This no-knead focaccia recipe is a simple yet flavorful bread that requires little effort and yields great results. This recipe is perfect for beginners or anyone who wants to experiment with hands-on baking.
Ingredients
4 cups (500g) bread flour or all-purpose flour
1 teaspoon (4g) active dry yeast
2 tablespoons (30ml) water to activate the yeast
2 teaspoons (10g) salt
2 tablespoons (30g) olive oil
1 ⅔ cup (400ml) water
Directions
Prepare the dough.
In a large bowl, combine the active dry yeast and 2 tablespoons warm water. Let stand for 5 minutes to activate the yeast.
Add the flour, salt, 1 ⅔ cup (400ml) water, and 2 tablespoons olive oil. Mix with a flat spoon until well combined.
Cover the bowl with plastic wrap and let the dough rest for 30 minutes.
After 30 minutes, perform the first stretch and fold.
Wet your hands to prevent sticking. Grasp one side of the dough, gently stretch it, then fold it back toward the center. Rotate the bowl 90 degrees and repeat the process on the next side. Continue doing this for all four sides of the dough. (You will do a total of 4 stretches and folds)
Let the dough rest for another 30 minutes.
Repeat the stretches and folds two more times, 30 minutes apart, for a total of 3 times.
Alternatively, after the first round of stretches and folds, you can use the roll-fold technique: Wet your hands, gently lift the dough from the center and let the folded ends face in as the dough rolls into the bowl. Rotate the bowl 90 degrees and repeat the same motion. This technique gives the dough more structure without over-handling it.
After the final fold (stretch-fold or roll-fold), lightly spray the dough with oil to keep it from drying out.
Cover the bowl with plastic wrap and refrigerate for at least 12 hours to 2 days.
How to bake focaccia.
Grease a 9×13-inch (23x33cm) pan with olive oil to prevent sticking and add flavor.
Carefully pour the dough into the prepared pan. Gently shape it into a rough rectangle without pressing too hard to keep the dough loose. Let the dough rest in the pan for 5 minutes, allowing it to rest.
After resting, use your oiled fingers to gently pull the dough toward the edges of the pan. Work from the center outward, being careful not to deflate the dough. If the dough doesn’t stretch, let it rest for a few more minutes and try again.
Once the dough has spread out to the edges, cover the pan with a clean kitchen towel or plastic wrap. Let the dough rest at room temperature for 2 to 3 hours, allowing it to rise and fill the pan. During this time, the dough will become puffy and soft.
Preheat the oven to 425°F (220°C).
Drizzle the surface of the dough with olive oil.
Use your fingertips to press into the dough to create indentations all over the surface.
Now add your favourite toppings. In this case, top the dough with half a cherry tomato, a red onion slice, a sprig of fresh rosemary and a sprinkle of flaky sea salt.
Bake the focaccia for about 25 minutes until golden brown and crisp on the edges.
Optional: After baking, drizzle the focaccia with a little extra olive oil to give it a rich, glossy finish.
Allow the focaccia to cool in the pan for 5 minutes before carefully transferring it to a wire rack to cool completely. This ensures the bottom is crisp and not soggy.
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