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

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.

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

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No-Knead Focaccia with Cherry Tomatoes and Basil