a large bowl. Pour in the warm water and 1/4 cup (60ml) olive oil, then stir with a sturdy spoon until no dry flour remains and a shaggy, sticky dough forms.
2. Let it rise
Cover the bowl with a damp towel or plastic wrap and let it rise at room temperature until doubled in size, about 1 1/2 to 2 hours. The dough should look puffy and domed, with visible bubbles on top.
3. Oil the pan
Pour the remaining 1/4 cup (60ml) olive oil into a 9×13-inch (23x33cm) metal baking pan and tilt it so the oil coats the bottom and sides. Metal gives you the crispiest bottom; glass works but browns more slowly.
4. Spread and dimple
Transfer the dough to the pan and gently stretch it toward the corners with oiled hands. If it springs back, wait 10 minutes and try again. Press your fingertips straight down through the dough to make deep dimples all over.
5. Top the bread
Scatter the halved tomatoes, sliced garlic, and rosemary evenly over the dough, pressing them lightly into the dimples. Drizzle with a little more olive oil and sprinkle with flaky salt.
6. Bake at 425F (220C)
Bake on the middle rack at 425F (220C) for 25 to 30 minutes, until the top is deep golden brown, the tomatoes are blistered and bubbling at the edges, and the crust sounds hollow when tapped. An instant-read thermometer in the center should read 200F (93C).
7. Rest and finish
Let the focaccia cool in the pan for 10 minutes, then slide it onto a cutting board. Brush the crust with any remaining pan oil, cut into squares, and serve warm.
Delicious Variations
Olive and onion
Swap the tomatoes for 1 cup sliced Castelvetrano olives and thin red onion rings for a briny, savory version.
Pesto swirl
Dollop 1/3 cup basil pesto over the dough before baking and swirl it in with a knife for a green, garlicky twist.
Spicy honey
After baking, drizzle the warm bread with 2 tablespoons hot honey and extra flaky salt for a sweet-heat appetizer.
How to Store Fresh out of the oven and bursting with flavor
Refrigerator
Store cut focaccia in an airtight container or zip-top bag at room temperature for up to 2 days, or refrigerate for up to 4 days. Bring to room temperature before serving for the best texture.
Freezer
Wrap individual squares tightly in plastic wrap, then freeze in a zip-top bag for up to 2 months. Thaw at room temperature for 1 hour or overnight in the fridge.
Reheating
Reheat squares in a 350F (175C) oven for 6 to 8 minutes to bring back the crisp bottom. A skillet over medium heat for 3 minutes per side works great too; avoid the microwave, which makes it chewy.
Frequently Asked Questions
Q: Can I make focaccia dough the night before?
Yes, and it actually tastes better that way. Mix the dough, cover it, and refrigerate it for 12 to 24 hours, then let it come to room temperature and rise for 1 hour before dimpling and baking. The slow cold rise develops more flavor and a more open crumb.
Q: Why is my focaccia dense instead of airy?
Dense focaccia almost always means the dough was under-risen or the yeast was old. Make sure the dough has visibly doubled before you dimple it, and check that your yeast is not past its expiration date.
Q: What temperature should I bake focaccia at?
Bake focaccia at 425F (220C) for 25 to 30 minutes on the middle rack. The bread is done when the top is deep golden, the tomatoes are bubbling, and the internal temperature hits 200F (93C).
Q: Can I use all-purpose flour instead of bread flour?
Yes, all-purpose flour works fine in this recipe. Use 4 cups (480g) and expect a slightly softer, less chewy crumb than you would get with bread flour.
Q: How do I get a crispy bottom on focaccia?
Use a metal pan with a generous pool of olive oil, and bake it on the middle rack at 425F (220C). The oil essentially fries the bottom of the dough, so do not skimp on it or bake in a dark, thin pan that burns before the center cooks.
Give this one a try this weekend, even if you have never baked bread before. Grab your flour, warm up that water, and let the oven do the rest. Once you pull that golden tray out and hear the crust crackle, you will understand exactly why this recipe stays in my rotation. Small steps, big impact.
Fresh out of the oven and bursting with flavor
Fresh out of the oven and bursting with flavor, this roasted tomato and herb focaccia delivers a golden, olive-oil-crisp crust in 50 minutes.
🧂 Ingredients
- 3 1/2 cups (440g) bread flour
- 2 teaspoons (6g) instant yeast
- 1 1/2 cups (355ml) warm water, about 105F (40C)
- 2 teaspoons (12g) fine sea salt
- 1/2 cup (120ml) extra-virgin olive oil, divided
- 2 cups (300g) cherry or grape tomatoes, halved
- 4 cloves garlic, thinly sliced
- 2 tablespoons fresh rosemary leaves, roughly chopped
- 1 teaspoon flaky sea salt, for finishing
📋 Instructions
- 1Mix the dough — Whisk the flour, instant yeast, and fine sea salt in a large bowl. Pour in the warm water and 1/4 cup (60ml) olive oil, then stir with a sturdy spoon until no dry flour remains and a shaggy, sticky dough forms.
- 2Let it rise — Cover the bowl with a damp towel or plastic wrap and let it rise at room temperature until doubled in size, about 1 1/2 to 2 hours. The dough should look puffy and domed, with visible bubbles on top.
- 3Oil the pan — Pour the remaining 1/4 cup (60ml) olive oil into a 9×13-inch (23x33cm) metal baking pan and tilt it so the oil coats the bottom and sides. Metal gives you the crispiest bottom; glass works but browns more slowly.
- 4Spread and dimple — Transfer the dough to the pan and gently stretch it toward the corners with oiled hands. If it springs back, wait 10 minutes and try again. Press your fingertips straight down through the dough to make deep dimples all over.
- 5Top the bread — Scatter the halved tomatoes, sliced garlic, and rosemary evenly over the dough, pressing them lightly into the dimples. Drizzle with a little more olive oil and sprinkle with flaky salt.
- 6Bake at 425F (220C) — Bake on the middle rack at 425F (220C) for 25 to 30 minutes, until the top is deep golden brown, the tomatoes are blistered and bubbling at the edges, and the crust sounds hollow when tapped. An instant-read thermometer in the center should read 200F (93C).
- 7Rest and finish — Let the focaccia cool in the pan for 10 minutes, then slide it onto a cutting board. Brush the crust with any remaining pan oil, cut into squares, and serve warm.
Maya writes about sustainable living and zero-waste practices, focusing on small, actionable changes for everyday life. She shares practical tips from her own experiments in reducing plastic and food waste.
