With a simple mix of flour, water, yeast, olive oil, and a pinch of salt, this no-knead tomato and olive focaccia comes together with minimal effort, requiring no kneading. Just a few hands-on work of folding and let the dough itself do the work overnight, you’ll have it rise to a fluffy perfection. Topped generously with juicy cherry tomatoes, briny olives, and fresh rosemary, this easy no-knead focaccia is a celebration of rustic flavours.
As you take a bite, the delightful golden-brown crisp exterior leads to the fluffy, chewy, and airy interior, with a combination of sweet and savoury flavours popping in your mouth. What’s more amazing is that it fills your kitchen with an irresistible aroma!
Table of contents
What makes this no-knead tomato and olive focaccia so good
- Minimal hands-on work: This focaccia recipe is simple to make, requiring no kneading and just minimal hands-on work. Simply give the time for the dough itself to develop gluten through slow fermentation, and you’ll have a fluffy and flavourful focaccia!
- Irresistible textures: The no-knead method creates a tender, airy crumb while having a crispy, golden-brown exterior, making it incredibly irresistible to enjoy once it’s fresh out of the oven.
- Balance of flavours: The combination of savoury olives, sweet tomatoes, and fragrant rosemary creates a harmonious balance of flavours, making it delicious to be enjoyed on its own, or a great accompaniment to soups or salads.
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Ingredients for no-knead focaccia
- Bread flour: This is an ideal choice for no-knead focaccia recipe as it has a high protein content which helps develop more gluten, resulting in a chewy and airy crumb.
- Instant yeast: Using instant yeast for bread recipes allows you to directly mix it with the dry ingredients, without the need to activate in water beforehand.
- Water
- Olive oil: This is an essential ingredient that helps develop a moist, tender crumb. The drizzle of olive oil on the dough surface before baking results in that irresistible crunch on the exterior.
- Salt: For flavour enhancement.
- Toppings: You can choose your own favourite toppings for this no-knead focaccia recipe, and I used cherry tomatoes, olives, and fresh rosemary for a mix of aromatic flavours.
How to make no-knead focaccia
- In a bowl, mix together water, instant yeast, olive oil, salt, and bread flour until a shaggy dough forms with no more dry bits.
- Cover with a damp cloth or cling film, and let it rest for 30 minutes.
- Dip your fingers in a bowl of water, lift up the edges of the dough, and fold over into the centre, rotating the bowl when necessary.
- Cover and rest for another 30 minutes.
- Do a set of coil folds – oil your hands to prevent the dough from sticking, lift the dough with both hands from the middle until one end releases from the proofing bowl, then gently lower the dough to allow the loosened end to tuck under the middle. Rotate the bowl 90 degrees, and repeat the process for the other side.
- Cover and let the dough rest for another 30 minutes, and do 1 more set of coil folds.
- Cover the dough and let it ferment overnight in the refrigerator.
- The next day, grease a 10-inch square pan (product link) lined with parchment paper with some olive oil. Transfer the dough into the pan, then spread out and stretch the dough to fill the pan.
- Let it proof for about 1-1.5 hours, or until double in size.
- Preheat the oven to 230ºC.
- Drizzle about 2 tbsp olive oil over the dough surface, and dimple the focaccia all over with your fingers.
- Add in your choice of toppings, and bake in the preheated oven at 230ºC for 20-25 minutes until golden-brown.
Success tips on making no-knead focaccia
Use enough olive oil.
Generously oil the pan and drizzle plenty of olive oil over the dough before baking. Using enough olive oil for focaccia is essential as you’re basically “frying” the dough when baking to create a crispy, golden crust while locking in moisture for a tender, airy crumb. It’s also key to developing a rich flavour for the focaccia!
Lightly oil your hands.
When performing the coil folds, oil your hands to prevent the dough from sticking. This allows you to handle the dough more easily.
Tips for performing coil folds.
Since the dough would be sticking to the sides and bottom of the bowl, it might be difficult to perform coil folds. Grab the dough from the bottom of the proofing bowl, then lift it up to perform coil folds.
If using a not non-stick pan.
Be sure to grease the pan lined with parchment paper before transferring the dough into it. Otherwise, the focaccia will stick to the bottom and sides of the pan after baking, making it difficult to remove from the pan!
Can I use plain flour instead?
Plain flour will work as well but it will yield a softer and less chewy focaccia. Bread flour would be a better option as it has a higher protein content, which helps develop more gluten, resulting in a chewier and more structured crumb, ideal for focaccia’s airy and slightly elastic texture.
Can I use active dry yeast instead?
Yes, absolutely! Simply substitute instant yeast with the same amount of active dry yeast, but be sure to dissolve it in warm water and let it sit for 5-10 minutes until frothy to activate the yeast before adding to the dough..
How to store leftovers?
Let the leftover focaccia cool completely at room temperature, then store them in an airtight container. They will last up to 3 days at room temperature, or a month in the refrigerator.
Whether served as a delightful appetiser, a side for your favourite soup, or simply enjoyed on its own, this no-knead tomato and olive focaccia is sure to impress. Easy to make and incredibly irresistible, it’s the perfect addition to any meal or gathering.
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No-Knead Tomato and Olive Focaccia
Equipment
- 10-inch square pan (product link in Notes below)
Ingredients
For the focaccia dough
- 385 ml lukewarm water
- 8 g salt
- 1 tsp instant yeast
- 14 g olive oil
- 480 g flour
For the toppings (optional)
- A handful of cherry tomatoes sliced in half
- A handful of olives sliced
- Fresh rosemary
Instructions
- In a bowl, mix together water, instant yeast, olive oil, salt, and bread flour until a shaggy dough forms with no more dry bits.
- Cover with a damp cloth or cling film, and let it rest for 30 minutes.
- Dip your fingers in a bowl of water, lift up the edges of the dough, and fold over into the centre, rotating the bowl when necessary.
- Cover and rest for another 30 minutes.
- Do a set of coil folds – lightly oil your hands to prevent the dough from sticking, lift the dough with both hands from the middle until one end releases from the proofing bowl, then gently lower the dough to allow the loosened end to tuck under the middle. Rotate the bowl 90 degrees, and repeat the process for the other side.
- Cover and let the dough rest for another 30 minutes, then do 1 more set of coil folds.
- Cover the dough and let it ferment overnight in the refrigerator. If you prefer to bake it on the same day, ferment at room temperature for at least 4 hours.
- The next day, grease a 10-inch square pan lined with parchment paper with some olive oil (about 1-2 tbsp). If you're using a non-stick pan, simply grease the pan without parchment paper. Transfer the dough into the pan, then spread out and stretch the dough to fill the pan.
- Let it proof for about 1-1.5 hours, or until double in size.
- Preheat the oven to 230ºC.
- Drizzle about 2 tbsp olive oil over the dough surface, and dimple the focaccia all over with your fingers.
- Add in your choice of toppings (I added cherry tomatoes, olives, and rosemary), and bake in the preheated oven at 230ºC for 20-25 minutes until golden-brown.