No-Knead Tomato Focaccia

– Easy, Rustic, and Bakery-Worthy

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🍅 A Rustic Italian Classic That Smells Like Summer

When your kitchen smells like olive oil, rosemary, and slow-roasted tomatoes, you know something magical is happening—and that something is homemade tomato focaccia.

All soaked in the richness of good extra virgin olive oil.

This rustic Italian flatbread is the perfect marriage of chewy, golden crust, bursting cherry tomatoes, and aromatic herbs, all soaked in the richness of good extra virgin olive oil.

The versatile, Mediterranean-inspired bread you’ll want on repeat all year

Whether you serve it warm from the oven with a crisp salad, slice it up for sandwiches, or dip it into a bowl of soup, this tomato focaccia recipe is the versatile, Mediterranean-inspired bread you’ll want on repeat all year—but especially in summer, when tomatoes are juicy and sun-kissed.

This focaccia dough is forgiving, beginner-friendly, and no kneading required.

The best part? This focaccia dough is forgiving, beginner-friendly, and no kneading required. With a little time and a few pantry staples, you’ll have bakery-quality bread with that signature airy crumb and crispy edges—all from your own oven.

📋 RECIPE AT A GLANCE

Detail	Time / Amount
Prep time	15 minutes
Rise time	12–18 hours (overnight)
Second rise	1.5 to 2 hours
Bake time	25–30 minutes
Total time	14–20 hours
Yield	1 large focaccia (serves 6–8)

🧂 Ingredients You’ll Need

For the Dough:

• 3¾ cups (450g) all-purpose flour
• 2 teaspoons kosher salt
• ½ teaspoon instant yeast (or active dry yeast)
• 1½ cups (360ml) warm water (about 105–110°F)
• 2 tablespoons olive oil (for greasing the bowl)

For the Topping:

• 1 cup cherry or grape tomatoes, halved
• 3 tablespoons extra virgin olive oil
• 1 teaspoon flaky sea salt (e.g. Maldon)
• 1 teaspoon dried oregano (or Italian herb blend)
• Optional: 1–2 garlic cloves, thinly sliced
• Optional: fresh rosemary sprigs or chopped fresh basil

For Store bought Dough, option, see below:

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🥖 Step-by-Step Instructions

1. Mix the Dough (Night Before)

1. In a large mixing bowl, whisk together flour, salt, and yeast.
2. Pour in warm water and stir with a wooden spoon or spatula until a shaggy, sticky dough forms.
3. Scrape down the sides of the bowl. Drizzle with 2 tablespoons of olive oil, turning the dough gently to coat all sides.
4. Cover the bowl tightly with plastic wrap or a damp towel.
5. Let it rest at room temperature for 12 to 18 hours, or until the dough is doubled in size, very bubbly, and jiggly when shaken.

💡 Tip: If your kitchen is cold, place the bowl inside a turned-off oven with the light on.

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2. Prepare the Pan & Second Rise

1. Generously oil a 9x13-inch baking pan or a rimmed sheet pan (line with parchment if desired).
2. Pour the risen dough into the pan. It will be loose and sticky—use oiled fingers or a silicone spatula to gently stretch it toward the corners without deflating it.
3. Cover loosely with a towel or plastic wrap and let it rise again for 1.5 to 2 hours, until very puffy.

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3. Dimple, Top & Preheat

1. Preheat oven to 450°F (230°C) about 30 minutes before baking.
2. Once dough is risen, drizzle 2–3 tablespoons more olive oil over the surface.
3. Using oiled fingertips, press deep dimples all over the dough—right down to the bottom of the pan.
4. Gently press halved cherry tomatoes, cut-side up, into the dimples. Scatter garlic slices (if using), sprinkle herbs, and finish with flaky sea salt.

🌿 Optional: Add torn fresh rosemary or basil just before baking for a burst of fresh flavor.

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4. Bake

1. Place the pan on the middle rack and bake at 450°F for 25 to 30 minutes, or until the focaccia is deep golden brown and crisp around the edges.
2. Remove from oven and let cool in the pan for 5–10 minutes.
3. Carefully lift or slide the focaccia out onto a wire rack to cool slightly before slicing.

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🍴 Variations and Add-Ons

• Cheesy Focaccia – Sprinkle shredded mozzarella or fontina on top before baking.
• Garlic-Infused – Add thin slices of garlic or brush garlic oil over the top.
• Olive + Tomato – Add pitted Kalamata olives for a briny contrast.
• Spicy – Add a sprinkle of crushed red pepper flakes or Calabrian chili oil.

