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 !! No Knead Tomato Basil Focaccia Bread

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.

No Knead Tomato Basil Focaccia Bread

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.

how to make No Knead Tomato Basil Focaccia Bread

This easy to make flavorful focaccia bread is great for sandwiches and panini too. I love to pair my focaccia breads with soups and pasta to make a complete meal. 

Dip the bread in a mix of olive oil, Parmesan and coarsely black pepper and enjoy!!

No Knead Tomato Basil Focaccia Bread
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
Topped with cherry tomatoes, basil and herbs this no knead tomato basil focaccia bread is perfect with soups and pasta.
Servings Prep Time
6 SERVINGS 40 MINUTES
Cook Time
20-25 MINUTES
Servings Prep Time
6 SERVINGS 40 MINUTES
Cook Time
20-25 MINUTES
No Knead Tomato Basil Focaccia Bread
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
Topped with cherry tomatoes, basil and herbs this no knead tomato basil focaccia bread is perfect with soups and pasta.
Servings Prep Time
6 SERVINGS 40 MINUTES
Cook Time
20-25 MINUTES
Servings Prep Time
6 SERVINGS 40 MINUTES
Cook Time
20-25 MINUTES
INGREDIENTS
INGREDIENTS FOR BREAD
  • 3.5 cup All purpose flour
  • 1 teaspoon Salt
  • 1 tablespoon Sugar
  • 1 tablespoon Active dry yeast
  • 1/4 cup Oil
  • 1 -1/4 cup Lukewarm water
TOPPINGS
  • 6-7 pieces of Cherry tomatoes, cut into half
  • 1/4 cup Olive oil to drizzle on top
  • 2 tablespoon Garlic salt to sprinkle on top (optional)
  • 2 tablespoon Freshly chopped Basil leaves
  • 1 teaspoon Coarsely grounded black peppercorns
CHANGE SERVING SIZE: SERVINGS
CHANGE UNITS:
METHOD
  1. Assemble ingredients.
  2. Wash and clean cherry tomatoes and basil leaves.
  3. Combine yeast and sugar in a bowl.
  4. Add water and let it sit undisturbed for 7-10 minutes.
  5. Yeast will become frothy and bubbly. If yeast doesn't activate, please discard and try again with a fresh batch.
  6. Combine flour, salt and oil in a bowl.
  7. Add activated yeast.
  8. Pour in lukewarm water.
  9. And mix the dough until smooth.
  10. Place the dough in a greased bowl. Cover with a damp towel.
  11. Leave the dough in a warm place for 30-35 minutes to rise or until doubled in size.
  12. Preheat the oven to 400 degree F. Poke holes in the dough to create indents all over the surface.
  13. Drizzle oil generously.
  14. See how the holes are filled with oil. (see notes above) Add chopped tomatoes.
  15. Feel free to add chopped onions for extra crunch. Add coarsely grounded black pepper.
  16. Chopped basil leaves.
  17. Sprinkle some garlic salt.
  18. Transfer it to the preheated oven and bake for 20- 25 minutes. For me the total baking time was 22 minutes.
  19. Final touch- I have broiled (550 degree F) the bread for few seconds until a light brown color was attained. Please do not leave the bread unattended at this time or it will burn.
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2 Responses

  1. Vibha says:

    How can we eat this bread?? Or with what we can eat this bread…??

    • Ruchi says:

      Vibha as mentioned in the recipe this bread is a great accompaniment to soups and salads. Or you could slice this bread into half and use it for sandwiches or paninis.

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