Easy No Knead Focaccia
This No Knead Focaccia recipe is simple and easy to make! Crunchy on the outside and soft in the middle, you will have the perfect focaccia bread every time. This recipe requires no kneading or fancy equipment, making it perfect for beginners. Simply combine ingredients, let the dough rise overnight, then shape, dimple, and bake to golden perfection. Enjoy it on its own, with a delicious dipping oil, or as a base for various toppings.
Price per Serving
Instructions
- 1
In a large bowl, add all purpose flour (500 g) and salt (2 tsp) and stir together.
- 2
In a separate bowl, add the warm water (2 cups), sugar (1 tsp) and instant yeast (2 tsp) and stir together.**If using active yeast, ensure to wait until bubbles or foam appear before moving to the next step.
- 3
Pour the yeasty water into the flour bowl and mix together with a spatula or wooden spoon. Make sure to mix it well so there is no flour left at the bottom of the bowl. It should be a very thick sticky dough.
- 4
Drizzle the top with extra virgin olive oil (4 tbsp), cover with plastic wrap and place in the fridge to rest and rise overnight (~10-12 hours). The next day, the dough should have tripled in size.
- 5
The dough should have tripled in size (as pictured).
- 6
Add 2-3 tablespoons of [extra virgin olive oil] to a non stick oven dish (9×13 inch or 34x27 cm in size), making sure the sides of the dish have also been lightly coated with the oil (you can also place parchment paper in the dish if preferred before the oil). Add a little [extra virgin olive oil] to your hands and move the [dough] into the oven dish. Carefully stretch the [dough] into the shape of the oven dish, levelling the top to be even.
- 7
Cover the dish with plastic wrap and leave to proof again at room temperature in a warm place for 2-4 hours until doubled in size.
- 8
Preheat oven to 425°F / 220°C. Add [olive oil] to your fingers and press fingers into the [dough] to make dimples all over the top of the [dough].
- 9
Drizzle with extra virgin olive oil (1 tbsp) and sprinkle with fresh rosemary leaves (2 sprigs) and [flaky sea salt]. Bake for 20-25 minutes until nicely golden brown (if your oven isn’t very strong, it can take 30 minutes - just keep an eye on it).
- 10
Remove from the oven and transfer the focaccia out of the dish straight away to a wire rack and allow to cool for about 10 minutes before slicing. Slice and serve your delicious [focaccia bread] alongside the best [bread dipping oil] or my [homemade basil oil] for the perfect combo and enjoy!
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