No Knead Focaccia (Crazy Easy - Beginner Friendly)
This No Knead Focaccia recipe is full proof and crazy easy to make! Crunchy on the outside and soft in the middle, you will have the perfect focaccia bread every time
Servings: 12
Calories: 211kcal
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Ingredients
- 17.5oz / 500g all purpose flour (you can also use 00 or bread flour)
- 2 cups warm water (1 ½ cups room temperature water + ½ cup boiling water)
- 2 teaspoons dry instant yeast - or active yeast
- 1 teaspoon sugar
- 2 teaspoons salt
- 4 tablespoons extra virgin olive oil
Toppings
- 1 tablespoon extra virgin olive oil
- 2 sprigs fresh rosemary leaves
- Flaky sea salt
Instructions
- In a large bowl, add flour, salt and stir together
- In a separate bowl, add the warm water, sugar and instant yeast and stir together**If using active yeast, ensure to wait until bubbles or foam appear before moving to the next step
- Pour the yeasty water into the flour bowl and mix together with a spatula or wooden spoon. Make sure to mix it well so there is no flour left at the bottom of the bowl. It should be a very thick sticky dough
- Drizzle the top with olive oil, cover with plastic wrap and place in the fridge to rest and rise overnight (~10-12 hours). The next day, the dough should have tripled in size
- Add 2-3 tablespoons of olive oil to a non stick oven dish (9×13 inch or 34x27 cm in size), making sure the sides of the dish have also been lightly coated with the oil (you can also place parchment paper in the dish if preferred before the oil)
- Add a little olive oil to your hands and move the dough into the oven dish. Carefully stretch the dough into the shape of the oven dish, levelling the top to be even
- Cover the dish with plastic wrap and leave to proof again at room temperature in a warm place for 2-4 hours until doubled in size
- Preheat oven to 425°F / 220°C. Add oil to your fingers and press fingers into the dough to make dimples all over the top of the dough
- Drizzle with olive oil and sprinkle with rosemary leaves and flaky salt. Bake for 20-25 minutes until nicely golden brown (if your oven isn’t very strong, it can take 30 minutes - just keep an eye on it)
- Remove from the oven and transfer the focaccia out of the dish straight away to a wire rack and allow to cool for about 10 minutes before slicing. Slice and serve your delicious No Knead Focaccia bread alongside the best bread dipping oil or my homemade basil oil for the perfect combo and enjoy!
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Final Step! Would love if you left a rating and comment to let me know how it went. Your feedback helps inspire others and means alot ❤️
Notes
- Yeast - if using active yeast, make sure bubbles or foam appear before mixing with flour, this confirms the yeast is alive. If no bubbles, start fresh
- Oven dish - use a non-stick dish or baking pan to prevent sticking. You can add parchment paper before oiling to help
- Dough handling - lightly oil your hands before stretching the dough and when dimpling to prevent the sticky dough from clinging
- Cooking time - Ovens vary, so check at 20 minutes. Strong ovens bake faster, weaker ones may take 25-30 minutes
- Cooling - let the focaccia rest on a wire rack for 5-10 minutes before slicing for the best texture
Nutrition
Calories: 211kcal | Carbohydrates: 33g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 395mg | Potassium: 64mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 0.5IU | Vitamin C: 0.01mg | Calcium: 8mg | Iron: 2mg
