Easy No Knead Tomato Focaccia

Easy no knead tomato focaccia needs to be on your to bake list. It is so flavourful and delicious, packed with olive oil, tomatoes and fresh herbs. It has a fluffy and pillowy texture on the inside, yet golden and crispy on the outside. Make it with just 5-10 minutes of actual prep work, and with no kneading.

What is Focaccia Bread?

Focaccia bread is a dense Italian bread that is baked in lots of olive oil. You can make it plain or top it with garlic, herbs, tomatoes, vegetables, or anything else that your heart desires (see our rosemary garlic focaccia bread for another flavour). It is laid out flat in a pan, whether square or round, and then cut into slices. It's also super easy to make which makes it the perfect bread for beginners. In fact, our version requires no kneading, making it even easier for the novice baker.

Ingredients

To make this easy tomato focaccia bread, you will need to gather the following ingredients:

• yeast and water - active dry yeast and water to rise the dough.
• flour - I used all-purpose flour.
• salt - just a pinch for flavour.
• extra virgin olive oil - lots of olive oil to give the focaccia its iconic crispy outer texture and flavour.
• toppings - fresh thyme, cherry tomatoes, jalapeño (optiona for a spicy kick), white sesame seeds, and salt flakes.

You will also need mixing bowls and an 8-inch springform pan (or an 8-inch square pan). I also highly recommend a kitchen scale for the most accurate measurements.

How to Make the Best No Knead Tomato Focaccia Bread

First, grab a large mixing bowl and dissolve yeast and sugar in water and stir to mix together. Add flour and salt, and whisk to combine, scraping down the sides of the bowl. The mixture is very sticky and wet, with a 75% hydration (flour to water ratio). Drizzle and spread one tablespoon olive oil over the dough, and cover the bowl with plastic cling wrap. Let it sit at room temperature for up to 2 hours, until doubled in size.

Spread a tablespoon olive oil into an 8-inch springform pan. Transfer the dough into the pan and spread it so that it covers the entire pan. Press the dough with your fingers to make dimples (The dough is quite sticky, so you can use some water or oil to help with handling the dough).

Add thyme, tomatoes and jalapeño (if using) on top. Combine the remaining oil with one tablespoon water, and drizzle on top. Sprinkle salt flakes and sesame seeds on top.

Now we are ready for final proofing. You can either proof overnight in the refrigerator or for about one hour at room temperature:

1. Option 1: Cover the pan with plastic cling film or cloth and let it rest in the refrigerator overnight. The dough will continue to rise slowly and become bubbly. The slow overnight fermentation makes the focaccia taste even better.
2. Option 2: If you want to eat the focaccia bread on the same day, simply let the dough rise for another 1 hour at room temperature until almost doubled in size.

Once ready, preheat oven to 425 F and transfer the pan straight from the refrigerator to the oven. Bake for 30 minutes until golden brown. Let cool for 20 minutes before slicing.

How to Serve Tomato Focaccia Bread

Tomato focaccia bread tastes kind of like a herby pizza which makes it super delicious on its own. It also pairs very well with a creamy and dreamy soup like 30-minute butternut squash soup or creamy cauliflower and garlic soup.

More Bread Recipes

• Easy Rosemary Garlic Focaccia Bread
• Small Batch Garlic Naan Bread
• Pull-Apart Garlic Bread
• Small Batch Sourdough Bread
• Small Batch No Knead Bread
• Easy Small Batch Ciabatta Rolls
• Homemade No Knead French Baguettes

Easy No Knead Tomato Focaccia

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★★★★★

5 from 2 reviews

• Author: Sam | Ahead of Thyme
• Prep Time: 10 minutes (+3 hours rise time + 20 minutes cooling time)
• Cook Time: 30 minutes
• Total Time: 4 hours
• Yield: 6-8 slices 1x
• Diet: Vegan

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Description

Easy no knead tomato focaccia is so flavourful, packed with olive oil, tomatoes and fresh herbs. It's crispy and golden outside, fluffy and pillowy inside.

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Scale 1x2x3x

Ingredients

• 6 grams active dry yeast
• 4 grams sugar (1 teaspoon)
• 225 grams water (1 cup)
• 300 grams all-purpose flour (2 + 1/2 cups)
• 5 grams salt (1 teaspoon)
• 1/3 cup extra virgin olive oil, divided
• 1 tablespoon fresh thyme, finely chopped
• 1/3 cup cherry tomatoes, halved
• 4-5 slices jalapeño pepper (optional)
• 1 teaspoon white sesame seeds
• 1 teaspoon salt flakes

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Instructions

Prepare the Dough:

1. In a large bowl, dissolve yeast and sugar in water and stir to mix together. Add flour and salt, and whisk to combine, scraping down the sides of the bowl (there should be no dry flour particles visible). The mixture is very sticky and wet, with a 75% hydration (flour to water ratio).

Bulk Fermentation (First Rise):

1. Drizzle and spread 1 tablespoon olive oil over the dough with your hands to help prevent it from drying out. Cover the bowl with plastic cling wrap and let it sit at room temperature for up to 2 hours, until doubled in size. The dough will naturally build gluten strength over time.

Add Toppings:

1. Spread a tablespoon olive oil into an 8-inch springform pan. Transfer the dough into the pan with a spatula and spread it so that it covers the entire pan. Press the dough with your fingers to make dimples. (The dough is quite sticky, so you can use some water or oil to help with handling the dough).
2. Sprinkle on some chopped thyme and place tomatoes and jalapeño (if using) on top. Combine the remaining oil with one tablespoon water. Stir to mix well and then drizzle the oil mixture all over on top. Sprinkle sesame seeds and salt flakes on top.

Final Proofing (Second Rise):

1. Option 1: Cover the pan with plastic cling film or cloth and let it rest in the refrigerator overnight. The dough will continue to rise slowly and become bubbly. The slow overnight fermentation makes the focaccia taste even better.
2. Option 2: If you want to eat the focaccia bread on the same day, simply let the dough rise for another 1 hour at room temperature until almost doubled in size.

Bake the Focaccia:

1. Preheat oven to 425 F and transfer the pan straight from the refrigerator to the oven. Bake for 30 minutes until golden brown. Let cool for 20 minutes before slicing.

Notes

Equipment used: kitchen scale, mixing bowls, and 8-inch springform pan.

How to store: Focaccia bread lasts for up to 2 days at room temperature. Store in an airtight container or ziploc bag.

How to freeze: Wrap it tightly in plastic cling wrap and place into an airtight container or freezer bag, and store in the freezer for up to 3 months. If freezing, I recommend slicing up the bread first to make it easy to reheat a slice or 2 at a time.

How to reheat: If frozen, allow it to thaw first to room temperature. Then, reheat in the air fryer at 350 F for 5-7 minutes, or in a 350 F preheated oven for 10-12 minutes.

• Category: Bread
• Method: Bake
• Cuisine: Italian

Keywords: easy no knead tomato focaccia bread, focaccia with tomatoes, no knead focaccia, no knead bread, bread for beginners

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