The moment the dough hits the pan, the kitchen fills with the perfume of fresh rosemary, sweet roasted cherry tomatoes and the nutty glow of extra‑virgin olive oil. This focaccia has a dimpled, airy crumb that bubbles like tiny clouds, while the crust turns golden, crisp, and speckled with flaky Maldon sea salt. Commercial bakery focaccias often rely on refined bleached flour, palm‑oil spreads, and preservatives that mask flavor and add hidden fats. Our version uses stone‑ground whole‑wheat flour, cold‑pressed olive oil, and only natural sea salt, delivering a wholesome loaf that tastes like a rustic Italian bakery without the additives. The no‑knead method lets gluten develop during a slow rise, so you get that professional‑grade chew without hours of labor.
Nutrition information is automatically estimated and may vary based on actual ingredients, portion sizes, and preparation methods. Values are approximate.
Estimate
AI Nutrition Insights & Analysis / पोषण विश्लेषण और अंतर्दृष्टि
ENGLISH EXPLANATION / अंग्रेजी व्याख्या
- Calories: 342.5 kcal per serving, primarily derived from carbohydrates in whole-wheat flour and fats from olive oil.
- Protein: 11.8g per serving, a moderate amount contributed by the gluten in whole-wheat flour.
- Carbs: 52.5g per serving, consisting largely of complex carbohydrates and dietary fiber from the whole grain.
- Fat: 10.5g per serving, predominantly healthy monounsaturated fats from extra-virgin olive oil.
- Saturated Fat: 1.4g per serving, which is low and within recommended daily limits.
- Trans Fat: 0g, as the recipe uses natural ingredients without hydrogenated oils.
- Cholesterol: 0mg, as the recipe contains no animal products.
- Vitamins & Minerals (including estimated Vitamin A, C, D, Calcium, Iron): Rich in Iron from whole wheat and B-vitamins; Cherry tomatoes provide Vitamin C and some Vitamin A; Olive oil contributes Vitamin E; Calcium and Vitamin D are minimal.
- Health Impact & Suitable Diets: High in fiber for digestive health and heart-healthy fats. Suitable for Vegetarian and Vegan diets. Not suitable for Gluten-Free or Low-Carb diets.
हिंदी व्याख्या (HINDI EXPLANATION)
- कैलोरी (Calories): प्रति सर्विंग 342.5 कैलोरी, जो मुख्य रूप से व्हाल-व्हीट आटे के कार्बोहाइड्रेट्स और जैतून के तेल की वसा से आती है।
- प्रोटीन (Protein): प्रति सर्विंग 11.8 ग्राम, जो व्हाल-व्हीट आटे के ग्लूटेन से एक मध्यम मात्रा में प्राप्त होता है।
- कार्बोहाइड्रेट (Carbs): प्रति सर्विंग 52.5 ग्राम, जो मुख्य रूप से व्हाल ग्रेन से जटिल कार्बोहाइड्रेट्स और आहार फाइबर से बना है।
- वसा (Fat): प्रति सर्विंग 10.5 ग्राम, जो मुख्य रूप से एक्सट्रा-वर्जिन जैतून के तेल से स्वस्थ मोनोअनसैचुरेटेड वसा है।
- संतृप्त वसा (Saturated Fat): प्रति सर्विंग 1.4 ग्राम, जो कम है और अनुशंसित दैनिक सीमा के भीतर है।
- ट्रांस फैट (Trans Fat): 0 ग्राम, क्योंकि इस व्यंजन में हाइड्रोजनेटेड तेलों के बजाय प्राकृतिक सामग्री का उपयोग किया गया है।
- कोलेस्ट्रॉल (Cholesterol): 0 मिलीग्राम, क्योंकि इस व्यंजन में कोई पशु उत्पाद शामिल नहीं है।
- विटामिन और खनिज (Vitamins & Minerals - estimated Vitamin A, C, D, Calcium, Iron): व्हाल व्हीट से आयरन और बी-विटामिन समृद्ध; चेरी टमाटर विटामिन सी और कुछ विटामिन ए प्रदान करते हैं; जैतून का तेल विटामिन ई का स्रोत है; कैल्शियम और विटामिन डी नगण्य मात्रा में हैं।
- स्वास्थ्य प्रभाव और उपयुक्त आहार: पाचन स्वास्थ्य के लिए उच्च फाइबर और हृदय-स्वस्थ वसा। शाकाहारी और वीगन आहार के लिए उपयुक्त। ग्लूटेन-फ्री या लो-कार्ब आहार के लिए उपयुक्त नहीं।
✔ Pros / लाभ
High in dietary fiber (6.2g) due to the use of 100% whole-wheat flour, which aids digestion and blood sugar regulation.
