No Knead Tomato Focaccia
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!
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 cups All-purpose flour (- 520 grams - Bread flour can also be used)
- 2 tsp Kosher salt (- 10 grams)
- 2 tsp Instant yeast (- 7 grams)
- 2 tbsp Extra virgin olive oil (- 28 grams)
- 2 cups Lukewarm water (- 473 grams)
- ¼ cup Extra virgin olive oil (- for greasing the tray and for oiling the dough)
- 1 cup Cherry tomatoes (- Sliced in half)
- 2-4 tbsp Fresh rosemary (- Or thyme, oregano, marjoram )
- ½ cup Parmigiano Reggiano (- Grated)
- Flaky salt
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.