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No Knead Tomato Basil Focaccia Bread

4.84 from 6 votes
Total: 1 hour

This No Knead Tomato Basil Focaccia Bread is super light and yum! Topped with cherry tomatoes, basil, and herbs, this vegan bread is a perfect addition to a great dinner !! 

No Knead Tomato Basil Focaccia Bread in a cast Iron Pan - RuchiskitchenCalling all bread lovers! Does the smell of freshly baked bread in a supermarket encourage you to bake your own bread? If it does then you are in the right spot. 

I am addicted to baking! Be it any kind of bake – bread, pies or Cakes/cookies. It’s so therapeutic. 

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 recipe, no-knead tomato basil focaccia bread takes just one hour to make from start to finish.

No Knead Tomato Basil Focaccia Bread - Ruchiskitchen

A traditional bread recipe has a standard protocol.

  • Knead the dough,
  • Rise time
  • Punch the dough
  • Shape and allow it to sit for another rise.

But this recipe is a no-knead bread recipe.

What does no-knead bread mean?

“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 as directed.

No knead focaccia bread - Ruchiskitchen

What makes up this No Knead Tomato Basil Focaccia Bread?

No-knead tomato basil focaccia bread is one of the easiest and fuss-free recipes. It consists of essential ingredients – flour, oil, sugar, and yeast. Activate the yeast, add it to the dough and allow it to rise. 

What makes this bread different from other bread?

It’s dimpled appearance. Dimples are indents made all over the dough surface.

These indents are then filled with good quality olive oil which gets absorbed during baking.

After the dough rises, top with your favorite veggies, herbs and bake as directed.

how to make No Knead Tomato Basil Focaccia Bread - Ruchiskitchen


  • 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 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.
  • Place the dough in a slightly warm oven. For me, the dough took 30-35 minutes to rise. The warmer the place, the faster the dough will rise. It may take longer for some.


Combine the dough, cover and let it rise in the fridge overnight.

Colder temperatures will slow down the rising process. After 6-9 hours (overnight) your dough will be ready to bake.

No knead cherry tomato focaccia bread - Ruchiskitchen


This No Knead Tomato Basil Focaccia Bread is an excellent accompaniment to soups and pasta. Pair it with your preferred soup for a wholesome meal. 

Besides that, this flavorful focaccia bread is great for sandwiches and panini too. I love to pair my focaccia bread 

Or enjoy it as is. Dip the bread in a mix of olive oil, Parmesan and coarsely black pepper and enjoy!!

Do give this recipe a try and share your comments below with me.

No Knead Tomato Basil Focaccia Bread

4.84 from 6 votes
Topped with cherry tomatoes, basil and herbs this no knead tomato basil focaccia bread is perfect with soups and pasta.
Prep: 40 minutes
Cook: 20 minutes
Total: 1 hour
Calories: 329 kcal
Servings: 8 SERVINGS




  • 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


  • Assemble: ingredients.
  • Wash and clean cherry tomatoes and basil leaves.
  • Combine yeast and sugar in a bowl.
  • Add water and let it sit undisturbed for 7-10 minutes.
  • Yeast will become frothy and bubbly. If yeast doesn't activate, please discard and try again with a fresh batch.
    Tested and tried Homemade Ladi Pav and Buns - Ruchiskitchen
  • Combine flour, salt and oil in a bowl.
  • Add activated yeast.
    Add yeast to the flour
  • Pour in lukewarm water.
  • And mix the dough until smooth.
  • Place the dough in a greased bowl. Cover with a damp towel.
  • Leave the dough in a warm place for 30-35 minutes to rise or until doubled in size. NOTE - I started off in a 9 Inch round baking pan. But the dough began to overflow and had to switch it to a cast iron skillet for even baking. That’s the reason you see two different pans.
  • Preheat the oven to 400 degrees F. Poke holes in the dough to create indents all over the surface. NOTE - for a thin focaccia bread, bake the dough in a 9x13 inch oblong baking tray/pan.
  • Drizzle oil generously.
  • See how the holes are filled with oil. (see notes above) Add chopped tomatoes.
  • Feel free to add chopped onions for extra crunch. Add coarsely grounded black pepper.
  • Chopped basil leaves.
  • Sprinkle some garlic salt.
  • Transfer it to the preheated oven and bake for 20- 25 minutes. For me the total baking time was 22 minutes.
  • 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.


Calories: 329kcal | Carbohydrates: 43g | Protein: 5g | Fat: 14g | Saturated Fat: 1g | Sodium: 2036mg | Potassium: 70mg | Fiber: 1g | Sugar: 1g | Vitamin A: 25IU | Vitamin C: 0.2mg | Calcium: 11mg | Iron: 2.6mg
Disclaimer: The nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. These numbers should be considered estimates, as they are not calculated by a registered dietician.
Author: Ruchi
Course: Sides
Cuisine: American

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  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.

  2. Laura says:

    There’s no mention of transferring it to the skillet? What size do you use & does it need to rise a little once placed in it? Did you oil the bottom?

    • Ruchi says:

      Thanks for stopping by Laura.
      1. Originally, the dough was allowed to rise in a 10 Cup, 9 Inch round baking pan and it did. But the dough started to overflow and had to switch it to a cast iron skillet that’s why there is no mention of transferring it to a skillet. Will update that in the recipe.
      2. I have used a 12 inch cast iron pan and yes I have greased the bottom before transferring the dough.
      3. Th dough had already gone through its first rise so I just proceeded with the next step (indents and oil part). But if you were to bake the dough in the skillet then yes the dough needs to sit for 30-35 minutes for it to rise.
      Hope that answers your query!

  3. Sonal says:

    Love a good focaccia and no knead is the best kind!!

  4. Sam says:

    Any healthier alternatives to APF ?

    • Ruchi says:

      You could wheat flour a try but the bread may turn out dense. Best option would be to do half & half – half of wheat flour and half of all purpose flour. Hope that helps!

  5. Jon says:

    Thanks came out great! I kept with using the good ol’ finger puncture holes, gives it a bit more character. Also coarse salt on top before broil =D.

  6. Sonal says:

    Now that’s what is called Fall comfort food! You are inspiring me to get back to baking bread. That’s the most satisfying experience. This focaccia looks super awesome 😎

  7. Kanika Chaudhary says:

    5 stars
    Amazing recipe and so easy and fuss free!!! It turned out splendid -crisp on top and soft airy inside. I needed a no knead recipe because i had hurt my Right hand and could do only some light activity. Bless you- this cheered up the entire family.

  8. Cherie says:

    I am confused about the water in recipe, it says to add 1 and 1/4 cup to yeast and sugar then after you add the yeast mixture to flour it says to add water? how much?

    • Ruchi says:

      Cherie, the whole recipe requires 1.25 cups of water. The yeast and sugar are dissolved in 1/4 cup of water, and the rest is added to the flour.
      Add more water if needed to bind the dough. I hope that helps.