Cherry tomato focaccia with pistachios and rosemary is the bread I bake when I want the house to smell like an Italian bakery — dimpled golden dough studded with jammy heirloom cherry tomatoes, crunchy pistachios, and rosemary. The dough is forgiving; the result is dramatic.
Imagine pulling a golden, dimpled slab of focaccia from your oven, the air filled with the incredible aroma of baked bread, garlic, and rosemary. This Cherry Tomato Focaccia isn’t just bread; it’s an experience. With a crisp, olive oil-rich crust and a cloud-like interior, each bite is studded with sweet, juicy cherry tomatoes and the savory crunch of roasted pistachios. It’s surprisingly simple to make and hearty enough to be the star of a light meal. Let’s get baking!
Ingredients
• Topping
• ¼ cup / 30g (1.06 oz) shelled roasted pistachios
• ¼ cup / 60ml (2 fl oz) olive oil
• 1 clove garlic, minced (about 1 teaspoon / 5 ml / 0.2 fl oz)
• ½ tsp finely chopped fresh rosemary
• 2 cups / 300g (10.6 oz) heirloom cherry tomatoes, halved
• Focaccia
• 3½ cups / 420g (14.8 oz) bread flour
• 1 Tbs / 12g (0.42 oz) sugar
• 2½ tsp / 7g (0.25 oz) instant yeast
• 2 tsp / 12g salt
• 1¼ cups / 300ml (10.1 fl oz) warm water
• Olive oil, for greasing the baking sheet
Instructions
1. Prepare the Topping: In a food processor, pulse the pistachios until coarsely ground, leaving some larger pieces for texture. Transfer to a small bowl and stir in the olive oil, minced garlic, and fresh rosemary. Set aside.2. Mix the Dough: In a large bowl, whisk together the bread flour, sugar, instant yeast, and salt. Pour in 1¼ cups of warm water and stir with a spatula until a shaggy dough forms.3. Knead and First Rise: Knead the dough directly in the bowl for 5 minutes until it becomes smoother and more elastic. Cover the bowl with a clean towel and let it rise in a warm place for 1 hour, or until it has doubled in size.4. Shape the Focaccia: Generously grease a rimmed 9×13 inch baking sheet with olive oil. Gently stretch the risen dough to fit the pan.5. Second Rise: Let the dough rise in the pan, uncovered, for another hour.6. Preheat and Dimple: Preheat your oven to 450°F / 230°C. Once the dough has finished its second rise, use oiled fingertips to press dimples all over the surface, pressing all the way down to the pan.7. Add Toppings: Whisk 2 tablespoons (30 ml / 1 fl oz) of water into the pistachio-oil mixture to loosen it, then brush it evenly over the dough, letting it pool in the dimples. Gently press the cherry tomato halves, cut-side up, into the dough.8. Bake to Perfection: Bake for 25 to 30 minutes, until the top and bottom are a deep golden brown. Let it cool slightly on a wire rack before slicing and serving.
Nutritional Information
• Nutrition Information
• Per serving (serves 8)
• Calories: 329
• Protein: 9 g
• Total Fat: 11 g
• Saturated Fat: 2 g
• Carbohydrates: 48 g
• Cholesterol: 0 mg
• Sodium: 589 mg
• Fiber: 3 g
• Sugar: 3 g
Pro Tips
• Pro-Tips for Perfect Focaccia
• Use lukewarm water (around 110°F / 43°C) to activate the yeast properly. Too hot and it will kill the yeast; too cold and the rise will be sluggish.
• Don’t be shy with the olive oil on the baking sheet. This is key to achieving the signature crispy, golden-brown, almost-fried crust on the bottom of your focaccia.
• When dimpling the dough, press your fingers firmly all the way down to the bottom of the pan. This creates deep pockets to hold the delicious topping and prevents the bread from puffing up too much.
FAQ
Q: Is this cherry tomato focaccia recipe vegan
A: Yes, this recipe is naturally vegan. All ingredients, including the flour, yeast, olive oil, tomatoes, and pistachios, are plant-based. There are no animal products used.
Q: What can I serve with this focaccia for a complete vegetarian meal
A: This focaccia is wonderful on its own but pairs beautifully with other vegetarian dishes to create a full meal. Serve it alongside a hearty lentil soup, a large Mediterranean salad with chickpeas, or with a platter of hummus, olives, and roasted vegetables for dipping.
Q: Can I use different nuts or make this nut-free
A: Absolutely. If you don’t have pistachios, you can substitute them with coarsely chopped walnuts, pine nuts, or even sunflower seeds for a similar crunch. For a nut-free version, simply omit the pistachios and consider adding a sprinkle of flaky sea salt and perhaps some sliced olives or onions for extra flavor.
Q: How should I store leftover focaccia
A: Store any leftover focaccia in a paper bag or a loosely covered container at room temperature for up to 2 days. Avoid the refrigerator, as it can make the bread stale. To reheat and restore its crispy crust, warm slices in a 375°F (190°C) oven for 5-7 minutes.
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Cherry Tomato Focaccia with Pistachios and Rosemary
Ingredients
Method
- Prepare the Topping: In a food processor, pulse the pistachios until coarsely ground, leaving some larger pieces for texture.
- Transfer to a small bowl and stir in the olive oil, minced garlic, and fresh rosemary.
- Set aside. 2.
- Mix the Dough: In a large bowl, whisk together the bread flour, sugar, instant yeast, and salt.
- Pour in 1¼ cups of warm water and stir with a spatula until a shaggy dough forms. 3.
- Knead and First Rise: Knead the dough directly in the bowl for 5 minutes until it becomes smoother and more elastic.
- Cover the bowl with a clean towel and let it rise in a warm place for 1 hour, or until it has doubled in size. 4.
- Shape the Focaccia: Generously grease a rimmed 9x13 inch baking sheet with olive oil. Gently stretch the risen dough to fit the pan. 5. Second Rise: Let the dough rise in the pan, uncovered, for another hour. 6.
- Preheat and Dimple: Preheat your oven to 450°F / 230°C.
- Once the dough has finished its second rise, use oiled fingertips to press dimples all over the surface, pressing all the way down to the pan. 7.
- Add Toppings: Whisk 2 tablespoons (30 ml / 1 fl oz) of water into the pistachio-oil mixture to loosen it, then brush it evenly over the dough, letting it pool in the dimples. Gently press the cherry tomato halves, cut-side up, into the dough. 8.
- Bake to Perfection: Bake for 25 to 30 minutes, until the top and bottom are a deep golden brown.
- Let it cool slightly on a wire rack before slicing and serving.
- Don't be shy with the olive oil on the baking sheet. This is key to achieving the signature crispy, golden-brown, almost-fried crust on the bottom of your focaccia.
- When dimpling the dough, press your fingers firmly all the way down to the bottom of the pan. This creates deep pockets to hold the delicious topping and prevents the bread from puffing up too much.
