Cherry Tomato Focaccia is the perfect side for any meal!
I am so excited because for the first time, I have a garden that is producing veggies!! In the past, I’ve had great luck with strawberries and raspberries, but my vegetable garden has had a lot of trouble getting going. I’ve learned a ton over the past few years, and it all seems to finally be coming together to result in more than just a couple things harvested per plant! I’m hoping to write up some garden posts here soon so I can share some of the lessons I’ve learned the hard way.
In the meantime, I have had cherry tomatoes coming out of my ears. I go out in my garden each day and harvest a couple handfuls of super sweet cherry tomatoes. I actually don’t like raw, regular tomatoes (it’s a texture thing) but I can totally eat these just like candy. I’ve been slipping them into my baked eggs and recently decided to try turning them into a topping on my focaccia.
Focaccia is a yeast dough that’s made much like a pizza dough. By adding a bit of extra olive oil to it and baking it in a hot cast iron skillet, you get a lovely crust on the bread that just can’t be beat. I really love to try out new toppings on my focaccia each time I bake it, so my glut of cherry tomatoes were bound to find their way on top eventually. We really enjoyed this recipe, and devoured it alongside a batch of my Mexican Lasagna. I hope you enjoy it as much as we do!
- 1/3 recipe of my Perfect Pizza Dough
- 15 cherry tomatoes, pierced once with a fork so they don't burst in cooking
- 1 teaspoon kosher salt
- 4 tablespoons Extra Virgin olive oil
- Prepare pizza dough as directed in the recipe and allow it to rise for about an hour, or until doubled in size. Punch down dough.
- Coat the bottom of the cast iron skillet with a thin layer of olive oil.
- Pre-heat the oven to 450 degrees. (Make sure your oven is clean first, or food residue may catch fire at this temp.)
- Stretch the dough ball out in the center of the skillet until it's about an inch thick and allow it to rise a second time until it fills the pan, about 30 minutes. You don't want to stretch the dough too thin, so it will only fill the skillet about 2/3 way before the second rise.
- After the dough has finished rising the second time, use your fingertips to gently dimple the top of the bread, giving it that definitive focaccia texture.
- Brush a thin layer of olive oil across the top of the bread and top with cherry tomatoes, pressing them into the surface so they won't pop out while cooking.
- Add a bit of kosher or sea salt to finish the bread.
- Bake in the oven for about 20 minutes, or until the top of the bread is a nice golden brown.
- Slice and serve while hot!
- Gluten-free: This is not gluten-free.
- Vegetarian/Vegan: This is vegan.
Pin this Cherry Tomato Focaccia recipe for later!