Name: No-Knead Tomato Focaccia
Prep time: 15 min
Total time: 14 h 15 min
Yield: Makes one 12-by-18 inch focaccia
Ingredients: 6 cups unbleached all-purpose flour; 1/4 teaspoon active dry yeast (not rapid-rise; from one 1/4-ounce envelope); 2 tablespoons sugar; 1 tablespoon plus 1 teaspoon kosher salt; 1 tablespoon plus 2 teaspoons fresh thyme leaves; 2 3/4 cups cold water; 2/3 cup plus 1 tablespoon extra-virgin olive oil; 2 pints cherry or grape tomatoes, halved; 1 tablespoon minced garlic (from 2 to 3 cloves); 1/2 teaspoon red-pepper flakes

Directions

1. In a large bowl, whisk together flour, yeast, sugar, 1 tablespoon salt, and 1 tablespoon thyme. Add cold water and 1/3 cup oil. Stir with a wooden spoon or your hands until a wet dough forms and no dry flour remains. Cover bowl with plastic wrap and let rise at room temperature until dough quadruples in volume and top appears bubbly, at least 12 hours and up to 18 hours.
2. Pour 1/3 cup oil onto a 12-by-18-inch rimmed baking sheet. Lightly coat your hands with oil on sheet, and scrape dough onto center of sheet. Turn dough to evenly coat with oil, then press to spread in an even thickness to edges of pan. Use your fingers to make dimple-like indentations all over dough. Cover and let rise at room temperature until doubled in volume (dough should reach top of sheet rim), about 1 1/2 hours.
3. Preheat oven to 500 degrees with rack in lower third. In a bowl, toss tomatoes with garlic, red-pepper flakes, and remaining 1 tablespoon oil, 2 teaspoons thyme, and 1 teaspoon salt. Sprinkle evenly over dough; drizzle with any accumulated juices from bowl.
4. Bake until puffed slightly and golden brown on top, 16 to 18 minutes (if top is browning too quickly, tent with foil). Let focaccia cool in pan on a wire rack until warm but no longer hot, about 20 minutes. Serve warm or room-temperature, or let cool completely and store in an airtight container at room temperature up to 2 days.

Reviews

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!

No-Knead Tomato Focaccia

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