No Knead Tomato Basil Focaccia Bread
This No Knead Tomato Basil Focaccia Bread is super light and yum! Topped with cherry tomatoes, basil and herbs, this bread is a perfect complement to a great dinner !!
I am addicted to breads and I love baking them. Whether be focaccia bread, garlic knots, honey wheat bread or dinner rolls, the smell of freshly-baked bread makes my mouth water and stomach growl – it’s an indication that something good and yummy is in the making. 🙂 Today’s bread, no knead tomato basil focaccia bread takes just one hour to make from start to finish.
A traditional bread recipe has a standard protocol. Knead the dough, let it rise, punch it down, shape and allow it to sit for another rise. But this is a no knead bread recipe.
So what does no knead bread means? “No knead” bread refers to a yeast bread that requires no kneading. All this recipe ask for, is to mix the ingredients to form a soft yet loose dough. Let it rise and bake.
RECIPE DETAILS – No knead tomato basil focaccia bread is one of the easiest and fuss-free recipe. What makes this bread different from other breads is it’s dimpled appearance. Dimples are indents made all over the dough surface. This indents are then filled with good quality olive oil which gets absorbed during baking.
- Olive oil is the key ingredients so use it generously. A good quality olive oil brings out a great flavor and bakes a crispy bread with a soft and light interior.
- Olive oil is folded into the dough and more olive oil is drizzled over the finished bread.
- Feel free to customize toppings to your liking. I have already baked a rosemary and Parmesan cheese focaccia bread. To name a few, other toppings like olives, green capsicum, and chopped tomatoes are also great add-in’s.
- Since I had placed the dough in a slightly warm oven, the dough took 30-35 minutes to rise. The warmer the place the faster the dough will rise. It may take longer for some.
- This is a make ahead recipe. Combine the dough, cover and let it rise in the fridge overnight. Colder temperatures will slow down the rising process. After a time period of 6-9 hours (overnight) your dough will be ready to bake.
Dip the bread in a mix of olive oil, Parmesan and coarsely black pepper and enjoy!!