When it comes to bread that’s both beautiful and delicious, few recipes can rival Sourdough Focaccia with Cherry Tomatoes. This golden, olive-oil-rich Italian bread captures the taste of summer in every bite — combining the tang of sourdough, the sweetness of roasted cherry tomatoes, and the fragrance of fresh basil.
Perfectly crisp on the outside yet light and airy inside, this focaccia is easy to make with just a few simple ingredients. The slow sourdough fermentation develops a complex depth of flavor and a wonderfully chewy texture — no kneading required.
Whether you’re serving it alongside grilled vegetables, dipping it into olive oil, or using it as a base for open-faced sandwiches, this cherry tomato focaccia is sure to become your favorite go-to bread for any occasion.
Why You’ll Love This Recipe
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Naturally leavened: Made with an active sourdough starter for a tangy flavor and fluffy crumb.
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Gorgeous presentation: Juicy cherry tomatoes create a stunning, rustic pattern.
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Simple process: Just mix, fold, rest, and bake — no kneading or complicated steps.
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Healthy and wholesome: No artificial yeast, no additives, just pure ingredients.
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Perfect for sharing: Great for parties, picnics, or as a side for any meal.
Ingredients You’ll Need
For the dough:
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500 g (4 cups) bread flour
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400 g (1 2/3 cups) water, at room temperature
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100 g (1/2 cup) active sourdough starter (fed and bubbly)
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10 g (2 tsp) fine sea salt
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30 g (2 tbsp) extra virgin olive oil, plus more for greasing
For the topping:
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1 1/2 cups cherry tomatoes, halved
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Fresh basil leaves (a handful)
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2 tbsp olive oil, for drizzling
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Flaky sea salt, to taste
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Optional: cracked black pepper or dried oregano
Tools You’ll Need
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Mixing bowl
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Bench scraper or spatula
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9×13-inch baking pan or round cast iron pan
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Plastic wrap or damp kitchen towel
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Digital kitchen scale (for accuracy)
Step-by-Step Recipe
Step 1: Mix the Dough
In a large bowl, combine 400 g of water and your active sourdough starter. Stir to dissolve the starter completely. Add 500 g of bread flour and mix until no dry spots remain. The dough will be sticky and rough — that’s perfect. Cover and let it rest for 30 minutes (this is called the autolyse stage).
Step 2: Add Salt and Olive Oil
Sprinkle salt and drizzle olive oil over the dough. Use your hands to fold and stretch the dough gently, incorporating the salt and oil evenly. The dough will start to become smoother as you go.
Step 3: Bulk Fermentation (First Rise)
Cover the bowl and let the dough rise at room temperature (ideally 70–75°F / 21–24°C) for 4–5 hours. During the first two hours, perform a series of stretch and folds every 30 minutes: grab one edge of the dough, stretch it upward, and fold it over. Rotate the bowl and repeat four times. This helps develop gluten structure without kneading.
Step 4: Cold Fermentation (Overnight Rise)
After the bulk fermentation, cover the dough tightly and refrigerate it overnight for 8–12 hours. This slow cold fermentation deepens the sourdough flavor and improves texture.
Step 5: Prepare the Pan
The next day, coat a 9×13-inch baking pan with olive oil. Gently transfer the dough to the pan, being careful not to deflate it. With oiled fingers, stretch the dough toward the corners. Cover loosely and let it rest for 2–3 hours at room temperature until it’s puffy and full of air bubbles.
Step 6: Prepare the Cherry Tomatoes
While the dough finishes proofing, halve your cherry tomatoes. Pat them dry with a paper towel to remove excess moisture (this helps prevent sogginess).
Step 7: Decorate and Dimple
Preheat your oven to 425°F (220°C). Drizzle a little olive oil over the dough surface. Using your fingertips, press dimples into the dough — push down firmly but gently to avoid tearing it.
Arrange the halved cherry tomatoes, cut side up, across the dough. Add a few fresh basil leaves decoratively. Sprinkle with flaky sea salt and, if desired, a pinch of black pepper or oregano.
Step 8: Bake
Place the pan in the oven and bake for 25–30 minutes until the focaccia is golden brown and crisp at the edges. Rotate halfway through for even baking.
Step 9: Cool and Serve
Allow the focaccia to cool for about 10 minutes in the pan, then transfer to a cooling rack. Drizzle a touch of olive oil over the top and garnish with extra basil leaves before serving.
Serve warm, at room temperature, or even chilled — it’s delicious either way!
The Secret to Perfect Focaccia
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Use strong, active starter: The life of your focaccia depends on the health of your sourdough starter. Feed it 4–8 hours before using.
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Embrace hydration: Focaccia is meant to be a wet dough. Resist the urge to add more flour.
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Olive oil is magic: It adds flavor, helps crisp the crust, and prevents sticking.
