Garlic Cherry Tomato Focaccia

April 10, 2026 • Zachvo

This golden focaccia is topped with juicy cherry tomatoes and garlic infused in olive oil. The tomatoes burst slightly while baking, and the garlic turns soft and caramelized, releasing a rich aroma together with fresh rosemary. The crust is crispy and golden, while the inside stays airy, fluffy, and full of olive oil flavor. Made with high-hydration dough, this no-knead focaccia develops gluten naturally through time and stretch-and-fold techniques, while long fermentation creates deep, complex flavor.

Total Time

Prep Time: 150 minutes Cook Time: 20 minutes Total Time: 170–180 minutes

Difficulty Level

★★★★☆ Difficult

Servings

1 focaccia

Appliance Used

Zachvo B112 Electric Pizza Oven

Ingredients

Bread flour: 350g
Water: 280g
Salt: 7g
Dry yeast: 4g
Olive oil: 25g

Add as Your Preference

Cherry tomatoes
Garlic cloves or garlic slices
Rosemary
Olives
Extra olive oil

Instructions

1. Mix the Dough
Activate the dry yeast in water. In a large bowl, combine bread flour and salt. Add the yeast water and olive oil, then mix until no dry flour remains.

2. Fold the Dough
Cover the bowl with plastic wrap and let the dough rest for 30 minutes. Wet your hands and perform a stretch-and-fold. Let the dough rest for another 15–30 minutes, then repeat the folding process 3 times in total.

3. Ferment
Cover the dough and let it ferment until it expands to about 1.5 times its original size.

4. Shape and Add Toppings
Grease a baking pan generously with olive oil. Transfer the dough to the pan and gently stretch it out. Let it rest for about 30 minutes. Drizzle more olive oil over the surface and use your fingers to create dimples. Add cherry tomatoes, olives, garlic, and rosemary, gently pressing them into the dough.

5. Bake
Let the dough proof for another 30 minutes until bubbly. Bake in a preheated 220°C (428°F) oven for about 20 minutes, or until golden brown and crispy.