Pompeii-Inspired Herb Focaccia with Roasted Cherry Tomatoes

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A fragrant focaccia bread studded with roasted cherry tomatoes and fresh Mediterranean herbs, evoking the flavors of ancient Roman cuisine. This Italian-inspired quick recipe, ready in about 45 minutes, pairs all-purpose flour, warm water, active dry yeast for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 25 min Serves 8 Italian cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, combine 1 1/4 cups warm water (110°F), 2 1/4 teaspoons active dry yeast, and 1 teaspoon sugar. Stir lightly and let stand for 5 minutes until foamy.
  2. Step 2: In a large mixing bowl, whisk together 3 1/2 cups all-purpose flour and 1 teaspoon sea salt. Pour in the yeast mixture and 1/4 cup extra virgin olive oil. Mix with a wooden spoon until a sticky dough forms.
  3. Step 3: Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place dough in an oiled bowl and cover with plastic wrap; let rise in a warm place for 1 hour or until doubled.
  4. Step 4: Preheat oven to 425°F. Transfer dough to a greased 9x13-inch baking pan, pressing to fit. Drizzle 2 tablespoons olive oil over dough and dimple surface with fingertips.
  5. Step 5: Scatter 1 1/2 cups halved cherry tomatoes, 2 tablespoons chopped fresh rosemary, and 1 tablespoon chopped fresh thyme evenly over dough. Sprinkle 1 teaspoon coarse sea salt on top.
  6. Step 6: Bake focaccia for 20-25 minutes until golden and edges are crisp. Remove from oven and cool slightly before slicing and serving.

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