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Patience pays off: Long fermentation means deeper flavor and better structure.
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High heat = great crust: A hot oven ensures a crisp golden surface and airy interior.
Flavor Variations
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Tomato & Mozzarella Focaccia: Add mini mozzarella balls (bocconcini) before baking for a caprese-inspired bread.
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Olive & Cherry Tomato Focaccia: Mix in black or green olives for a briny, Mediterranean touch.
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Garlic Herb Focaccia: Add thinly sliced garlic cloves and thyme for extra flavor.
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Spicy Cherry Tomato Focaccia: Sprinkle red chili flakes or drizzle chili oil before serving.
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Vegan Pesto Swirl Focaccia: Swirl vegan basil pesto into the dough before topping with tomatoes.
How to Serve Cherry Tomato Focaccia
This focaccia is so flavorful, you can enjoy it plain — but here are some delicious serving ideas:
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As a starter: Cut into squares and serve with olive oil and balsamic vinegar for dipping.
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With salads: Complements Mediterranean or Greek salads beautifully.
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With soup: Especially creamy tomato, lentil, or roasted red pepper soup.
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For sandwiches: Slice horizontally and fill with roasted vegetables or grilled chicken.
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At brunch: Serve alongside scrambled eggs, frittatas, or fresh fruit platters.
How to Store & Reheat
Room Temperature: Store focaccia in an airtight container for up to 2 days.
Refrigerate: Keeps well in the fridge for up to 5 days. Reheat in a 350°F (175°C) oven for 10 minutes.
Freeze: Cut into portions, wrap tightly, and freeze for up to 2 months. Reheat directly from frozen at 375°F (190°C) for 15–18 minutes.
Pro Tip: A quick drizzle of olive oil before reheating brings back its original crispiness.
Troubleshooting
My dough didn’t rise much. What happened?
Your starter may have been underactive. Make sure it doubles in size within 4–6 hours of feeding before using.
Why is my focaccia dense instead of airy?
It could be overproofed or underproofed. Look for visible bubbles before baking — that’s your cue that it’s ready.
The tomatoes made the top soggy. How do I fix it?
Pat your cherry tomatoes dry before placing them on the dough, and use a hot oven for baking.
Can I make this without a sourdough starter?
Yes! Substitute the starter with 2 tsp instant yeast and reduce the rise time accordingly.
Health Benefits of Sourdough Focaccia
Sourdough isn’t just about flavor — it’s also better for your body. The natural fermentation process:
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Makes the bread easier to digest
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Enhances nutrient absorption
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Gives a lower glycemic index compared to regular bread
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Reduces gluten content through slow breakdown
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Extends shelf life naturally
Combined with heart-healthy olive oil, antioxidant-rich tomatoes, and fresh herbs, this focaccia is both indulgent and wholesome.
Pro Tips for Picture-Perfect Focaccia
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Use colorful cherry tomatoes — red, yellow, and orange varieties make it visually stunning.
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Press the tomatoes gently so they don’t sink too deep into the dough.
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Drizzle olive oil twice — once before baking for flavor, once after for shine.
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Garnish with fresh basil only after baking to keep it vibrant and aromatic.
FAQs
Can I use dried basil instead of fresh?
Yes, but use it sparingly since dried basil has a stronger flavor.
What’s the best pan for focaccia?
A metal pan helps achieve a crisp crust, but a glass or ceramic dish works too. Just adjust baking time slightly.
Can I double the recipe?
Absolutely! This recipe scales well. Just use a larger pan or bake in two separate pans.
Do I need to use bread flour?
Bread flour gives better texture, but you can use all-purpose flour with slightly less water (reduce by 25 g).
Can I bake it right after bulk fermentation?
You can, but the overnight cold proof enhances flavor — it’s worth the wait!
Why Cherry Tomatoes Are Perfect for Focaccia
Cherry tomatoes are ideal because they’re small, juicy, and burst with sweetness when roasted. Their natural sugars caramelize slightly, blending beautifully with the sourdough’s tang and the olive oil’s richness. The contrast of crisp edges and soft tomato pockets makes every bite irresistible.
Plus, their vibrant color turns this focaccia into an edible work of art — perfect for any occasion.
Final Thoughts
Sourdough Focaccia with Cherry Tomatoes is everything great bread should be: simple, flavorful, and stunning to look at. It combines the craft of sourdough baking with the ease of no-knead dough and the freshness of seasonal ingredients.
The result? A pillowy, golden focaccia bursting with Mediterranean character — sweet cherry tomatoes, fragrant basil, and the deep flavor only natural fermentation can bring.
Serve it at summer gatherings, holiday dinners, or lazy weekend lunches. Once you bake it, it’ll become your signature bread — proof that great flavor doesn’t need fuss, just patience, olive oil, and a handful of ripe cherry tomatoes.
