No-Knead Focaccia
No-Knead Focaccia
Ingredients
For the Dough
- 1 3/4 cups warm water, (105-115°F)
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 3 1/2 cups all-purpose flour
- 1 1/2 teaspoons fine sea salt
- 1/4 cup extra virgin olive oil, plus 2 tablespoons for the pan and drizzling
For Finishing
- 1 teaspoon coarse sea salt, or more, to taste
Instructions
- 1
In a large bowl, combine the warm water, active dry yeast, and granulated sugar. Stir gently and let sit for 5-10 minutes, or until foamy. This indicates the yeast is active.
⏱️ 10 min
- 2
Add the all-purpose flour and fine sea salt to the yeast mixture. Stir with a wooden spoon or spatula until just combined and no dry streaks of flour remain. The dough will be shaggy and sticky. Do not overmix.
⏱️ 3 min
- 3
Pour 1/4 cup of the extra virgin olive oil over the dough. Cover the bowl tightly with plastic wrap and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min
- 4
Generously grease a 9x13 inch baking pan with 2 tablespoons of extra virgin olive oil, ensuring the bottom and sides are well coated.
⏱️ 2 min
- 5
Gently scrape the risen dough into the prepared baking pan. With oiled hands, gently spread the dough to fill the pan as much as possible without deflating it too much. If the dough resists, let it rest for 10 minutes and try again.
⏱️ 5 min
- 6
Cover the pan loosely with plastic wrap or a clean kitchen towel and let the dough rise for another 30 minutes.
⏱️ 30 min
- 7
Preheat your oven to 400°F (200°C).
⏱️ 15 min•🌡️ 400
- 8
Once the dough has completed its second rise, generously drizzle the top with a little more extra virgin olive oil (about 1-2 tablespoons). Using your fingertips, press deeply into the dough all over, creating characteristic dimples. This helps distribute the oil and creates pockets in the bread.
⏱️ 3 min
- 9
Evenly sprinkle the coarse sea salt over the dimpled dough.
⏱️ 1 min
- 10
Bake for 20-25 minutes, or until the focaccia is golden brown on top and cooked through. If you have a thermometer, the internal temperature should reach 200-210°F (93-99°C).
⏱️ 25 min•🌡️ 400
- 11
Remove from the oven and let cool in the pan for a few minutes before transferring to a wire rack to cool completely. Slice and serve warm or at room temperature.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
No-Knead Focaccia
For the Dough
- 1 3/4 cups warm water, (105-115°F)
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 3 1/2 cups all-purpose flour
- 1 1/2 teaspoons fine sea salt
- 1/4 cup extra virgin olive oil, plus 2 tablespoons for the pan and drizzling
For Finishing
- 1 teaspoon coarse sea salt, or more, to taste
Instructions
- 1
In a large bowl, combine the warm water, active dry yeast, and granulated sugar. Stir gently and let sit for 5-10 minutes, or until foamy. This indicates the yeast is active.
⏱️ 10 min - 2
Add the all-purpose flour and fine sea salt to the yeast mixture. Stir with a wooden spoon or spatula until just combined and no dry streaks of flour remain. The dough will be shaggy and sticky. Do not overmix.
⏱️ 3 min - 3
Pour 1/4 cup of the extra virgin olive oil over the dough. Cover the bowl tightly with plastic wrap and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min - 4
Generously grease a 9x13 inch baking pan with 2 tablespoons of extra virgin olive oil, ensuring the bottom and sides are well coated.
⏱️ 2 min - 5
Gently scrape the risen dough into the prepared baking pan. With oiled hands, gently spread the dough to fill the pan as much as possible without deflating it too much. If the dough resists, let it rest for 10 minutes and try again.
⏱️ 5 min - 6
Cover the pan loosely with plastic wrap or a clean kitchen towel and let the dough rise for another 30 minutes.
⏱️ 30 min - 7
Preheat your oven to 400°F (200°C).
⏱️ 15 min•🌡️ 400 - 8
Once the dough has completed its second rise, generously drizzle the top with a little more extra virgin olive oil (about 1-2 tablespoons). Using your fingertips, press deeply into the dough all over, creating characteristic dimples. This helps distribute the oil and creates pockets in the bread.
⏱️ 3 min - 9
Evenly sprinkle the coarse sea salt over the dimpled dough.
⏱️ 1 min - 10
Bake for 20-25 minutes, or until the focaccia is golden brown on top and cooked through. If you have a thermometer, the internal temperature should reach 200-210°F (93-99°C).
⏱️ 25 min•🌡️ 400 - 11
Remove from the oven and let cool in the pan for a few minutes before transferring to a wire rack to cool completely. Slice and serve warm or at room temperature.
⏱️ 10 min