A great recipe for No Knead Tomato Focaccia that is sure to please the pickiest of eaters. This recipe does take some time to prepare (mostly hands-off) but the final baked focaccia will be worth the wait. The base recipe needs just 5 ingredients that you probably have in your pantry right now!
Based on my Standard No Knead Focaccia Recipe. Try one of my other variations including Caramelized Onion Focaccia! Baking for one? Try my Small Batch Focaccia Muffins or Small-Batch Cherry Tomato Feta Focaccia!
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A Beginner’s Recipe
I know that baking homemade bread can sometimes feel intimidating and out of reach. I used to feel this way years ago too. This recipe is perfect for beginners because:
- It doesn’t need any fancy equipment or tools. A large mixing bowl, a wooden spoon, a baking tray and your fingers!
- No fancy techniques are needed here. No sourdough starter to worry about! No slapping or folding of dough! No complicated shaping or scoring.
- It’s very hands-off! The initial mixing is done in 5 minutes. Most of the work happens in the fridge overnight.
- It’s very rewarding. Trust me you’ll be so incredibly proud of yourself.
Make sure to check out some of my other bread recipes like my Zaatar and Olive Focaccia, Focaccia Pizza, Jalapeno Cheddar Focaccia, Fig Onion Cheddar Focaccia, No Knead White Bread, No Knead Whole Wheat Bread, No Knead Rosemary Bread, Taboon (Flatbread), Manakish (flatbread) and Fatayer (hand pies).
If you’re feeling up to it, my Jerusalem Bagel and Montreal Bagel recipes will make you feel even more like a baking rockstar. Also try my Schiacciata (Tuscan flatbread recipe).
No Knead vs Standard Focaccia
So, what is the deal with no-knead? Both versions of focaccia can be delicious, and the choice between them often depends on personal preference and the amount of time and effort you're willing to invest in the baking process.
I personally prefer the no-knead version because of a longer rise time which has many benefits:
- Enhanced Flavor and Texture: No-knead focaccia often has a distinct flavor profile because of the longer fermentation time, allowing the dough to develop complex flavors and a slightly tangy taste.
- Improved Digestibility: Slow fermentation allows the enzymes in the dough to break down complex carbohydrates and gluten, making the bread easier to digest. This can be especially beneficial for individuals with gluten sensitivities.
- Lower Gluten Content: While slow-rising bread does not become completely gluten-free, the prolonged fermentation process can break down some of the gluten proteins. For individuals with mild gluten sensitivities, this might make slow-rising bread more tolerable compared to bread made with quick-rise yeasts.
Baking a no-knead focaccia does take some time and proper planning, but the results are well worth it.
Ingredients
The recipe comes together with basic pantry staples and some fresh tomatoes, herbs and cheese.
- Flour: This recipe uses 100% white all-purpose flour (unbleached preferred). However, feel free to sub in some whole wheat flour (up to 25% of the total flour amount). You can also use bread flour too. You can use my whole wheat focaccia recipe as a base.
- Yeast: I like to use Instant yeast when making no knead bread, but dry active yeast will work just fine too. Just make sure to bloom it in the water for a few minutes before making the dough. You can also use fresh yeast but do adjust the quantity. When using fresh yeast instead of dry, use double the amount by weight.
- Olive Oil: It wouldn’t be a focaccia without olive oil. This recipe uses quite a bit of oil. You can reduce the mount slightly but keep in mind a traditional focaccia is supposed to be slightly oily. Good quality olive oil is a must.
- Cherry Tomatoes: This recipe is presented to you with cherry tomatoes, but feel free to use grape tomatoes or cocktail tomatoes too. You can also use plum tomatoes. Just be careful not to introduce too much additional moisture to the dough. Cherry tomatoes are ideal here. Or use cherry tomato confit.
- Fresh Herbs: The choice is yours here. I like pairing tomatoes with fresh rosemary and thyme, but you can also use any other woody herb to bake the focaccia like oregano, marjoram or sage. I wouldn’t use basil or any other tender herb during the baking process as they will simply burn. You can add basil on top of the focaccia after it is finished and cooled if you like.
