Cherry Tomato Focaccia


Italian bread has so much flavors, while eating cherry tomato focaccia you could easily image yourself being in Italy. Recipe for 1 loaf.

↓ Jump To Recipe

In this recipe:

The main thing:

Other stuff:

Cherry tomato focaccia
Veronique van Ohmydish

Made by Véronique

Published at 2016-03-18, this recipe is for 4 people and takes 40 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 26-06-2023

40 minutes 4 people Lunch 259 calories p.p.
Cherry tomato focaccia


(✓ Tip: click to check off)

  • 400 gram all-purpose flour + extra
  • pinch of salt
  • 15 gram fresh yeast (or 7 gram instant yeast)
  • 1 teaspoon sugar
  • 75 ml lukewarm water
  • 65 ml olive oil + extra (or use oil from the jar sun-dried tomatoes)
  • 4 sun-dried tomatoes
  • 7-8 cherry tomatoes
  • small handful of coarse salt
Cherry tomato focaccia ingredients
↑ click on the photo to enlarge

Kitchen equipment

(✓ Tip: click to check off)

  • Standmixer with dough hook or knead by hand
  • Oven tray lined with parchment paper
  • Small bowl
  • Fine sieve
  • Cutting board & chef's knife
  • Clean kitchen towel

Cherry Tomato Focaccia

40 minutes 4 people Lunch 259 calories p.p.

View the original recipe via:

Preparation – 20 minutes + waiting time

First, we need the yeast to get active. Combine yeast, lukewarm water and sugar in a small bowl and whisk well. Wait about 10 minutes, you'll notice the mixture will become foamy. Sift the flour into the large bowl of your stand mixer, or on your work surface.

Add a pinch of salt and combine them. Add olive oil to the yeast mixture and slowly pour the yeast and oil mixture little by little into the flour while your mixing at medium speed. Keep on mixing until the dough ball forms.

Cover the dough ball with a damp kitchen towel and set in a warm place for an hour, or until the dough has doubled in size. Finely chop the sun-dried tomatoes and mix with the dough ball.  

Flatten the dough ball and create holes with your finger for the cherry tomatoes. Press the cherry tomatoes in the holes and cover them with a damp kitchen towel.

Let it rise half an hour, or until again doubled in size. Meanwhile, pre heat the oven to a temperature of 200 degrees celsius or 390 degrees fahrenheit.  

Cherry tomato focaccia
Cherry tomato focaccia

Baking the cherry tomato focaccia – 20 minutes

Bake the focaccia for about 20 minutes, depending on your oven. The bread should have a lovely golden brown colour. Drizzle with olive oil and finish the bread with coarse salt.

Slice the bread into any shape you like and enjoy this delicious cherry tomato focaccia.

Rank this recipe!
2 votes