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No-Knead Tomato Focaccia

Recipe photo courtesy of Marcus Nilsson

Garlic and thyme are perfect partners for the juicy cherry tomatoes that top this easy focaccia. Minimal dough handling means the bread requires just 15 minutes of prep.

Source: Martha Stewart Living, October 2017
Total Time Prep Yield



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How would you rate this recipe?
  • bannymilford
    31 DEC, 2017
    This recipe was great. Mix the dough the night before. I doubled the recipe, and made one foccaccia without tomatoes. It rose quite high, was gorgeous and delicious.
  • zatotten
    30 DEC, 2017
    I don't usually rate a recipe but since I saw this only had two stars I wanted to respond. This was the best bread I've ever tasted! Everyone loved it. I lost the recipe and searched high and low to find it again. Since I couldn't find the recipe I tried another one and it was terrible.
  • suebumpusgmail
    22 OCT, 2017
    I followed every step of this recipe to get a less than successful outcome. The bread tasted okay, but the texture was unpleasant and the tomatoes were not cooked through as I would have thought based on the picture. The dough never quadrupled in size after 18 hours. I think the very small amount of yeast combined with cold water in lieu of warm water were a factor. I made another focaccia recipe for the first time today as well. It used a full packet of Active Dry Yeast and a lot less flour. The result of that recipe was much better that this one. I would like to understand if I did anything incorrectly in attempting this recipe for the first time. MS Kitchen folks, please respond!

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