Homemade Focaccia with Cherry Tomatoes and Onion

Author: A brown haired girl. Tina Bevk

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!).

Sliced homemade focaccia on a white plate with a fork, and a whole focaccia placed in the background.

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.

Homemade focaccia decorated in a beautiful flower pattern in the center.

Ingredients

Ingredients of homemade focaccia arranged on a surface.
  • 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

Unbaked focaccia dough resting in a bowl with flour nearby.

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.
Unbaked focaccia dough resting in a bowl.

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.
Unbaked focaccia dough resting in a bowl, covered halfway with a cloth, allowing it to rise before baking.

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.
Unbaked focaccia dough in a bowl, ready to be baked, with fillings.

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!
Unbaked homemade focaccia dough decorated with a beautiful flower pattern in the center, ready to be baked.

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.
Sliced homemade focaccia on a white plate with a knife.
Sliced homemade focaccia on a white plate with a fork, and a whole focaccia placed in the background.

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

Can I use instant yeast instead of dry yeast?

Yes, you can substitute equal amounts of instant yeast, and there’s no need to activate it in water beforehand.

Do I have to caramelize the onions?

Caramelizing enhances the sweetness, but you can use raw thinly sliced onions if preferred.

Can I use whole wheat flour instead of all-purpose flour?

Yes, but note that whole wheat flour will make the bread denser and slightly less airy.

Homemade focaccia decorated in a beautiful flower pattern in the center.

Homemade Focaccia with Cherry Tomatoes and Onion

Print Recipe
This easy Focaccia recipe offers a golden crust and soft interior, topped with rosemary, sea salt, onions, and cherry tomatoes for added flavor.
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Prep Time 25 minutes
Cook Time 25 minutes
Additional Time 2 hours 20 minutes
Servings 10 slices
Calories 241

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.
Tried this recipe?Mention @tinadoessourdough

Nutrition

Serving: 1slice | Calories: 241kcal | Carbohydrates: 41g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 469mg | Potassium: 78mg | Fiber: 2g | Sugar: 2g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 2mg

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.

Author: Tina Bevk

Tina, from the blog “Stretch and Folds,” balances motherhood and a passion for sourdough baking. Based in Slovenia, she offers practical sourdough tips and recipes, bridging European and American baking styles. Her blog simplifies sourdough for busy families, focusing on easy, nutritious sourdough recipes.

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