Shockingly Easy No Knead Focaccia Bread Recipe
Make bread baking a breeze with No-Knead Focaccia Bread. This beginner-friendly recipe is perfect for any occasion, from side dish to pizza base.
Equipment
- food scale
- 13x9 baking pan
- measuring cups
- measuring spoons
- mixing bowls
- silicone spatula
- whisk
- fork
Ingredients
- 1 1/4 ounce envelope active dry yeast
- 2 teaspoon honey
- 5 cups bread flour all-purpose works too, but the time to rise will be longer.
- 1 tablespoon kosher salt
- 3 tablespoons rosemary
- 5 tablespoons extra-virgin olive oil
- butter to grease the pan
- flaky salt
- red pepper flakes + grated parmesan cheese for serving, optional
Instructions
- Whisk one envelope of active dry yeast, 2 tsp honey, and 2½ cups lukewarm water in a medium bowl and let sit it sit for 5 minutes. The mix will get foamy and almost creamy/cloudy.
- Add 5 cups (625 g) bread flour and 1 tbsp of kosher salt tot he bowl and mix with a silicone spatula. The dough that forms will be shaggy - don't worry! Make sure that the flour is well mixed.
- Find a big bowl and pour 3 tbsp of extra-virgin olive oil in it. Add the dough and flip it to coat in the oil. Cover with a paper towel and set on your. counter for 2 hours to rise. After 2 hours, the dough should have doubled in size and it should be light and airy.
- This part is super important - we need to butter the baking pan so that the focaccia doesn't stick! Generously butter your pan - I like to use a 13x9 for thick bread. After you butter the pan, pour 1 tbsp extra virgin olive oil in the pan.
- Next, using a fork in each hand, gather the edges of dough farthest from you and lift up and over into center of bowl. Give the bowl a quarter turn and repeat process. It's almost like you are turning and tucking the dough from the outside into its' center. Repeat this step two more times. The dough will deflate and form a ball. Move the dough to the prepared pan and let it rise uncovered for 2 hours. The best spot to allow this to happen is on-top of a preheated oven, or just your counter Make sure the space is warm and dry.
- With about 30 minutes left to rise, set your oven to 450°F. Not sure if your dough is ready? Poke it -- if it comes back slowly you're all set! Use your fingers to poke dimples in the dough all over. Then, pour remaining 1 tbsp extra virgin olive oil on top and sprinkle flaky sea salt and rosemary over it.
- Bake the focaccia until it is fluffy and golden, about 25-30 minutes. Rotate the pan halfway thru cooking time. Once the bread is finished cooking, remove it from the oven and allow it to cool for 15 minutes before flipping it over and serving. Top with freshly grated parmesan cheese and red pepper flakes, if desired.
Notes
Check Water Temperature: Lukewarm water (105-110°F) is the best way to activate yeast without killing it.
Use a Generous Amount of Olive Oil: Coat the baking pan and surface of the dough thoroughly for a crisp crust and rich flavor.
Watch the Dough Rise: The dough rise time depends on the temperature of your kitchen; a warm spot speeds things up.
Nutrition Facts
Calories: 258kcalCarbohydrates: 1.4gProtein: 6.8gFat: 6.7gSaturated Fat: 1gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 4.2gSodium: 281.2mgPotassium: 57.7mgFiber: 1.4gSugar: 1.1g
Tried this recipe?Let us know how it was!