No Knead Focaccia Bread
User Reviews
4.9
No Knead Focaccia Bread
Description
No Knead Focaccia Bread begins by combining flour, salt, yeast, and water into a sticky dough that requires no kneading. The dough undergoes a long fermentation at room temperature overnight, which develops flavor and gluten structure naturally. The next day, it is shaped gently on a prepared baking sheet coated with olive oil and cornmeal to prevent sticking.
Before baking, the dough is stretched into a rectangle and seasoned with Italian herbs. Baking transforms it to a golden brown crust with airy and fluffy interior typical of focaccia bread. The olive oil enhances moistness and crust richness, while cornmeal adds a subtle texture contrast underneath.
This bread can be served alongside soups, salads, or as a base for sandwiches. Its straightforward method requires minimal active time, making it practical for bakers who want fresh homemade bread with little effort.
Ingredients
- 4 cups all-purpose flour $0.61
- 1/4 tsp instant yeast $0.02
- 1 1/2 tsp salt $0.03
- 2 cups water $0.00
- 2 Tbsp olive oil $0.32, divided
- 2 Tbsp cornmeal $0.03
- 1 Tbsp Italian seasoning $0.30
Instructions
- The night before, combine the flour, salt and yeast in a bowl. Stir until everything is evenly combined. Add the water and stir until it forms one cohesive, sticky, shaggy ball of dough with no dry flour left on the bottom of the bowl. If there is still dry flour in bowl, add a little water (1-2 Tbsp) until the dough comes together (scroll down to the step by step photos for examples). Loosely cover the bowl and let sit at room temperature for 12-18 hours.
- The next day the dough will be wet, bubbly, and very fluffy. Dust the top of the dough with some flour, then scrape the dough from the sides of the bowl. Turn the dough over on itself a few times until it forms a ball in the center of the bowl.
- Line a baking sheet with foil then drizzle with 1 Tbsp olive oil. Spread the oil to coat the surface of the foil, then sprinkle cornmeal on top of the oil.
- Transfer the dough to the baking sheet. Stretch and pat the dough out into a large rectangle. You may need to dust your hands with flour throughout this process to keep the dough from sticking.
- Drizzle olive oil over the surface of the dough and use a soft brush to spread it evenly over the surface. Sprinkle the Italian seasoning (or any type of herbs) over top. Let the dough rise for another hour.
- Preheat the oven to 425ºF. Using your fingers, press dimples into the risen dough. Bake the focaccia for 20-25 minutes in the preheated oven or until the surface is golden brown. After removing from the oven, allow the focaccia to cool before slicing and serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12squares
Amount Per Serving
Calories 181 kcal
% Daily Value*
| Serving | 1sqaure | |
| Calories | 181kcal | 9% |
| Carbohydrates | 33g | 11% |
| Protein | 5g | 10% |
| Fat | 3g | 5% |
| Sodium | 294mg | 12% |
| Fiber | 2g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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