Introduction

There’s something instantly comforting about focaccia: a golden, olive-oil kissed bread with a tender crumb, crisp edges, and little dimples that hold all the flavor. This version keeps things beautifully simple and fast by starting with fresh bread dough. You roll it out onto a greased pan, press small holes with your fingertips, then work an olive oil + water mixture into those dimples so every bite bakes up moist, airy, and richly seasoned.

The topping is a classic, sunny pairing—cherry tomatoes and thyme, finished with fleur de sel. As the focaccia bakes at a high temperature, the tomatoes soften and lightly roast, releasing sweet juices into the dough’s surface while thyme perfumes the whole pan. The result is a bread that tastes like it came from an Italian bakery, but it’s approachable enough for weeknights and effortless enough for entertaining.

Serve it warm as a shareable appetizer, cut it into squares for a snack board, or use it as a side dish with soup, salad, roasted vegetables, or grilled protein. It’s one of those recipes that looks rustic and impressive without requiring complicated steps—just good ingredients and the right technique.

Why You’ll Love This Recipe

• Bakery-style results with store-bought dough: Fresh bread dough does the heavy lifting.
• Flavor in every bite: Dimples trap the olive oil mixture, thyme, and tomato juices.
• Perfect texture: Crisp edges, soft center, and a beautifully golden top.
• Versatile serving options: Snack, appetizer, side dish, or sandwich bread—one bake, many uses.

Equipment

• Sheet pan or rimmed baking tray (medium to large)
• Measuring spoons
• Small bowl (for mixing oil and water)
• Spoon or pastry brush
• Cutting board
• Knife
• Clean hands (for dimpling and shaping)
• Optional: parchment paper (helpful for easier cleanup)

Ingredients

Main Ingredients

• 1 1/3 lb (600 g) fresh bread dough
• 3 tbsp olive oil
• 2 tbsp water
• 1 3/4 cups (250 g) cherry tomatoes (halved)
• 10 sprigs thyme (leaves picked)
• Fleur de sel sea salt (to taste)

Optional Ingredients

• Black pepper
• Garlic (finely grated or thinly sliced)
• Extra olive oil (a light finishing drizzle)
• Olives (scattered over the top)
• A pinch of chili flakes (for gentle heat)

Instructions

Step 1: Preparation

1. Preheat the oven to 450°F (230°C). High heat is what gives focaccia its signature crispness and golden surface.

2. If your dough is cold, let it sit at room temperature for 10–15 minutes so it stretches easily without springing back.

3. Grease your sheet pan generously. You can use a little of the olive oil for this step so the bottom becomes lightly fried and extra flavorful.

4. Halve the cherry tomatoes. Stripping thyme leaves from the stems now makes topping quick and even.

Step 2: Mixing / Assembling

1. Place the dough on the greased pan and roll out or gently stretch it into a rectangle.

   • If the dough resists, pause for 5 minutes to let the gluten relax, then continue stretching.

2. In a small bowl, combine the olive oil and water. Mix well so it looks slightly emulsified (cloudy is fine).

3. Using your fingertips, press small holes (dimples) all over the dough.

4. Work the oil-and-water mixture into the dimples:

   • Drizzle a little over the surface and rub it in with your fingers.

   • The goal is to coat the top evenly while letting some of the mixture settle into the holes.

   • Those dimples become tiny flavor pockets after baking.

Step 3: Cooking / Baking

1. Scatter the halved cherry tomatoes over the dough. Press them lightly so they sit snugly on the surface (but don’t bury them completely).

2. Sprinkle thyme leaves across the top so every slice gets a little herb aroma.

3. Finish with fleur de sel. Use a light hand at first—you can always add a touch more after baking.

4. Bake at 450°F (230°C) for 25 minutes, or until:

   • the top is golden and slightly blistered,

   • the edges are deeper brown and crisp,

   • the tomatoes look roasted and jammy around the edges.

Step 4: Resting / Finishing

Let the focaccia rest for 5–10 minutes before slicing. This short rest helps the crumb set so the slices stay tender instead of compressing. Finish with a tiny pinch more fleur de sel if you want the salt to sparkle and pop on top.

