No-Knead Focaccia
User Reviews
5
No-Knead Focaccia
Description
This No-Knead Focaccia starts with mixing flour, instant dry yeast, sugar, kosher salt, and warm water to form a wet dough. The dough is coated with olive oil and left to rest at room temperature for 3 to 4 hours until doubled in size, though refrigeration up to several days is possible to develop deeper flavor. The oil infuses the dough during the rise.
Afterward, the dough is transferred to an oiled baking sheet, stretched to fit, and turned over to coat with oil. Fingertip dimples are pressed into the surface to create the characteristic focaccia texture. Sprinkled rosemary adds an aromatic herbaceous note. The bread bakes until golden crust forms with a soft, airy crumb inside.
No-Knead Focaccia pairs well with soups, salads, or as a sandwich bread. The olive oil and rosemary provide a flavorful crust that enhances the soft interior. Allowing the dough to rise slowly in the fridge intensifies taste and texture.
Ingredients
- 625 g all-purpose flour or bread flour
- 600 ml water warm (100°F to 115°F
- 3 tablespoon sugar
- 2¼ teaspoons instant dry yeast envelope
- 1 Tablespoon kosher salt plus for sprinkling, Morton brand
- 8 tablespoons extra-virgin olive oil , divided, plus more for drizzling
- 3 rosemary leaves stripped from the stems, fresh, spring
Instructions
- In a large bowl, combine the flour, dry yeast, sugar, and kosher salt. Add the lukewarm water (110°F to 115°F) and stir until the dough forms.
- In a separate large bowl, pour in ¼ cup extra olive oil, then place the dough in the bowl, turning it to fully coat in the oil. Cover with plastic wrap and let it rest at room temperature for 3 to 4 hours until it doubles in size.
- During this time, the dough will absorb the oil as it rises. If you have extra time, refrigerate for 24 hours or up to several days. The longer it rests, the more flavorful it will get.
- Coat a 13" by 18" baking sheet with the remaining ¼ cup olive oil; set aside. Gently lift the dough from the edges toward the center. Continue doing this until you've gone around the whole bowl.
- Transfer the dough onto the pan, including any leftover oil, and, using your fingertips, spread it out to fit the pan. Turn the dough over to coat with oil. Press your fingers into the dough to create dimples across the surface.
- Let the dough rise again, uncovered, in a warm area for about 1 hour or until it doubles in size. (Focaccia is meant to have an oily crust, so don't worry if it seems like a lot of oil.)
- Preheat the oven to 425°F. Sprinkle the top with kosher sea salt, rosemary leaves, and more olive oil. Bake for 25-30 minutes or until golden brown and crispy.
- Allow the focaccia to cool slightly before slicing and serving.
User Reviews
Overall Rating
5
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