Name: No-Knead Focaccia with Cherry Tomatoes and Basil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Ingredients: 500 g strong white bread flour; 2 tsp fine sea salt; 2 tsp instant yeast; 450 ml lukewarm water; 2 tbsp olive oil; 4 tbsp olive oil; 200 g cherry tomatoes (halved); 1 handful fresh basil leaves; 1 tsp flaky sea salt

Ngā Kai

Serves 8

Dough

500 g

strong white bread flour

2 tsp~

fine sea salt

2 tsp~

instant yeast

450 ml

lukewarm water

2 tbsp

olive oil

Topping

4 tbsp

olive oil

200 g

cherry tomatoeshalved

1 handful~

fresh basil leaves

1 tsp~

flaky sea salt

Add all to list (8 servings)

Oranga Kai

Nutrition per serving

Estimated

Calories	324kcal
Protein	9g
Carbohydrates	47g
of which sugars	1g
Fat	11g
Fibre	0g

Estimated from the USDA database using AI ingredient matching. Actual nutritional values will vary.

Allergens

Gluten

Informational only — based on ingredient data. Does not account for cross-contamination.

Tikanga

Mix flour, salt, and yeast in a large bowl.
Add water and 2 tbsp olive oil, stirring until a sticky dough forms.
Cover bowl with cling film and let rise at room temperature for 12-18 hours until bubbly and doubled.
Generously oil a 23x33cm baking tin.
Scrape dough into tin, then gently stretch and fold it to roughly fill the tin.
Cover and let rest for 2 hours until puffy.
Heat oven to 220°C.
Drizzle remaining olive oil over dough, then use your fingers to dimple it all over.
Press tomato halves cut-side up into the dough.
Sprinkle with flaky salt.
Bake for 25-30 minutes until deep golden.
Remove from oven, scatter basil leaves over the top.
Let cool in tin for 10 minutes before turning out onto a wire rack.

Ngā Kai

Oranga Kai

Nutrition per serving

Allergens

Tikanga

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No-Knead Focaccia with Cherry Tomatoes and Basil