Focaccia & Wine Pairing: The Perfect Match for Easy Entertaining

Introduction

Few things feel as luxurious—and yet as comforting—as tearing into a warm slice of homemade focaccia. Its crisp, golden crust gives way to a pillowy center, dotted with juicy cherry tomatoes and fragrant rosemary. It’s the kind of bread that makes even a simple weeknight feel like a trip to the Italian Riviera.

This focaccia recipe is designed for home cooks who love big flavor without fussy steps. It’s perfect on its own, but it truly shines when you bring in the right wine pairing. With the right bottle, the salty, umami-rich bite of olive oil and herbs becomes a complete experience: appetizer, snack, or centerpiece to a casual dinner party.

Whether you shop at Total Wine, Trader Joe’s, BevMo, or your favorite local wine shop, you’ll find plenty of affordable bottles in the $15–$30 range that are a perfect match for this crispy, olive-oil-kissed bread. And if you ever feel unsure about which wine for focaccia to pick, Vinomat can help you explore pairings tailored to your exact toppings and menu.

About This Dish

Focaccia is a classic Italian flatbread with ancient roots, believed to date back to pre-Roman times in the Liguria region of northwest Italy, especially around Genoa. Traditionally baked in sheet pans with generous amounts of olive oil, it’s known for its dimpled surface, airy crumb, and deeply flavorful crust.

In Italy, focaccia is incredibly versatile. It’s breakfast, torn and dipped into cappuccino in some regions. It’s a street food snack, sliced and eaten on the go. It’s also a beloved table bread, perfect alongside seafood, salumi, or a simple salad. The toppings can be as minimal as coarse salt and rosemary, or as abundant as roasted vegetables, olives, or onions.

This particular version leans into what many American home cooks love: a crispy, slightly chewy base, a salty, aromatic topping of rosemary, and sweet pops of cherry tomato. That combination hits a beautiful balance of fat (olive oil), salt, and umami from the tomatoes.

From a wine lover’s perspective, focaccia is a dream canvas. It’s flavorful but not overwhelming, which means you can explore a wide range of wines: bright whites, herbal rosés, and juicy light reds. Because it’s popular across the United States as both a side and a shareable appetizer, focaccia is also a fantastic way to start an evening of wine exploration—especially when you let an app like Vinomat help you fine-tune your wine recommendation based on what else is on the table.

Key Ingredients & Their Role

Flour

The base of focaccia is all-purpose flour, which creates a tender, open crumb with enough structure to hold plenty of olive oil and toppings. Bread flour would give you a chewier texture, but all-purpose keeps it approachable and versatile.

From a wine pairing angle, the relatively neutral flavor of wheat lets other ingredients—and the wine—shine. The bread itself won’t clash with delicate whites or rosés.

Olive Oil

Extra virgin olive oil is the soul of focaccia. It’s in the dough and drizzled generously on top before baking. This gives you:

• A crisp, golden crust
• A rich, fruity, slightly peppery aroma
• A sense of luxuriousness even from simple ingredients

Olive oil adds a perception of richness, so you want wines with good acidity to cut through that fat. Think Italian whites, coastal rosés, or fresh, unoaked reds. High-acid wines act like a squeeze of lemon on a rich dish—they brighten each bite and keep your palate refreshed.

Rosemary

Fresh rosemary brings an intense herbal aroma that perfumes the whole kitchen. It has piney, resinous notes that pair beautifully with wines that show their own herbal or savory character.

This is where Old World wines, especially from Italy, France, and Spain, really shine. Many of these wines naturally express notes of dried herbs, Mediterranean scrub, or garrigue, making them a perfect match for rosemary-forward focaccia.

Cherry Tomatoes

Cherry tomatoes add:

• Sweetness and gentle umami
• Juicy contrast to the crisp crust
• A pop of acidity that lightens the bread

Tomato introduces a mild acidity and savoriness that play particularly well with medium-bodied reds and rosés. You’ll want wines that won’t be overwhelmed by the tomato but also won’t feel too heavy next to a relatively light bread.

Salt

Salt sharpens every flavor in this focaccia: it makes the tomatoes taste sweeter, the rosemary more fragrant, and the olive oil richer. It also softens the impression of tannins in red wine, making certain light reds an excellent choice.

