Cherry Tomato Focaccia

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Cherry Tomato Focaccia

Cherry Tomato Focaccia

This bread is hearty enough to be served with a salad for a light lunch or supper.

  • 8Servings



  • 1/4 cup shelled roasted pistachios
  • 1/4 cup olive oil
  • 1 clove garlic, minced (1 tsp.)
  • 1/2 tsp. finely chopped fresh rosemary
  • 2 cups heirloom cherry tomatoes, halved


  • 3 1/2 cups bread flour
  • 1 Tbs. sugar
  • 2 1/2 tsp. instant yeast
  • 2 tsp. salt
  • Olive oil, for greasing baking sheet


1. To make Topping: Pulse pistachios in food processor until ground, but with some larger pieces. Transfer to bowl, and stir in olive oil, garlic, and rosemary.

2. To make Focaccia: Stir together flour, sugar, yeast, salt, and 1 1/4 cups water in bowl. Knead dough in bowl 5 minutes. Cover bowl with towel, and let rise 1 hour, or until doubled in size.

3. Generously grease rimmed baking sheet with olive oil. Stretch dough into 12- x 11-inch rectangle in sheet pan. Let dough rise 1 hour.

4. Preheat oven to 450°F. Dimple dough with fingers. Whisk 2 Tbs. water into pistachio mixture, and brush onto dough. Press tomato halves cut-side up into dough. Bake 25 to 30 minutes, or until golden brown on top and bottom.

Nutrition Information

  • Calories: 329
  • Carbohydrate Content: 48 g
  • Fat Content: 11 g
  • Fiber Content: 3 g
  • Protein Content: 9 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 589 mg
  • Sugar Content: 3 g