Summer Tomato Focaccia

Summer Tomato Focaccia ~ an easy yeast bread that can be made in just about a hour. Top it with juicy ripe cherry tomatoes and you’ve got a feast!

summer tomato focaccia topped with cherry tomatoes and fresh rosemary

It’s always the same at this time of year, I race to make sure I’ve  made all my summer favorites as the month of August marches on. The farmer’s market is at its absolute height right now, and the colorful heirloom tomatoes are finally here. They were a little late this season and I was starting to worry. My favorites are the teeny tiny ones, I use them for salads, salsas, and this focaccia bread.

tomatoes and rosemary

I love my basic focaccia recipe, I’ve been making it for years and it always comes out perfectly. It takes a little over an  hour to make from start to finish, and I can customize it for the season or the occasion. This is the high summer version. The little tomatoes  burst open when you bite into it and their sweet juice, along with the rosemary, the  Parmesan, and the salty bread is a real treat.

making homemade focaccia
making summer tomato focaccia on a baking sheet

The soft sticky dough needs only 40 minutes to rise, and then you pat it out into a rough rectangle on a baking sheet. You dip your fingers in olive oil and poke it all over so there are luscious little pools of oil that flavor the bread. Then on go the tomatoes, some fresh rosemary, sea salt, and a sprinkle of Parmesan cheese. There’s no second rise, it goes right into a hot oven.

Summer tomato focaccia, sliced

This tomato focaccia is a great project for a beginning cook — the recipe is simple and straightforward but the result has got a real wow factor, and it feeds a crowd. You can top it with thinly sliced lemons, olives, sliced artichokes…the possibilities are endless.

Summer tomato focaccia on a cutting board

More deliciously easy focaccia recipes on the blog ~

4.04 from 59 votes

Summer Tomato Focaccia

Summer Tomato Focaccia ~ an easy yeast bread that can be made in just about a hour.  Top it with juicy ripe cherry tomatoes and you've got a feast!
Course bread
Cuisine Italian
Total Time 1 hour 10 minutes
Yield 20 servings
Author Sue Moran


  • 2 cups warm water, about 110F
  • 2 tsp yeast, or 1 packet
  • 2 tsp table salt
  • 4 cups bread flour
  • olive oil
  • fresh rosemary leaves, approximately 2 or 3 Tablespoons
  • 1 pint of tiny heirloom tomatoes, or any small tomato
  • grated Parmesan cheese for sprinkling
  • Kosher or sea salt for sprinkling over the top


  • set the oven to 425F
  • Put the yeast in a large mixing bowl and pour in the warm water.
  • Add the salt and 2 cups of the flour, mix into a soft and sticky dough.
  • Add the remaining 2 cups of flour and mix well. (The dough will still be sticky)
  • Cover and let rise for 40 minutes in a warm place.
  • Press out the dough on a well oiled, or silpat lined baking sheet. Using your fingers, ease it into a rectangle, approximately 9×13, give or take.
  • Put the olive oil in a small bowl and dip your fingers into the oil, and then all over the bread, poking the bread surface and leaving little pools of oil. Do this all over the bread. Don’t skimp; this will result in great flavor after the bread is baked.
  • Arrange the tomatoes across the top, pressing them into the dough slightly, then scatter the rosemary leaves evenly across the surface. Sprinkle sea salt over all, and finally top with a dusting of Parmesan cheese.
  • Bake for 18-20 minutes until lightly golden.
  • The rosemary will crisp up in the oven, so you may want to scatter some fresh leaves on top of the bread after baking to refresh the rosemary flavor and give it visual appeal.

Cook’s notes

Unless you are experienced with yeast, use an instant read thermometer (which every kitchen should have) to check the temperature of the water, it is essential to have it at the correct temperature or the yeast will not rise.
You will need truly tiny tomatoes for this recipe. Even smaller than standard cherry tomatoes. If all you can find are cherry tomatoes, halve them before putting them on the dough.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

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    Leave a Reply

    Please rate this recipe!

  • Reply
    May 9, 2022 at 5:14 pm

    5 stars
    Sue, you leave the stems and leaves on the tomatoes? I was taking mine off until I took another look at your recipe and noticed your picture of the finished Focaccia.

    • Reply
      Sue Moran
      May 9, 2022 at 6:41 pm

      That’s really only for looks Carolyn, I would remove the stems.

  • Reply
    gary merrick
    May 23, 2021 at 9:51 am

    5 stars
    wow and really mean it ! just incredible, possibly the best bread we ever made.
    big thank you for sharing your brilliant recipe.
    Gary & Sarah

    • Reply
      Sue Moran
      May 23, 2021 at 2:49 pm

      Love this Gary ~ now you have to try my other focaccia recipes!

  • Reply
    February 13, 2021 at 10:59 pm

    5 stars
    This recipe is just brilliant. Easy to follow and makes an absolutely delicious and plump focaccia. Massive hit with family and friends. THANKYOU!

  • Reply
    February 4, 2021 at 12:53 am

    5 stars
    Sue, could parchment paper be used on the baking sheet instead of oiling it?

    • Reply
      Sue Moran
      February 4, 2021 at 5:58 am

      Yes but it might be harder to spread the dough out, it’s elastic and the oil helps it adhere to the pan while you nudge it out into shape.

  • Reply
    Julie I
    September 2, 2020 at 5:19 pm

    5 stars
    Easy and fast- best focaccia ever! Very filling! I’ll try for pizza crust next.

  • Reply
    January 22, 2020 at 6:16 am

    5 stars
    This was amazing! Thank you for the recipe. I added shallots and lemon zest and it turned out SO good!
    I will definitely be making this again and continuing to experiment with toppings 😀

    • Reply
      January 22, 2020 at 7:23 am

      Thanks Kallie ~ I’ve got a few more focaccia variations on the blog, so check them out 🙂

  • Reply
    August 13, 2019 at 4:15 pm

    Have you tried using whole wheat flour? Wondering if i get the same result? Thanks for you time and response.

    • Reply
      August 13, 2019 at 6:00 pm

      I have made my focaccia many times with half whole wheat flour and it comes out great. I haven’t tried it with 100% whole wheat, so if you do, let me know how it turns out 🙂

  • Reply
    July 27, 2019 at 3:32 pm

    5 stars
    This is the BEST recipe ever. I make it every Summer when the tomatoes are vine ripe. Thanks, Sue.

    • Reply
      July 27, 2019 at 6:04 pm

      Oh thanks so much Julie, I love to hear that, my basic focaccia bread is dear to me, I’ve been making it for such a long time. Enjoy all the summer tomatoes 🙂

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