Cherry Tomato Focaccia with Calabrian ’Nduja

An Italian Flatbread with a Spicy Twist

Focaccia is one of Italy’s most beloved breads — soft, fluffy, and golden with a drizzle of extra virgin olive oil.

This version is baked in a pan and topped with sweet cherry tomatoes and spicy Calabrian ’nduja, a spreadable salami that adds a smoky, fiery kick.

Perfect as an appetizer, party snack, or side dish, this focaccia brings a taste of Southern Italy straight to your table.

DOWNLOAD PDF WITH RECIPE OF CHERRY TOMATO FOCACCIA HERE:

CherryTomatoFocaccia

Ingredients

• 4 cups all-purpose flour

• 1 teaspoon salt

• 1 teaspoon sugar

• 2 teaspoons (about 0.3 oz / 8 g) instant yeast for pizza or savory pies

• 1 ½ cups warm water (about 110°F)

• ¼ cup extra virgin olive oil (plus more for greasing and drizzling)

• 1 cup cherry tomatoes, halved

• 2–3 tablespoons ’nduja (spreadable Calabrian salami)

Instructions

1. Prepare the dough

   • In a large bowl, mix the flour, salt, sugar, and instant yeast.

   • Add the warm water and olive oil. Stir until a sticky dough forms.

   • Knead on a lightly floured surface for about 8–10 minutes, until smooth and elastic.

2. First rise

   • Place the dough in a lightly greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot for 1–2 hours, or until doubled in size.

3. Shape the focaccia

   • Grease a rectangular baking pan (about 9×13 inches) with olive oil.

   • Transfer the dough to the pan and gently stretch it to fit.

   • Cover and let it rest for another 30 minutes.

4. Add toppings

   • Preheat the oven to 425°F (220°C).

   • Use your fingers to make dimples all over the dough.

   • Press the halved cherry tomatoes into the surface and spoon small dollops of ’nduja across the dough.

   • Drizzle generously with extra virgin olive oil.

5. Bake

   • Bake for 20–25 minutes, or until golden brown and crisp around the edges.

6. Serve

   • Let cool slightly, then cut into squares or slices. Serve warm or at room temperature.

Tips & Tricks

• If you prefer a milder version, reduce the amount of ’nduja or leave it off one half of the focaccia.

• Add fresh rosemary or oregano for extra flavor.

• Store leftovers wrapped in foil at room temperature for up to 2 days, or reheat in the oven before serving.

Nutritional Facts (per serving, based on 10 servings)

Focaccia with Cherry Tomatoes and ’Nduja

Bring Southern Italy to your table! This fluffy Focaccia with Cherry Tomatoes and ’Nduja is soft, golden, and topped with sweet tomatoes + spicy Calabrian salami. Perfect for sharing with friends & family!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

25 minutes mins

Total Time 2 hours hrs 15 minutes mins

Course Appetizer, Bread

Cuisine Italian

Servings 10

Notes

Ingredients

• 4 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 teaspoons (about 0.3 oz / 8 g) instant yeast for pizza or savory pies
• 1 ½ cups warm water (about 110°F)
• ¼ cup extra virgin olive oil (plus more for greasing and drizzling)
• 1 cup cherry tomatoes, halved
• 2–3 tablespoons ’nduja (spreadable Calabrian salami)

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Instructions

1. Prepare the dough
   • In a large bowl, mix the flour, salt, sugar, and instant yeast.
   • Add the warm water and olive oil. Stir until a sticky dough forms.
   • Knead on a lightly floured surface for about 8–10 minutes, until smooth and elastic.
2. First rise
   • Place the dough in a lightly greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot for 1–2 hours, or until doubled in size.
3. Shape the focaccia
   • Grease a rectangular baking pan (about 9x13 inches) with olive oil.
   • Transfer the dough to the pan and gently stretch it to fit.
   • Cover and let it rest for another 30 minutes.
4. Add toppings
   • Preheat the oven to 425°F (220°C).
   • Use your fingers to make dimples all over the dough.
   • Press the halved cherry tomatoes into the surface and spoon small dollops of ’nduja across the dough.
   • Drizzle generously with extra virgin olive oil.
5. Bake
   • Bake for 20–25 minutes, or until golden brown and crisp around the edges.
6. Serve
   • Let cool slightly, then cut into squares or slices. Serve warm or at room temperature.

Keyword focaccia recipe, Italian focaccia, focaccia bread, cherry tomato focaccia, ’nduja focaccia, Italian bread recipes, spicy focaccia, homemade focaccia, authentic Italian focaccia, focaccia in a pan

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