NO KNEAD FOCCACIA

piece of cherry tomato and herb focaccia on a tray with more

Light, airy and delicious, this No Knead Foccacia Bread is the perfect party appetizer or snack. It's easier to make than you might think and the best part is that there's no kneading involved!

Course Appetizer, Dinner, Lunch, Main Course, main meal, Side Dish, Snack

Cuisine Italian

Keyword focaccia, focaccia bread, italian appetizer, italian focaccia, italian focaccia bread, italian food, italian recipes, no knead, no knead focaccia, no knead foccacia

Prep Time 15

Cook Time 25

Total Time 40

Servings Slices

Calories 258kcal

Ingredients

3 ¼ cups (406g) All Purpose Flour
1 ½ cups Lukewarm Water
2 ¼ tsp Active Dry Yeast
1 tsp Salt
2 tbsp Extra Virgin Olive Oil
1 tbsp Fresh Rosemary chopped
1 cup Cherry Tomatoes halved
Sea Salt Flakes for sprinkling

Instructions

In a large mixing bowl, dissolve the yeast in lukewarm water. Let it sit for about 5 minutes until frothy.
Add the flour and salt to the yeast mixture.
Stir until a shaggy dough forms. Cover the bowl with plastic wrap and let the dough rise at room temperature for about 1 hour, or until doubled in size.
Preheat your oven to 425°F (220°C). Grease a baking sheet with olive oil.
Once the dough has risen, transfer it to the prepared baking sheet. Use your fingers to gently press the dough out into a rectangle or square shape, about 1/2 inch thick. It will be sticky so use patience and wash your hands in between if needed. I find letting it rest a few minutes at a time is helpful to being able to spread it out into the pan evenly.
Drizzle olive oil over the top of the dough, then sprinkle with chopped rosemary, cherry tomatoes, and sea salt flakes.
Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and cooked through. Remove from the oven and let it cool slightly before slicing and serving.

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