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Crispy Cherry Tomato Focaccia

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A simple and delicious homemade focaccia bread topped with blistered cherry tomatoes, fresh rosemary, and flaky sea salt, delivering a crispy crust and soft crumb.

Ingredients

Scale
  • 3 ½ cups all-purpose flour (440 grams)
  • 1 ½ cups warm water (360 ml), around 105°F (40°C)
  • 2 ¼ teaspoons active dry yeast (one packet)
  • 2 teaspoons fine sea salt
  • ¼ cup extra virgin olive oil (60 ml), plus more for drizzling and dimpling
  • 1 teaspoon granulated sugar
  • 1 ½ cups cherry tomatoes (about 250 grams), halved
  • 2 tablespoons fresh rosemary, finely chopped
  • 1 teaspoon coarse sea salt flakes (Maldon or fleur de sel recommended)
  • 2 tablespoons olive oil for drizzling

Instructions

  1. Activate the yeast: In a large mixing bowl, combine 1 ½ cups warm water with 1 teaspoon sugar and 2 ¼ teaspoons yeast. Let sit for 5-10 minutes until foamy and bubbly.
  2. Mix the dough: Add 3 ½ cups flour and 2 teaspoons salt to the yeast mixture. Stir until combined. Add ¼ cup olive oil and knead for 8-10 minutes by hand or 5 minutes in a stand mixer until smooth and elastic.
  3. First rise: Shape dough into a ball, lightly oil the bowl, place dough inside, cover with a damp towel or plastic wrap. Let rise in a warm spot for 1 to 1 ½ hours until doubled in size.
  4. Prepare the pan: Lightly grease a 9×13 inch baking sheet with olive oil. Transfer dough onto it and gently stretch and press to fit the pan. Let rest 10 minutes if it shrinks back.
  5. Dimple the dough: Using fingertips, poke deep dimples all over the dough surface.
  6. Add toppings: Drizzle 2 tablespoons olive oil over dough, scatter halved cherry tomatoes and chopped rosemary evenly, pressing tomatoes lightly into dough.
  7. Second rise: Cover loosely and let dough rise for another 20-30 minutes until puffy.
  8. Bake: Preheat oven to 450°F (230°C). Bake focaccia for 20-25 minutes until crust is golden brown and crispy, and tomatoes are blistered and caramelized.
  9. Finish and cool: Remove from oven, immediately sprinkle with coarse sea salt flakes. Let cool on a wire rack before slicing.

Notes

Use fresh rosemary and ripe cherry tomatoes for best flavor. Avoid slicing too soon to prevent gummy crumb. Generous olive oil helps develop a crispy crust. Let dough rest if it resists stretching. Coarse sea salt flakes add a satisfying crunch. Dough can be refrigerated overnight after first rise for deeper flavor.

Nutrition

Keywords: focaccia, cherry tomato focaccia, rosemary bread, sea salt bread, homemade bread, crispy focaccia, easy focaccia recipe

Find it online: https://forkifyfun.com/crispy-cherry-tomato-focaccia-recipe-easy-homemade-rosemary-sea-salt-bread/