The very first time I made tomato & rosemary focaccia, it wasn’t some grand culinary plan—it was me standing in my kitchen on a Sunday afternoon, staring at a handful of wrinkling cherry tomatoes and thinking, Okay, you deserve better than this. And oh my goodness… the moment that dough hit the warm olive oil in the pan and the rosemary started releasing that piney scent? I was hooked.
There’s something incredibly grounding about focaccia. It’s not rushed. It doesn’t ask much of you. It’s soft, pillowy, almost indulgent in its simplicity. The dough feels alive under your fingers, stretching willingly and springing back with this gentle, confident bounce that tells you it’s going to bake up beautifully.
And the tomatoes—wow. When they roast on top, they collapse slightly and turn sweet and jammy, leaving little pockets of flavor you can taste before your teeth even sink in. Rosemary adds that earthy, comforting aroma, the kind that makes everyone wander into the kitchen asking, “What are you baking?”
This is the kind of bread you tear with your hands, not slice. The kind that makes soups taste better, salads feel complete, and pasta nights feel downright luxurious. The kind you bake once, and suddenly you’re the person who “always brings the focaccia.”
Homemade focaccia feels like a small act of love—simple, honest, and unbelievably delicious.
Recipe Resume – Quick Selling Points
Soft, airy, bakery-style texture with zero kneading stress.
Crispy golden crust thanks to generous olive oil.
Cherry tomatoes add sweetness and juiciness.
Fresh rosemary perfumes the entire loaf.
Beginner-friendly—perfect even if you’ve never baked bread.
Ready in under 2 hours with minimal effort.
Customizable with endless toppings.
Makes your kitchen smell like a rustic Italian bakery.
Why This Tomato & Rosemary Focaccia Is the Only One You’ll Ever Need
Years ago, I baked this focaccia for a family dinner, mostly because I needed something quick. My brother grabbed a piece before it even made it to the table, burned his fingertips a little (his fault), and said, “If you ever stop making this, I will revolt.” Dramatic, but fair. It has been our unofficial family bread ever since—crispy edges, fluffy center, and those sweet roasted tomatoes that feel like tiny bursts of sunshine.
Cuisine Type: Italian.
What You Really Need to Make This Amazing Tomato & Rosemary Focaccia (Simplified)
- 3 cups flour
- 2 tsp instant yeast
- 1 ½ tsp salt
- 1 ½ cups warm water
- ¼ cup olive oil (plus extra for pan and topping)
- 1 cup cherry tomatoes
- 2–3 sprigs fresh rosemary
- Flaky salt
How to Master the Perfect Tomato & Rosemary Focaccia (My Secret Method)
Start by mixing warm water, yeast, salt, and flour until it all comes together in a sticky, loose dough. No need to knead—just fold it a few times with a spoon. Let it rise until it looks puffy and relaxed, almost like it’s stretching out after a long nap.
Coat your baking pan with olive oil. Be generous; this is what gives focaccia its iconic crisp bottom. Transfer the dough and gently stretch it to the edges. It will resist a little—just come back after a few minutes and try again.
Now for the fun part: dimple the dough with your fingertips. Press deep. Let olive oil pool in those dimples. Top with halved cherry tomatoes, rosemary needles, and flaky salt. Bake until the edges are crisp and the tomatoes look sunken and caramelized.
Let it cool just long enough so you don’t scorch your fingers… then tear in.
Chef’s Notes and Tips for a Flawless Focaccia
The secret to fluffy focaccia is patience during rising—let it get visibly puffy before baking. A longer rise equals better texture.
Also, don’t be shy with olive oil. Focaccia thrives in it. It’s what creates that irresistible crispness on the edges and bottom.
Get Creative! Easy Substitutions and Fun Variations
Swap cherry tomatoes for olives, caramelized onions, garlic confit, or sliced jalapeños.
Try adding Parmesan, roasted peppers, or sun-dried tomatoes for even richer flavor.
