No Knead Focaccia Bread

This no knead focaccia bread is surprisingly easy to make! You’ll get perfectly crispy edges with a light and fluffy interior. A swirl of pesto and cherry tomatoes make this focaccia bread extra delicious!

This homemade pesto and cherry tomato focaccia is the perfect combination of crispy edges, pillowy soft bread, and rich, herby flavors. Whether you’re a seasoned baker or new to making bread, this no-knead focaccia is surprisingly easy to prepare! With just a few simple ingredients and a little patience, you’ll have a bakery-quality focaccia ready to impress.

What Makes This Focaccia Special?

Focaccia is a classic Italian flatbread known for its airy texture and signature dimpled top. This version takes it up a notch with fresh pesto folded into the dough, juicy cherry tomatoes baked on top, and a sprinkling of flaked sea salt and Parmesan for the ultimate savory finish. The no-knead method means minimal effort while still developing amazing flavor and structure!

Ingredients and Substitutions

• Bread flour – Provides the best structure, but all-purpose flour can work if needed.
• Instant dry yeast – Quick and easy to use. If using active dry yeast, proof it in warm water first.
• Warm water – Helps activate the yeast and hydrate the flour.
• Salt – Enhances the flavor of the dough.
• Olive oil – A must for the rich, crispy edges!
• Pesto – Store-bought or homemade, this adds a delicious herby element.
• Cherry tomatoes – Sweet, juicy, and perfect for baking.
• Flaked sea salt – Adds a crunchy, flavorful finish.
• Parmesan – Optional but highly recommended for an extra savory bite!
• Equipment Needed– You don’t need anything fancy for this! Just a large bowl, some plastic wrap, and a 9×13 baking sheet. If you don’t have plastic wrap, a damp kitchen towel can work, too.

How to Make Pesto & Cherry Tomato Focaccia

Step 1: Mixing the Dough

In a large mixing bowl, combine the bread flour, salt, and yeast. Add warm water and mix until a shaggy dough forms. Don’t worry if it looks rough—this is normal! Lightly grease your hands with olive oil and bring any dry bits together into a cohesive dough.

Step 2: Stretch & Fold Process

Cover the bowl and let the dough rest for 20 minutes in a warm place. After resting, lightly oil your hands and stretch the dough upward, letting gravity help elongate it. Fold the dough over itself, turn the bowl 90 degrees, and repeat. Cover and let it rest for another 20 minutes. Repeat this stretching and folding process two more times to develop the dough’s structure. (You can reduce to two rounds if desired.)

Step 3: Shaping the Focaccia

Once the dough has completed its resting periods, transfer it onto a generously oiled 9” x 13” baking sheet. Gently stretch and dimple the dough to fit the pan. Spread half of the pesto over the surface, then fold the dough in thirds to enclose the pesto inside. Let it rest for 30 minutes to become airy and bubbly. (Alternatively, you can spread the pesto and stretch the dough without letting it rest.)

Step 4: Final Prep and Toppings

Drizzle olive oil over the dough and gently stretch it again to fully fill the pan. Let it rest one final time for about 30 minutes while preheating the oven to 375°F (190°C). Before baking, use oiled hands to dimple the dough. Spread the remaining pesto over the top and press in the halved cherry tomatoes. Drizzle any extra olive oil and sprinkle flaked sea salt for a perfect finish.

Step 5: Bake

Bake the focaccia for 20-25 minutes until golden brown and crisp around the edges. Remove from the oven and sprinkle freshly grated Parmesan over the top.

How to Store Focaccia Bread

To keep your focaccia fresh, store leftovers in an airtight container at room temperature for up to two days. If you want to keep it longer, refrigerate for up to a week or freeze for up to three months. Reheat in the oven at 350°F (175°C) for a few minutes to revive its crispiness.

Frequently Asked Questions

Can I make this focaccia dough ahead of time?

Yes! You can mix the dough and let it rest in the fridge overnight for a slower rise. This enhances the flavor and makes the process even easier the next day.

Can I use all-purpose flour instead of bread flour?

Yes, but the focaccia may have a slightly softer texture since bread flour has more protein, which helps with structure.

How do I know when my focaccia is fully baked?

The top should be golden brown, and the edges should be crispy. You can also tap the bread—it should sound hollow when fully baked.

Can I make this recipe without yeast?

No, focaccia relies on yeast for its airy texture. You need rapid rise yeast for this recipe.

What other toppings can I use?

Feel free to experiment! Olives, roasted garlic, caramelized onions, feta cheese, or sun-dried tomatoes are all excellent additions.

Can I freeze focaccia?

Yes! Once cooled, wrap it tightly and freeze for up to three months. Reheat in the oven at 350°F (175°C) for a few minutes before serving.

Serving Suggestions

This focaccia is perfect on its own, but here are some great ways to enjoy it:

• Dip into balsamic vinegar and olive oil.
• Serve alongside soups and salads.
• Use as sandwich bread for a gourmet twist.
• Toast and top with ricotta or burrata for an elevated snack.

Variations to Try

• Garlic Herb Focaccia – Swap pesto for minced garlic and fresh rosemary.
• Cheesy Focaccia – Add shredded mozzarella or fontina before baking.
• Spicy Focaccia – Sprinkle red pepper flakes and black pepper on top.
• Caramelized Onion Focaccia – Add sweet caramelized onions for a rich flavor twist.

Making focaccia at home is easier than you think, and the results are absolutely worth it! This pesto and cherry tomato focaccia is loaded with flavor and has the perfect airy texture. Give it a try and let me know how it turns out!

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