Tips & Notes

• Dough stretching trick: If the dough keeps shrinking, give it time. A short rest relaxes it and prevents tearing.
• Why oil + water works: The mixture spreads easily, sinks into the dimples, and helps create a moist, airy top while still baking crisp.
• Tomato placement: Press tomatoes lightly so they don’t roll off, but keep them exposed so they roast instead of steaming.
• Salt control: Fleur de sel is meant to be noticed. Sprinkle evenly and taste after baking before adding more.
• Browning: If one side browns faster, rotate the pan during the last 8–10 minutes.

Variations

Ingredient Variations

• Garlic-thyme focaccia: Add thin garlic slices on top before baking for a deeper savory flavor.
• Olive and tomato: Scatter olives with the tomatoes for a briny contrast.
• Herb swap: Rosemary, oregano, or basil can replace thyme (use what you love).
• Spicy version: Add chili flakes to the surface for a gentle heat that balances the sweet roasted tomatoes.

Protein Alternatives

• Serve alongside grilled chicken, fish, or a simple egg dish—focaccia becomes the perfect savory base on the plate.
• For a snack board, pair with cured meats and cheese, letting the bread act as the “cracker.”

Dietary Variations

• Vegetarian: This recipe is naturally vegetarian.
• Dairy-free: Also naturally dairy-free (check your dough ingredients if store-bought).
• Lower sodium: Reduce the finishing salt and let the roasted tomatoes carry more of the flavor.

Storage & Make-Ahead

• How to store leftovers: Wrap tightly or keep in an airtight container.
• Room temperature: Best within 1 day for peak crust texture.
• Refrigerator duration: Up to 3 days (reheat to bring back softness and crisp edges).
• Freezer instructions: Freeze slices up to 1 month. Thaw at room temp and reheat in the oven.
• Make-ahead preparation tips: Bake earlier in the day, then reheat at 375°F (190°C) for 6–8 minutes right before serving.

Serving Suggestions

• Serve with a green salad and a tangy vinaigrette to balance the richness of olive oil.
• Pair with tomato soup, minestrone, or a creamy vegetable soup.
• Use for sandwiches: slice horizontally and fill with mozzarella, roasted vegetables, or deli meat.
• Add to a snack board with hummus, olives, and marinated vegetables.
• Enjoy warm with a simple drizzle of olive oil on the side for dipping.

Time Breakdown

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Baking time: 25 mins
• Chilling Time: —
• Rising Time: —
• Marinating Time: —
• Total Time: 40 mins

Servings : 6

Nutritional Information (Per Serving)

(Estimated; varies by dough brand and salt level.)
• Calories: ~330 kcal
• Protein: ~7 g
• Carbohydrates: ~50 g
• Fat: ~11 g
• Sodium: varies (based on dough + salt used)

Frequently Asked Questions

Can I use leftovers or substitutions?
Yes. Grape tomatoes work the same as cherry tomatoes. If you don’t have thyme, rosemary or oregano are great. If your dough amount is slightly different, just adjust pan size—thicker dough needs a few extra minutes, thinner dough may bake faster.

Can I make this recipe ahead of time?
Yes. Bake it earlier, cool completely, then reheat in a hot oven to refresh the crust. It’s also great at room temperature for casual serving.

How do I reheat it properly?
Reheat in the oven at 375°F (190°C) for 6–10 minutes until warm and lightly crisp again. Avoid microwaving if you want to keep the crust from turning soft.

Can I freeze this recipe?
Absolutely. Freeze in slices for easy portions. Reheat straight from thawed (or partially thawed) in the oven until warm.

Conclusion

This cherry tomato focaccia is simple, rustic, and packed with flavor—crispy edges, a soft center, and dimples that carry olive oil, thyme, and roasted tomato sweetness. Because it starts with fresh dough, you get that bakery-style bite with minimal effort. Make it once for a side dish, then keep it in your rotation as an appetizer, snack board favorite, or sandwich base you’ll reach for again and again.