This site has limited support for your browser. We recommend switching to Edge, Chrome, Safari, or Firefox.

Daily polyphenols. Heart & Brain Health. Cardiologist formulated. *** Shop our Healthiest Olive Oil · 1,000+ MG/KG POLYPHENOLS ***
UK customers — find us on Healf →
Tomato Focaccia Recipe (Crispy & Easy)

Tomato Focaccia Recipe (Crispy & Easy)

This tomato focaccia bakes up pillowy and golden, studded with cherry tomatoes that burst sweet and jammy in the oven. Olive oil in every dimple gives it crisp edges and a tender crumb.

By Olivea Kitchen | Published June 27, 2026

Jump to Recipe
Prep 30 min
Cook 25 min
Total 180 min
Intermediate

Why We Love This Recipe

We love this focaccia because it is built on simple, whole ingredients. Flour, water, yeast, fresh herbs, ripe tomatoes, and a generous pour of olive oil are all it needs, with no butter at all. The tomatoes add vitamin C and a juicy, sweet brightness, and the whole thing fits a Mediterranean table where good olive oil, not butter, is the everyday fat.

Olive oil is what makes focaccia focaccia, and the oil you choose shapes both the flavor and the nourishment. This recipe is built on High Phenolic Extra Virgin Olive Oil, whose smooth, gentle pepper holds up through the bake and gives the crumb a soft, fruity richness that plays off the sweet tomatoes. That peppery character is the hydroxytyrosol, the most studied olive polyphenol, and Olivea publishes a lab-verified number you can check, with the High Phenolic at 500+ mg/kg. Polyphenols are highest in a fresh bottle and fade with time and heat, so an optional raw drizzle of Ultra High Phenolic just before serving adds a fresh peppery edge. For a closer look at how hydroxytyrosol works, it is worth a read.

Olivea is USDA Certified Organic, single-origin from Messinia, Greece, early harvest, cold-pressed within hours, qNMR-verified by the University of Athens, and developed with Harvard-trained cardiologists. It is rich in monounsaturated fats, the cornerstone fat of the Mediterranean diet. You can read more about the science behind it.

View Nutrition Facts

Recipe Success Tips

Reach for cherry or grape tomatoes.

Small cherry and grape tomatoes are less watery and hold their shape, so they burst sweet and jammy without flooding the dough. Larger tomatoes weep too much moisture and can leave the crumb soggy.

Halve and lightly salt the tomatoes first.

Cut the tomatoes, toss them with a pinch of salt, and let them sit while the dough proofs. Draining off the released juice concentrates their flavor and protects the crisp crust.

Press the tomatoes cut-side up into the dimples.

Nestle the tomatoes into the dough rather than just laying them on top. Anchored in the dimples, they roast into the surface and caramelize at the edges instead of rolling off.

Be generous with olive oil in the pan.

A thick coat of High Phenolic Extra Virgin Olive Oil under the dough fries the bottom crust to a crisp, golden edge. This is what gives focaccia its signature crunch against the soft interior.

Bake hot for caramelized tomatoes and crisp edges.

A 450F oven blisters the tomato skins and crisps the crust while keeping the inside tender. Pull the focaccia when the edges are deeply golden and the tomatoes look slightly shriveled and sweet.

Finish with a fresh, peppery drizzle.

Olive oil polyphenols and flavor are highest in a fresh bottle, so an optional raw thread of Ultra High Phenolic Extra Virgin Olive Oil just before serving adds a grassy, peppery lift that plays against the sweet tomatoes.

Ingredients

12
servings
  • 2/3 cup High Phenolic Extra Virgin Olive Oil, divided
  • 4 cups bread flour
  • 2 cups warm water
  • 2 1/4 tsp instant yeast
  • 1 tsp honey or sugar
  • 2 tsp kosher salt
  • 2 cups cherry tomatoes, halved
  • 3 garlic cloves, thinly sliced
  • 1 tbsp fresh rosemary, chopped
  • 1 tsp fresh thyme leaves
  • 1 tsp flaky sea salt, for finishing
  • 1 tbsp Ultra High Phenolic Extra Virgin Olive Oil, optional finishing drizzle

Kitchen Tools You'll Need

Large Mixing Bowl
9x13 Baking Pan
Cutting Board
Chef's Knife
Plastic Wrap

How to Cook Tomato Focaccia Recipe (Crispy & Easy)

MIX

1
In a large bowl, stir the warm water, yeast, and honey together and let sit five minutes until foamy. Add the bread flour, kosher salt, and 2 tablespoons of the High Phenolic Extra Virgin Olive Oil, then stir with a wooden spoon until a shaggy, sticky dough forms.
2
Drizzle a little more High Phenolic over the dough, cover, and let it rise at room temperature for 1 to 2 hours, or refrigerate overnight, until at least doubled and bubbly.

PREP

3
Halve the cherry tomatoes, toss with a pinch of salt, and set aside to drain while the dough rests. Pour 3 tablespoons of High Phenolic Extra Virgin Olive Oil into a 9x13 pan and spread to coat.
4
Tip the risen dough into the pan, fold it over itself a few times, and turn to coat. Cover and rest 30 to 45 minutes until puffy.

