Soft, golden focaccia topped with sweet tomatoes and fragrant rosemary is one of Italy’s most beloved breads. Learn how to make this simple yet unforgettable recipe at home using traditional techniques and quality ingredients.
Focaccia has long been a staple in Italian kitchens, especially throughout the southern regions where bread is baked daily and shared at every meal. Its soft interior and crisp edges make it perfect for dipping in olive oil, serving alongside pasta, or enjoying on its own as an antipasto.
At La Fontana, bread is more than a side. It is part of the experience. Focaccia with tomatoes brings together rustic simplicity and bold flavor, capturing the heart of Neapolitan cooking in every bite.
Authentic focaccia begins with simple, high quality ingredients. You will need all purpose or bread flour, active dry yeast, warm water, extra virgin olive oil, and sea salt. These pantry staples form the foundation of a dough that is both airy and flavorful.
For the topping, choose ripe cherry or grape tomatoes. Their natural sweetness intensifies as they bake, creating pockets of juicy flavor throughout the bread. Fresh rosemary and a final drizzle of olive oil complete the topping with fragrance and richness.
Start by dissolving the yeast in warm water and allowing it to sit until it becomes foamy. This step ensures the yeast is active and ready to help the dough rise properly. In a large bowl, combine the flour and salt, then gradually add the yeast mixture and olive oil.
Mix until a soft dough forms, then knead for several minutes until smooth and elastic. The dough should feel slightly tacky but not sticky. Place it in a lightly oiled bowl, cover, and allow it to rise in a warm space until doubled in size. This usually takes about one hour.
Once the dough has risen, gently press it into a well oiled baking pan. Use your fingertips to create small dimples across the surface. These pockets help hold olive oil and toppings, giving focaccia its signature texture.
Scatter halved cherry tomatoes across the dough, pressing them lightly into the surface. Sprinkle with fresh rosemary and a pinch of sea salt. Finish with a generous drizzle of extra virgin olive oil, which will help create a golden crust during baking.
Preheat your oven to 400 degrees Fahrenheit. Allow the shaped dough to rest for another 20 minutes before baking. This second rise helps create a light and airy crumb inside the bread.
Bake for 20 to 25 minutes, or until the top is golden brown and the edges are crisp. The tomatoes will soften and release their juices, blending beautifully with the olive oil and rosemary. Let the focaccia cool slightly before slicing.
Use generous amounts of olive oil both in the dough and on top. Focaccia should have a rich, moist texture that comes from quality oil. Do not rush the rising process, since patience allows the dough to develop flavor and structure.
If you prefer deeper flavor, let the dough rise slowly in the refrigerator overnight. This longer fermentation enhances the bread’s complexity while maintaining its soft texture. Italian cooking often rewards those who take their time.
Focaccia with tomatoes can be served warm or at room temperature. It pairs beautifully with marinated roasted peppers, fresh mozzarella, or a bowl of Italian soup. It can also be sliced horizontally and used for sandwiches filled with prosciutto and provolone.
At La Fontana, we believe that simple recipes prepared with care bring the greatest joy. This focaccia captures the warmth of Italian hospitality and the beauty of sharing good bread with family and friends.
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