Same Day No-Knead Focaccia
Same Day No-Knead Focaccia
Ingredients
For the Dough
- 3 1/2 cups all-purpose flour
- 1 teaspoon instant yeast
- 1 1/2 teaspoons fine sea salt
- 1 1/2 cups warm water, (105-115°F)
- 1 tablespoon olive oil
For the Topping
- 3 tablespoons olive oil, plus more for oiling the pan
- 1 tablespoon fresh rosemary, chopped
- 4 garlic, cloves, peeled
- 1/2 teaspoon coarse sea salt
Instructions
- 1
In a large mixing bowl, combine the all-purpose flour, instant yeast, and fine sea salt. Add the warm water and 1 tablespoon of olive oil. Mix by hand or with a Danish dough whisk until a rough, shaggy dough forms and no dry streaks of flour remain. Do not overmix; the dough will be very wet and sticky.
⏱️ 5 min
- 2
Cover the bowl with a clean tea towel and let the dough rest at room temperature for 20 minutes. After resting, wet your hands and perform the first set of 'stretch and folds'. Gently grab a portion of the dough from the edge, stretch it upwards, and fold it back into the center. Rotate the bowl a quarter turn and repeat this process 3-4 more times, working your way around the bowl.
⏱️ 25 min
- 3
Cover the dough again and let it rest for another 20 minutes. Repeat the 'stretch and fold' process one final time as described in Step 2. The dough should now appear smoother and more elastic.
⏱️ 25 min
- 4
Cover the bowl and let the dough proof at room temperature until it has roughly doubled in size. This typically takes about 1 hour, depending on your kitchen temperature.
⏱️ 60 min
- 5
Liberally oil a 9x13 inch baking pan (or similar rectangular metal tray) with olive oil, ensuring the bottom and sides are well coated. Gently tip the proofed dough into the prepared tray. Do not punch down the dough. Allow the dough to proof for one more hour in the tray, uncovered, at room temperature.
⏱️ 65 min
- 6
Preheat your oven to 425°F. Once the dough has proofed in the tray, liberally drizzle 3 tablespoons of olive oil over the top. Sprinkle the chopped fresh rosemary and coarse sea salt evenly over the oiled dough. Press the peeled garlic cloves into the dough. Then, using your oiled fingertips, gently press down into the dough to create characteristic dimples across the entire surface.
⏱️ 10 min•🌡️ 425
- 7
Bake the focaccia in the preheated oven for approximately 20 minutes, or until it is golden brown and crisp on the outside. The internal temperature should reach 200-210°F.
⏱️ 20 min•🌡️ 425
- 8
Remove the focaccia from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack. Slice and enjoy warm or at room temperature.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Same Day No-Knead Focaccia
Ingredients
For the Dough
- 3 1/2 cups all-purpose flour
- 1 teaspoon instant yeast
- 1 1/2 teaspoons fine sea salt
- 1 1/2 cups warm water, (105-115°F)
- 1 tablespoon olive oil
For the Topping
- 3 tablespoons olive oil, plus more for oiling the pan
- 1 tablespoon fresh rosemary, chopped
- 4 garlic, cloves, peeled
- 1/2 teaspoon coarse sea salt
Instructions
- 1
In a large mixing bowl, combine the all-purpose flour, instant yeast, and fine sea salt. Add the warm water and 1 tablespoon of olive oil. Mix by hand or with a Danish dough whisk until a rough, shaggy dough forms and no dry streaks of flour remain. Do not overmix; the dough will be very wet and sticky.
⏱️ 5 min - 2
Cover the bowl with a clean tea towel and let the dough rest at room temperature for 20 minutes. After resting, wet your hands and perform the first set of 'stretch and folds'. Gently grab a portion of the dough from the edge, stretch it upwards, and fold it back into the center. Rotate the bowl a quarter turn and repeat this process 3-4 more times, working your way around the bowl.
⏱️ 25 min - 3
Cover the dough again and let it rest for another 20 minutes. Repeat the 'stretch and fold' process one final time as described in Step 2. The dough should now appear smoother and more elastic.
⏱️ 25 min - 4
Cover the bowl and let the dough proof at room temperature until it has roughly doubled in size. This typically takes about 1 hour, depending on your kitchen temperature.
⏱️ 60 min - 5
Liberally oil a 9x13 inch baking pan (or similar rectangular metal tray) with olive oil, ensuring the bottom and sides are well coated. Gently tip the proofed dough into the prepared tray. Do not punch down the dough. Allow the dough to proof for one more hour in the tray, uncovered, at room temperature.
⏱️ 65 min - 6
Preheat your oven to 425°F. Once the dough has proofed in the tray, liberally drizzle 3 tablespoons of olive oil over the top. Sprinkle the chopped fresh rosemary and coarse sea salt evenly over the oiled dough. Press the peeled garlic cloves into the dough. Then, using your oiled fingertips, gently press down into the dough to create characteristic dimples across the entire surface.
⏱️ 10 min•🌡️ 425 - 7
Bake the focaccia in the preheated oven for approximately 20 minutes, or until it is golden brown and crisp on the outside. The internal temperature should reach 200-210°F.
⏱️ 20 min•🌡️ 425 - 8
Remove the focaccia from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack. Slice and enjoy warm or at room temperature.
⏱️ 5 min