Focaccia topped with confit tomato, garlic and rosemary

No knead, super easy and delicious Focaccia! You will never buy it again!

5 from 1 vote

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Course: Appetizer, Side Dish, Snack

Cuisine: Italian

Keyword: Focaccia, Italian Bread

Prep Time: 1

Cook Time: 25

Servings: people

Calories: 275kcal

Cost: $5

1 Mixing Bowl large
1 Oven/ roasting tin we used 33 x 23 cm (a little smaller or a little bigger wont matter and you want one with higher sides, not a flat tray)
1 Baking dish small

Start this recipe a day ahead
Add flour, salt and instant yeast to a large mixing bowl and mix together dry ingredients until well combined.
Add 2 cups of warm water from the tap (make sure its not too hot and definitely don't add boiling water as it can kill the yeast).
Mix water and dry ingredients together with a wooden spoon until well combined (there should be no dry flour visible).
Cover the bowl with a beeswax wrap or cling film and refrigerate overnight.

Preheat your over to 100 ℃
Add tomatoes, garlic and rosemary to a baking dish and sprinkle over sea salt, then pour over your olive oil. You may need a little more or a little less depending on the size of your baking dish but there should be enough olive oil to completely submerge your ingredients.
Bake in the oven for 2 hours.
Remove from the oven and allow to come to room temperature before using or refrigerate overnight until needed.

Remove focaccia dough from the fridge.
Line your roasting tin with baking paper and drizzle a tablespoon of oil from your tomatoes on the bottom of your tray.
Place your dough into the baking tin and use your hands to gently stretch the dough out as far as you can, don't worry if it doesn't reach the edges as it will grow bigger when it proves (see video at 3 minutes).
Cover your dough with a beeswax wrap or cling film and leave in a warm place for 1½ - 2 hours.
Once your dough has proved it will have doubled in size (see video at 3.26 minutes).
Preheat your fan forced oven to 220 ℃
Uncover your dough and dip your clean fingers in a little olive oil, gently poke dents into your dough (this will help aerate your dough and make it light and fluffy).
Spoon confit, tomatoes, garlic, rosemary and a little of the oil onto the top of the dough and sprinkle with a little sea salt.
Bake in the oven at 220℃ for 25 minutes until golden and bubbling.
Remove from the oven, allow to cool in the tray a little and either serve warm or cool completely and eat later