Contains heart-healthy monounsaturated fats from extra-virgin olive oil, which can help reduce bad cholesterol levels.
Zero cholesterol and low in saturated fat, making it a healthier bread option compared to white bread or butter-based focaccia.
Rich in antioxidants from cherry tomatoes and rosemary, which have anti-inflammatory properties.
⚠ Cons / हानियाँ
Contains gluten, making it unsuitable for individuals with Celiac disease or gluten sensitivity.
Moderate sodium content (315mg) due to the use of fine sea salt and Maldon flaky sea salt, which may be a concern for those on strict low-sodium diets.
Relatively high carbohydrate count (52.5g) per serving, which may not be suitable for low-carb or ketogenic diets.
Fats /
वसा
moderate
EN: The recipe contains 10.5g of fat per serving, which is moderate. The majority of this fat comes from extra-virgin olive oil, which is a source of healthy monounsaturated fats beneficial for heart health.
HI: प्रति सर्विंग में 10.5 ग्राम वसा है, जो मध्यम स्तर की है। इस वसा का अधिकांश हिस्सा एक्सट्रा-वर्जिन जैतून के तेल से आता है, जो हृदय स्वास्थ्य के लिए लाभदायक स्वस्थ मोनोअनसैचुरेटेड वसा का स्रोत है।
Sugars /
चीनी
low
EN: The sugar content is low at 3.1g per serving. This is primarily natural sugar from the cherry tomatoes and a very small amount from the 1/2 tsp of sugar added to activate the yeast.
HI: प्रति सर्विंग में चीनी की मात्रा 3.1 ग्राम है, जो कम है। यह मुख्य रूप से चेरी टमाटरों से प्राकृतिक चीनी है और यीस्ट को सक्रिय करने के लिए जोड़ी गई 1/2 चम्मच चीनी से बहुत कम मात्रा है।
Sodium /
सोडियम
moderate
EN: The sodium level is 315mg per serving, which is considered moderate. It comes from the fine sea salt in the dough and the Maldon flaky sea salt used for finishing. While not excessive, it contributes to daily sodium intake.
HI: प्रति सर्विंग में सोडियम का स्तर 315 मिलीग्राम है, जिसे मध्यम माना जाता है। यह आटे में महीन समुद्री नमक और फिनिशिंग के लिए उपयोग किए गए माल्डन फ्लेकी समुद्री नमक से आता है। हालाँकि यह अधिक नहीं है, लेकिन यह दैनिक सोडियम सेवन में योगदान देता है।
Ingredients
Adjust Servings:6
Dry Ingredients
Wet Ingredients & Aromatics
Toppings
Cooking Method
Phase 1: Preparation & Setup
1
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.
2
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 at room temperature for 2 hours, allowing natural gluten development.
Phase 2: Roasting & Tempering Tomatoes
3
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, releasing a sweet aroma.
4
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 transfer to a plate and set aside.
Phase 3: Baking & Dimpled Crust
5
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.
6
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, listening for a faint pop as air pockets form – a sign of proper fermentation.
7
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 sheet (careful of steam) and bake on high flame (tez aanch) for 20‑22 minutes until the crust turns deep golden‑brown and the edges crackle audibly.
