This same day no knead tomatoes and herbs focaccia is soft, airy, and packed with Mediterranean flavour. Made with olive oil, juicy cherry tomatoes, and aromatic herbs, this easy homemade focaccia recipe delivers a golden crust and fluffy crumb without complicated steps. Perfect for fall baking, side dishes, or serving with soups and salads.
Why you will love this recipe?
If you enjoy rustic homemade bread with bold flavour and minimal effort, this recipe is for you. It gives you that bakery style focaccia texture with a crisp bottom and soft interior, yet it requires no kneading and simple pantry ingredients. It is versatile, comforting, and impressive enough for gatherings while still being easy enough for everyday baking.
Expert Tips for Best Results!
- Don’t Skip the Stretch and Folds – Even though this is a no knead focaccia recipe, the stretch and fold method builds gluten gently. This step is key for structure, helping you achieve a soft inside with a crisp golden crust.
- Oil Generously – Focaccia loves olive oil. Be generous when greasing the pan and drizzling on top. This not only prevents sticking but also creates that signature crispy bottom and rich Mediterranean flavour.
- Press Tomatoes Deep Enough – Gently press the cherry tomatoes well into the dough before baking. This prevents them from popping out and allows their juices to seep into the bread, enhancing flavour.
- Bake on the Lowest Rack – Placing the tray on the lowest oven rack helps the bottom crisp up beautifully while keeping the top golden and caramelized. This technique makes a big difference in homemade focaccia texture.
- Use a Kitchen Scale – For the best same day focaccia results, measure your flour and water using a kitchen scale. Accurate measurements ensure the perfect hydration level, which gives you that light, airy crumb and those beautiful focaccia bubbles.
How to make No Knead Tomatoes & Herbs Focaccia?
Step 1: Mix the Dough
First, in a large mixing bowl, combine the lukewarm water, olive oil, yeast, and sugar, then stir until dissolved. Next, add the flour and salt and mix until a sticky dough forms. This is a true no knead focaccia recipe, so do not worry about kneading. Simply cover the bowl and let the dough rest for 20 minutes to hydrate properly.
Step 2: Build Structure with Stretch and Folds
After resting, lightly wet your hands and perform one set of stretch and folds by lifting one side of the dough and folding it over itself. Rotate the bowl and repeat on all sides. Then, allow the dough to rest again and repeat this process every 20 minutes for a total of three rounds. This simple technique strengthens the dough and helps create that airy focaccia texture.
Step 3: Let the Dough Rise
Once the final fold is complete, cover the bowl and let the dough rise at room temperature for about 1.5 to 2 hours. During this time, the dough should double in size and look light and bubbly. This bulk fermentation step is essential for developing flavour and achieving a soft, fluffy crumb.
Step 4: Transfer to the Oiled Tray
Generously drizzle olive oil into a 9×13 inch baking tray. Then carefully transfer the risen dough into the tray. Instead of stretching it flat immediately, gently perform a coil fold directly inside the tray to maintain air bubbles. Cover and let it rise again for 45 minutes to 1 hour until puffy.
Step 5: Dimple and Add Toppings
Meanwhile, preheat your oven to 220°C and position the rack on the lowest level. Drizzle more olive oil over the dough and, using oiled fingers, press deep dimples across the surface. Then press halved cherry tomatoes into the dough and sprinkle generously with mixed herbs and flaky sea salt for maximum flavour.
Step 6: Bake Until Golden
Finally, bake the focaccia on the lowest rack for about 25 to 30 minutes, or until the top is golden brown and the bottom is crisp. Once baked, you can brush lightly with more olive oil for extra richness. Allow it to cool slightly before slicing and enjoy this homemade tomatoes and herbs focaccia warm for the best texture and taste.
Frequently Asked Questions
Why is my focaccia dense instead of airy?
Dense focaccia is usually caused by underproofing or adding too much flour. Make sure the dough doubles in size during bulk fermentation and looks bubbly before shaping. Also, avoid over-measuring flour.
Can I make this focaccia ahead of time?
Yes. You can prepare the dough and let it rise in the fridge overnight for even deeper flavor. Bring it back to room temperature before transferring to the tray for the second rise.
Why didn’t my dough rise properly?
Check that your yeast is fresh and your water is lukewarm, not hot. Water that is too hot can kill the yeast, while cold water may slow down fermentation.
How do I store leftover focaccia?
Store it in an airtight container at room temperature for up to 2 days. Reheat in the oven for a few minutes to bring back the crisp crust and soft texture.
Can I customize the toppings?
Absolutely. This tomato and herbs focaccia works beautifully with olives, caramelized onions, roasted garlic, or even grated parmesan for extra flavor.
Watch How to Make it!
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Recipe Card
No Knead Tomatoes & Herbs Focaccia (Same Day)
A soft and fluffy no knead focaccia topped with sweet cherry tomatoes, fragrant herbs, and flaky sea salt. This same day homemade bread is golden, flavourful, and perfect for serving warm alongside your favourite meals or enjoying on its own.
Ingredients
- 3 cups + 2 tbsp bread flour or all-purpose flour (390 g)
- 1 1/4 tsp salt
- 1 1/4 tsp sugar
- 1 1/2 tsp instant yeast
- 1 3/4 tbsp olive oil
- 350 ml (~ 1 ½ cups) lukewarm water
- Olive oil (for greasing and topping)
- Mixed herbs (Oregano, Parsley, Italian herbs)
- Cherry tomatoes (halved)
- Sea salt / flaky salt (to sprinkle)
Instructions
- In a large bowl, mix lukewarm water, olive oil, yeast, and sugar until combined. Add flour and salt, then stir until a sticky no knead focaccia dough forms. Cover and let it rest for 20 minutes to fully hydrate.
- Perform a set of stretch and folds by lifting one side of the dough and folding it over itself. Rotate and repeat on all sides. Rest for 20 minutes and repeat this process two more times to build structure and create an airy texture.
- Cover the bowl and let the dough rise at room temperature for 1 1/2 to 2 hours, or until doubled in size and bubbly. This bulk fermentation step develops flavour and softness.
- Generously oil a 9x13 inch baking tray with olive oil. Transfer the risen dough into the tray and gently perform a coil fold inside the pan. Cover and let it rise again for 45 minutes to 1 hour until puffy.
- Preheat the oven to 220°C and place the rack on the lowest level for a crispy base. Drizzle olive oil over the dough and use oiled fingers to create deep dimples across the surface.
- Press halved cherry tomatoes into the dough and sprinkle with mixed herbs and flaky sea salt to enhance the classic Mediterranean focaccia flavour.
- Bake on the lowest rack for 25 to 30 minutes, or until golden brown with a crisp bottom and soft interior.
- Remove from the oven and brush lightly with more olive oil if desired. Let cool slightly, then slice and serve this homemade tomatoes and herbs focaccia warm for the best texture and taste.
Notes
- If you want to use all purpose flour, I recommend that u reduce water by 2-3 tbsp.
If you like Focaccia recipes like these, you should definitely check out my:
1) Same Day No Knead Cheesy Garlic Butter Focaccia
2) Focaccia Bread
