No Knead Focaccia
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No Knead Focaccia
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An easy no knead focaccia recipe you can customize with any toppings. Step-by-step photos make this recipe perfect for bakers of all levels.
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Ingredients
For the Focaccia Dough:
- 2 cups all purpose flour
- 1 ½ cups white whole wheat flour (or substitute additional all purpose flour)
- 1 tablespoon instant yeast (1 packet + 3/4 teaspoon)
- 1 ½ teaspoons kosher salt
- ¼ cup extra-virgin olive oil (plus about 1/4 cup additional for drizzling)
- 1 ½ cups warm water
For Topping:
- ¼ teaspoon Flaky sea salt
- chopped fresh rosemary optional
- Additional desired toppings optional, see above post for ideas
- Big scoop of ice* optional, see note
Instructions
- In the bowl of a standing mixer or a large mixing bowl, stir together the all purpose flour, whole wheat flour, yeast, and salt. Drizzle with 1/4 cup olive oil. Heat the water to the temperature specified by the yeast manufacturer (check your packet; some brands call for 110 degrees F; others up to 130 degrees F).
- With a hand mixer or the stand mixer’s paddle attachment, beat dough on low speed while gradually pouring in the water. Slowly increase the speed to high, then beat for 1 minute. The dough will be very sticky.
- Transfer to a clean, lightly oiled bowl, turn once to coat, then cover with plastic. Let rise in a warm, draft-free place for 1 to 2 hours, until the dough becomes puffy, or store in the refrigerator for up to 1 day.
- Drizzle a large baking sheet generously with olive oil. Gently turn the risen dough out onto the greased baking sheet. Coax and stretch the dough into to a 1/2-inch thick oblong shape (it may not be uniform). With your fingertips, “dimple” the dough by poking it gently all over. Cover and let rest at room temperature until puffy, about 1 hour more (or refrigerate overnight for an even fluffier texture).
- When ready to bake, if your dough is in the refrigerator, remove it and let it come to room temperature. Place a rack in the upper third of your oven and preheat the oven to 375 degrees F.
- Prepare any desired focaccia toppings.
- Generously drizzle olive oil all over the top of the dough, then sprinkle evenly with flaky salt. Add any other desired toppings (see blog post above for suggestions).
- Bake until golden brown, 20 to 25 minutes, checking at the 18 minute mark. Serve warm or at room temperature.
Notes
- Place an old metal pan you don't care too much about (it's going to get weirdly spotty) on the bottom rack of your oven. Let it preheat with the oven and get hot. IMMEDIATELY before placing the focaccia in the oven, toss a big scoop full of ice into the pan, then quickly add the focaccia and close the oven so as little steam escapes as possible. This is optional; you'll have delicious bread even if you skip this step.
- Heat 1 tablespoon olive oil in a very large skillet over medium heat. Add the onions and a pinch of salt, then sauté until they begin to soften, about 5 minutes. Reduce heat to low and let cook for 20 to 30 minutes more. until deep brown, sweet, and tender, stirring occasionally. Stir in a pinch of red pepper flakes.
- *For the maximum lightly crisp outer crust (similar to a bakery): Place an old metal pan you don't care too much about (it's going to get weirdly spotty) on the bottom rack of your oven. Let it preheat with the oven and get hot. IMMEDIATELY before placing the focaccia in the oven, toss a big scoop full of ice into the pan, then quickly add the focaccia and close the oven so as little steam escapes as possible. This is optional; you'll have delicious bread even if you skip this step.
- TO STORE: This no knead focaccia is best eaten the day it's made. However, leftovers may be stored at room temperature, wrapped tightly in plastic wrap, for up to 1-2 days.
- TO FREEZE: No knead focaccia keeps beautifully in the freezer. Slice it into pieces and store it in a freezer-safe container or gallon-size plastic bag for up to 3 months.
- TO REHEAT: You can reheat frozen focaccia by defrosting it overnight in the fridge and then warming it on a baking sheet at 300 degrees F for 5-10 minutes.
- A traditional French Provencal topping for focaccia is caramelized onions, pitted black olives, and a pinch of red pepper flakes. To caramelize onions: Heat 1 tablespoon olive oil in a very large skillet over medium heat. Add the onions and a pinch of salt, then sauté until they begin to soften, about 5 minutes. Reduce heat to low and let cook for 20 to 30 minutes more. until deep brown, sweet, and tender, stirring occasionally. Stir in a pinch of red pepper flakes.
Nutrition Information
Show Details
Serving
1slice (of 12)
Calories
167kcal
(8%)
Carbohydrates
27g
(9%)
Protein
4g
(8%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Potassium
42mg
(1%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin C
1mg
(1%)
Calcium
13mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 1loaf (about 12 slices)
Amount Per Serving
Calories 167 kcal
% Daily Value*
| Serving | 1slice (of 12) | |
| Calories | 167kcal | 8% |
| Carbohydrates | 27g | 9% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Potassium | 42mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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