BAKE

5
Heat the oven to 450F. Drizzle the remaining High Phenolic Extra Virgin Olive Oil over the dough, then press your oiled fingertips firmly to the bottom of the pan to dimple it all over. Nestle the drained tomatoes cut-side up into the dimples, scatter the sliced garlic, rosemary, thyme, and flaky salt over the top.
6
Bake 22 to 25 minutes, until the edges are crisp and deeply golden and the tomatoes look blistered and sweet. The High Phenolic stays smooth and mellow through the heat, giving the crumb a soft, fruity richness that plays against the tomatoes.

FINISH

7
Let the focaccia cool in the pan for 10 minutes, then lift it out. For a savory bread like this one, an optional raw thread of Ultra High Phenolic Extra Virgin Olive Oil just before serving adds a fresh, peppery edge against the sweet tomatoes; skip it if you prefer the bake to speak for itself.
8
Cut into squares and serve warm or at room temperature.

Recipe Notes

Serve warm squares alongside soups and salads, or split them for an Italian focaccia sandwich. The sweet tomatoes also make it a natural partner for a scoop of creamy lemon hummus or a simple green salad.
Swap the tomatoes for rosemary alone to make a classic rosemary focaccia, or add a handful of olives with the tomatoes for a briny, Mediterranean twist. Short on time? The same-day focaccia method skips the overnight rest.
Build the dough and the bake with High Phenolic Extra Virgin Olive Oil, which is smooth and suited to oven heat. If you want a fresh peppery top note against the sweet tomatoes, finish the cut bread with a light raw drizzle of the bolder Ultra High Phenolic just before serving.
Tomato focaccia is best the day it is baked but keeps two days wrapped at room temperature, and freezes well for up to a month. The dough can rest overnight in the fridge. Keep your olive oil away from heat and light so it stays fresh and peppery.

Nutrition Facts per Serving

Nutrition Facts
Serving size 1 square
Calories 245
% Daily Value*
Total Fat 13g17%
Saturated Fat 1.8g9%
Trans Fat 0g
Unsaturated Fat 10.5g
Monounsaturated Fat 9g
Polyunsaturated Fat 1.3g
Cholesterol 0mg0%
Sodium 480mg21%
Total Carbohydrate 30g11%
Dietary Fiber 1.5g5%
Total Sugars 1.5g
Includes 0g Added Sugars 0%
Protein 5g10%
Vitamin A 20mcg2%
Vitamin C 6mg7%
Vitamin D 0mcg0%
Calcium 12mg1%
Iron 2mg11%
Potassium 95mg2%
* Percent Daily Values are based on a 2,000 calorie diet.

The Best No-Cook Way to Get Olive Oil Benefits

Focaccia is one of the most delicious ways to enjoy good olive oil. For an easy daily polyphenol habit without cooking, the Olivea Hydroxytyrosol Supplement delivers a measured dose of olive polyphenols in a single capsule.

Olivea Hydroxytyrosol Supplement
Olivea Hydroxytyrosol Supplement
$40.00
Add to Cart

Frequently Asked Questions

Cherry and grape tomatoes are ideal because they are less watery and hold their shape, bursting sweet and jammy in the oven. Halve them, salt lightly, and drain before baking so they do not make the crust soggy.
Use small, low-moisture tomatoes, salt and drain them first, and nestle them cut-side up into the dimples. Plenty of olive oil in the pan and a hot oven crisp the crust before the tomato juice can soften it.
A smooth, cooking-suited High Phenolic Extra Virgin Olive Oil is best for the dough and the bake. For a fresh peppery finish against the sweet tomatoes, drizzle a little bolder Ultra High Phenolic over the cut bread.
Yes. The dough can rest in the fridge overnight, which deepens the flavor. Baked focaccia keeps two days wrapped at room temperature and freezes well; warm it briefly before serving so the crust crisps again.
A dense crumb usually means the dough was under-proofed or handled too roughly. Give it a full, bubbly rise, use plenty of olive oil in the pan, and dimple gently so you keep the air pockets that make focaccia light.
Yes. Olives, thin red onion, or a sprinkle of oregano all pair beautifully with the tomatoes. Keep toppings light so the bread still bakes up crisp and airy.
Yes, all-purpose flour works and gives a slightly softer crumb. Bread flour adds more chew and structure, but either makes a delicious tomato focaccia.
This tomato focaccia is naturally vegan as written, made with flour, water, yeast, tomatoes, herbs, and olive oil. Use sugar instead of honey to keep it fully plant-based.
It is wonderful with soups, pasta, and salads, or split for sandwiches. A bowl of hummus or marinated olives turns it into a light, Mediterranean spread.
Olive oil polyphenols and flavor are highest in a fresh bottle, so a raw finishing drizzle adds a grassy, peppery brightness that contrasts the sweet roasted tomatoes. It is optional, but a fresh, high-phenolic oil makes a real difference.

You Might Also Like

Arugula Salad with Lemon Vinaigrette
Arugula Salad with Lemon Vinaigrette
Creamy Lemon Dill Dressing (Quick & Easy)
Creamy Lemon Dill Dressing (Quick & Easy)
Lemon Yogurt Sauce (Easy 5-Minute Recipe)
Lemon Yogurt Sauce (Easy 5-Minute Recipe)

Cart

No more products available for purchase

Your Cart is Empty

High Phenolic Extra Virgin Olive Oil — 500+ mg/kg Polyphenols

$35.00

Out of stock