Italian🍞 Bread & bakery

No Knead Focaccia

Name: No Knead Focaccia
Total time: 4 h 15 min
Cuisine: Italian
Ingredients: 1¾ cups lukewarm water; 2 tsp instant dry yeast; 2 tsp sugar; 4 cups all-purpose flour or bread flour; 3 tsp salt; 2 tbsp extra virgin olive oil; 2 tbsp extra virgin olive oil; 3 tbsp water; ½ tsp salt; 1 tsp flaky salt; 5 rosemary

⏱ 255 min

This easy focaccia recipe yields perfectly baked bread with a golden crisp crust and a soft, airy crumb. You can make it on the day in about three hours, or for best results, use the cold refrigerator dough method, letting it mature overnight in the fridge. No kneading required.

Adapted from a video by Nico's Recipes

No knead Focaccia recipe

Watch on YouTube

Ingredients

lukewarm water1¾ cups
instant dry yeast2 tsp
sugar2 tsp
all-purpose flour or bread flour4 cups
salt3 tsp
extra virgin olive oilfor dough, optional; plus 2 tablespoons to grease the baking pan (substitute parchment paper)2 tbsp
extra virgin olive oilfor topping2 tbsp
waterfor topping3 tbsp
saltfor topping½ tsp

Steps

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1
In a small container, combine lukewarm water, instant dry yeast, and sugar. Stir and let the yeast activate for about 2 minutes until it bubbles.
2
In a large mixing bowl, combine flour and salt. Add the yeast and water mixture, then mix with a wooden spoon or silicone spatula. Add extra virgin olive oil and continue mixing for about a minute until you have a wet and sticky dough.
3
Roughly shape the dough into a ball and cover with a damp cloth. Proof in a slightly warm oven for 1½ to 2 hours until the dough doubles in volume.
4
After proofing, fold the dough over on itself approximately 40 times from the outside to the inside using a spatula or spoon, working entirely in the bowl without touching it with your hands. This takes about a minute and gives structure to the dough.
5
Oil your baking tray generously, as focaccia tends to stick. Alternatively, you can use parchment paper.
6
Transfer the dough to the center of the baking tray. Using the back of two spoons, spread the dough out to cover almost the entire tray. Wet the spoons with water to prevent them from sticking to the elastic dough.
7
Return the pan to the slightly warm oven for a second proof of about 45 minutes.
8
Prepare the topping by whisking together extra virgin olive oil, water, and salt. Dip your fingers into this mixture and press them into the dough to create dimples across the surface. Drizzle the oil-water mixture to fill the dimples, then generously scatter fresh rosemary on top and optionally add coarse sea salt.
9
Bake in a very hot preheated oven on the medium-low rack for about 18 to 25 minutes, depending on your oven, until the focaccia is golden and crispy on top.
10
Remove the focaccia from the baking tray and cut with a serrated knife.

No Knead Focaccia

Ingredients

Steps

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