No-Knead Focaccia with Tomatoes and Rosemary
An open, pillowy crumb and a crisp, olive-oil-fried base. The easiest bread you will ever bake.
Focaccia is a flatbread from Liguria in northern Italy. It is made with lavish amounts of olive oil, so the base turns almost fried and crisp while the crumb is full of big bubbles.
Why it is perfect for beginners
- No kneading: time and a few folds do the work.
- No shaping: you simply stretch the dough into a tin.
- The result always looks and tastes great.
Nutrition
Per serving (≈ 100 g). Approximate values.
How to make it
4 steps · start a timer right inside a step
No-knead dough
Stir the flour, yeast, salt and warm water with a spoon until no dry flour remains. The dough will be very sticky, which is exactly right. Focaccia needs no kneading.
Fold and rise
Add two tablespoons of olive oil to the bowl. Every 30 minutes, with wet hands, lift the edge of the dough and fold it into the centre, working round the bowl four times. After 1½ hours it will be airy and smooth.
Pan and dimple
Pour plenty of oil into a 25 × 35 cm tin, tip in the dough and stretch it to the corners. Rest for 30 minutes, then press oiled fingers right down to the base to make deep dimples. Push in the tomatoes and rosemary.
Bake
Drizzle over the remaining oil and scatter with flaky salt. Bake at 220°C for 22–25 minutes until deep golden. Cool briefly on a rack so the base stays crisp.
Cook’s tips
- 1Don’t skimp on oil; it is what crisps the base.
- 2Dip your fingers in oil before dimpling so the dough doesn’t stick.
- 3Revive leftover focaccia in a hot frying pan.
- 4Press the tomatoes cut-side down into the dough to prevent the juices from burning and to help them caramelize directly into the crumb.
Serving & storage: Serve this alongside a bowl of balsamic vinegar and olive oil for dipping or as a sandwich bread for roasted vegetables. The bread stays fresh at room temperature in an airtight container for two days, or can be frozen for up to one month. To refresh from frozen, place directly into a 350-degree oven for ten minutes until the crust returns to a crisp state.
Variations
Swap the tomatoes for olives, red onion rings, garlic or thin potato slices. An overnight rise in the fridge makes the flavour even richer.
The takeaway
Focaccia gives first-time bread bakers real confidence. Serve it with soup or salad, or simply with olive oil and balsamic for dipping.