Lighten It Up! Simple Swaps for a Healthier Tomato & Rosemary Focaccia
Use half whole-wheat flour to add extra fiber without losing too much softness.
For low-fat versions, reduce the olive oil slightly and add extra herbs to make up the flavor.
And there you have it!
A warm, rustic focaccia that’s as beautiful as it is delicious. Don’t forget to share your results—and check out our other irresistible recipes while you’re here.
Are You Curious About Anything Else? FAQs
1. Can I make this easy tomato rosemary focaccia recipe ahead of time?
Absolutely. Prepare the dough earlier in the day and let it rise slowly in the refrigerator. Cold fermentation deepens the flavor, making your focaccia taste even more artisan-style. When you’re ready to bake, simply bring the dough to room temperature, stretch it into the pan, dimple, top, and bake.
If you want to prep even further ahead, the baked focaccia freezes beautifully. Wrap tightly and reheat in a warm oven to revive the crisp edges.
2. Why is my homemade focaccia not fluffy?
Focaccia relies on proper hydration and rising time. If the dough feels stiff, add a splash of water. If it didn’t rise long enough, it won’t develop the airiness you want.
Another common culprit is old yeast—make sure yours is active. And finally, don’t rush the second rise in the pan. That last rest is where the magic happens.
3. Do I have to use cherry tomatoes for focaccia?
Not at all. Any small, sweet tomato works—grape tomatoes, baby heirlooms, even sliced Roma tomatoes.
Cherry tomatoes simply offer the perfect balance of acidity and natural sweetness, and they roast beautifully without watering down the dough.
4. How do I keep focaccia crispy on the outside and soft inside?
Generous olive oil is key. The dough needs oil underneath it, on top of it, and even a drizzle in the dimples.
Also, bake at a high temperature so the edges caramelize. And let the focaccia cool on a rack to prevent steam from softening the bottom.
5. Can I make gluten-free focaccia with this recipe?
Yes, but use a high-quality gluten-free 1:1 baking flour. Increase hydration slightly since GF flour absorbs more.
The texture won’t be exactly the same, but the olive oil, tomatoes, and rosemary still create an incredibly flavorful result.
6. Why do we press dimples into focaccia dough?
Dimples prevent the dough from rising unevenly and create pockets where olive oil and tomato juices collect.
They also help distribute toppings so everything bakes evenly instead of rolling off.
7. What’s the best pan for focaccia?
A metal baking pan gives the crispiest bottom, especially when brushed with plenty of olive oil.
Glass works too, but the crust won’t caramelize as deeply.
8. How do I store leftover focaccia?
Keep it in an airtight container at room temperature for up to two days.
To re-crisp the edges, warm it in a 375°F (190°C) oven for 5–7 minutes—it will taste freshly baked again.
Tomato & Rosemary Focaccia
4
servings30
minutes40
minutes300
kcalIngredients
3 cups flour
2 tsp instant yeast
1 ½ tsp salt
1 ½ cups warm water
¼ cup olive oil (plus extra for pan and topping)
1 cup cherry tomatoes
2 –3 sprigs fresh rosemary
Flaky salt
Directions
- Start by mixing warm water, yeast, salt, and flour until it all comes together in a sticky, loose dough. No need to knead—just fold it a few times with a spoon. Let it rise until it looks puffy and relaxed, almost like it’s stretching out after a long nap.
- Coat your baking pan with olive oil. Be generous; this is what gives focaccia its iconic crisp bottom. Transfer the dough and gently stretch it to the edges. It will resist a little—just come back after a few minutes and try again.
- Now for the fun part: dimple the dough with your fingertips. Press deep. Let olive oil pool in those dimples. Top with halved cherry tomatoes, rosemary needles, and flaky salt. Bake until the edges are crisp and the tomatoes look sunken and caramelized.
- Let it cool just long enough so you don’t scorch your fingers… then tear in.
