Fantastic bread
Focaccia can be a snack, a side dish, or an appetizer. So why is cherry tomato focaccia so popular?
- an easy, no-knead recipe that only requires a bit of patience for rising
- a soft and fluffy texture with a beautifully golden, crisp exterior
- made with juicy cherry tomatoes
- the size of the pieces can be adjusted to your needs—smaller for snacking, larger as a side
- just as delicious the next day
On top of that, focaccia is incredibly versatile—you can easily add olives, rosemary, basil, or onions to make it your own.
Tips on how to make a wonderful focaccia
The recipe is really simple, and these tips will make it even better:
When pressing into the fully risen dough, slightly curve your hands and bend your fingers halfway. Gently press into the dough with your fingertips, almost as if you were softly playing the piano.
As soon as the focaccia comes out of the oven, brush it with a mixture of olive oil, a pinch of salt, and a drop of water. Restaurants do this to add shine and enhance the aroma.
Let the baked focaccia rest in the pan for 3–4 minutes, then transfer it to a cooling rack. This helps ensure a crispy crust on the bottom of the focaccia.
Cherry tomato focaccia is perfect:
- as a side for soups and salads
- as a base for sandwiches (especially with high-quality mortadella—mmm!)
- enjoyed with a glass of wine or a homemade non-alcoholic drink
- for picnics or brunch gatherings
Storing and freezing
You can store this cherry tomato focaccia in two ways:
In the refrigerator: Keep it in a sealed container for up to 3 days. Serve cold or warm it up, though the dough will be chewier and less crispy at the edges.
In the freezer: Slice the focaccia into pieces and store them in a freezer bag. Place in the freezer and keep for up to 1 month.
How to make Cherry Tomato Focaccia at home (video)
Check out this short video for an easier way to make cherry tomato focaccia at home.
Next, try these focaccia recipes
Made in collaboration with Paradajz d.o.o.
METHOD
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dough and first proofing
Add the flour to a bowl, pour in the water, and add the sugar and yeast. Using a wooden spoon, mix everything together for about 2 minutes. The mixture will be quite loose and fluid. Then stir in the olive oil. Cover the bowl with plastic wrap. Let the dough rest in the refrigerator for 12 hours, or leave it to rise at room temperature for 3–4 hours, until it triples in volume.
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second proofing
Grease a 25 × 30 cm (about 10 × 12-inch) baking pan evenly with two tablespoons of oil. Using an oiled spoon, gently fold the risen dough over itself a few times, then transfer it to the prepared pan. With lightly oiled hands, gently spread the dough to cover the entire surface. Let it rest for 1–2 hours, until it puffs up and becomes light and airy. Place the oven rack in the middle position and preheat the oven to 230°C (450°F).
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topping
In a bowl, mix together the tomato passata, grated garlic, tomato paste, olive oil, and salt. Stir well, then spread the mixture evenly over the focaccia. Using your fingers, gently press down all over the surface a few times to create dimples—this helps make the focaccia extra airy and juicy. Finish by topping with the halved cherry tomatoes.
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bake
Place the tomato focaccia in the oven and bake for 25–30 minutes at 230°C (450°F), or until the focaccia is golden brown on both the top and bottom. Once baked, remove it from the oven and set it aside to cool to room temperature. Then slice and serve. If desired, finish with a sprinkle of fresh basil
