Look like a professional baker with Martha Stewart’s no-knead focaccia bread

If you want a snack that’s pleasing to the eyes, the taste buds, and your precious time, Martha Stewart has the recipe for you. Her no-knead tomato focaccia is full of flavor, looks gorgeous, and only takes 15 minutes to prepare. Mix your ingredients early in the morning or the night before, and you’ll just have to wait for your dough to rise. If you haven’t reconnected with your inner baker since quarantine, let this vibrant side dish help you get back on track.

Martha posted it on her Instagram saying, “Garlic and thyme are perfect partners for the juicy cherry tomatoes that top this easy focaccia.”

To start, you are going to take a large bowl and whisk together the flour, baking powder, sugar, salt, and your fresh thyme. Make sure the yeast you use is active dry yeast, rather than quick-rise yeast.

Related: The One Simple Trick That Made My Homemade Focaccia Instantly Better

Add cold water and your olive oil. Stir the mixture, either with your hands or with a wooden spoon, until you have a moist batter and no trace of dry flour. Cover the bowl with plastic wrap and let rise at room temperature for 12 to 18 hours. Your yeast dough should quadruple in size and have a bubbly texture on top.

Once your dough has risen well, oil your pan by pouring your olive oil into your rimmed baking sheet. This is where you’ll press your dough for its second rise, followed by decorating it with tomatoes, garlic, red pepper flakes, olive oil, thyme, and salt.

Bake for 16 to 18 minutes, placing the baking sheet on the lowest oven rack. When your dough is slightly puffed and golden brown. Let cool for about 20 minutes before serving. Click here for the full recipe.

Martha Stewart’s Super Simple Weekly Recipes:

Home and kitchen tool Food writes about things we think you’ll like. Home and kitchen tool has affiliate partnerships, so we may get a share of the revenue from your purchase.