Print

No Knead Focaccia Bread

No Knead Focaccia Bread
Print Recipe

This no knead focaccia bread recipe offers a soft, flavorful, and beautifully textured bread that requires minimal effort and no kneading. Ideal for beginners and seasoned bakers alike, it features a long fermentation process for deep flavor and a crisp golden crust. Customize with your favorite herbs and toppings to create a rustic, impressive bread perfect for any occasion.

Ingredients

Scale

Basic Ingredients

  • 3 1/2 cups all-purpose flour
  • 1 teaspoon active dry yeast
  • 1 1/2 teaspoons salt
  • 1 1/2 cups warm water (about 110°F)
  • 1/4 cup olive oil, plus extra for drizzling and greasing

Optional Toppings

  • Fresh rosemary
  • Sea salt flakes
  • Cherry tomatoes
  • Olives
  • Shredded Parmesan or mozzarella cheese
  • Caramelized onions or roasted garlic

Instructions

  1. Mix the Dough: Combine 3 1/2 cups of all-purpose flour, 1 teaspoon active dry yeast, 1 1/2 teaspoons salt, and 1 1/2 cups warm water in a large bowl. Stir gently until the mixture forms a sticky dough. Drizzle in 1/4 cup olive oil and mix just until everything is incorporated; the dough will be loose and shaggy — this is the desired consistency.
  2. First Rise: Cover the bowl with plastic wrap or a damp towel and let the dough rest at room temperature for 12 to 18 hours. This slow fermentation develops deep flavor and an airy texture.
  3. Prepare Baking Pan: Generously oil a baking pan or sheet with olive oil to prevent sticking and promote a crisp crust. Transfer the dough to the pan and gently spread it with damp hands to fit the pan’s dimensions.
  4. Second Rise: Cover the dough loosely and allow it to rise again for 1 to 2 hours until it becomes puffy and nearly doubled in size. This enhances the airy crumb and lightness.
  5. Add Toppings: Use your fingers to gently dimple the dough. Drizzle the top with olive oil and add your preferred toppings such as fresh rosemary, sea salt flakes, olives, or other desired extras to infuse flavor and texture.
  6. Bake the Bread: Preheat your oven to 450°F (230°C). Bake the focaccia for 20 to 25 minutes until it turns golden brown and crispy on the edges. Remove from the oven and let it cool slightly before slicing and serving.

Notes

  • Use room temperature water to activate yeast without killing it for a strong rise.
  • Allow slow fermentation (12-18 hours) for optimal flavor development.
  • Be generous with olive oil to create a moist crumb and crisp crust.
  • Dimple the dough deeply to trap air pockets and secure toppings.
  • Avoid overhandling the dough to retain its airy structure.
  • Instant yeast can substitute active dry yeast—use about 25% less if doing so.
  • Customize toppings to your preference, including herbs, cheeses, or caramelized vegetables.
  • To keep vegan, substitute honey (if used) with maple syrup and use olive oil as fat.
  • Store leftover focaccia tightly wrapped at room temperature for up to 3 days or freeze in slices.
  • Reheat leftovers in a preheated 350°F oven for 10 minutes for best texture.

Nutrition

Keywords: no knead focaccia, easy focaccia bread, homemade focaccia, no knead bread, rustic bread, Italian bread

Find it online: https://mealsbymary.com/no-knead-focaccia-bread/