Focaccia with onions, cherry tomatoes and olives. This tall and fluffy focaccia, inspired by the famous Apulian focaccia with cherry tomatoes, onions and olives, is fully part of our collection dedicated to focaccia and its many delicious variations! Over the years we’ve made all kinds, like Thin, Crunchy Long-Fermentation Focaccia or Tall Focaccia to Fill Like the Bakery’s, not to mention Soft Sourdough Focaccia, Potato-and-Onion Dough Focaccia, the renowned Barese Focaccia with cherry tomatoes and olives and Savory Florentine Schiacciata, but we were missing the focaccia with cherry tomatoes, onions and olives! This soft and tasty focaccia, which can also become a delicious sheet-pan pizza, is really very easy to make and the result is guaranteed: you’ll lick your fingers! Light, fluffy and fragrant, perfect also for dinner and snack time for young and old, this vegan focaccia will surprise you with its intense and delicious flavor!
With the indispensable sprinkle of oregano, this focaccia with cherry tomatoes and onions will make you fall in love at first bite and can also be the perfect base for a tasty aperitif! Do you want to try it? Let’s go to the kitchen, but before we start cooking, remember that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here)!
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make the focaccia with onions, cherry tomatoes and olives
- 5 cups type 0 flour (about 600 g)
- 1 2/3 cups water (about 400 g/ml)
- 2 tsp salt
- 2 tbsp extra virgin olive oil
- 1 tsp dry yeast (or 1 tbsp fresh yeast)
- 2 2/3 cups cherry tomatoes (about 400 g)
- 3 oz Taggiasca olives (packed in oil)
- 2 onions (medium)
- 4 tbsp extra virgin olive oil
- to taste dried oregano
- to taste extra virgin olive oil
Tools
- Bowl
- Parchment paper
- Oven
Preparation of the focaccia with onions, cherry tomatoes and olives
Put the flour in a bowl, add a little warm water, the sugar and the yeast, and mix to dissolve everything.
Add the oil and a little more water, mix and finish with the salt and the last portion of water. Work first in the bowl, then on the work surface until you obtain an elastic and uniform dough; this will take about 7–10 minutes (you can also knead with a stand mixer, but I do not recommend blade-type food processors like the Bimby: the dough will have difficulty forming a proper gluten network).
When the dough is ready, form it into a ball, place it in an oiled bowl, oil the surface as well and leave it to rise in a warm place until doubled in size, covered with plastic wrap. This should take about 2–3 hours. Once doubled, line a baking pan (10 x 12 in max) with parchment paper, brush it with a little oil and place the dough on it. Gently stretch it with oiled hands to cover the entire pan.
Arrange the cherry tomatoes, pressing them into the dough with the cut side facing up, season with salt and oregano (I also added chives), add the sliced onion, the Taggiasca olives and their oil, and rub with your hands to distribute the flavors well over the focaccia. Let it rise again in a warm place for 15–20 minutes. After that time, bake in a preheated oven at 392°F for 30–35 minutes or until the desired golden color is reached. Remove from the oven, let cool slightly and serve; this focaccia is good both hot and at room temperature.
Storage notes and tips
The leftover part of our focaccia with cherry tomatoes, onions and olives can be well wrapped in parchment paper and enjoyed the next day either reheated or at room temperature.
This dough is also excellent for a very soft sheet-pan pizza like the bakery’s.
You can replace type 0 flour with re-milled durum semolina flour, or make a mix.
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