A crispy and airy focaccia with a golden exterior and soft, fluffy interior. This no-knead recipe is enriched with olive oil and can be enjoyed plain or topped with your favorite toppings for a pizza-like experience.
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1
Warm 2 cups of water to about 100–110°F and pour into a large bowl. Add 1/4 oz active dry yeast and 1 tablespoon of honey, then stir well to combine.
2
Set the yeast mixture aside for about 5 minutes until it becomes foamy. If it doesn't foam, the yeast is dead and you'll need to start over.
3
In a separate container, measure out 5 cups of flour, 1 teaspoon of salt, and about 1 tablespoon of fresh thyme (or other herbs of choice). Whisk the dry ingredients together.
4
Pour the dry mixture into the foamy yeast base and fold together gently with a spatula until no dry flour remains.
5
Add 4 tablespoons of olive oil to the dough and gently turn it in the bowl until the dough is completely coated with oil.
6
Cover the dough and let it rise for 2 hours in a warm place until doubled, or alternatively cover and refrigerate overnight (12–18 hours), then bring to room temperature to rise.
7
Once risen, lightly oil your hands, reach under the dough, lift it up and fold it over itself. Repeat this coil-and-fold motion four times, turning 90 degrees each time to build structure.
8
Divide the dough if using smaller pans (two 8-inch squares or two 9-inch rounds), or place the whole dough in a 9×13-inch pan. Add olive oil to the bottom of each baking vessel.
9
Gently place the dough in the pan and stretch it toward the edges. The dough will need a second rise of 1–2 hours; stretch it gently every 30 minutes or so until it reaches the corners.
10
After about 1 hour of the second rise, preheat your oven to 450°F.
11
Drizzle olive oil over the risen dough, oil your fingers, and press straight down across the surface to create dimples, which help the focaccia bake evenly.
12
Top the dough as desired. For the version shown, toss thinly sliced yellow squash, halved cherry tomatoes, and halved Kalamata olives with about 1 tablespoon of olive oil, then add crumbled feta, fresh rosemary, and crushed red pepper. You can also leave one plain with just flaked salt, or try alternative combinations like shallots with strawberries in balsamic vinegar and basil, or artichoke hearts with bell peppers, red onion, garlic, and thyme.
13
Bake at 450°F for 20–25 minutes until golden and beautiful.
14
Let the focaccia cool in the pan for about 5 minutes, then promptly remove it to a wire rack so the bottom stays crisp and doesn't steam.
15
Cut the focaccia as desired and serve. Store leftovers in a sealed container or wrapped on the counter for up to 3 days, or freeze for up to 2 months.
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