No-Knead Focaccia Recipe
This No-Knead Focaccia recipe is a simple, foolproof method to create a delicious, airy, and golden Italian flatbread with minimal effort. Using instant dry yeast and longer fermentation times, it develops a perfect chewy texture and wonderful crust, ideal as a side, sandwich bread, or base for toppings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 13 hours 40 minutes
- Yield: 1 large focaccia (approximately 8 servings)
- Category: Bread
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
Primary Ingredients
- 500 ml warm water
- 1 Tablespoon sugar
- 1 Tablespoon sea salt (NOT table salt)
- 2 teaspoons instant dry yeast (see note below if using active dry yeast)
- 1 Tablespoon olive oil
- 550 grams bread flour
Instructions
- Mix Ingredients: In a large mixing bowl, combine the warm water, sugar, sea salt, instant dry yeast, olive oil, and bread flour. Stir together until all ingredients are fully incorporated and a wet, sticky dough forms.
- First Rise: Cover the bowl tightly with plastic wrap or a damp towel and let the dough rise in a warm place for approximately 12 to 18 hours. The dough should inflate and develop bubbles indicating fermentation.
- Prepare Baking Pan: Drizzle olive oil into a large baking sheet or rectangular pan, ensuring the bottom is well coated to prevent sticking.
- Shape Dough: Using floured hands, transfer the dough onto the oiled pan. Gently spread the dough out to cover the surface, being careful not to deflate it too much. Create dimples by pressing fingertips into the dough surface.
- Second Rise: Cover the pan and let the dough rise again for about 1 to 2 hours until puffy and nearly doubled.
- Bake: Preheat your oven to 220°C (425°F). Place the risen dough in the oven and bake for 20 to 25 minutes or until the focaccia is golden brown on top and crisp around the edges.
- Cool and Serve: Remove the focaccia from the oven and cool in the pan for 10 minutes, then transfer to a rack. Slice and enjoy plain or with your favorite toppings.
Notes
- If using active dry yeast, dissolve it first in warm water with the sugar and let it bloom for 5 to 10 minutes before mixing with the other ingredients.
- Sea salt is preferred over table salt for better flavor and texture.
- For an extra aromatic focaccia, consider adding herbs like rosemary or thyme on top before baking.
Find it online: https://amandafood.com/no-knead-focaccia-recipe/