Freshly baked focaccia is a wonderful addition to a homemade meal. Its golden surface, tender interior, and rich olive oil flavor make it enjoyable on its own or alongside other dishes. Adding cherry tomatoes and fragrant herbs gives this classic bread a colorful topping with a little sweetness and freshness in every bite.

This tomato focaccia uses a simple yeast dough made with flour, water, olive oil, and a few basic ingredients. The preparation takes some time because the dough needs to rise twice, but most of that time is spent resting rather than working. Once the bread goes into the oven, the tomatoes soften and the top develops an appealing golden finish.

Ingredients for Homemade Focaccia

For the dough

1 cup warm water

2 teaspoons active dry yeast or 6 teaspoons fresh yeast

1 teaspoon sugar or honey

2 to 2½ cups bread flour or all-purpose flour

3 tablespoons olive oil

2 teaspoons kosher or sea salt

For the topping

2 to 3 tablespoons olive oil

½ teaspoon sea salt or kosher salt

1 cup cherry tomatoes, halved

1 teaspoon oregano, fresh or dried

1 teaspoon thyme, fresh or dried

Step-by-Step Instructions

1. Combine the warm water, active dry yeast, and sugar or honey in a large mixing bowl. Stir lightly and leave for 4–5 minutes until the surface becomes foamy.

2. Add 1 cup of flour and mix with a spoon. Pour in the olive oil and add the salt, stirring until combined.

3. Gradually incorporate the remaining flour, adding about half a cup at a time. Stop when the dough comes together. It should remain slightly sticky rather than becoming dry.

4. Transfer the dough to a clean work surface and knead for approximately 5 minutes until smooth and well combined. A stand mixer fitted with a dough hook can also be used.

5. Place the dough in a lightly oiled bowl, turning it so the surface is coated. Cover with a clean kitchen towel and leave in a warm place for about 1 hour, or until doubled in size.

6. Generously oil an 8- or 9-inch round or square baking pan. Gently press the dough to release some of the air, then transfer it to the prepared pan.

7. Use your hands to stretch the dough toward the edges. If it resists, allow it to rest briefly before continuing. Cover loosely and leave to rise for approximately 45 minutes until puffy.

8. Preheat the oven to 400°F about 20 minutes before baking. Press your fingertips gently across the dough to create small indentations without tearing the surface.

9. Drizzle 2–3 tablespoons of olive oil over the dough. Sprinkle with approximately ½ teaspoon salt, oregano, and thyme, then arrange the halved cherry tomatoes across the top.

10. Bake for 35–40 minutes until the surface is golden and crisp. Carefully check the underside to make sure it has browned as well. Transfer the bread to a wire rack and allow it to cool slightly before removing it from the pan.

Serving and Storing Tomato Focaccia

Tomato focaccia can be enjoyed warm or at room temperature. Cut it into squares or wedges and serve it as a simple snack, a side for a meal, or part of a homemade bread selection. The crisp exterior and soft middle make it satisfying without needing complicated accompaniments.

For later enjoyment, allow the bread to cool completely before wrapping it securely. It can be kept at room temperature for about two days, although the crust may gradually lose some of its crispness. For longer storage, wrap it well and freeze for up to a month. Thaw at room temperature and warm in a medium oven before serving.

Homemade tomato focaccia is a rewarding baking project that relies on simple ingredients and patient preparation. The two rising periods help create its airy interior, while olive oil, tomatoes, and herbs give the surface plenty of flavor. Once familiar with the basic dough, it is easy to prepare this bread for casual meals, gatherings, or a fresh batch to enjoy throughout the week.