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Cut focaccia pieces topped with halved tomatoes, black olive rings and thin red onion

Photo: mediha ekici / Unsplash · Unsplash License

Baking

No-Knead Tomato, Olive & Red Onion Focaccia

A deeply dimpled, olive-oil-rich focaccia with crisp edges, a tender open crumb, sweet tomatoes, briny black olives and ribbons of red onion.

Developed for DishGal · Updated 2026-10-13

Baking
Prep25 min
Cook27 min
Total210 min
Cost$0.65

Directions

  1. Mix the sticky dough

    Whisk bread flour, yeast and fine salt in a large bowl. Add the warm water and 2 tablespoons olive oil. Stir vigorously with a sturdy spoon for 2 minutes until no dry flour remains; the dough should be very sticky rather than kneadable. Cover and rest 15 minutes.

  2. Strengthen with folds

    Wet one hand, lift one side of the dough and fold it over the center. Turn the bowl and repeat three more times. Cover for 15 minutes, then complete two more four-fold rounds at 15-minute intervals. The dough should become smoother and hold more shape.

  3. Oil the pan generously

    Pour 2 tablespoons olive oil into a 9-by-13-inch metal baking pan and spread it across the base and corners. Scrape in the dough, turn it once to coat and gently ease it toward the corners. Cover and let rise in a warm place for 60 to 75 minutes, until puffy and nearly doubled.

  4. Heat the oven and prepare toppings

    During the final 30 minutes of rising, heat the oven to 450°F with a rack in the lower-middle position. Pat the tomato halves and olives dry so their moisture does not pool on the bread.

  5. Dimple and top

    Drizzle the remaining 2 tablespoons olive oil over the risen dough. Oil your fingertips and press deep dimples all the way to the pan without tearing the dough. Distribute tomatoes cut-side up, olive rings and red onion evenly; press them lightly into the surface. Sprinkle with oregano and flaky salt.

  6. Bake until deeply golden

    Bake for 24 to 28 minutes, rotating once, until the top and bottom edges are deep golden and the center reaches 200 to 205°F. If the onions darken too quickly, loosely shield only those spots with small pieces of foil.

  7. Release and cool

    Cool in the pan for 5 minutes, loosen the edges with a thin spatula and transfer the focaccia to a rack. Wait at least 15 minutes before cutting so the moist crumb can set.

Why this works

Why it worksA high-hydration dough creates the open, tender crumb associated with focaccia, while three simple fold rounds build strength without traditional kneading.
Why it worksOil beneath and above the dough fries the crust gently against the metal pan and keeps the dimples distinct.
Why it worksDrying the tomatoes and olives limits excess surface moisture, helping the bread brown instead of steaming under the toppings.

Useful kitchen gear

Tools that make this easier.

Compare the function and specifications first; skip anything your kitchen already handles well.

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Compare on Amazon9-by-13-inch metal baking panA light-colored metal pan gives the olive-oiled dough crisp, evenly browned edges without scorching the base.See current options → Compare on AmazonDigital kitchen scaleGram weights keep the high-hydration dough consistent and prevent extra flour from closing its open crumb.See current options → Compare on AmazonInstant-read thermometerA center reading of 200 to 205°F confirms the moist bread crumb has set before cooling.See current options →

Swaps & notes

Easy swaps

  • Use green olives in the same amount for a fruitier, less earthy topping.
  • Replace dried oregano with 1 tablespoon finely chopped fresh rosemary, distributing it lightly so it does not scorch.
  • For an overnight version, refrigerate the covered dough after the first fold for 12 to 18 hours, then let it stand 45 minutes before transferring it to the oiled pan; allow extra rising time as needed.

Cook notes

  • Warm water should feel barely warm, not hot; water above about 120°F can damage the yeast.
  • The dough is intentionally sticky. Wet or oil your hands for folding instead of adding enough flour to make it firm.
  • A light-colored metal pan gives the most predictable crust. A dark pan may brown the base several minutes sooner.
  • The 200 to 205°F center temperature is a doneness target for the bread's crumb, not a substitute for visual browning.

Storage

Keep tightly wrapped at room temperature for up to 2 days. Reheat pieces on a sheet pan at 350°F for 5 to 8 minutes. Freeze cooled individual portions airtight for up to 2 months; thaw at room temperature and reheat until crisp at the edges. Refrigeration is not recommended because it stales bread quickly.

Questions

Why did my focaccia turn out dense?

The most common causes are adding extra flour, using inactive yeast or cutting the rise short. Keep the dough sticky and wait for visible expansion rather than relying only on the clock.

Can I bake this in a glass dish?

Yes, if the manufacturer rates it for a 450°F oven, but glass heats differently and produces a softer, paler bottom. Begin checking at 24 minutes and never place a hot glass dish on a cold or wet surface.

Can I assemble the toppings ahead?

Slice the olives and onion up to one day ahead and refrigerate them separately. Halve and dry the tomatoes shortly before topping so they do not release extra juice onto the dough.

Bread-making techniques

Choose a homemade bread project by technique

Compare high-hydration no-knead focaccia, hand-stretched pizza, quick soda bread and an enriched cheese-filled bread boat by leavening, shaping and total time.

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No-Knead Tomato, Olive & Red Onion Focaccia
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1. Mix the sticky doughWhisk bread flour, yeast and fine salt in a large bowl. Add the warm water and 2 tablespoons olive oil. Stir vigorously with a sturdy spoon for 2 minutes until no dry flour remains; the dough should be very sticky rather than kneadable. Cover and rest 15 minutes.
2. Strengthen with foldsWet one hand, lift one side of the dough and fold it over the center. Turn the bowl and repeat three more times. Cover for 15 minutes, then complete two more four-fold rounds at 15-minute intervals. The dough should become smoother and hold more shape.
3. Oil the pan generouslyPour 2 tablespoons olive oil into a 9-by-13-inch metal baking pan and spread it across the base and corners. Scrape in the dough, turn it once to coat and gently ease it toward the corners. Cover and let rise in a warm place for 60 to 75 minutes, until puffy and nearly doubled.
4. Heat the oven and prepare toppingsDuring the final 30 minutes of rising, heat the oven to 450°F with a rack in the lower-middle position. Pat the tomato halves and olives dry so their moisture does not pool on the bread.
5. Dimple and topDrizzle the remaining 2 tablespoons olive oil over the risen dough. Oil your fingertips and press deep dimples all the way to the pan without tearing the dough. Distribute tomatoes cut-side up, olive rings and red onion evenly; press them lightly into the surface. Sprinkle with oregano and flaky salt.
6. Bake until deeply goldenBake for 24 to 28 minutes, rotating once, until the top and bottom edges are deep golden and the center reaches 200 to 205°F. If the onions darken too quickly, loosely shield only those spots with small pieces of foil.
7. Release and coolCool in the pan for 5 minutes, loosen the edges with a thin spatula and transfer the focaccia to a rack. Wait at least 15 minutes before cutting so the moist crumb can set.