This No-Knead Focaccia with Cherry Tomatoes & Garlic is an effortless yet impressive homemade bread that boasts a golden, crispy crust with a soft, airy interior. Studded with juicy cherry tomatoes, fragrant garlic slices, and sprinkled with herbs and flaky salt, it’s a rustic Italian-style bread that delivers bakery-level results without any kneading. All it takes is a bit of mixing, an overnight rest, and a quick bake for irresistibly flavorful focaccia.

Why You’ll Love This Recipe

This focaccia is the epitome of simplicity and flavor. With just a few pantry staples, you can create a beautifully textured bread that’s perfect for dipping, sandwich-making, or serving as an appetizer. The long fermentation builds deep flavor, while the olive oil-rich crust gets delightfully crisp in the oven. The addition of cherry tomatoes and garlic elevates it with bursts of sweetness and savory aroma. It’s a recipe that’s as foolproof as it is crowd-pleasing.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

all-purpose flour
salt
instant yeast
warm water
olive oil (plus extra for drizzling)
cherry tomatoes, halved or whole
garlic, thinly sliced
dried oregano or Italian seasoning
flaky sea salt, for finishing

directions

In a large mixing bowl, whisk together the flour, salt, and instant yeast.
Add warm water and 2 tablespoons of olive oil. Stir until a shaggy dough forms; do not knead.
Cover the bowl with plastic wrap or a damp towel. Let the dough rise at room temperature for 12–18 hours, or until it is bubbly and doubled in size.
Generously drizzle olive oil into a 9×13-inch baking dish. Pour the dough into the dish and gently stretch it to the edges with oiled hands. Let rise again for 2 hours, uncovered or lightly covered.
Preheat the oven to 425°F (220°C).
Use your fingers to dimple the dough. Press in the cherry tomatoes and garlic slices. Drizzle with more olive oil and sprinkle with oregano and flaky sea salt.
Bake for 25–30 minutes, or until the top is golden brown and the edges are crisp.
Allow to cool slightly before slicing. Serve warm or at room temperature.

Servings and timing

Servings: 8 servings
Prep Time: 10 minutes
Rise Time: 14–18 hours (overnight first rise, 2 hours second rise)
Baking Time: 25–30 minutes
Total Time: Approximately 15 hours
Calories per Serving: Approximately 250 kcal

Variations

Cheese-topped: Sprinkle with grated Parmesan or shredded mozzarella before baking.
Spicy version: Add crushed red pepper flakes or sliced jalapeños to the topping.
Herb-packed: Mix chopped fresh rosemary or thyme into the dough or sprinkle on top.
Caramelized onion: Add thinly sliced caramelized onions for added depth and sweetness.
Stuffed: Fold in olives, sun-dried tomatoes, or roasted peppers for extra flavor throughout the dough.

storage/reheating

Store leftover focaccia in an airtight container at room temperature for up to 2 days. To reheat, warm slices in a 350°F (175°C) oven for 5–10 minutes to restore crispness. For longer storage, freeze slices in a sealed bag for up to 1 month. Reheat from frozen in the oven or toaster oven.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, dissolve it in the warm water first and let sit for 5 minutes before mixing with the dry ingredients.

How do I know the dough is ready after the first rise?

It should be very bubbly and doubled (or more) in volume, with a jiggly, airy texture.

What type of flour works best?

All-purpose flour yields great results, but bread flour can be used for a chewier texture.

Can I skip the second rise?

The second rise is essential for achieving the proper airy structure and even bake.

How do I prevent the garlic from burning?

Slice it thinly and press it lightly into the dough with some oil. Avoid overexposure on the surface.

Is it okay to let the dough rise more than 18 hours?

Yes, but no more than 20 hours to avoid over-fermentation. If needed, refrigerate to slow the rise.

Can I bake this in a different pan size?

Yes, adjust the baking time if using a smaller pan (thicker bread) or larger pan (thinner bread).

What’s the best way to serve this focaccia?

Serve as an appetizer with olive oil and balsamic, alongside soups or salads, or use it for sandwiches.

Can I refrigerate the dough overnight?

Yes, after mixing the dough, you can refrigerate it and extend the rise time up to 24 hours.

Is this focaccia vegan?

Yes, the recipe is naturally vegan if honey is not used and no cheese is added.

Conclusion

No-Knead Focaccia with Cherry Tomatoes & Garlic is a deceptively easy recipe that delivers artisan-quality bread right from your kitchen. With a soft, chewy interior and crispy, flavorful crust, this focaccia is perfect for sharing, snacking, or upgrading any meal. Its no-fuss method and stunning presentation make it a must-try for both beginner and seasoned home bakers.