Focaccia with tomatoes and red onions
This homemade focaccia is airy, juicy, and packed with flavor. The classic Italian bread gets an extra boost with sweet tomatoes, mildly caramelized red onions, and a good sprinkling of flaky salt and fresh rosemary, creating the perfect balance between freshness and depth. The crisp surface with golden olive oil and the soft, airy interior makes the focaccia ideal as a side dish for dinner, as part of a tapas table, or as a delicious snack on its own. A simple recipe with plenty of Mediterranean vibes.
Posted on 7/27/2026
Servings
10
Total time
3 hours
Servings
10
Total time
3 hours
Ingredients
Instructions
Dissolve the yeast in the water
Add the salt, olive oil, honey, and crushed garlic
Stir the flour into the dough and knead until you have a smooth, even dough
Place the dough in a bowl greased with olive oil, and let it rise for 2 hours
Tip the dough into a roasting pan, poke holes in the dough with your fingers, and pour olive oil over the bread so it runs down into the holes
Slice the red onion thinly and cut the cherry tomatoes in halves, then press them down into the bread with fresh rosemary
Let the bread rise for an additional 30 min
Sprinkle generously with flaky salt and bake the bread at 180°C fan-assisted (varmluft) for 25 min, until it has a golden crust
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