Focaccia with Cherry Tomatoes and Basil
By: Laura Reefer
This homemade tomato basil focaccia bread is light, flavorful, and beautifully topped with juicy cherry tomatoes and fresh basil leaves. It’s perfect for dipping, snacking, or serving alongside a hearty meal. If you’ve never made focaccia before, don’t worry—this rustic bread is easier than you think!
By: Inspired by Backwoods Home Magazine
A Rustic Homemade Favorite
Homemade bread is always a special treat and the way it fills your kitchen with a warm, yeasty aroma. Yum! I recently started making Focaccia bread for my family and it has been a hit. This Focaccia bread brings together everything you love about comfort food—pillowy texture, golden crust, and savory flavors with Cherry Tomatoes, fresh Basil, and Parmesan cheese, and a surprisingly simple preparation process.
I stumbled across this Focaccia bread recipe while reading in, “Backwoods Home” magazine. Of course, I added ingredients to this recipe. I thought that it would be a hard process, but to my surprise, it was simple to make. This flatbread is vibrant and is visually appealing with the golden brown crust, the bright red of the fresh tomatoes, and the vibrant green of the fresh basil, garlic, and oh, the cheese.
History of Focaccia Bread
Focaccia has been around for centuries, dating back to the ancient Mediterranean kitchens, where bread was more than just food—it was an integral part of everyday life. Back then, folks would gather around shared ovens to bake these simple, flat loaves that fed the whole community. With its crisp, golden top and light, pillowy inside, focaccia is still a symbol of warmth, welcome, and sharing a good meal with others. This recipe brings all that tradition into your own kitchen, without any fuss—just honest ingredients and a little time.
Recipe Card
Focaccia Bread with Cherry tomatoes and Basil
Ingredients
Method
- In a small bowl, dissolve the yeast and sugar in the warm water (no hotter than 110°F). Allow it to sit for 10 minutes until the mixture becomes foamy.
- In a large bowl, whisk together the flour and salt. Create a well in the center and pour in the yeast mixture along with olive oil.
- Mix until a dough begins to form, then transfer to a floured surface and knead for 8-10 minutes until the dough is smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with damp cloth, and let it rise in a warm area for about one hour or until it has doubled in size.
- For an even richer flavor, you can opt to let the dough ferment slowly. After the initial rise, cover the bowl.For an even richer flavor, you can opt to let the dough ferment slowly. After the initial rise, cover the bowl tightly with plastic wrap and place in the refrigerator overnight. In the morning, remove the dough from the frig and allow it to get to room temperature (30-60 minutes) before proceeding.
- Preheat your oven to 425°F.
- Transfer the risen dough to an 18×13 baking sheet pan lined with parchment paper. Stretch and press the dough into the pan making it just smaller than the sheet pan. Cover the pan loosely with a dampened cloth (tea towel) and let rise for another 30-45 minutes.
- Once risen, dimple the dough with your thumb, making a crevice in the dough.
- On a cutting board and using a plate, rolling pin, or whatever you have to smash open the cherry tomatoes at a time. Adding the smashed tomato to the crevice (dimpling) and indenting it into the dough.
- Whisk the remaining 1/4 cup of olive oil and 1/4 cup of water, and brush the mixture across the dough.
- Add Basil and bits of garlic cloves throughout the tomatoes on the dough.
- Top with Grated Parmesan cheese and sprinkle generously coarse sea salt.
- Bake in the preheated oven for 25-30 minutes until the Focaccia Bread is golden brown.
Nutrition
Notes
The Sponge:
If after 10 minutes the sponge is not foamy, than your yeast is dead and not active. Throw it away and try again.Bread:
Approximately 12 servings.Disclaimer
Nutrition Disclaimer: All nutritional information shared on this site is an approximation. I am not a certified nutritionist, and any nutritional information shared on this site should be used as a general guideline. Any nutritional information provided by “Back to the Basics with Laura,” is provided as a courtesy and should be considered an estimate rather than a guarantee. Ingredients can vary, and we cannot guarantee the accuracy of this information.Affiliate Disclaimer:
This post may contain affiliate links. If you click on a link and make a purchase I may receive commission. Thank you for supporting this site.Tried this recipe?
Let us know how it was!Tips for Success
- Use good olive oil. Since it’s a star ingredient, use the best quality you can find.
- Let the dough rise fully. Don’t rush this part—rising time affects the texture.
- Make it your own. You can swap the tomatoes and basil for olives, caramelized onions, rosemary, or roasted garlic.
Serving Ideas
This focaccia is delicious served warm from the oven or at room temperature. It’s great on its own, dipped into olive oil and balsamic vinegar, or alongside soups, salads, and pastas. You can even slice it horizontally and make a sandwich with mozzarella, roasted veggies, or prosciutto.
Storage Tips
Leftover focaccia will keep well in an airtight container for up to 3 days at room temperature. If you want to keep it longer, wrap it in foil and freeze for up to a month. Reheat in the oven at 350°F for 5–10 minutes to revive that fresh-baked taste.
Final Thoughts
Making bread with your own two hands connects you to something old and comforting. Focaccia, with its crisp edges, soft middle, and garden-fresh toppings, is one of those recipes that feels both simple and special all at once. Try this recipe or use your own ingredients. I would love to hear from you. Leave me a comment about how you made this recipe.
