Easy Focaccia Genovese (No Knead)

Name: Easy Focaccia Genovese (No Knead)
Prep time: 22 h
Cook time: 35 min
Total time: 22 h 35 min
Yield: 12 serving
Ingredients: 525 g plain/all-purpose flour; 7 g dry yeast; 2 teaspoon fine salt; 500 ml lukewarm water; 4 tablespoon olive oil; 3 tablespoon grated fresh Parmesan cheese

User Reviews

5.0

3 reviews

Excellent

Prep Time
22 hrs
Cook Time
mins
Total Time
22 hrs 35 mins
Servings
12
Calories
194 kcal
Course
Side Dish
Cuisine
Australian

Easy Focaccia Genovese (No Knead)

Zara Shaw

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Focaccia Genovese - make focaccia in your sleep with my super easy, no-knead recipe for the best ever focaccia!

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Ingredients

Servings

525 g plain/all-purpose flour
7 g dry yeast
2 teaspoon fine salt
500 ml lukewarm water
4 tablespoon olive oil divided
3 tablespoon grated fresh Parmesan cheese

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Instructions

Mix together plain/all-purpose flour, dry yeast, and fine salt in a large bowl then add lukewarm water and continue to mix to form a wet dough.
Coat the top of the dough ball with 1 tablespoon of olive oil, cover the bowl with glad wrap/cling film, and refrigerate overnight or at least 18 hours.
Line a 20cm x 30cm x 2½cm (8" x 12" x 1") baking tin with baking paper and set aside.
Remove glad wrap/cling film and scrape the dough into a ball in the center of the bowl to deflate it. I use a plastic dough scraper for this, but a silicone spatula would work too.
Tip/pour the dough straight out of the bowl into the middle of the prepared tin and pull it into a rectangular shape towards the edges of the tin.
Allow dough to rise at room temperature for 2 to 4 hours until it roughly doubles in size and fills the tray.
Meanwhile preheat the oven to 210c/410f.
Coat your fingers in a little olive oil and press dimples into the dough with your fingers. Gently brush remaining 3 tablespoon of olive oil over the surface of the dough, sprinkle grated parmesan evenly over the dough.
Bake for 30 to 35 minutes or until cooked through.

Notes

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
The dough needs to be in the fridge for at least 18 hours, but longer is ok too. I have left it for 24 hours with the same result.
You will need a pretty big bowl for this recipe, at least 14 cups/3.5 L.
This dough is very wet and loose when it comes out of the refrigerator so I find it easiest to just use gravity to pour it out into the middle of the prepared tray. Trying to lift it out is just too tricky!
The second rise (at room temperature) will take 2 - 4 hours, depending on the temperature in your kitchen. For me, the temperature inside at home here has been between 19c and 21c during the testing of this focaccia recipe and the second rise was ready at about the 3.5-hour mark.
I find the easiest way to get my 500ml (2 cups) of lukewarm water is to put ½ cup of boiling water into a measuring jug, then top it with 1 ½ cups of room temperature water. I then give it a test and adjust from there.
I sometimes add fresh herbs and garlic into the olive oil that goes on just before baking.

1 ½ teaspoon fresh rosemary leaves 1 tablespoon fresh sage leaves ¼ cup firmly packed fresh basil 2 fresh garlic cloves add these to a mortar and pestle with 3 tablespoon of olive oil and grind to a paste then brush onto the dough before baking.
1 ½ teaspoon fresh rosemary leaves
1 tablespoon fresh sage leaves
¼ cup firmly packed fresh basil
2 fresh garlic cloves
add these to a mortar and pestle with 3 tablespoon of olive oil and grind to a paste then brush onto the dough before baking.