No-Knead Focaccia
No-Knead Focaccia
Ingredients
For the Dough
- 150 g bakers flour
- 150 g plain flour
- 7 g salt
- 3 g caster sugar
- 3 g instant yeast
- 10 ml olive oil, for dough
- 285 ml water
For the Topping
- 75 ml olive oil
- as needed rosemary
- as needed sea salt flakes
- 2 roasted garlic, cloves, broken into pieces
Instructions
- 1
In a large bowl, combine all dry ingredients: bakers flour, plain flour, salt, caster sugar, and instant yeast. Mix them thoroughly.
⏱️ 2 min
- 2
Add the water and 10 ml of olive oil to the dry ingredients. Mix until a smooth dough forms. It's okay if it's a bit shaggy at first, it will smooth out with resting and folding.
⏱️ 3 min
- 3
Cover the bowl with a lid or plastic wrap and let the dough rest at room temperature for 30 minutes.
⏱️ 30 min
- 4
Perform the first set of stretch-and-folds. Gently pull a section of the dough from the edge, stretch it upwards, and fold it over the center. Rotate the bowl and repeat this process 4-6 times until the dough feels slightly tighter. Cover and rest for another 30 minutes.
⏱️ 31 min
- 5
Repeat the stretch-and-fold process (as in step 4). Cover and rest for another 30 minutes.
⏱️ 31 min
- 6
Perform the third and final set of stretch-and-folds. Cover and rest for another 30 minutes.
⏱️ 31 min - 7
Generously oil a baking tray (approximately 9x13 inches if you were to double the recipe, so adjust for a single batch, perhaps 9x9 inches or similar). Line the bottom with parchment paper and then pour olive oil over the paper. Carefully transfer the dough into the prepared tray. Gently spread the dough a bit to fill the tray.
⏱️ 5 min
- 8
Drizzle a little more olive oil over the dough in the tray. Cover the tray loosely with plastic wrap and let the dough proof until it has doubled in size. This can take 30-60 minutes depending on your room temperature.
⏱️ 60 min
- 9
Preheat your oven to 210°C (410°F).
⏱️ 15 min•🌡️ 210
- 10
Once the dough has doubled, remove the plastic wrap. Using your fingertips, gently dimple the entire surface of the dough to create indentations. Be careful not to deflate it too much.
⏱️ 3 min
- 11
Drizzle a generous amount of the 75 ml olive oil over the dimpled dough. Sprinkle fresh rosemary, the broken pieces of roasted garlic, and sea salt flakes evenly over the top of the focaccia.
⏱️ 5 min
- 12
Bake the focaccia in the preheated oven for 35-40 minutes, or until it is golden brown and cooked through.
⏱️ 40 min•🌡️ 210
- 13
Once baked, remove the focaccia from the oven. While still warm, drizzle extra olive oil on top for added flavor and moisture. Transfer to a cooling rack to cool slightly before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
No-Knead Focaccia
For the Dough
- 150 g bakers flour
- 150 g plain flour
- 7 g salt
- 3 g caster sugar
- 3 g instant yeast
- 10 ml olive oil, for dough
- 285 ml water
For the Topping
- 75 ml olive oil
- as needed rosemary
- as needed sea salt flakes
- 2 roasted garlic, cloves, broken into pieces
Instructions
- 1
In a large bowl, combine all dry ingredients: bakers flour, plain flour, salt, caster sugar, and instant yeast. Mix them thoroughly.
⏱️ 2 min - 2
Add the water and 10 ml of olive oil to the dry ingredients. Mix until a smooth dough forms. It's okay if it's a bit shaggy at first, it will smooth out with resting and folding.
⏱️ 3 min - 3
Cover the bowl with a lid or plastic wrap and let the dough rest at room temperature for 30 minutes.
⏱️ 30 min - 4
Perform the first set of stretch-and-folds. Gently pull a section of the dough from the edge, stretch it upwards, and fold it over the center. Rotate the bowl and repeat this process 4-6 times until the dough feels slightly tighter. Cover and rest for another 30 minutes.
⏱️ 31 min - 5
Repeat the stretch-and-fold process (as in step 4). Cover and rest for another 30 minutes.
⏱️ 31 min - 6
Perform the third and final set of stretch-and-folds. Cover and rest for another 30 minutes.
⏱️ 31 min - 7
Generously oil a baking tray (approximately 9x13 inches if you were to double the recipe, so adjust for a single batch, perhaps 9x9 inches or similar). Line the bottom with parchment paper and then pour olive oil over the paper. Carefully transfer the dough into the prepared tray. Gently spread the dough a bit to fill the tray.
⏱️ 5 min - 8
Drizzle a little more olive oil over the dough in the tray. Cover the tray loosely with plastic wrap and let the dough proof until it has doubled in size. This can take 30-60 minutes depending on your room temperature.
⏱️ 60 min - 9
Preheat your oven to 210°C (410°F).
⏱️ 15 min•🌡️ 210 - 10
Once the dough has doubled, remove the plastic wrap. Using your fingertips, gently dimple the entire surface of the dough to create indentations. Be careful not to deflate it too much.
⏱️ 3 min - 11
Drizzle a generous amount of the 75 ml olive oil over the dimpled dough. Sprinkle fresh rosemary, the broken pieces of roasted garlic, and sea salt flakes evenly over the top of the focaccia.
⏱️ 5 min - 12
Bake the focaccia in the preheated oven for 35-40 minutes, or until it is golden brown and cooked through.
⏱️ 40 min•🌡️ 210 - 13
Once baked, remove the focaccia from the oven. While still warm, drizzle extra olive oil on top for added flavor and moisture. Transfer to a cooling rack to cool slightly before serving.
⏱️ 5 min