No-Knead Focaccia Bread
No-Knead Focaccia Bread
Ingredients
For the Dough
- 1 1/2 cups warm water, 105-115°F
- 1 teaspoon active dry yeast
- 1 teaspoon granulated sugar
- 3 1/2 cups all-purpose flour
- 1 1/2 teaspoons fine sea salt
- 1/4 cup olive oil, plus more for drizzling and pan
For the Topping
- 1/2 cup black olives, pitted and halved
- 1 cup cherry tomatoes, halved
- 2 sprigs fresh rosemary, leaves picked
- 1/2 teaspoon flaky sea salt, for sprinkling
Instructions
- 1
In a large mixing bowl or clear plastic container, combine the warm water, active dry yeast, and granulated sugar. Stir gently and let sit for 5 minutes until foamy.
⏱️ 5 min
- 2
Add the all-purpose flour and fine sea salt to the yeast mixture. Using a spatula, mix until a cohesive, shaggy dough forms and no dry streaks of flour remain. Do not overmix.
⏱️ 5 min
- 3
Cover the bowl or container with a lid or plastic wrap and let the dough proof at room temperature for approximately 1 hour, or until doubled in size.
⏱️ 60 min
- 4
Generously grease a 9x13 inch rectangular baking pan with olive oil. Gently transfer the risen dough into the prepared pan and spread it evenly to fill the bottom. If the dough resists, let it rest for a few minutes and then continue spreading.
⏱️ 5 min
- 5
Cover the pan loosely with plastic wrap, then drape a kitchen towel over it. Let the dough proof for a second time for another 1 hour, or until visibly puffy.
⏱️ 60 min
- 6
Preheat your oven to 400°F. Once the dough has completed its second proof, remove the coverings. Drizzle the top of the dough generously with 1/4 cup of olive oil. Using your fingertips, gently press down to create characteristic dimples across the entire surface of the dough.
⏱️ 5 min•🌡️ 400
- 7
Arrange the halved black olives, cherry tomatoes, and fresh rosemary sprigs evenly over the dimpled dough. Gently press them into the dough. Sprinkle with flaky sea salt.
⏱️ 5 min
- 8
Bake the focaccia for 20-25 minutes, or until golden brown on top and cooked through. The internal temperature should be around 200°F.
⏱️ 25 min•🌡️ 400
- 9
Carefully remove the pan from the oven using oven mitts. Let the focaccia cool in the pan for a few minutes, then transfer it to a wire rack to cool completely before slicing and serving.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
No-Knead Focaccia Bread
Ingredients
For the Dough
- 1 1/2 cups warm water, 105-115°F
- 1 teaspoon active dry yeast
- 1 teaspoon granulated sugar
- 3 1/2 cups all-purpose flour
- 1 1/2 teaspoons fine sea salt
- 1/4 cup olive oil, plus more for drizzling and pan
For the Topping
- 1/2 cup black olives, pitted and halved
- 1 cup cherry tomatoes, halved
- 2 sprigs fresh rosemary, leaves picked
- 1/2 teaspoon flaky sea salt, for sprinkling
Instructions
- 1
In a large mixing bowl or clear plastic container, combine the warm water, active dry yeast, and granulated sugar. Stir gently and let sit for 5 minutes until foamy.
⏱️ 5 min - 2
Add the all-purpose flour and fine sea salt to the yeast mixture. Using a spatula, mix until a cohesive, shaggy dough forms and no dry streaks of flour remain. Do not overmix.
⏱️ 5 min - 3
Cover the bowl or container with a lid or plastic wrap and let the dough proof at room temperature for approximately 1 hour, or until doubled in size.
⏱️ 60 min - 4
Generously grease a 9x13 inch rectangular baking pan with olive oil. Gently transfer the risen dough into the prepared pan and spread it evenly to fill the bottom. If the dough resists, let it rest for a few minutes and then continue spreading.
⏱️ 5 min - 5
Cover the pan loosely with plastic wrap, then drape a kitchen towel over it. Let the dough proof for a second time for another 1 hour, or until visibly puffy.
⏱️ 60 min - 6
Preheat your oven to 400°F. Once the dough has completed its second proof, remove the coverings. Drizzle the top of the dough generously with 1/4 cup of olive oil. Using your fingertips, gently press down to create characteristic dimples across the entire surface of the dough.
⏱️ 5 min•🌡️ 400 - 7
Arrange the halved black olives, cherry tomatoes, and fresh rosemary sprigs evenly over the dimpled dough. Gently press them into the dough. Sprinkle with flaky sea salt.
⏱️ 5 min - 8
Bake the focaccia for 20-25 minutes, or until golden brown on top and cooked through. The internal temperature should be around 200°F.
⏱️ 25 min•🌡️ 400 - 9
Carefully remove the pan from the oven using oven mitts. Let the focaccia cool in the pan for a few minutes, then transfer it to a wire rack to cool completely before slicing and serving.
⏱️ 10 min