8
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.
Phase 4: Finishing & Serving
9
Drizzle a thin stream of extra‑virgin olive oil over the warm loaf, add a final pinch of Maldon sea salt, and cut into rustic squares. Serve immediately while the crust is still crisp and the interior remains bubbly.
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No-Knead Dimpled Artisan Focaccia with Rosemary, Roasted Cherry Tomatoes & Maldon Sea Salt (Easy 2‑Hour Bread)
By Mabapu FoodsGood food takes time! 🥘
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Cooking for:6people
MABAPU TM
Vegetarian (Veg)
Healthy Diet
Step 1 of 9
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.
Used in this step
500gramWhole‑wheat Bread Flour (गेहूँ का आटा)(ब्रेड)
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 at room temperature for 2 hours, allowing natural gluten development.
Used in this step
350mlCold Water (ठंडा पानी)(पानी)
4tablespoonExtra‑virgin Olive Oil (जैतून का तेल)(≈ 55g)(तेल)
2tablespoonOlive Oil for drizzling (जैतून का तेल)(≈ 28g)(तेल)
Step 3 of 9
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, releasing a sweet aroma.
Used in this step
4tablespoonExtra‑virgin Olive Oil (जैतून का तेल)(≈ 55g)(तेल)
2tablespoonOlive Oil for drizzling (जैतून का तेल)(≈ 28g)(तेल)
Step 4 of 9
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 transfer to a plate and set aside.
Extra Maldon Sea Salt for finishing (माल्डन सॉल्ट)(नमक)
Step 5 of 9
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.
Used in this step
500gramWhole‑wheat Bread Flour (गेहूँ का आटा)(ब्रेड)
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, listening for a faint pop as air pockets form – a sign of proper fermentation.
Used in this step
4tablespoonExtra‑virgin Olive Oil (जैतून का तेल)(≈ 55g)(तेल)
2tablespoonOlive Oil for drizzling (जैतून का तेल)(≈ 28g)(तेल)
Step 7 of 9
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 sheet (careful of steam) and bake on high flame (tez aanch) for 20‑22 minutes until the crust turns deep golden‑brown and the edges crackle audibly.
Extra Maldon Sea Salt for finishing (माल्डन सॉल्ट)(नमक)
Step 8 of 9
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.
Used in this step
500gramWhole‑wheat Bread Flour (गेहूँ का आटा)(ब्रेड)
Drizzle a thin stream of extra‑virgin olive oil over the warm loaf, add a final pinch of Maldon sea salt, and cut into rustic squares. Serve immediately while the crust is still crisp and the interior remains bubbly.
Used in this step
4tablespoonExtra‑virgin Olive Oil (जैतून का तेल)(≈ 55g)(तेल)
1teaspoonMaldon Flaky Sea Salt (माल्डन सॉल्ट)(≈ 6g)(नमक)
2tablespoonOlive Oil for drizzling (जैतून का तेल)(≈ 28g)(तेल)
Extra Maldon Sea Salt for finishing (माल्डन सॉल्ट)(नमक)
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Recipe questions
What is the secret to making perfect No-Knead Dimpled Artisan Focaccia with Rosemary, Roasted Cherry Tomatoes & Maldon Sea Salt (Easy 2‑Hour Bread)?
Ensure you follow the prep time and ingredients list exactly, cooking on medium heat to preserve the authentic flavors.
Can I store No-Knead Dimpled Artisan Focaccia with Rosemary, Roasted Cherry Tomatoes & Maldon Sea Salt (Easy 2‑Hour Bread) for later?
Yes, you can refrigerate it in an airtight container for up to 2 days. Reheat gently before serving.
Is No-Knead Dimpled Artisan Focaccia with Rosemary, Roasted Cherry Tomatoes & Maldon Sea Salt (Easy 2‑Hour Bread) healthy?
It is a nutritious, home-cooked option made with fresh ingredients. You can adjust the oil or spices to suit your dietary needs.