- Cheese: Parmesan, aged cheddar, and crumbled feta are all good options. You can keep this recipe vegan by omitting the cheese or using a vegan cheese product.
See the recipe card for full information on ingredients and quantities.
How to Make this No-Knead Cherry Tomato Focaccia Recipe
1. Mix. To a large bowl, add the flour, salt, yeast, olive oil and room temperature water (Image 1a). Mix with a wooden spoon until all the flour is hydrated. The mix should be shaggy but not sloppy (Image 1b).
2. Rise. Drizzle some olive oil over the surface of the dough, cover the bowl with plastic wrap or a tight-fitting cover and refrigerate overnight (Image 2a & Image 2b).
3. Deflate and Shape. 2 hours before you want to bake the tomato focaccia, take the bowl out of the fridge and uncover it (Image 3a). Using your hands deflate the dough slightly and transfer the dough to an oiled baking tray (9x13) or sheet pan (Image 3b). Shape it loosely by grabbing each end and folding it over like you would a letter. Flip the dough over so the seams are on the bottom (Image 3c). Cover the tray with a towel and set aside for 1.5-2 hours (Image 3d).
4. Dimple. Preheat your oven. The dough should now have spread covering the surface of the baking tray (Image 4a). Drizzle more olive oil over the dough and start dimpling with your fingers, covering the entire surface. This creates valleys and mountains in the dough and you should also see some air bubbles forming (Image 4b).
5. Dress. Nestle your cherry tomatoes into the dimples, press in your rosemary and sprinkle your cheese (Image 5).
6. Bake. Bake in the preheated oven for 20-25 minutes, until golden brown (Image 6).
Make Ahead, Storage and Freezing
This is the ultimate make-ahead recipe because you can prepare the focaccia dough and refrigerate it for up to 2 days.
Once baked, the tomato focaccia can be stored in an airtight container in the fridge for up to 3 days. You can also freeze focaccia slices in freezer bags or freezer-safe containers for up to 6 months and reheat in the oven or toaster oven when want to enjoy it.
Expert Tips
- Don’t Hurry the process. Allow the dough to rise in the fridge for at least 18 hours and you’ll need 2-4 hours for the second rise. The timing will depend on the temperature in your kitchen and how active the dough is. That being said, plan ahead!
- Parchment paper: Line your baking sheet or baking pan with parchment paper for easy cleanup. Don’t use aluminum foil as it will stick to the bread!
- Skip the dough altogether: I get it. Sometimes we need a quick fix. You can make this recipe with store-bought pizza dough or bread rolls. Or try my Cheese and Tomato Pie (which is made with Phyllo dough).
- Short on time? Make the dough in a stand mixer with a dough hook and knead on medium speed for 6-8 minutes. Let the dough rise for 1 hour and then proceed with the baking steps.
- Let it cool slightly! Don't cut into the piping hot focaccia right away after it's finished baking. If you cut too soon, the steam can make the dough gummy. Let it cool for at least 30 minutes first. I know it's hard, but trust me, it'll be worth the wait.
Recipe FAQs
Yes, you can certainly use dried herbs when making focaccia. You can incorporate them into the dough itself or top your focaccia with them. Do be careful as dried herbs have a tendency to burn. So if you do use dried herbs, make sure to use them in conjunction with other ingredients like cheese.
Absolutely. The most famous sandwich shop in Florence uses focaccia bread sliced in half and split open to make the most delicious panini.
Focaccia is a flat, oven-baked bread similar to pizza dough, often topped with olive oil and various toppings, creating a soft and chewy bread. Ciabatta, on the other hand, is a light, airy bread known for its irregular holes and chewy crust, made with a high-water content dough, resulting in a more open and holey structure compared to focaccia.
