Why You’ll Love Easy Tomato Basil Focaccia Bread Recipe

The combination of sweet cherry tomatoes, aromatic basil, and olive oil makes each bite bursting with flavor.
The texture is wonderfully satisfying: soft and fluffy on the inside, crisp and golden on the outside.
It’s versatile — serve it with soups, salads, grilled dishes, or enjoy it on its own.
Despite its gourmet feel, it uses simple everyday ingredients and can be prepared with minimal fuss.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Focaccia dough (prepared according to your favourite easy focaccia dough recipe)
250 g (½ lb) cherry tomatoes
1 cup fresh basil
4 tbsp olive oil

Directions

Make the dough: Prepare the focaccia dough according to the dough recipe instructions.
First rise: Place the dough in a warm spot and allow it to rise until doubled in size (about 1 hour). Drizzle over another 2 tbsp olive oil and fold the dough from the outside in four times, turning the bowl as you go. Cover and allow to rise again for 30 minutes.
Shape the focaccia: Spray a deep baking dish with non‑stick cooking spray, then add 3 tbsp olive oil. Tip the dough into the pan, trying not to disturb it too much. With oiled fingers, press into the dough, spreading it into the corners and creating a dimpled appearance. If the dough feels tight, leave it for 10 minutes then try again. Allow it to stand for 30 minutes while you preheat the oven to 200 °C (400 °F).
Prepare the basil oil: Blend ½ cup basil and olive oil until smooth, then pour through a sieve.
Top & bake: Add the cherry tomatoes, drizzle with the basil oil, and scatter fresh basil leaves over top. Season generously with flaky sea salt. Bake for 30‑40 minutes, or until the bread is golden brown, crisp on the outside and sounds hollow when tapped. Remove from the oven, allow to cool in the pan for a few minutes, then transfer to a wire rack for about 10 minutes before slicing and serving.

Servings and timing

Serves: 12
Prep time: ~20 minutes
Proofing/risings: ~2 hours
Cook time: ~30 minutes
Total time: ~2 hours 50 minutes

Variations

Use halved grape tomatoes or thinly sliced larger tomatoes instead of cherry tomatoes.
Add thin slices of fresh garlic or caramelised onion before baking for extra flavour.
Sprinkle freshly grated Parmesan or crumbled feta cheese over the top before baking.
For a more herbaceous version, add chopped rosemary or thyme along with basil.
Make smaller individual focaccias (in muffin tins or small pans) for personal servings or party nibbles.

Storage/Reheating

Store leftover focaccia in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 1 month — thaw at room temperature and reheat. To reheat, preheat oven to ~180 °C (350 °F) and bake for ~8‑10 minutes until warmed through and crisp again.

FAQs

How can I make the dough ahead of time?

You can prepare the dough the night before, cover it well and refrigerate. The slow cold rise adds flavour. Remove it from the fridge about 1 hour before shaping, then proceed with the rising steps.

What type of pan should I use for baking?

A deep baking dish gives a fluffier focaccia; a rimmed sheet pan gives a more traditional thin focaccia style. Both work fine depending on your preference.

Can I skip the basil oil step?

Yes — you can drizzle plain olive oil instead, but the basil oil adds an aromatic herb‑rich layer that really enhances the flavour.

How do I know when the focaccia is properly baked?

The bread should be golden brown, crisp on the outside and when you tap the base it should sound hollow. If it still sounds dense or the top is pale, give it another 5‑10 minutes.

Can I use dried basil instead of fresh?

While fresh basil offers the best flavour and aroma, in a pinch you can use about 1 tbsp dried basil. Mix it into the oil rather than expecting the same fresh‑leaf texture.

What’s the best way to get dimples in the dough?

Use oiled fingers to press into the dough across the surface, gently pushing from the outside toward the centre. Don’t over‑handle — you want to keep as much air in the dough as possible.

Is it possible to bake this in a bread loaf tin instead of a pan?

You could bake it in a loaf tin, but it will yield a tall loaf rather than flat focaccia. It might need slightly longer baking time and may lose that crisp wide surface characteristic of focaccia.

How thick should the dough be when spreading in the pan?

Spread it to fill the pan evenly, with a thickness of about 2‑3 cm (¾‑1 inch) depending on your pan size. If it feels tight, allow it to relax another 10 minutes before finishing shaping.

Can I add something like olives or sun‑dried tomatoes?

Absolutely. You can scatter halved olives, chopped sun‑dried tomatoes, or even roasted red peppers before baking. These additions complement the tomato‑basil theme really well.

Will this recipe work with gluten‑free flour?

You can try substituting a gluten‑free bread flour mix, but the texture will differ: it may not rise as much or get as airy. You may need to adjust rising times and expect a slightly denser result.

Conclusion

This Tomato Basil Focaccia Bread is a delightful, flavour-packed loaf boasting the best of simple ingredients: sweet cherry tomatoes, fresh basil and olive oil. With its golden crust and tender crumb it makes a standout accompaniment to many meals — or a satisfying snack on its own. Once you’ve tried this version, you’ll find yourself returning to it again and again, tweaking the toppings and making it your own go‑to focaccia. Enjoy the process and the delicious results!