Since this focaccia is definitively salty and umami, it works well with wines that have bright acidity and moderate tannins—nothing too heavy or oak-laden.

All together, the combination of crispy, salty, and umami makes this focaccia incredibly wine-friendly. The structure and seasoning invite you to experiment with multiple styles and use Vinomat to discover new favorites every time you bake.

Recipe

Ingredients:

• 3 1/4 cups All-purpose flour (vetemjöl)
• 1 1/4 cups Lukewarm water
• 1/2 oz Fresh yeast
• 6 tbsp Extra virgin olive oil (olivolja)
• 1 tsp Sugar
• 1 1/2 tsp Salt
• 1 tbsp (chopped) Fresh rosemary (rosmarin)
• 12 (halved) Cherry tomatoes

Instructions:

1. In a medium bowl, dissolve the yeast and sugar in lukewarm water. Let it sit for 5-10 minutes until foamy.
2. In a large bowl, mix the all-purpose flour with 1 tsp of salt. Gradually add the yeast mixture and 4 tbsp of olive oil. Knead until the dough is smooth and elastic, about 8–10 minutes.
3. Transfer the dough to a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm spot for about 1 hour, or until it has doubled in size.
4. Preheat the oven to 400°F (200°C). Grease a baking tray or line it with parchment paper.
5. Punch down the dough and transfer it to the prepared tray. Spread it out evenly with your hands, creating dimples with your fingertips.
6. Arrange the halved cherry tomatoes on top of the dough. Drizzle with the remaining 2 tbsp of olive oil and sprinkle with chopped rosemary and 1/2 tsp of salt.
7. Bake the focaccia in the middle of the oven for 20–25 minutes, or until golden brown.
8. Remove the focaccia from the oven and let it cool slightly. Slice into squares, garnish with additional fresh rosemary if desired, and serve warm or at room temperature.

Nutrition Facts (per serving):

• Calories: 310 kcal
• Protein: 6.0g
• Fat: 10.0g
• Carbohydrates: 45.0g
• Salt: 1.5g

Dietary Information: Contains gluten, Dairy-free, Nut-free

Perfect Wine Pairings

Focaccia is one of those rare breads that works beautifully with a wide range of wines. Because this version is rich with olive oil, fragrant rosemary, and juicy cherry tomatoes, you want bottles that balance acidity, subtle fruit, and a touch of herbal or savory character.

Here’s how to think about wine pairing for focaccia—and some specific styles to look for in U.S. shops.

What to Look For

Focus on wines that have:

• Medium body – Enough weight to stand up to the olive oil without feeling heavy.
• Bright acidity – To cut through the richness and refresh your palate.
• Low to medium tannins – Especially if you’re serving the focaccia as an appetizer.
• Herbal, citrus, or savory notes – To echo the rosemary and umami tomatoes.

1. Italian Vermentino or Pinot Grigio

For a classic Mediterranean vibe, an Italian Vermentino (from Sardinia or Liguria) or a well-made Pinot Grigio is a fantastic wine for focaccia. These whites typically offer lemon, green apple, and subtle herbal notes that mirror the rosemary and slice right through the olive oil.

• Look for: Crisp, unoaked styles with 12–13% ABV.
• Where to buy: Widely available at Total Wine, BevMo, and many grocery stores, typically around $15–$22.

2. Provence-Style Rosé or California Rosé

A dry rosé is a perfect match for tomato-topped focaccia. The berry and citrus notes play well with the sweetness of cherry tomatoes, while the herbal undertones pair with rosemary.

• From France: Provence rosé with notes of strawberry, watermelon, and herbs.
• From the U.S.: California rosés (especially from Sonoma or Paso Robles) offer a similar profile with a touch more fruit.
• Where to buy: Easy to find at Trader Joe’s, Total Wine, and local wine shops in the $12–$25 range.

3. Oregon Pinot Noir or California Pinot Noir

If you prefer red, choose a Pinot Noir with bright red fruit and gentle tannins. Oregon Pinot Noir is especially great: it often shows cherry, cranberry, and earthy notes that complement rosemary and umami-rich toppings without overpowering the bread.

