No Knead Focaccia
User Reviews
5.0
6 reviews
Excellent
No Knead Focaccia
Report
This no knead focaccia bread recipe is easy and only has a few simple ingredients! Also, this focaccia bread goes so well with soups.
Share:
Ingredients
Dough ingredients:
- 2 cups water
- 1 tablespoon extra virgin olive oil
- 2 teaspoons salt
- 2.5 teaspoons yeast (I used active dry yeast)
- 4 cups bread flour
Brushing the tray
- 2 tablespoons extra virgin olive oil
Topping:
- 1 tablespoon extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs
- 1 teaspoon dried rosemary
- 1 teaspoon sea salt (Grind)
Add to Shopping List
Instructions
- Pour 2 cups of water and 1 tablespoon of extra virgin olive oil into the mixing bowl.
- Add 2 teaspoons of salt and 2.5 teaspoons of active dry yeast. Mix it well.
- Slowly, add 4 cups of bread flours into the yeast mixture. Keep stirring while adding the flour.
- Mix it until the dough comes together.
- Then, cover the dough with plastic wrap and refrigerate it overnight. (You can refrigerate for 12-24 hours if you like bigger and more air pockets.)
- The next day, in the morning, take out the dough, leave it on the countertop for 2 hours and let the dough come back to room temperature. Or, warm up the oven at 200 F, turn off the oven, and put the dough cover with a wet cloth in for 45-60 minutes. Let the dough rise, come back to room temperature and double in size.
- After that, dip water on your hands, pull and fold for 4 sides as a set.
- My trick to speed up the rising time by preheating the oven at 200 F. Then, turn off the oven. Cover the dough with a wet cloth and put it in the oven for 15 minutes. The best to do 3-4 sets of pull and fold if you have more time. The more pull and fold you do, it will develop more and bigger air pockets.
- After that, wrap a big piece of heavy duty foil on the tray. The size of the tray is half sheet (18 inches x13 inches x 1 inch).
- Pour 2 tablespoons of extra virgin olive oil on the tray. Brush the olive oil on the tray and make sure to brush around the sides as well.
- Next, pour the dough on the tray.
- Stretch the dough on the tray gently and avoid popping the bubbles or air pockets. Preheating the oven at 200 F. Then, turn off the oven. After, cover the dough with a microwave safe plastic wrap or use a wet cloth and put it in the oven for 15 minutes. (The dough may stick on the wet cloth when removing it, unless you spray some oil before. Using microwave plastic wrap can withstand the heat and not stick to the wrapper when taking it off.)
- Once the dough rises again, dip water on your hands and dimpled the dough.
- The following, sprinkle 1 tablespoon of extra virgin olive oil on top of the dough. (You can sprinkle more if you like.)
- After, sprinkle 1 teaspoon of garlic powder on top of the dough.
- Then, sprinkle 1 teaspoon of dried Italian herbs, 1 teaspoon of dried rosemary and 1 teaspoon of sea salt on top of the dough. Spray 10-15 times of water on the dough before baking can help with the crispy crust.
- Preheat the oven at 425 F. Then, bake it at 425 F for 20-22 minutes or until it’s golden brown.
- Let it cool off a little bit, Take it out and put it on the wire rack. Wait until it's completely cool off, cut and slice it according to your preferences.
Notes
- Put water, olive oil, salt and yeast into a mixing bowl. Mix it well. Then, slowly add the bread flour into the yeast mixture. Keep stirring and mix it until the dough comes together.
- After that, cover the dough with plastic wrap and put it in the refrigerator overnight. (You can keep it in the fridge for 12-24 hours if you like, this will have more air pockets.)
- In the morning, take the dough out, leave it on the countertop for 2 hours and let the dough come back to room temperature. Or, warm up the oven at 200 F, turn off the oven, and put the dough cover with a wet cloth in for 45-60 minutes.
- After that, dip some water on my hands, pull and fold four sides as a set and let it rise for 30 minutes. (I can speed up the rising time by preheating the oven at 200 F. Then, turn it off the oven. Cover the dough with a wet cloth and put it in for 15 minutes.) The best is to do 3-4 sets if you have more time because it will develop bigger and more air pockets.
- Each time you touch or work on the dough, dip some water on your hands. This way can prevent the dough from sticking to your hands.
- Pour olive oil on the tray and brush it on the tray. To make sure the sides are greased with olive oil as well.
- After that, pour the dough on the tray and stretch it gently and avoid popping the air pockets or bubbles. Then, cover it with microwave safe plastic wrap or a wet cloth. Let it rise for 15-30 minutes. (My trick to speed up the rising time by preheating the oven at 200 F. Then, turn it off the oven. Cover the dough with a wet cloth and put it in for 15 minutes.)
- I used microwave safe plastic wrap because the dough will not stick on it when I remove it. Some dough may stick on the wet cloth when you remove it unless you spray some oil on the cloth before covering it.
- After rising, dip water on your hands and dimple the dough. Be careful, don’t pop the bubbles or air pockets.
- Be generous to sprinkle olive oil on top of the dough.
- Sprinkle garlic powder, dried Italian herbs, dried rosemary and sea salt on top of the dough. You can use other toppings if you want.
- Spray 10-15 times of water on the dough before baking can help with the crispy crust.
- Preheat the oven and bake at 425 F for 20-22 minutes or until it is golden brown.
- Let it cool off a little bit, then take it out and put on the wire rack. Until it is completely cool off, then cut or slice it.
Nutrition Information
Show Details
Calories
390kcal
(20%)
Carbohydrates
62g
(21%)
Protein
11g
(22%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Sodium
1170mg
(49%)
Potassium
106mg
(3%)
Fiber
3g
(12%)
Sugar
0.3g
(1%)
Vitamin A
8IU
(0%)
Vitamin C
0.03mg
(0%)
Calcium
22mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 390 kcal
% Daily Value*
| Calories | 390kcal | 20% |
| Carbohydrates | 62g | 21% |
| Protein | 11g | 22% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 1170mg | 49% |
| Potassium | 106mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 0.3g | 1% |
| Vitamin A | 8IU | 0% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
