Focaccia Pugliese (Italian Cherry Tomato Focaccia)

Focaccia Pugliese is one of the most iconic and delicious recipes from Southern Italy. This traditional flatbread comes from Puglia, the sun-drenched region known for its simple yet flavorful dishes made with fresh, local ingredients.

Soft and fluffy on the inside with a slightly crisp crust, this Italian cherry tomato focaccia is topped with sweet, juicy tomatoes—usually cherry or grape tomatoes—that are gently pressed into the dough before baking. A drizzle of extra virgin olive oil and a sprinkle of dried oregano or fresh rosemary bring out all the classic Mediterranean aromas.

This focaccia with cherry tomatoes is perfect as an appetizer, a side dish, or even a light lunch. You can enjoy it warm out of the oven, or at room temperature—just like they do in Puglia.

The dough is made with just a few simple ingredients: “00” flour, water, yeast, and olive oil. Some traditional versions also include a bit of boiled potato in the dough to make it extra soft and tender.

If you’re looking for an authentic Focaccia Pugliese recipe, this one will take you straight to the heart of southern Italy. It’s rustic, fragrant, and incredibly satisfying—just the way nonna used to make it.

Jump to:

• Ingredients
• Instructions
• Storage
• Tips
• Variations
• What to Serve with Focaccia Pugliese
• Recipe Card

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Ingredients

Prep Time: 15 min | Rising Time: 3 Hours | Cook Time: 40 min | Serving: 8

NOTE: This recipe makes enough for: 2 round non-stick pizza pans, about 22 cm (9 inches) in diameter OR 1 rectangular non-stick baking sheet, about 30x40 cm (12x16 inches)

• 500 g (~4 cups) "00" flour
• 7 g (~2 ¼ teaspoons) active dry yeast
• 1 teaspoon granulated sugar
• 15 g (~2 ½ teaspoons) fine salt
• 50 ml (~3 tablespoons) extra virgin olive oil
• 300 ml (~1 ¼ cups) water, at room temperature
• About 30 cherry or grape tomatoes
• A handful of coarse salt
• oregano or rosemary, to taste

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Instructions

Make the Dough

Step 1) - In a small glass or bowl, dissolve the active dry yeast in half of the water. Add the sugar and stir well to activate the yeast.

Place the flour in a large mixing bowl. Pour in the yeast mixture and begin to mix with a spoon or your hands.

Gradually add the remaining water while continuing to mix. Then add the extra virgin olive oil. Finally, add the salt and mix until well combined.

Step 2) - Knead the dough with your hands for a few minutes, until it becomes soft, smooth, and slightly sticky. Shape the dough into a ball and place it back into the bowl.

Score a cross on top of the dough using a sharp knife.

The First Rising

Step 3) - Cover the bowl first with plastic wrap (to retain moisture), then with a clean kitchen towel (to keep it in the dark). Let the dough rise at room temperature in a warm, draft-free place.

Allow the Focaccia Pugliese dough to rise for about 2 hours, or until it has doubled in size. In the meantime, generously grease a non-stick pizza pan or baking sheet with extra virgin olive oil.

The Second Rising

Step 4) - Transfer the risen dough onto the prepared baking pan. Gently stretch and press it out with your hands to fill the pan evenly. Cover with a kitchen towel and let it rise for another hour.

Step 5) - After the second rise, the dough will be very soft and airy. Lightly stretch it again if needed and use your fingertips to create the classic dimples on the surface. Sprinkle with coarse salt and your choice of dried oregano or fresh rosemary.

The Baking

Step 6) - Top with halved cherry or grape tomatoes, pressing them slightly into the dough. Bake in a preheated oven at 200°C (390°F) on the lower rack for about 40 minutes, or until golden and crisp on the bottom.

Let your Italian cherry tomato focaccia cool slightly, then slice and enjoy. It’s incredibly tasty whether served warm or at room temperature—just like they do in Puglia!

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• Tomato Sauce from Fresh Tomatoes
• Pasta with Shrimp, Zucchini and Cherry Tomatoes

Storage

To keep your Focaccia Pugliese fresh and soft, wrap it in parchment paper or place it in an airtight container once it has completely cooled. Store at room temperature for up to 2 days. Avoid refrigerating, as this can make the focaccia dry and tough.

If you have leftovers, you can also freeze the focaccia. Slice it into portions, wrap each piece in plastic wrap or foil, and place them in a freezer-safe bag. It will keep for up to 1 month. When ready to enjoy, reheat the focaccia in the oven at 180°C (350°F) for a few minutes until warm and slightly crispy.

Tips

Let the dough rise in the right environment

For a soft and airy focaccia, the dough needs to rise in a warm, draft-free place. If your kitchen is cool, place the bowl in the oven (turned off) with just the light on. It creates the ideal temperature for a proper rise.

Use the right flour

“00” flour is the traditional choice and gives the focaccia its characteristic soft texture. If you can't find it, you can substitute it with all-purpose flour, though the result will be slightly different.

Oil the pan generously

Don’t skimp on the extra virgin olive oil. Generously oiling the pan prevents sticking and gives the bottom of the focaccia a deliciously crispy crust.

Preheat your oven properly

Make sure your oven is fully preheated before baking. Bake the focaccia on the lower rack—this helps develop a golden and slightly crisp base without overcooking the top.

Dimple the dough gently

After the second rise, use your fingertips to make deep dimples in the dough. This step gives the focaccia its traditional look and helps hold the toppings and olive oil.

Variations

Focaccia Barese (Bari-style Focaccia)

One of the most traditional versions of focaccia from Puglia is the focaccia barese. What makes it special is the addition of boiled and mashed potato in the dough. This gives the focaccia an incredibly soft and moist texture, while still keeping it light and fluffy. The topping usually includes cherry tomatoes, oregano, and sometimes pitted black olives.

With Olives or Sliced Onions

Looking for extra flavor? Try adding pitted black olives, either mixed into the dough or scattered on top with the tomatoes. Another popular variation features thinly sliced red onions, which caramelize beautifully in the oven and add a subtle sweetness.

Herb Variations

Oregano is the most traditional herb used for focaccia pugliese, but you can also use fresh rosemary for a more intense aroma, or even a mix of dried Italian herbs if you prefer a bolder flavor.

Spicy Touch

If you like a little heat, sprinkle a pinch of crushed red pepper flakes on top before baking. It adds a gentle spiciness that pairs really well with the sweetness of the tomatoes.

Mini Focaccias or Focaccine

For a fun twist, divide the dough into smaller portions to make individual focaccias—perfect for lunch boxes, picnics, or parties. Just reduce the baking time slightly!

What to Serve with Focaccia Pugliese

Focaccia Pugliese is incredibly versatile and can be served in many ways, depending on the occasion. Enjoy it warm as a starter or appetizer, perhaps paired with a selection of Italian cheeses, olives, and cured meats like prosciutto or salami.

It’s also perfect as a side dish to accompany soups, salads, or grilled vegetables. You can even cut it into squares and serve it at room temperature as part of an antipasto platter—a great idea for parties or family gatherings.

Want something simple and satisfying? Slice it in half and use it as bread for a sandwich, filled with fresh mozzarella, grilled vegetables, or your favorite cold cuts. However you serve it, this soft and flavorful focaccia will steal the show!

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