🍞 How to Make Tomato Focaccia Using Store-Bought Dough

🛒 What You’ll Need:

• 1 lb store-bought pizza dough (regular or “classic” crust works best)
• Olive oil for coating and drizzling
• Cherry or grape tomatoes, halved
• Flaky sea salt, dried oregano, fresh rosemary or basil (optional)
• Garlic slices (optional)

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🧑‍🍳 Step-by-Step Instructions:

1. Bring Dough to Room Temperature

• Let the dough sit at room temperature for 1–2 hours, covered lightly with a towel or plastic wrap. This helps relax the gluten so it’s easier to stretch and rise again.

2. Prepare the Pan

• Drizzle 2–3 tablespoons of olive oil into a 9x13-inch baking pan.
• Place the dough into the pan and gently stretch it toward the corners with your fingers.
• If the dough resists or springs back, let it rest for another 15 minutes, then try again.

3. Second Rise (Important!)

• Cover the dough loosely and let it rise again in the pan for 45–60 minutes, or until noticeably puffed.

4. Dimple and Top

• Preheat oven to 450°F (230°C).
• Drizzle the surface with more olive oil.
• Use your fingers to press deep dimples all over the dough.
• Add halved cherry tomatoes, cut side up, gently pressing them in.
• Sprinkle with flaky sea salt, oregano, and optional garlic or rosemary.

5. Bake

• Bake for 20–25 minutes, or until golden brown on top and crisp around the edges.
• Let cool slightly before slicing and serving.

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💡 Pro Tips for Best Results

• Add grated parmesan or crushed red pepper flakes for extra flavor.
• For a fluffier texture, let the dough rise overnight in the fridge in the pan (cover tightly with plastic wrap), then bring to room temp before baking.
• Don’t skimp on the olive oil! It’s essential for that crispy, golden crust.

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🥗 How to Serve Tomato Focaccia

• Cut into squares and serve with antipasto or charcuterie.
• Use as a base for sandwiches—fill with mozzarella, arugula, and prosciutto.
• Dip into olive oil + balsamic vinegar or a bowl of Tuscan soup.
• Toast leftover slices for breakfast with a poached egg on top.

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🧰 Essential Tools

• 9x13-inch baking sheet or quarter sheet pan
• Mixing bowls
• Olive oil (high quality)
• Kitchen scale (optional, for precise flour measurements)
• Pastry brush (optional, for brushing oil)

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💡 Pro Tips for Success

• Use warm—not hot—water for the yeast to activate properly.
• Don’t skimp on olive oil—it creates that iconic golden, crispy crust.
• Flaky sea salt is the secret to a bakery-style finish.
• Tomatoes on top, not inside the dough—keeps the crumb light and airy.

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💬 Bake This, Share This!

Once you make this homemade tomato focaccia, don’t be surprised if you get requests for it at every gathering. It’s easy, impressive, and downright irresistible.

👉 Tried it? Leave a comment or tag @wellnesssleuth on Pinterest
📌 Save this recipe on Pinterest so you’ll always have it ready for tomato season.

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❓ FAQ – Tomato Focaccia

Can I use bread flour instead of all-purpose?
Yes! Bread flour gives an even chewier texture, though both work well.

How do I store leftovers?
Keep in an airtight container at room temp for up to 2 days, or refrigerate up to 5. Toast to reheat.

Can I freeze focaccia?
Absolutely. Cool completely, slice, and freeze for up to 2 months. Reheat in the oven or toaster.

Why did my focaccia turn out dense?
Check that your yeast is active and your dough had time to rise. Avoid over-flouring when handling it.

Other Mediterranean recipes, for you to enjoy

Mediterranean-Style Baked Cod en Papillote > his cooking method, where the fish is wrapped in parchment paper and baked, helps to lock in moisture and infuse the fish with the flavors of the accompanying herbs, vegetables, and seasonings.

Mediterranean salsa dip > This refreshing and healthy dip is perfect for a summer party or gathering. It features pantry staples like cucumber, diced tomatoes, and onion, so you can whip it up in no time

Mediterranean Lentil Salad >  a delightful mix of nutty lentils, creamy feta, crunchy walnuts, and fresh celery. The flavors come together perfectly,

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