• Oregon: Willamette Valley Pinot Noir with subtle oak and lively acidity.
• California: Sonoma Coast or Santa Barbara Pinot for a slightly riper, fruitier style.
• Where to buy: Common at BevMo, Total Wine, and better grocery stores in the $20–$30 range.

4. Spanish Garnacha or Italian Chianti (Light Style)

For a slightly more rustic red wine pairing, think Spanish Garnacha (Grenache) or a lighter-style Chianti. These wines bring juicy red fruit, soft tannins, and often a hint of dried herbs that echo the rosemary.

• Garnacha: Look for unoaked or lightly oaked bottles labeled Garnacha from Spain.
• Chianti: Choose Chianti (not Riserva) for a fresher, food-friendly style.
• Where to buy: Widely available at Total Wine, Trader Joe’s, BevMo, and independent shops, often in the $12–$20 range.

When in doubt, open the Vinomat app, plug in “focaccia with rosemary and cherry tomatoes,” and let it generate a tailored wine recommendation that fits your local store’s shelves and your budget.

Cooking Tips & Techniques

• Watch your water temperature: Lukewarm water should feel warm but not hot to the touch. If it’s too hot, it can kill the yeast; too cold, and your dough will rise slowly.
• Knead for structure: Those 8–10 minutes of kneading are key. The dough should become smooth, elastic, and slightly springy. This gluten development is what gives focaccia its airy interior.
• Respect the rise: Let the dough truly double in size. If your kitchen is cool, place the bowl in an unheated oven with the light on or near (not on) a warm stovetop.
• Oil is your friend: Don’t be shy with olive oil on the tray and on top of the dough. It prevents sticking, helps create that crispy bottom, and adds a ton of flavor.
• Dimple like you mean it: When you press your fingertips into the dough, go deep enough to create real dimples. These little pockets catch oil, tomato juices, and salt, creating flavor explosions in every bite.
• Don’t overbake: Aim for a golden brown top and lightly crisp edges. Overbaking will dry out the interior and mute the olive oil’s fragrance.
• Cool slightly before slicing: Let the focaccia rest for at least 10 minutes before cutting. This helps the crumb set and keeps the slices from compressing.

If you tweak toppings (like adding olives, onions, or cheese), update your pairing in Vinomat to keep your wine pairing just as dialed in as your technique.

Serving Suggestions

Focaccia is endlessly flexible at the table. Here are a few ways to serve it and build a memorable wine-centered experience:

• As an appetizer board: Cut the focaccia into small squares and serve on a wooden board with marinated olives, thinly sliced prosciutto, salami, and a small bowl of extra virgin olive oil for dipping. Pair with a chilled Italian white or a dry rosé.
• With a simple salad: Serve warm focaccia alongside a crisp green salad with lemon vinaigrette and shaved Parmesan. The bright acidity of the salad sets up a natural bridge to an equally bright white wine.
• With grilled vegetables or seafood: The rosemary and olive oil make focaccia a natural partner for grilled zucchini, eggplant, or shrimp. A Vermentino or coastal California Chardonnay (lightly oaked) is a wonderful wine for focaccia in this setting.
• For casual wine night: Slice the focaccia into strips and serve in a basket as you pour a flight of wines—maybe an Oregon Pinot Noir, a Spanish Garnacha, and an Italian rosé. Let guests taste how each wine pairing changes the experience of the same bite.

Whether it’s a quiet night in or a weekend gathering, use Vinomat to log what you served and discover new pairings to try next time.

Conclusion

Homemade focaccia proves that a few simple ingredients—flour, olive oil, rosemary, and tomatoes—can become something truly special. Its crispy, salty, umami character makes it not just a delicious bread, but a perfect canvas for exploring wine pairing at home.

Next time you’re at Total Wine, Trader Joe’s, BevMo, or your local shop, grab a couple of bottles in the $15–$30 range and let this focaccia be your tasting companion. And whenever you want a spot-on wine recommendation or a new style to try, open Vinomat to find the perfect match for your toppings, sides, and mood.

Bake the bread, pour the wine, and let this simple focaccia turn your kitchen into your favorite wine bar.