Overnight Cherry Tomato Focaccia Bread

A round focaccia bread topped with halved cherry tomatoes, rosemary, and flaky sea salt, displayed on a dark surface with olive oil and rosemary sprigs nearby.

Overnight Cherry Tomato Focaccia Bread

Every time I make this Tomato Focaccia Bread, I have a moment where I'm blown away by it. The cherry tomatoes collapse into sweet, almost melty bites in between the rosemary and flakey salt. The edges are golden-brown and crisp from the olive oil in the pan. And the inside? It has that perfect airy focaccia texture.

Course bread

Cuisine American

Diet Vegetarian

Prep Time 15

Cook Time 20

Rising 1 2

Total Time 1 2 35

Servings

Calories 230kcal

Author Wendy Polisi

Ingredients

2 ¾ cups all purpose flour 330 grams
1 ¼ teaspoons instant yeast
1 ½ teaspoons sea salt
1 teaspoon sugar
1 cup warm water (105 °F - 110 °F)
2 tablespoons olive oil
Topping
2 tablespoons olive oil plus more as needed.

For Topping

1 cup cherry tomatoes halved
1/ teaspoon sea salt
2 tablespoons fresh rosemary chopped (thyme or oregano could also be used.)
½ teaspoon flaky salt

Instructions

In the bowl of a stand mixer, stir together the flour, yeast, salt and sugar. Add the water and olive oil, and stir until combined.
Using the dough hook, knead the dough for 5 minutes, or until the dough is smooth.
Transfer the dough to a large container with a lid. Coat well with oil and refrigerate overnight. (Or up to 2 days)
Place the olive oil in a 9” round cake pan and brush to coat the sides.
Transfer the dough to a clean surface and roll into a ball. Transfer to the prepare pan and coat with the oil. Press down gently.
Cover, and let sit at room temperature for 2 to 4 hours. Sprinkle the halved cherry tomatoes with salt. Let sit, cut side up for 10 minutes. Turn over on a paper towel.
Preheat the oven to 450°F.
Coat your fingers with oil, and gently press the dough to dimple it.
Top with the cherry tomatoes, rosemary, and salt.
Bake for 20 t0 24 minutes. Transfer to a wire rack.
Let it cool on a wire rack before cutting.

Notes

Storage

Day-of: Focaccia is at its best the day it's baked. Loosely cover leftovers with a kitchen towel at room temperature.

Up to 2 days: Wrap tightly in foil or store in an airtight container at room temperature. Reheat slices in a 350°F oven for 5 to 7 minutes to bring the crust back. Don't microwave — it'll go gummy.

Freezing: Wrap cooled focaccia tightly in foil, then in a freezer bag, for up to 3 months. Thaw at room temperature and refresh in a 375°F oven for about 10 minutes.

Day-2 idea — focaccia pizza. Slice leftover focaccia horizontally, top with a thin layer of sauce, mozzarella, and whatever else, and bake at 425°F for 8 to 10 minutes until the cheese melts and the crust crisps. One of the best uses for a second-day focaccia I've found.

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