This focaccia bread is baked to perfection, and is topped with cherry tomatoes, rosemary, and some flaky salt for a blast of flavor in every bite!!!

Is there anything more magical than the aroma of a freshly baked bread, more so when it's focaccia? This Italian flatbread is made with flour, yeast, olive oil, flaky salt and fresh herbs. It's super flavorful, with a perfectly crusty exterior and a soft, yet slightly chewy inside. What I love about this bread is its texture and the fresh herby flavor. Just the way I like it!! It's a family favorite along with my Olive Garden Style Breadsticks and Dinner Rolls.
Fresh warm focaccia right out of the oven with some Restaurant style Olive oil dip is simply divine. You got to try it to believe!!! You can serve it as a side with Veggie Stuffed Shells or with homemade soups like Butternut Squash Chipotle Soup and Detox Cauliflower Soup.
Focaccia is made with a dough that needs to be proofed twice - once after kneading the dough and then again after it is stretched and spread on a sheet. This needs to be done to allow the gluten to develop for that perfect texture.
The whole process may seem like an uphill task, but it truly is an easy-to-follow recipe that even a beginner can get started with as it's made with easily available ingredients and doesn't need any special skills. Once you get the hang of it, soon you will be making this bread like a pro :)))
While Rosemary Focaccia is the most popular kind which is amazing by itself, I have additionally topped it with cherry tomatoes for a more bright fresh flavor which I absolutely love!!!
Ingredients needed for Cherry tomato and Rosemary Focaccia
- Bread Flour - I have used bread flour but all-purpose flour works well too.
- Semolina - Just a little goes a long way for a more crispy crust. It's optional though.
- Yeast - I have used active dry yeast which needs to be proofed. But instant yeast works just fine, simply add it to the flour.
- Sugar - Sugar or maple syrup both work well. It gives a slight hint of sweetness and helps activate the yeast.
- Water - The temperature of the water (105°-110° F) is of utmost importance to activate the yeast.
- Herbs - I just went the classic way and used fresh rosemary here. But you can go with any herb of your choice preferably fresh one.
- Cherry tomatoes - I have topped it additionally with cherry tomatoes here, but you can use any topping of your choice or simply skip it.
- Garlic - Garlic infused olive oil brings so much deliciousness to this bread.
- Extra virgin olive oil - This is what makes this bread incredibly yumm with just the perfect texture and flavor. So do use a good quality extra virgin olive oil.
- Salt - To season.

How to make Focaccia?
Focaccia is an easy-to-make flatbread. Even beginners can make it without much difficulty!!!
- Start with activating the yeast by dissolving it in warm water along with sugar until it bubbles up.
- Infuse the olive oil with rosemary and garlic.
- Combine the rest of the dry ingredients with infused oil and yeast mixture to form a smooth and elastic dough.
- Cover with more oil and proof the dough in Instant Pot at Yogurt mode or at a warm spot otherwise.
- Spread and stretch the dough to cover the entire baking sheet. Poke holes all over for that dotted look.
- Drizzle some more oil, cover and rest for the second rise.
- Top with rosemary, cherry tomatoes, and sea salt.
- Bake till nice and golden.
- Brush some olive oil on top.
- Serve with Restaurant style Olive oil dip and enjoy!!!
You can find the detailed steps below!!!
Other topping suggestions:
- Any fresh herb like thyme, basil, sage, oregano, or tarragon.
- Caramelized onions and mushroom.
- Sun-dried tomatoes.
- Olives.
- Parmesan.
We love this Cherry Tomato and Rosemary Focaccia. It:
- is made with everyday ingredients.
- is baked to perfection with a crusty exterior and a soft inside.
- can be enjoyed as is in a sandwich.
- is perfect for entertaining a crowd.
- is full of fresh and herby flavors from tomato, rosemary and garlic.
- is Vegan, Vegetarian, Plant-based, and Dairy-free.
Let's get cooking and learn how to master this classic bread with some handy tips!!!
Ingredients
- 3 cups of bread flour (or all-purpose flour works too)
- 1 tablespoon semolina (optional)
- 2 garlic cloves, finely chopped
- 2 teaspoon sugar or maple syrup
- 2 teaspoons salt
- ½ cup extra virgin olive oil, divided
- 2.25 teaspoons active dry yeast
- 1.25 cups warm water (approx. temperature 105°-110° F), add more if needed
- 8-10 cherry tomatoes, halved
- 4 sprigs of rosemary, divided
- flaky sea salt, to top

Instructions
- Place a small pan with ¼ cup of oil over medium-low heat. Once hot, add garlic and about 2 tablespoons of chopped rosemary leaves. Let it cook until fragrant, about 2-3 minutes. Keep it aside and let it cool.
- Meanwhile, in a small bowl, add water, yeast, and sugar. Stir gently and let the mixture rest for 5-10 minutes. It should turn frothy.
- In a large bowl, combine flour, semolina, the garlic and rosemary infused olive oil, salt, and yeast mixture.
- Continue kneading till it forms into a smooth and elastic ball, about 5-7 minutes. Add little flour if it's too sticky.
- Add a teaspoon of oil and knead.
- Transfer the dough to the greased steel insert of Instant Pot.
- Cover the dough with 1.5 tablespoons of oil and place it in the Inner Pot. Close the lid.
- Turn on the Yogurt Mode at Medium/Normal and set the timer for 1:00 hr.
- Once the time is up, the dough would have more than doubled in size.
- If not using Instant Pot, transfer the dough coated with oil to a greased bowl. Cover with a damp towel and let it rest at a warm spot, like an oven with the lights turned on for about 1.5-2 hours or till it doubles in size.
- Grease a 9"x13" baking sheet, or you can line it with a parchment paper.
- Once the dough has risen, gently punch the dough down and transfer to a greased baking sheet.
- Transfer the dough to the baking sheet. Spread and stretch the dough to the edges of the sheet.
- Make indents in the dough all over using your fingers giving that signature dimpled appearance to the focaccia.
- Drizzle about 2 tablespoons of oil. Cover with a damp kitchen towel and place it at a warm spot for about 30-40 minutes or until it has doubled in size.
- Preheat the oven to 450 °F.
- Top the dough with rosemary and halved cherry tomatoes. Season with flaky salt.
- Bake until focaccia is golden, about 20-22 minutes.
- Transfer to a wire rack and brush some more olive oil on top.
- Serve warm and enjoy!!!
Recipe Notes
- Always use good quality extra virgin olive oil as that brings much flavor.
- Make sure the yeast you are using is not too old and is of good quality for the bread to rise well.
- Don't be stingy with olive oil to get that desired flavorful and perfect crust.
- I have used cherry tomatoes along with rosemary for toppings. You can totally get creative here, use anything from olives, caramelized onions, to jalapeño.
- If using dry rosemary, mix it in the dough. It might burn if used as a topping.
- Store any leftovers in an airtight container at room temperature for up to 2 days.
