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 from 57 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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    Please rate this recipe!

  • 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 🙂

  • Reply
    July 14, 2019 at 8:43 am

    Hi, can I make this dough a day ahead and store in the fridge? Looks delicious! Thanks!

    • Reply
      July 14, 2019 at 9:30 am

      I don’t see why not, although I haven’t tried that Marisa. Let me know how it works out.

  • Reply
    January 14, 2017 at 4:18 pm

    5 stars
    Hilariously only I stumbled across your recipe while googling how to spell ‘focaccia.’ And when I saw the pictures and realized how simple the recipe was I knew I had to do it. Wow was I totally impressed! I’m not a huge baker but I’ve done a few herb breads but nothing as crunchy, dense, chewy and packed with cheesy, and sweet flavor! It will definitely be my go-to when I need to impress. I did however add a few ingredients like marinating the tomatoes in slivered basil, minced garlic, salt, pepper and tiny crememini mushrooms. Also, while spreading the dough I slipped in some of the Parmesan. I also left out a bit of the flour. I wasn’t expecting it to rise quite as much as it did though, but love the depth it took on and will reuse the dough recipe for deep dish pizza! Thanks a ton!

    • Reply
      January 14, 2017 at 4:24 pm

      This is so great to hear Tony ~ I’m glad you stumbled on the blog! I’ve got a few other focaccia recipes hanging around, hope you try them!

  • Reply
    August 23, 2016 at 4:12 pm

    5 stars
    I’ve made this twice and it’s great! Very easy to make and super tasty. Thanks for sharing your recipe – it’s probably going to be a regular dish for me 🙂

    • Reply
      August 23, 2016 at 4:18 pm

      I’m so glad you liked it, Jesse, once you master this bread there are so many ways to top it, the possibilities are endless.

  • Reply
    May 18, 2016 at 10:04 pm

    No kneading require?!! Am I reading it right

    • Reply
      May 19, 2016 at 7:47 am

      Yup! Enjoy Mae!

  • Reply
    February 22, 2016 at 1:19 pm

    I made this recipe this afternoon and although it tastes good, the outside is pretty crispy and the inside kinda dense. Am I doing something wrong? I’ve read a couple places that I might need less flour? And I am in Canada so I don’t know if that makes a difference…?

    • Reply
      February 22, 2016 at 1:25 pm

      Perhaps you could have patted it out thinner Carly? It sounds like the inside didn’t get cooked all the way. Also check your oven temperature, it might not be accurate. I highly recommend an inexpensive oven thermometer to everyone, it really helps!

  • Reply
    CAH // TheCarboholic
    January 15, 2014 at 5:28 pm

    5 stars
    Thank you so much for this recipe! I have made it countless times in the last month or two.

    I typically top mine with garlic, salt, pepper, rosemary, and a light sprinkling of parmesan. The cheese gets all toasty, and the flavor is outrageous, especially for such an easy bread with little kneading and a short rise.

    Not sure if it’s the climate here in Los Angeles, but I do find I need to hold back some flour for the dough to come together.

    Thanks again!

    • Reply
      January 15, 2014 at 5:37 pm

      So glad you liked it! That focaccia recipe has served me well over the years.

  • Reply
    Peter @Feed Your Soul Too
    December 20, 2013 at 12:22 pm

    I really like the addition of the tomatoes. the color it adds is awesome. I featured it on my Friday Five – Flatbread & Pizza addition over @ Feed Your Soul Too –

  • Reply
    August 24, 2013 at 8:18 am

    Sue, help I have to make this for a wedding munchie thing in Frnce. NOW. A. can I do it and serve it room temp? and the yest I found seems to hve some bking powder. 1st batch going in for experiment with hubby. Apologise for dodgy key board. A is wonky

    • Reply
      August 24, 2013 at 9:18 am

      Hey Sandi— you can definitely serve it at room temperature. You will want to sprinkle on some fresh rosemary to make it look extra pretty…

  • Reply
    August 20, 2013 at 3:42 pm

    roasted tomatoes, roasted onions, and roasted rosemary are some of my favorite things on homemade focaccia.

  • Reply
    Tricia @ Saving room for dessert
    August 18, 2013 at 5:17 pm

    Oh this is lovely! A bottle of wine – a little cheese – I could be so happy eating this focaccia. The tomatoes are wonderful!

  • Reply
    August 18, 2013 at 12:23 pm

    Ohmy… I nearly fell over when I saw the first photo! (You should know, I never ever ever visit your site on an empty stomach, because that would be sheer torture…) 🙂 This recipe looks fantastic. It’s on my list for this week.

  • Reply
    August 18, 2013 at 11:03 am

    I could jump into the computer and eat a piece now, Sue! Have you used instant yeast (my yeast of choice) for this? Thanks for another great recipe!

  • Reply
    August 18, 2013 at 10:53 am

    I love focaccia bread… I can’t believe I have never made any at home!! This looks great!!

  • Reply
    Jessica Del Rosario
    August 18, 2013 at 10:07 am

    Going to make this today! Not sure if I missed it somehow, but what temperature should it be baked at?

    • Reply
      August 18, 2013 at 3:43 pm

      Sheesh! Still getting used to the Ziplist plugin — 425F, and I hope you like it, jessica!

  • Reply
    Cuisine de Provence
    August 18, 2013 at 4:10 am

    Wow this foccacia looks so beautiful and guess what I just harvested from my kitchen garden? A big bowl of pretty little cherry tomatoes! Thanks for sharing this lovely recipe!

  • Reply
    August 17, 2013 at 8:13 pm

    Wow this looks amazing! I’d love to have you share this or any of your amazing posts at our weekly Super Saturday Link Party. It starts Friday’s at 6pm, hope we see you there!


  • Reply
    August 17, 2013 at 7:28 pm

    Delicious! Also, lovely pictures.

  • Reply
    August 17, 2013 at 6:25 pm

    Looks lovely! What type of yeast is needed?

    • Reply
      August 17, 2013 at 8:06 pm

      Just regular granulated Active Dry yeast is what I used, Anita.

  • Reply
    August 17, 2013 at 11:56 am

    We just just had this..It’s one of my faves..

    Of course..bread:)

  • Reply
    Laura (Tutti Dolci)
    August 17, 2013 at 11:54 am

    I love focaccia and your is gorgeous with those summer tomatoes!

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