No-Knead Dimpled Artisan Focaccia with Rosemary, Roasted Cherry Tomatoes & Maldon Sea Salt (Easy 2‑Hour Bread)

MaBapu Foods 🔥 No-Knead Dimpled Artisan Focaccia with Rosemary, Roasted Cherry Tomatoes & Maldon Sea Salt (Easy 2‑Hour Bread) MF by Mabapu Foods ↑ Swipe to start cooking Jump to section

Recipe Details Before you light the stove… ⏱️ 20 min Prep Time 🔥 30 min Cook Time 🍽️ 6 Servings MABAPU TM Vegetarian (Veg) Healthy Diet

What you'll need Fresh from the market 500 gram 500g Whole‑wheat Bread Flour (गेहूँ का आटा) 1 teaspoon 1 tsp Instant Yeast (इंस्टैंट यीस्ट) 1 teaspoon 1 tsp Fine Sea Salt (नमक) 0.5 teaspoon 1/2 tsp Sugar (चीनी) 350 ml 350ml Cold Water (ठंडा पानी) 4 tablespoon 4 tbsp Extra‑virgin Olive Oil (जैतून का तेल) 2 tablespoon 2 tbsp Fresh Rosemary leaves, finely chopped (रोज़मेरी) 1 teaspoon 1 tsp Maldon Flaky Sea Salt (माल्डन सॉल्ट) +4 more in the full recipe ↗

MaBapu Foods Jump to a section Ingredients Instructions Nutrition Full recipe

01 Step Phase 1: Preparation & Setup In a large mixing bowl combine whole‑wheat flour, instant yeast, fine sea salt and sugar. Stir with a wooden spoon on medium flame (madhyam aanch) using a whisk to aerate the dry mix for 30 seconds.

02 Step Phase 1: Preparation & Setup Create a well in the center, pour in cold water and 2 tbsp olive oil. Mix on low flame (dheemi aanch) until a shaggy batter forms; no kneading required. Cover the bowl with plastic wrap and let rest a...

03 Step Phase 2: Roasting & Tempering Tomatoes Heat a wide skillet over high flame (tez aanch). Add 2 tbsp olive oil, swirl, then add halved cherry tomatoes cut‑side down. Sauté for 3‑4 minutes until skins blister and caramelized edges appear, rel...

04 Step Phase 2: Roasting & Tempering Tomatoes Season the tomatoes with a pinch of Maldon sea salt and a few rosemary leaves. Continue cooking on medium flame (madhyam aanch) for another 2 minutes until juices thicken and coat the pan, then transf...

05 Step Phase 3: Baking & Dimpled Crust Preheat the oven to 230°C (450°F) – high heat, equivalent to high flame (tez aanch) for the oven chamber. Place a heavy‑bottomed Dutch oven or baking sheet inside to heat up.

06 Step Phase 3: Baking & Dimpled Crust After the 2‑hour rise, gently stir the dough once with a spatula to deflate. Drizzle the remaining 2 tbsp olive oil over the surface, then using wet fingertips, press deep dimples across the top, list...

07 Step Phase 3: Baking & Dimpled Crust Scatter the roasted cherry tomatoes evenly among the dimples, tuck in fresh rosemary sprigs, and finish with a generous sprinkle of Maldon flaky sea salt. Transfer the dough onto the preheated baking...

08 Step Phase 3: Baking & Dimpled Crust Remove the focaccia from the oven and let rest on a wire rack for 10 minutes on low flame (dheemi aanch) to finish the internal steam build‑up, yielding a tender crumb.

Per Serving Nutrition Breakdown 1 slice (≈80g) 342.50 Calories per serving 11.80g Protein 52.50g Carbs 10.50g Fat Fiber 6.20g Sugar 3.10g Sodium 315.00mg Cholesterol 0.00mg

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