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No Knead Focaccia Bread

No Knead Focaccia Bread
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A simple and beginner-friendly No Knead Focaccia Bread recipe that delivers a crispy golden crust and soft, airy interior with minimal effort. Perfect for those seeking artisan-style bread without the fuss, this recipe uses staple ingredients and a long, slow rise to develop rich flavor and irresistible texture. Customize with herbs, olives, or your favorite toppings for versatile and impressive home-baked focaccia.

Ingredients

Scale

Main Ingredients

  • 3 ½ cups all-purpose flour
  • 1 ½ cups warm water (about 110°F / 43°C)
  • 1 teaspoon instant yeast
  • 2 teaspoons salt
  • ¼ cup olive oil, plus extra for drizzling and the pan

Optional Toppings

  • Fresh rosemary
  • Coarse sea salt flakes
  • Garlic (fresh or roasted)
  • Chopped olives
  • Sun-dried tomatoes
  • Parmesan cheese

Instructions

  1. Mix the Ingredients: In a large bowl, combine the all-purpose flour, instant yeast, and salt. Pour in the warm water and olive oil, then stir with a wooden spoon or spatula until the mixture forms a sticky, shaggy dough. No kneading is required.
  2. Let the Dough Rise: Cover the bowl with plastic wrap or a clean kitchen towel and leave it in a warm spot for 12 to 18 hours, until the dough doubles in size and bubbles appear on the surface, developing deep flavor and an airy texture.
  3. Prepare the Baking Pan: Drizzle a generous amount of olive oil into a rimmed baking sheet or rectangular pan. Gently transfer the dough into the pan using your hands, stretching it out to fill the corners. The olive oil prevents sticking and helps form a crispy bottom crust.
  4. Second Rise and Dimpling: Cover the dough again and let it rest for 45 minutes to an hour. Then, use your fingers (wet to prevent sticking) to press dimples all over the surface to trap air and create focaccia’s signature texture.
  5. Add Toppings and Bake: Sprinkle coarse sea salt, fresh herbs, or other favorite toppings over the dough. Bake in a preheated oven at 450°F (230°C) for 20 to 25 minutes, until the crust turns a beautiful golden brown.
  6. Cool and Serve: Remove the focaccia from the oven and let it cool in the pan for about 10 minutes before slicing. This resting time allows the bread to set and makes cutting easier.

Notes

  • Use high-quality olive oil to enhance flavor and achieve a crispier crust.
  • Do not skip the long rise; patience is key for fluffy, airy bread.
  • Stretch the dough gently when transferring it to avoid tearing.
  • Wet your fingers before dimpling the dough to prevent sticking.
  • Feel free to experiment with a variety of toppings such as nuts, cheeses, or caramelized onions for different flavor profiles.

Nutrition

Keywords: no knead focaccia, easy focaccia recipe, beginner bread baking, Italian bread, crispy crust bread, olive oil bread, homemade focaccia

Find it online: https://jamescookes.com/no-knead-focaccia-bread/