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No-Knead Focaccia Recipe

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★★★★★

5 from 64 reviews

This easy and rustic No-Knead Focaccia recipe produces a soft, airy, and flavorful Italian bread with a crisp golden crust. Perfect as a side, sandwich base, or enjoyed simply with olive oil and herbs. The recipe requires minimal active work, relying on a long rise time to develop gluten and texture without the need for kneading.

Ingredients

Scale

For the Dough

  • 500 ml warm water
  • 1 tablespoon sugar
  • 1 tablespoon sea salt (not table salt)
  • 2 teaspoons instant dry yeast (see note if using active dry yeast)
  • 1 tablespoon olive oil
  • 550 grams bread flour

Instructions

  1. Prepare the Yeast Mixture: In a large mixing bowl, combine the warm water and sugar. Sprinkle the instant dry yeast over the surface, then let it sit for about 5 minutes until it becomes frothy, indicating the yeast is active. If you are using active dry yeast, dissolve it fully in the water before adding other ingredients and allow it to bloom similarly.
  2. Mix the Dough: Add the sea salt, olive oil, and bread flour to the yeast mixture. Stir with a wooden spoon or spatula until a rough dough forms. The dough will be sticky and shaggy—do not knead.
  3. First Rise: Cover the bowl tightly with plastic wrap or a clean towel. Let the dough rise at room temperature for 12 to 18 hours, or until it is bubbly and has doubled in size. This long fermentation develops flavor and gluten structure.
  4. Shape the Dough: Lightly oil a baking sheet or large rectangular pan. Using a spatula or oiled hands, transfer the dough onto the pan, gently stretching and pressing it out to the edges to form an even layer about 1 to 1.5 inches thick.
  5. Second Rise: Cover the dough loosely with a towel and let it rest for 1 to 2 hours until it puffs up again.
  6. Preheat the Oven: About 30 minutes before baking, preheat the oven to 220°C (425°F).
  7. Dimple the Dough: Just before baking, use your fingertips to create deep dimples all over the surface of the dough. Drizzle some olive oil over the top and sprinkle with a pinch of sea salt for flavor and texture.
  8. Bake the Focaccia: Place the pan on the middle rack and bake the focaccia for 20 to 25 minutes, or until the top is golden brown and slightly crisp.
  9. Cool and Serve: Remove the focaccia from the oven and allow it to cool slightly on a wire rack before slicing. Serve warm or at room temperature.

Notes

  • If using active dry yeast instead of instant dry yeast, dissolve it in the warm water with sugar first and allow to bloom for 5-10 minutes until frothy.
  • Sea salt is preferred over table salt for better texture and flavor.
  • Do not knead the dough; the long rise develops gluten ensuring a light texture.
  • You can add herbs like rosemary or thyme before baking for an aromatic twist.
  • Store leftovers wrapped tightly at room temperature for 2 days or freeze sliced portions for longer storage.

Keywords: No-Knead Focaccia, Italian Bread, Easy Focaccia, Homemade Bread, Rustic Bread

Find it online: https://mjrecipe.com/no-knead-focaccia-recipe/