No-Knead Focaccia with Cherry Tomatoes and Basil

Public

Thick, fluffy focaccia with a crispy bottom and dimpled top. The dough comes together in minutes and rises overnight.

by Remixipe
Prep: 15 minsCook: 30 minsServes: 8easy
breadno-kneadmake-aheaditalianbaking & bread
vegandairy-freenut-free
savoury

Ingredients

Serves 8

Dough

500 gstrong white bread flour
2 tsp~fine sea salt
2 tsp~instant yeast
450 mllukewarm water
2 tbspolive oil

Topping

4 tbspolive oil
200 gcherry tomatoes(halved)
1 handful~fresh basil leaves
1 tsp~flaky sea salt
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Method

  1. Mix flour, salt, and yeast in a large bowl.
  2. Add water and 2 tbsp olive oil, stirring until a sticky dough forms.
  3. Cover bowl with cling film and let rise at room temperature for 12-18 hours until bubbly and doubled.
  4. Generously oil a 23x33cm baking tin.
  5. Scrape dough into tin, then gently stretch and fold it to roughly fill the tin.
  6. Cover and let rest for 2 hours until puffy.
  7. Heat oven to 220°C.
  8. Drizzle remaining olive oil over dough, then use your fingers to dimple it all over.
  9. Press tomato halves cut-side up into the dough.
  10. Sprinkle with flaky salt.
  11. Bake for 25-30 minutes until deep golden.
  12. Remove from oven, scatter basil leaves over the top.
  13. Let cool in tin for 10 minutes before turning out onto a wire rack.

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