Three quarter view of no knead focaccia bread slices stacked up

No Knead Tomato Focaccia

Make a simple no knead focaccia dough and press tomatoes into the top

Recipe By: Madeline
Prep: 20 minutesCook: 25 minutesTotal: 3 hours 45 minutes
Servings: 8 servings 1x


  • 2 cups warm water
  • 2 tsp honey
  • 2 tbsp olive oil
  • 1 tbsp instant yeast
  • 4 and 1/4 cups all purpose flour
  • 2 tsp salt
  • 1 and 1/2 cups cherry tomatoes cut in half
  • Flakey sea salt for topping


  1. Add 2 cups of warm water (about 95F) to a large mixing bowl. Mix instant yeast, honey, and olive oil into the warm water and let the mixture sit for a minute. If you are using dry active yeast instead of instant yeast, let the mixture sit for at least 5 minutes.
  2. Add flour to the wet ingredients using the scoop and level method for measuring flour. Add the salt to the bowl along with the flour. Mix the dry ingredients into the wet ones with a wooden spoon.
  3. Mix the dough with a wooden spoon as much as you can and then place a wet hand in the bowl and continue to mix the dough with your hand. You can use your finger to make a pinching motion to better mix the dough.
  4. Once the flour is fully incorporated into the wet ingredients you can leave the dough in the large bowl and cover it with a wet tea towel. Place the dough in a warm sunny spot to proof for 2 hours.
  5. During the two hours the dough should double in size. The dough will reach a peak and then start to fall. If your dough is proofing in a particularly warm home, it may take less than 2 hours to proof. If your dough is proofing faster than 2 hours, you can move on to the next step.
  6. After the first proof, pour a generous amount of olive oil to coat the bottom of the 13×9 metal baking pan. Grab the dough out of the bowl with one hand and pour into the baking pan.
  7. No need to stretch or move the dough in the pan. Cover the dough with the wet tea towel again and proof for another hour.
  8. After the hour is up, the dough should have expanded to fill the metal pan. Pour more olive oil over the tip of the dough and make dimples in the dough with your finger tips. Be sure to press all the way to the bottom of the pan with your finger tips and make uniform dimples.
  9. Once the dough is dimpled, take the cherry tomato halves and press them into the top of the dough. Be sure to press down on them enough that they stick into the dough during baking. Top the whole thing with some flakey sea salt.
  10. Allow the dough to proof once more uncovered while you preheat the oven to 475F. When the oven is preheated place the pan in the oven to bake for 20-25 minutes or until the focaccia is golden brown. Allow to cool slightly and enjoy immediately!
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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