Focaccia bread, with its golden brown crust, soft and airy interior, and amazing flavor, is a true Italian treasure. But traditional focaccia recipes can be a bit intimidating, requiring kneading and long rising times. Fear not, bread lovers! This recipe is here to change the game.
Focaccia Fun Facts:
Did you know focaccia is an ancient bread? Dating back to the Romans, who called it “panis focacius,” it was a popular food for travelers for its simplicity and long shelf life. Today, focaccia remains a staple in Italian cuisine, enjoyed on its own, dipped in olive oil, or as a base for pizzas.
Why This Recipe is Awesome
This recipe uses a no-knead method, making focaccia accessible to even beginner bakers. With plenty of olive oil, the dough is easy to handle and requires minimal effort. Plus, you can customize it with your favorite toppings for endless flavor possibilities!
Tips & Tricks for Perfect Focaccia
- Olive Oil is Key: Don’t be shy with the olive oil! It adds richness, flavor, and helps create that signature focaccia texture.
- Warm Water Matters: Make sure your water is warm to the touch, around 105°F. Too hot will kill the yeast, and too cold will prevent it from activating.
- No Knead Needed: This recipe is all about letting the dough rise and develop gluten on its own. Kneading is not required!
- The Power of Rise: For the best flavor and texture, let the dough rise overnight in the fridge. But if you’re short on time, a 4-hour rise at room temperature works too.
- Folding Technique: The gentle folding motion in step 5 builds strength in the dough without kneading. Imagine giving your dough a hug!
Easy No-Knead Focaccia Bread Recipe
Now that you’re armed with some focaccia knowledge and baking tips, let’s get started!
No-Knead Focaccia
Ingredients
- 7 grams instant yeast
- 1 tablespoon honey
- 600 ml tepid water
- 650 grams all-purpose flour/plain flour
- 1 tablespoon salt flakes(Kosher salt or sea salt)
- 3+2 tablespoons olive oil
- some fresh rosemary
Instructions
- Grease a baking tray with olive oil. We want a deep pan, at least an inch deep.
- In a bowl or jug, whisk together yeast, honey, and water.
- In a large bowl, whisk together flour and salt.
- Add the yeast mixture and use a wooden spoon or spatula to mix until you have a shaggy dough. Don't worry if it looks a bit rough, it will come together.
- In a separate bowl, add 3 tablespoons of olive oil. Transfer the dough and coat it in the oil.
- Now for the fun part! Oil your hands and perform the fold technique: grab one edge of the dough, stretch it gently, and fold it over the center. Repeat on all four sides, turning the bowl a quarter turn each time. Do this three to four times in total. Imagine giving your dough a series of gentle folds.
- Cover the bowl and let it rise overnight in the fridge (or 4 hours at room temperature). Patience is key here – the longer rise gives the dough its wonderful flavor and texture.
- Next day, take out the dough from the refrigerator. Add the remaining tablespoon of oil to your prepared baking tray. Do the folding step once again to the dough. Gently tip the dough out and spread it to fill the pan. Cover and let it rise for another hour. The dough will puff up beautifully!
- Preheat your oven to 220°C
- To test if your dough is ready, gently press a finger into it. If the indentation comes back slowly but leaves a slight dent, it's ready to bake.
- Oil your fingers again and gently press them into the dough to create dimples, reaching the bottom of the pan. This is what gives focaccia its signature look!
- Drizzle some more olive oil on top, sprinkle some salt flakes and also top with some fresh rosemary.
- Bake for 20-25 minutes, or until golden brown. The focaccia will be fragrant and irresistible!
- Let the focaccia cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Resist the urge to dig in right away – letting it cool slightly allows the flavors to develop further.
- Enjoy!
Video
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