{"id":343,"date":"2011-09-18T18:48:00","date_gmt":"2011-09-18T18:48:00","guid":{"rendered":"https:\/\/enrilemoine.com\/2011\/09\/18\/not-to-be-missed-cherry-tomatoes-onions-and-rosemary-focaccia\/"},"modified":"2026-06-02T12:29:45","modified_gmt":"2026-06-02T16:29:45","slug":"cherry-tomato-and-rosemary-focaccia","status":"publish","type":"post","link":"https:\/\/enrilemoine.com\/en\/2011\/09\/18\/cherry-tomato-and-rosemary-focaccia\/","title":{"rendered":"Cherry Tomato Focaccia \u2013 A Simple Italian Bread Recipe"},"content":{"rendered":"\n
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This cherry tomato and rosemary focaccia is golden brown, crispy on the outside, light and airy on the inside, and made with simple ingredients like bread flour, extra virgin olive oil, shallots and fresh rosemary. It\u2019s the kind of Italian flatbread that makes you feel like a baker every time you pull it from the oven.<\/p>\n\n\n\n

\"Una<\/figure>\n\n\n\n

There is no kneading, no stress\u2014just a dough that folds itself into shape. Whether you bake it the same day or let it rest overnight, you\u2019ll get a chewy, flavorful loaf with a crisp crust. Top it however you like\u2014and good luck waiting until it cools to take the first bite.<\/p>\n\n\n

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As a member of the Amazon Affiliate Program<\/a> and other affiliate programs, I receive compensation for products sold through the affiliate links in this post at no cost to the buyer.<\/em><\/p>\n\n<\/div><\/div><\/div>\n\n\n\n

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  1. What is Focaccia?<\/a>
  2. Focaccia vs. Pizza: What\u2019s the Difference?<\/a>
  3. My First Focaccia \u2013 A Bite of Italy<\/a>
  4. Ingredients<\/a>
  5. How to Make Focaccia Step by Step<\/a>
  6. FAQs<\/a>
  7. More Bread Recipes You\u2019ll Love<\/a>
  8. Focaccia with Cherry Tomatoes, Shallots, and Rosemary<\/a><\/ol>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div><\/div>\n\n\n\n
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    \"Una<\/figure>\n\n\n\n

    What is Focaccia?<\/h2>\n\n\n\n

    Focaccia is one of Italy\u2019s oldest flatbread types, often called “Genoese pizza.” It dates back to the Etruscans, who baked unleavened dough on hot stone slabs. Over time, focaccia evolved with olive oil, herbs, and eventually yeast, becoming a beloved staple throughout Liguria and beyond.<\/p>\n<\/div><\/div>\n\n\n\n

    \"A<\/figure>\n\n\n\n
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    Focaccia vs. Pizza: What\u2019s the Difference?<\/h2>\n\n\n\n

    Though they\u2019re both flatbreads, focaccia and pizza have several differences:<\/p>\n\n\n\n