Description
This No-Knead Focaccia with Cherry Tomatoes & Garlic is a simple, no-fuss bread with a crispy golden crust and light, airy crumb—topped with juicy tomatoes, garlic, herbs, and a generous drizzle of olive oil.
Ingredients
Units
Scale
- 3 1/2 cups all-purpose flour
- 1 1/4 teaspoons salt
- 1/2 teaspoon instant yeast
- 1 3/4 cups warm water
- 2 tablespoons olive oil (plus more for drizzling)
- 8–10 cherry tomatoes, halved or whole
- 3 cloves garlic, thinly sliced
- 1 teaspoon dried oregano or Italian seasoning
- Flaky sea salt, to finish
Instructions
- In a large bowl, mix flour, salt, and yeast. Add warm water and 2 tablespoons olive oil. Stir until a shaggy dough forms.
- Cover bowl with plastic wrap or a damp towel. Let rest at room temperature for 12–18 hours until bubbly and doubled in size.
- Grease a 9×13-inch baking dish with olive oil. Pour dough into the dish and gently stretch to fit. Let rise uncovered for 2 hours.
- Preheat oven to 425°F (220°C).
- Dimple the dough with your fingers. Press in cherry tomatoes and garlic slices. Drizzle with olive oil and sprinkle with oregano and flaky salt.
- Bake for 25–30 minutes, until golden brown and crisp on top.
- Let cool slightly before slicing. Serve warm or at room temperature.
Notes
- Use a glass or metal baking dish for even browning.
- Try topping with fresh rosemary, olives, or red pepper flakes for variations.
- Great served with soups, salads, or used for sandwiches.
- Store leftovers at room temperature in a sealed container for up to 2 days.
Nutrition
- Serving Size: 1/8 of focaccia
- Calories: 250
- Sugar: 1g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
