Focaccia art turned a rustic Italian bread into one of the most photographed bakes online: press thinly sliced vegetables and herbs into the dimpled dough before baking, so it comes out looking like a garden bed. The dough itself is the easy, no-knead kind, just stir, rest, dimple. The decorating is the fun part, and there's no wrong way to do it.
Everything you need
- 3 cups (390 g) bread flour
- 1 tsp instant yeast
- 1½ tsp fine salt
- 1¼ cups water, room temperature
- 3 tbsp olive oil, plus extra for the tin and drizzling
- a handful cherry tomatoes, bell pepper, red onion, herbs, thinly sliced, for decorating
- 1 tsp flaky salt, to finish
Weigh, don't scoop. Measuring flour by cups can overpack it and dry out your bake. Tap any ingredient to open its converter.
Method
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Stir the flour, yeast and salt together in a large bowl. Add the water and 2 tablespoons of the oil, and mix with a spoon or your hand until no dry flour remains. It will be a shaggy, sticky dough, that's correct.
For this step
- 3 cups (390 g) bread flour
- 1 tsp instant yeast
- 1½ tsp fine salt
- 1¼ cups water
- 1 tsp flaky salt
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Cover and leave at room temperature for 1 hour, then refrigerate for at least 8 hours, or overnight, to develop flavour slowly without kneading.
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Oil a baking tray or tin generously. Tip the dough out onto it and gently stretch it to fill the tray, cover and let it come to room temperature and puff up for about an hour.
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Heat the oven to 220°C / 425°F. Dimple the dough all over with oiled fingertips, pressing right down.
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Arrange your vegetable and herb slices into a garden design, pressing gently so they sit in the dimples. Drizzle with the remaining oil and scatter over flaky salt.
For this step
- 1½ tsp fine salt
- 1 tsp flaky salt
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Bake for 22 to 25 minutes, until deep golden all over. Cool for 10 minutes in the tin before lifting out.
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Worth knowing
- The overnight chill is what builds flavour without kneading, don't rush it. A same-day version works too, just expect a milder flavour.
- Slice vegetables thin, thick pieces won't cook through in the bake time and can burn on top.
Make it your own
- Skip the art and just top with rosemary and flaky salt for a classic focaccia.
- Swap in olives, sun-dried tomato and thin courgette ribbons for a different palette.
Storing & freezing
Airtight at room temperature for 2 days. Best refreshed with a couple of minutes in a hot oven before serving again.
Frequently asked
Can I skip the overnight rest?
Yes, let it rise at room temperature for 2 to 3 hours instead, but the overnight cold rise gives noticeably more flavour and a more open crumb.
Why is my focaccia dough so wet and sticky?
That's correct for this recipe. A wet, no-knead dough is what gives focaccia its open, airy texture; oiled hands make it manageable without adding extra flour.
Cooking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.
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A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.