Description

This tomato focaccia is an easy, no-knead recipe that doesn't require a mixer or any special equipment. It's a family favorite recipe based on our classic focaccia that's the perfect late summer weekend project. With a crispy crust, light and bubbly interior, and a lovely hint of basil flavor, this recipe is worth the effort!

Ingredients

Units Scale

For the dough:

3 cups (405 g) all-purpose flour, spooned and leveled
2 teaspoons (6g) fine grain sea salt
1 teaspoon granulated sugar
1 1/3 cup (315 g) lukewarm water (78-82˚F)
1 1/2 tablespoon extra virgin olive oil
2 1/4 teaspoons (1 1/4oz packet) instant yeast

Infused Basil Oil:

1 cup packed large basil leaves
1/2 cup + 1 tablespoon extra virgin olive oil
Pinch of salt

Toppings:

18-20 cherry tomatoes, halved (6-7oz)
1/4 teaspoon salt
3 ounces low moisture mozzarella cheese, cubed
Flaky sea salt to taste

Instructions

To make the basil infused olive oil: add the olive oil to a small saucepan over low heat and heat the oil to 145˚-150˚F. Add the basil to the oil and turn off the heat, and let sit for 30 minutes, stirring occasionally. After 30 minutes, strain out the leaves and set aside the infused oil.
To a large mixing bowl, add the water. (We use stainless steel, which releases the dough better than glass or ceramic.)
Stir in the yeast and 1 1/2 tablespoons of the infused olive oil. Add half of the flour and stir with a wooden spoon or spatula until combined (it's okay if there are some lumps).
Add in the remaining flour, salt and sugar and stir until all of the flour is incorporated (make sure to scrape down the sides) and the dough forms a loose ball in the middle of the bowl. The dough should be wet and sticky.
Cover with a clean kitchen towel and rest for 60 minutes in a non-drafty area of your kitchen (ideally between 75-85 degrees).
After 60 minutes, uncover the dough and use a silicone spatula or wooden spoon lightly coated with olive oil to scoop underneath the dough and fold sections up and into the center of the dough ball, turning the bowl as you go. Cover and return to your proofing area.
Repeat this process every 20 minutes for 4 more times, for a total of 80 minutes.
Pour 2 tablespoons of olive oil into a 9x9 inch baking dish or a cast iron pan. Use a pastry brush to spread it evenly over the bottom and into the corners/up the sides.
Transfer the dough from the bowl into your baking vessel. It will probably stick a little bit, so just gently coax it into the pan. Stretch and fold the dough on top of itself into thirds (like folding paper for an envelope), then rotate the dough 90 degrees and fold again into thirds. Flip the dough over so it's folded side down. Cover and return to your proofing area for 1 hour, until it doubles in size.
Preheat your oven to 450˚F.
Gently spread the dough to the corners of the pan. Use your fingers to dimple the dough, pressing down until you can feel the bottom of the pan.
Pour the remaining olive oil over the top of the dough, using a pastry brush to spread it evenly. Add and press into the dough the cherry tomatoes and cubed mozzarella, then sprinkle with flaky salt.
Bake for roughly 25 minutes, until the crust is golden brown. Let the focaccia cool in the pan for about 10 minutes, then transfer to a cooling rack to cool completely before slicing.

Notes

To get those perfectly crispy edges that make this focaccia so delicious, we use our Staub 12" Enameled Cast Iron Fry Pan!

Prep Time: 4 hours 30 minutes
Cook Time: 22 minutes
Category: Baking, Bread
Method: Baking
Cuisine: Italian

Nutrition

Serving Size:
Calories: 195
Sugar: 4.7 g
Sodium: 341.8 mg
Fat: 9 g
Carbohydrates: 27.4 g
Fiber: 2.9 g
Protein: 4.2 g