Sometimes you only need a small-batch cherry tomato and feta focaccia. This version is adapted from a reliable no-knead overnight focaccia, scaled down to serve a few people while keeping the same creamy, tangy flavor inspired by the viral baked feta trend. The result is a tender, olive oil–rich focaccia studded with blistered cherry tomatoes and pockets of tangy feta.
Table of Contents
- Ingredients
- How to Make this Small Batch Cherry Tomato Feta Focaccia Recipe
- Expert Tips
- Recipe FAQs
- Recipe Card
Ingredients
This small-batch focaccia uses common pantry staples and a few fresh ingredients. Prepare the following:
- Flour: 100% all-purpose flour is recommended. You can substitute up to 25% whole wheat or use bread flour if preferred.
- Yeast: Instant yeast works well for no-knead recipes. If you only have active dry yeast, bloom it briefly in lukewarm water before mixing. Adjust fresh yeast quantities by weight if used.
- Olive oil: Extra virgin olive oil is essential for the dough and for drizzling. A traditional focaccia is slightly oily, which gives it flavor and tenderness.
- Cheese: Crumbled Greek-style feta gives a creamy, salty contrast that caramelizes slightly when baked.
- Tomatoes: Whole cherry or cocktail tomatoes work best; colorful varieties add visual appeal.
- Fresh herbs: Basil leaves to finish the focaccia bring a fresh, aromatic lift.
Refer to the recipe card below for exact ingredient quantities.
How to Make this Small Batch Cherry Tomato Feta Focaccia Recipe
The method is simple: mix, refrigerate for an overnight slow rise, shape, top, and bake. Read through the steps before you begin so everything goes smoothly.
Step 1 — Mix: In a medium bowl combine flour, salt, yeast, olive oil, and lukewarm water. Stir with a wooden spoon until all the flour is hydrated. The dough should be shaggy but not runny.
Step 2 — Rise: Drizzle a little olive oil over the dough, cover the bowl tightly, and refrigerate for at least 18 hours and up to 3 days. This slow, cool fermentation develops flavor and improves texture.
Step 3 — Deflate: One hour before baking, remove the bowl from the fridge. Uncover and gently deflate the dough with your hands. Transfer it to a buttered and oiled 9-inch round pan or similar baking tray.
Step 4 — Shape: Fold the dough loosely over itself a few times like a letter, then flip it seam-side down. Cover with a clean towel and allow the dough to rest at room temperature for 1 to 1.5 hours, until it has puffed and nearly fills the pan.
Step 5 — Dimple: Preheat the oven to 425°F (220°C). Drizzle more olive oil over the dough and press dimples into the surface with your fingertips. You should see air bubbles forming beneath the surface.
Step 6 — Dress: Arrange cherry tomatoes across the dough and scatter crumbled feta. Press the toppings gently so they nestle into the dough.
Step 7 — Bake: Bake for 18–22 minutes until the focaccia is golden brown and the tomatoes are blistered. Ovens vary, so adjust time as needed. Cool for about 30 minutes, then garnish with fresh basil and slice to serve.
Expert Tips
- Weigh ingredients: For consistent results, weigh flour and water when possible.
- Slow fermentation: Don’t rush the cold rise. At least 18 hours in the fridge gives the best flavor and structure.
- High-hydration dough: Focaccia dough contains more water than many bread recipes. It will be sticky—oil your hands and the work surface to handle it easily.
- Toppings variations: Swap or add toppings like olives, rosemary, caramelized onion, or grated cheese. Finish with coarse salt for crunch.
Recipe FAQs
Yes. The dough can be prepared and refrigerated for up to 3 days. Keep it covered so it doesn’t dry out. Shape and bake when you’re ready.
How should I store leftovers?
Store slices in an airtight container at room temperature for one day or in the fridge for up to three days. For longer storage, freeze slices for up to six months and reheat in a toaster oven or air fryer.
Cherry Tomato Feta Focaccia (Small Batch)
Recipe Card
Servings: 6 | Prep time: 15 mins | Cook time: 15–22 mins | Rise time: 18+ hrs | Total time: ~18 hrs 30 mins
Ingredients
For the dough
- 2 cups (≈260 g) all-purpose flour
- 1 tsp (≈5 g) kosher salt
- 1 tsp (≈4 g) instant yeast
- 1 tbsp (≈14 g) extra virgin olive oil
- 1 cup (≈235 g) lukewarm water
- Extra olive oil for drizzling
For baking and garnish
- 1 tsp butter for greasing the pan
- 2 tbsp extra virgin olive oil, divided
- ½ pint cherry tomatoes
- ½ cup crumbled feta
- Basil leaves for garnish
Instructions (Summary)
- Mix flour, salt, yeast, olive oil, and water until hydrated. The dough should be shaggy.
- Drizzle a little oil on the dough, cover, and refrigerate at least 18 hours.
- An hour before baking, deflate the dough, transfer to an oiled 9-inch pan, and shape loosely.
- Let rest 1–1.5 hours until puffy.
- Preheat oven to 425°F (220°C). Dimple the dough, add tomatoes and feta, and press gently.
- Bake 18–22 minutes until golden. Cool 30 minutes, garnish with basil, and serve.
Notes
If you’re short on time, you can knead the dough in a stand mixer for 6–8 minutes and proceed with a shorter rise, though flavor will be less developed than with an overnight cold ferment. This recipe is tested in a 9-inch round pan.
Nutrition (approx.)
Calories: 266 kcal per serving; Carbohydrates: 35 g; Protein: 7 g; Fat: 11 g. Use nutrition estimates as a rough guide.