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Focaccia with Cherry Tomatoes and Rosemary

This delicious Focaccia combines the sweetness of cherry tomatoes with the fragrant aroma of fresh rosemary.

The dough is light and airy, and the tomatoes burst with flavor as they bake. With a golden crust and a tender interior, this Focaccia is perfect as a standalone snack, a side dish, or even as a base for sandwiches.

This is one of the easiest breads to make, and the best part is that it requires no kneading! You’ll find yourself making this focaccia again and again.

If you’ve never made bread before, I highly recommend giving this recipe a try and then let me know how it turned out! It’s always a hit!

I love preparing a focaccia when I have friends over at my place. It’s something that everyone enjoys, and it pairs well with any accompaniment! The toppings for this bread can vary, but I’m sharing this version with classic ingredients that turns out fantastic!

If you try out this Focaccia with Cherry Tomatoes and Rosemary, please do not forget to rate it and leave a comment! I love reading and replying to all your comments! You can also tag your pics to  @elinasaiach on Instagram!

Focaccia with Cherry Tomatoes and Rosemary


  • 330 g warm water
  • 5 g active dry yeast
  • 10 g salt
  • 1/2 tbsp sugar
  • 30 g olive oil
  • 500 g all-purpose flour
  • Toppings: olive oil, cherry tomatoes, fresh rosemary and flaky salt


  • In a large bowl (or the bowl of the electric mixer), mix water, yeast, sugar, salt and olive oil. Add flour and mix by hand or electric mixer (do not knead). The dough will be soft.
  • Cover with plastic wrap and let rise in a warm place away from drafts for 2 hours. Lightly oil a 20x30cm (8×12-inch) baking pan and spread the dough on top, stretching it with your fingertips. Drizzle more olive oil over the dough, and then add the cherry tomatoes and fresh rosemary. Press down with your fingers again, allowing the tomatoes to sink into the dough along with the oil.
    Let it rest for another 20 minutes, then transfer to a preheated oven at 210°C/410°F for 30 minutes or until golden brown.
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Hi, my name is Elina!

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