Save This rustic Italian focaccia brings together the perfect combination of fragrant rosemary, flaky sea salt, and sweet roasted cherry tomatoes in a pillowy, olive oil-enriched bread. The dimpled surface creates pockets that capture olive oil and toppings, making every bite burst with Mediterranean flavor.
I first made this focaccia for an impromptu dinner party when I needed something impressive without much notice. The aroma filled my kitchen as it baked, and my guests couldn't stop raving about it. Now it's my signature contribution to gatherings year-round.
Ingredients
- Bread flour: provides the perfect chewy texture and structure needed for authentic focaccia
- Instant yeast: speeds up the rising process without sacrificing flavor
- Fine sea salt: enhances the bread's flavor from within
- Lukewarm water: activates the yeast and creates the proper hydration
- Extra virgin olive oil: adds richness and creates the characteristic crispy crust
- Cherry tomatoes: offer sweet bursts of flavor that intensify when roasted
- Fresh rosemary: infuses the bread with aromatic pine notes
- Flaky sea salt: provides texture and flavor pops on the surface
Instructions
- Mix the dry ingredients:
- Combine bread flour, instant yeast, and fine sea salt in a large bowl. Whisk thoroughly to ensure even distribution of the yeast and salt throughout the flour. This prevents the salt from directly contacting the yeast which could inhibit fermentation.
- Add wet ingredients:
- Pour in lukewarm water and olive oil. The water should feel just slightly warm to the touch, around 100°F or 38°C. Stir with a wooden spoon until a sticky dough forms and no dry flour remains. The dough will look quite wet at this stage which is exactly what we want for a light, airy focaccia.
- Knead to develop gluten:
- Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes. The dough will transform from sticky to smooth and elastic. You can test if it's ready by stretching a small piece thinly enough to see light through it without tearing. This window pane test confirms proper gluten development.
- First rise:
- Place the dough in an olive oil coated bowl, turning once to coat all sides. Cover with a damp kitchen towel to prevent the surface from drying out. Let rise in a warm spot for about 1 hour or until doubled in size. Look for a puffy, airy texture that springs back slowly when gently poked.
- Prepare the pan and shape:
- Generously coat a 9x13 inch baking pan with olive oil. This creates the signature crispy bottom crust. Gently deflate the risen dough by pressing your fingers into it, then transfer to the pan. Use your fingertips to stretch the dough to reach the corners, being careful not to tear it or deflate all the air bubbles.
- Second rise:
- Cover the shaped dough again with a damp towel and let rise for 30 minutes. During this time, the dough will become puffy again and fill the pan more completely. This second rise creates the light, airy texture that makes focaccia so special.
- Preheat and dimple:
- Preheat your oven to 425°F or 220°C. When the dough has finished its second rise, dip your fingertips in olive oil and press deeply into the dough all the way to the pan bottom, creating the classic focaccia dimples. Space these indentations about an inch apart across the entire surface.
- Add toppings:
- Arrange halved cherry tomatoes cut side up across the dimpled surface, gently pressing them into the dough. Sprinkle with fresh chopped rosemary, making sure it's evenly distributed. Drizzle the entire surface with additional olive oil and finish with a generous sprinkle of flaky sea salt.
- Bake to perfection:
- Bake in the preheated oven for 22 to 25 minutes. Look for a deep golden brown top and bottom crust. The bread should sound hollow when tapped on the bottom. The tomatoes will have slightly roasted and intensified in flavor, and the rosemary will be fragrant.
- Cool and serve:
- Allow the focaccia to cool in the pan for 5 minutes, then transfer to a wire rack to prevent the bottom from becoming soggy. Cool for another 10 minutes before slicing to allow the structure to set. Serve warm or at room temperature for the best texture and flavor.
Save The cherry tomatoes transform during baking, becoming intensely sweet little flavor bombs that contrast beautifully with the salty, herb-infused bread. I learned from my Italian grandmother that the quality of olive oil makes all the difference in focaccia. She always insisted on using the best extra virgin olive oil you can afford, as it's a primary flavor in the final bread.
Storage Tips
Focaccia is at its absolute best the day it's baked, with a perfect contrast between the crispy exterior and soft interior. To store leftovers, wrap completely cooled focaccia in plastic wrap, then aluminum foil, and keep at room temperature for up to 2 days. For longer storage, freeze individual portions in airtight containers for up to 3 months.
To revive day-old focaccia, sprinkle with a few drops of water and reheat in a 350°F oven for 5-7 minutes until warmed through and crisp again. Never refrigerate focaccia, as this accelerates staling and ruins the texture.
Make-Ahead Options
You can prepare this recipe in stages to fit your schedule. After the first rise, place the dough in an oiled bowl, cover tightly with plastic wrap, and refrigerate for up to 24 hours. The slow, cold fermentation actually improves flavor development.
When ready to bake, remove from refrigerator and let stand at room temperature for 30 minutes before proceeding with shaping in the pan. You can also freeze the fully baked and cooled focaccia. Thaw at room temperature and reheat as directed above for a fresh-tasting bread in minutes.
Seasonal Variations
Summer Herb Garden Use a combination of fresh herbs from your garden like basil, oregano, and thyme. Add thinly sliced zucchini or summer squash with the tomatoes. Finish with crumbled feta cheese in the last 5 minutes of baking.
Autumn Harvest Replace tomatoes with thin slices of apple and red onion. Add fresh sage leaves instead of rosemary. Drizzle with honey right after baking.
Winter Comfort Top with caramelized onions and thinly sliced potato. Add chopped walnuts and rosemary. Finish with a sprinkle of grated parmesan in the last 5 minutes.
Serving Suggestions
Transform this focaccia into a complete meal by serving it alongside a variety of Mediterranean-inspired dishes. Create an antipasto platter with prosciutto, olives, roasted red peppers, and a selection of Italian cheeses. For a light lunch, slice the focaccia horizontally and fill with layers of fresh mozzarella, basil, and additional roasted tomatoes.
For dinner, serve warm wedges alongside a hearty pasta dish or use torn pieces to soak up flavorful sauces and soups. The bread also makes an excellent base for bruschetta—simply cut into small rectangles, toast lightly, and top with your favorite savory mixture.
Save Focaccia is at its absolute best the day it's baked for a perfect contrast between the crispy exterior and soft interior. To store leftovers, wrap completely cooled focaccia securely for up to 2 days at room temperature or up to 3 months frozen.
Recipe Questions
- → What flour works best for focaccia?
Bread flour is recommended for a chewy, airy texture, but all-purpose flour can be used in a pinch for a softer crumb.
- → Can I use dried rosemary instead of fresh?
Dried rosemary can be substituted, but use less since the flavor is more concentrated—about half the amount of fresh.
- → How do I get a crispier crust?
For a crispier crust, bake at a high temperature and ensure a generous drizzle of olive oil both in the pan and on top.
- → How should leftovers be stored?
Wrap cooled focaccia and store at room temperature for a day or refrigerate. Reheat gently in the oven to refresh texture.
- → Can this be made ahead of time?
The dough can be made ahead and refrigerated overnight. Bring to room temperature and proceed with shaping and baking the next day.
- → Is this suitable for vegans?
Yes, with no dairy, eggs, or animal products, this focaccia fits vegetarian and vegan diets. Always check for cross-contamination if needed.