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Recipe Card
No Knead Tomato Focaccia
Equipment
- 1 9x13 Baking pan or sheet
Ingredients
For the Dough
- 4 cups All-purpose flour - 520 grams - Bread flour can also be used
- 2 teaspoon Kosher salt - 10 grams
- 2 teaspoon Instant yeast - 7 grams
- 2 tablespoon Extra virgin olive oil - 28 grams
- 2 cups Lukewarm water - 473 grams
For Baking and Garnish
- ¼ cup Extra virgin olive oil - for greasing the tray and for oiling the dough
- 1 cup Cherry tomatoes - Sliced in half
- 2-4 tablespoon Fresh rosemary - Or thyme, oregano, marjoram
- ½ cup Parmigiano Reggiano - Grated
- Flaky salt
Instructions
- Mix. To a large bowl, add the flour, salt, yeast, olive oil and room temperature water. Mix with a wooden spoon until all the flour is hydrated. The mix should be shaggy but not sloppy.
- Rise. Drizzle some olive oil over the top of the dough, cover the bowl with plastic wrap or a tight-fitting cover and refrigerate overnight at least 18 hours.
- Deflate and shape. At least 2 hours before you want to bake the focaccia, take the bowl out of the fridge and uncover it. Using your hands or a dough scraper deflate the dough slightly and transfer the dough to a generously oiled baking tray (9x13) or sheet pan. Shape it loosely by grabbing each end and folding it over like you would a letter. Flip the dough over so the seams are on the bottom. Cover the tray with a towel and set aside for 1.5-2 hours.
- Dimple. Preheat your oven to 425F/220C. The dough should now have spread covering the surface of the baking tray. If not, you can help it stretch to the edges by carefully easing it to the corners. Drizzle more olive oil over the dough and start dimpling with your fingers, covering the entire surface. This creates valleys and mountains in the dough and you should also see air bubbles forming.
- Dress. Nestle your cherry tomatoes into the dimples, press in your rosemary and sprinkle your cheese. You can save some of the cheese to sprinkle on after the baking.
- Bake. Bake in the preheated oven for 20-25 minutes, until golden brown. Every oven is different, so your focaccia may need more time. Sprinkle some flaky salt when the focaccia comes out of the oven. Let the focaccia cool for 30 minutes before cutting into it.
Notes
- Don’t Hurry the process. Allow the dough to rise in the fridge for at least 18 hours and you’ll need 2-4 hours for the second rise. The timing will depend on the temperature in your kitchen and how active the dough is. That being said, plan ahead!
- This recipe uses Instant yeast. But if you only have active dry yeast, you can bloom it in lukewarm water for 5 minutes before adding it to the dry ingredients.
Sue says
I love love love this recipe l put olives garlic fresh basil and oregano as well as the tomatoes l urge anyone to make it so much better than store bought and great using your own home grown produce can’t wait to try some more of your recipes thankyou
Luay Ghafari says
Thank you so much for sharing!
Heidi L says
Fool proof and delicious! First time ever baking focaccia and it turned out perfectly. What a great way to use my tomato harvest.
Luay Ghafari says
So glad you enjoyed the recipe!
Sandra Silvestri says
What delicious focaccia! I substituted some of the white flour for a little whole wheat and rye, otherwise followed the directions given. I will definitely try some of the other recipes after tasting how wonderful this was.
Luay Ghafari says
Thank you so much, Sandra. Check out some of my other Focaccia flavor combinations!
Niki says
Hands down best bread I’ve ever made! Was a bit impatient and only let it rest for 12 hours. I will definitely make it again and try to rest it for 18 hours.
Luay Ghafari says
Thank you for the review, Niki!
Dawne Deeley says
Five stars!! So easy to do; I love to bake but this recipe is ultra simple, and a piece of cake to put together. I used regular yeast and subbed thinly sliced onions for the cherry tomatoes; only thing I would do differently next time (and there will be many ‘next times’) is use more olive oil. Make this - you’ll love it!!!
Luay Ghafari says
Thanks so much! -Luay