Description
This No Knead Focaccia recipe delivers a simple, hands-off method to create a soft, flavorful Italian flatbread with a crispy golden crust. Using minimal ingredients and easy steps, this recipe involves a slow fermentation that enhances the dough’s texture and taste, topped with rosemary and flaky sea salt for a classic finish. Perfect for serving with olive oil dips or as a side to any meal.
Ingredients
For the Dough
- 2 cups lukewarm water, about 90°F
- 1 7g packet dry yeast (about 2 teaspoons)
- 1 teaspoon sugar
- 2 teaspoons salt
- 4 cups (560g) bread flour
- 6 Tablespoons olive oil
Optional Toppings
- Rosemary
- Flaky sea salt
Instructions
- Make Dough: Combine the lukewarm water, dry yeast, sugar, and salt in a large bowl and whisk to combine. Add the bread flour and mix thoroughly with a large spatula until all ingredients are integrated. Scrape down the sides of the bowl, then drizzle about 1 tablespoon of olive oil over the dough. Cover the bowl and allow the dough to rest for about 15 minutes.
- Stretch and Fold: After the initial rest, perform a ‘stretch and fold’ by taking one side of the dough, stretching it, and folding it over to the opposite side of the bowl. Rotate the bowl a quarter turn and repeat this process three more times, effectively folding the dough four times in total.
- Rise Same Day or Overnight: Drizzle another tablespoon of olive oil over the dough’s surface and cover it with a damp tea towel or plastic wrap. For best flavor development, place the dough in the refrigerator to rise overnight or up to 24 hours. For a quicker version, let it rest at room temperature for about 45 minutes instead.
- Rest in Pan: The following day, generously oil a deep 9×13-inch casserole dish or baking pan with 2-3 tablespoons of olive oil. Transfer the dough to the greased pan and gently stretch it into the pan’s shape without forcing it. Cover again with a damp towel or plastic wrap and allow it to proof at room temperature for at least 1 hour. If refrigerated overnight, the dough will need 2-3 hours at room temperature to rise properly.
- Decorate and Bake: Preheat the oven to 450°F. Remove the cover from the dough and drizzle another tablespoon of olive oil on top. Using your fingers, press the dough to stretch it further evenly across the pan, creating small dimples on the surface. Sprinkle rosemary and flaky sea salt on top if desired. Bake for 25 minutes, or until the focaccia is golden brown.
- Cool and Serve: Remove the focaccia from the oven and transfer it to a cooling rack. Let it cool for at least 10 minutes before slicing. Serve warm with your favorite homemade bread dipping oil for a perfect accompaniment.
Notes
- The long cold fermentation enhances the dough’s flavor and texture but is optional if you are short on time.
- Be gentle when stretching the dough into the pan to avoid tearing; the dimpling with fingers also helps create the classic focaccia texture.
- Olive oil is key to both flavor and preventing sticking — do not skip it at any stage.
- Optional toppings like rosemary and flaky sea salt add traditional focaccia notes but can be customized as preferred.
- Use bread flour for best crumb structure and chewy texture.
- Prep Time: 15 minutes (plus 45 minutes to overnight resting time)
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
