Focaccia with Cherry Tomatoes
A rustic Italian focaccia topped with juicy cherry tomatoes and fresh thyme, perfect as an appetizer or side dish.
Ingredients
Main Ingredients
- 1 1/3 lb 1 1/3 lb (600 g) fresh bread dough
- 3 tbsp 3 tbsp olive oil
- 2 tbsp 2 tbsp water
- 1 3/4 cups 1 3/4 cups (250 g) cherry tomatoes (halved)
- 10 sprigs 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
Preparation
- Preheat the oven to 450°F (230°C).
- Let the dough sit at room temperature for 10–15 minutes if it's cold.
- Grease your sheet pan generously with a bit of olive oil.
- Halve the cherry tomatoes and pick thyme leaves from the stems.
Mixing / Assembling
- Place the dough on the greased pan and stretch it into a rectangle.
- If the dough resists, let it rest for 5 minutes before continuing.
- In a small bowl, combine olive oil and water, mixing until slightly emulsified.
- Press small holes (dimples) all over the dough with your fingertips.
- Drizzle the oil-and-water mixture over the dough and rub it in.
Cooking / Baking
- Scatter the halved cherry tomatoes over the dough and press them lightly.
- Sprinkle thyme leaves across the top and finish with fleur de sel.
- Bake at 450°F (230°C) for 25 minutes, or until the top is golden.
Resting / Finishing
- Let the focaccia rest for 5–10 minutes before slicing.
- Optionally sprinkle with a bit more fleur de sel before serving.
Notes
For best results, follow the tips regarding dough stretching and baking. Adjust seasonings to taste.