Homemade Focaccia with Cherry Tomatoes and Onion

Focaccia is one of the simplest and most satisfying breads to make, with its golden crust, soft interior, and customizable toppings. Inspired by traditional Italian focaccia, this version is topped with aromatic rosemary, coarse sea salt, and a fun garnish of sliced onion and cherry tomatoes for added flavor (and a fun look!).

Focaccia dough is VERY forgiving, and the toppings can be customized to your liking. It pairs beautifully with soups, salads, or just olive oil for dipping.
Ingredients
- All-Purpose Flour: Provides the structure and soft texture of the bread.
- Salt: Enhances the flavor and helps strengthen the gluten.
- Dry Yeast: Makes the bread rise and gives it its airy texture.
- Sugar: Feeds the yeast and adds a touch of sweetness to balance the flavors.
- Warm Water: Activates the yeast and hydrates the dough for easy mixing.
- Olive Oil: Adds richness and creates the signature golden crust.
- Fresh Rosemary: Adds a burst of herbaceous flavor.
- Coarse Sea Salt: Enhances the flavor and creates a slight crunch on top.
- Sliced Onion: Adds a bit of fun, and also complements the savory flavors.
- Cherry Tomatoes: Adds vibrant color and juiciness as a garnish.
See recipe card for quantities.
How to Make Homemade Focaccia with Cherry Tomatoes and Onion
Prepare the Dough:
- In a large mixing bowl, combine the flour and 2 teaspoons of salt.
- In a separate smaller bowl, dissolve the yeast and sugar in the warm water. Allow it to sit for about 5 minutes, or until it becomes frothy.
- Pour the yeast mixture and 1/4 cup of olive oil into the flour mixture. Stir with a wooden spoon until a dough forms.
Knead the Dough:
- Transfer the dough onto a floured surface and knead for approximately 10 minutes, or until it becomes smooth and elastic.
- Place the dough in a greased bowl, turning it to coat all sides. Cover with a damp cloth and let it rise in a warm area for about 1 hour, or until it doubles in size.
Shape and Second Rise:
- Deflate the risen dough gently and move it to an oiled baking sheet. Stretch the dough out evenly to cover the sheet.
- Cover again with a damp cloth and allow it to rise for an additional 20 minutes.
Preheat and Garnish:
- Preheat your oven to 400°F (200°C).
- Use your fingers to create dimples across the surface of the dough. Drizzle it with more olive oil, then generously sprinkle with chopped rosemary and coarse sea salt. Add sliced cherry tomatoes and sliced onion to make a fun design if you want!
Bake:
- Place the dough in the preheated oven and bake for 20-25 minutes, or until the top turns golden brown.
- Remove from the oven and let it cool slightly on a wire rack before serving.

Serve:
Slice the focaccia, serve, and enjoy the delicious homemade bread!
Hint: ensure your dough doubles in size during the first rise; a warm, draft-free spot is ideal
Substitutions & Variations
- Flour: Replace half the all-purpose flour with whole wheat for a heartier bread.
- Herbs: Swap rosemary for thyme, oregano, or a mix of Italian herbs.
- Toppings: Add olives, garlic, or even grated Parmesan for a savory twist.
- Oil: Use flavored olive oils (like garlic or chili) for added depth.
💭Crucial Success Tips
Pressing dimples into the dough not only creates the signature look but also traps olive oil and toppings in place, so be sure not to skip it!
FAQ
Yes, you can substitute equal amounts of instant yeast, and there’s no need to activate it in water beforehand.
Caramelizing enhances the sweetness, but you can use raw thinly sliced onions if preferred.
Yes, but note that whole wheat flour will make the bread denser and slightly less airy.
Homemade Focaccia with Cherry Tomatoes and Onion
Ingredients
- 4 cups all-purpose flour
- 2 teaspoons salt
- 2 teaspoons dry yeast
- 1 tablespoon sugar
- 1 1/4 cups warm water about 110°F
- 1/4 cup olive oil plus extra for drizzling
- 2 tablespoons fresh rosemary chopped
- Coarse sea salt for sprinkling
- Cherry tomatoes a few
- 1 red onion small, sliced
Instructions
Prepare the Dough:
- In a large mixing bowl, combine the flour and 2 teaspoons of salt.
- In a separate smaller bowl, dissolve the yeast and sugar in the warm water. Allow it to sit for about 5 minutes, or until it becomes frothy.
- Pour the yeast mixture and 1/4 cup of olive oil into the flour mixture. Stir with a wooden spoon until a dough forms.
Knead the Dough:
- Transfer the dough onto a floured surface and knead for approximately 10 minutes, or until it becomes smooth and elastic.
- Place the dough in a greased bowl, turning it to coat all sides. Cover with a damp cloth and let it rise in a warm area for about 1 hour, or until it doubles in size.
Shape and Second Rise:
- Deflate the risen dough gently and move it to an oiled baking sheet. Stretch the dough out evenly to cover the sheet.
- Cover again with a damp cloth and allow it to rise for an additional 20 minutes.
Preheat and Garnish:
- Preheat your oven to 400°F (200°C).
- Use your fingers to create dimples across the surface of the dough. Drizzle it with more olive oil, then generously sprinkle with chopped rosemary and coarse sea salt. Add sliced cherry tomatoes and sliced onion to make a fun design if you want!
Bake:
- Place the dough in the preheated oven and bake for 20-25 minutes, or until the top turns golden brown.
- Remove from the oven and let it cool slightly on a wire rack before serving.
Nutrition
How To Store Homemade Focaccia with Cherry Tomatoes and Onion
Room Temperature: Store leftover focaccia in an airtight container for up to 2 days.
Freezing: Wrap slices in plastic wrap and place in a freezer-safe bag. Freeze for up to 1 month. Reheat in the oven at 350°F (175°C) for a few minutes to restore crispness.