No Knead Focaccia Recipe

By
Morgan Baker
Morgan Walker
Morgan Baker
Morgan is a recipe developer and photographer. She is also a gardener and exceptional hugger.
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Published on 01/11/22
No Knead Focaccia

Morgan Baker
Prep: 10 mins
Cook: 25 mins
Rise Time: 5 hrs
Total: 5 hrs 35 mins
Servings: 15 to 20 Slices
Yield: 1 9 x 13 Pan
Nutrition Facts (per serving)
142 Calories
6g Fat
20g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 15 to 20
Amount per serving
Calories 142
% Daily Value*
Total Fat 6g 7%
Saturated Fat 1g 4%
Cholesterol 0mg 0%
Sodium 96mg 4%
Total Carbohydrate 20g 7%
Dietary Fiber 1g 3%
Total Sugars 1g
Protein 3g
Vitamin C 0mg 0%
Calcium 5mg 0%
Iron 1mg 7%
Potassium 29mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Focaccia is an Italian flatbread with a texture similar to thick, hand-tossed pizza. It's often dotted with fresh tomatoes and herbs, but in this version we keep it simple with only flaky sea salt. The addition of olive oil is another staple of focaccia, so be sure not to skimp here and purchase a higher quality olive oil for this recipe.

The best part about this recipe is how simple it is! You don’t need to knead, you just need time for a couple of rises and this bread is light and airy with nice bubbles and a crisp crust, lots of delicious olive oil, and a sprinkle of salt. Because of it's ease, this is a great starter recipe if you are new to bread.

If you'd rather cold rise the dough, you can do this by refrigerating the dough for about 8 hours on the first rise. If you choose to do that, you could put the dough together at night, then do an overnight cold rise in the fridge, and wake up the next morning to continue the process. However you choose to make this recipe, it's sure to become a staple for how simple and delicious it is!

Ingredients

  • 2 teaspoons dry yeast

  • 1 tablespoon granulated sugar

  • 2 cups lukewarm water

  • 4 cups all-purpose flour

  • 1/2 cup extra virgin olive oil, plus more for drizzling

  • 1 1/2 teaspoons kosher salt

Steps to Make It

  1. Gather the ingredients.

  2. Whisk yeast, sugar, and 1 1/2 cups warm water in a large bowl until fully incorporated. Allow the mixture to proof for 5 minutes, it should get foamy.

  3. Add flour, 1/4 cup oil, and salt to the yeast mixture and stir using a rubber spatula. If the mixture feels dry, add remaining 1/2 cup water and stir until no dry streaks remain.

  4. Add remaining 1/4 cup oil to a clean bowl and transfer the dough to the bowl, turning the dough into the olive oil until all sides are coated, but the oil is not worked into the dough. Cover with plastic wrap and allow to rise for about 3 hours, or until doubled in size.

  5. Once doubled, generously oil a 9x13 inch baking dish with olive oil. then transfer the dough to the oiled baking dish.

  6. Transfer the dough to the oiled baking dish. Use your fingers to spread to dough toward the edges of the pan. Cover the dough again with plastic wrap and allow it to rise in a warm, dry place for another 2 hours, or until doubled in size again. Every half hour, uncover the dough and use your oiled fingers to spread it more toward the edge of the pan. Don't be afraid to deflate the dough a little when spreading.

  7. Pre heat oven to 450 degrees F. Once the dough is doubled, drizzle generously with more olive oil and use your oiled fingers to dimple the dough, creating deep dimples all over the dough. Sprinkle with flaky sea salt, if desired.

  8. Bake until puffed and golden brown, about 25 minutes. Remove the focaccia from the oven carefully and immediately flip it out onto a serving tray or large plate. Allow to cool slightly then serve.

How to Store Focaccia

Focaccia is best eaten the day it's made, but store leftovers on the countertop in an airtight container. To freeze, slice it into pieces, store it in a freezer-safe container, then reheat it on a baking sheet in a 300 degree F oven.

What pan should I use for focaccia?

If you like your focaccia on the thinner and crispier side you can use a larger baking dish or rimmed baking sheet. For a thicker focaccia, a smaller sheet pan is best.

Can you use whole wheat flour in focaccia?

Whole wheat flour would be a great addition to focaccia, try subbing 1 1/2 cups whole wheat flour for all-purpose for a delicious range of flavor.

Why is my focaccia not fluffy?

The biggest culprit to your focaccia not being fluffy is likely dead yeast. Be sure your yeast mixture in step one is foamy. If not, check the expiration date and make sure its not expired.

Can you overproof focaccia dough?

You can definitely overproof focaccia, but it is difficult. There is so much oil in the dough, and very little sugar, so the yeast is "sleepy" or slow due to both of those elements and less likely to overproof.

Focaccia Variations

  • Herbs are a simple addition to focaccia. Simply add chopped fresh rosemary, sage, or tarragon to the top before drizzling with olive oil and dimpling.
  • Flavored olive oils, like a lemon infused oil, also makes for a great variation.