Easy No-Knead Focaccia Bread Recipe
A simple no-knead focaccia with an overnight or same-day rise. Golden, crispy and loaded with olive oil, rosemary and sea salt.
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Ingredients
- 500 grams 4 cups flour white bread flour
- 2 tsp 8gm instant yeast
- 1 ¾ tsp salt
- 500 ml 2 cups of warm water
- 1 tsp honey or brown sugar
- 1 tbsp butter
- 2 - 3 Tbsp extra virgin olive oil + a few more for coating and drizzling on top
- leaves stripped from a few sprigs of rosemary be generous here
- Sea salt flakes such as Maldon
Instructions
- Make 1 – 2 days in advance.
- Mix the flour, yeast, and salt in a bowl with a whisk. In a measuring jug dissolve the one teaspoon of honey with the water. To get the perfect water temperature for this no-knead focaccia, use 1 1/2 cups of tap water with 1/2 cup of boiling water.
- Pour the water with the dissolved honey into the flour and mix with a spatula.
- Once all the flour is incorporated, drizzle the dough with about 1 ½ tablespoon of extra virgin olive oil. Rub this lightly all over the ball (flip to coat), then seal with cling film and store in the fridge overnight or for up to 2 days. If you want to make this on the same day, then simply leave the covered dough out until it has doubled in size (approx 2 - 3 hours depending on how warm it is.
- Generously grease a 23cm x 33cm x 5 cm (9 x 13 x 2 inch) baking sheet with butter. This is to prevent the dough from sticking to the pan. Then spread 3 tablespoons of extra virgin olive oil.
- Remove the dough from the fridge and gently pull it away from the sides of the bowl and tip it onto the baking sheet. Gently pull the dough into a rough rectangle. Don't worry too much if it doesn’t fit at this point, it will naturally rise and expand into the corners. Leave in a warm spot for about 2 - 4 hours to rise *this time depends on how warm the room is.
- Preheat the oven to 220C / 425F.
- When the dough has fully risen and has bubbles on the surface (it should be soft and very jiggly), drizzle over more olive oil. Scatter over the rosemary (you want a generous coating) and then using oiled fingers, dimple the dough all over. Sprinkle the surface with sea salt flakes and bake immediately for 22 – 24 minutes until golden brown all over.
- Remove from the pan and cool on a cooling rack (this helps prevent the bottom from going too soft).
- Drizzle with more olive oil and serve with whatever you like.
Notes
A high-hydration focaccia dough that requires no kneading. Mix the dough, let it rise overnight in the fridge (or 2 to 3 hours at room temperature), shape, dimple, and bake. The overnight method gives the best flavour and the most air pockets.
Use the best extra virgin olive oil you can find. The bread absorbs a lot of it, and the flavour carries the whole recipe.
Grease the baking sheet with butter first, then spread olive oil on top. The butter prevents sticking and the olive oil fries the base golden.
Dimple the dough with oiled fingers just before baking. Be generous with rosemary and flaky sea salt at this stage.
Cool on a wire rack, not in the pan, to keep the bottom crisp.
Storage: Focaccia is best eaten on the day it is baked. Store leftovers wrapped in a paper bag at room temperature for up to one day. Do not store in plastic as it softens the crust.
Reheating: Warm in the oven at 180°C (350°F) for 5 to 8 minutes, or slice and toast in a griddle pan. Avoid the microwave.
Freezing: Wrap the cooled bread tightly in cling film and foil. Freeze for up to two months. Defrost at room temperature and refresh in a hot oven at 200°C (400°F) for 5 to 8 minutes.
Servings: 12