Focaccia Recipe
No-knead Focaccia bread is a must-try, especially if you’re a beginner wanting to ease into the world of bread-making! You’ll bake up a loaf that’s fluffy, airy, with a perfectly crisp crust.
Servings 18 servings, 1 (18x13-inch) loaf / 2 (13x9-inch) loaves
Calories 185kcal
Equipment
- Baking Sheet
Ingredients
- 2 cups (480mL) warm water 110-120°F
- 1 (.25-ounce/7g) packet active dry yeast (2¼ teaspoons)
- 1 tablespoon honey
- 5 cups all-purpose flour or half bread and half all-purpose (600g)
- 1 tablespoon salt
- 8 to 10 tablespoons extra virgin olive oil divided (120 to 135ml)
- Flakey salt
- Dried or fresh herbs (such as rosemary or thyme)
Instructions
- In a large mixing bowl, whisk together the water, yeast, and honey. Let stand until very foamy, about 5 minutes.
- To the bowl, add the flour and salt. Stir together with a spatula until all of the flour is moistened and a very sticky dough forms.
- Coat another large bowl with 4 tablespoons of the olive oil. Add the dough to the bowl and gently turn it a couple of times to coat in oil. Cover and chill for 12 to 18 hours. Alternatively, rise at room temperature until doubled in size, about 2 hours. (A long fridge rise will result in a more flavorful bread, but both will be delicious!)
- Once risen, lightly oil your hands. Tuck your fingers under the dough on one side and fold the dough up and over itself. Turn the bowl a quarter-turn, and repeat. Turn and fold 2 more times for a total of 4 folds.
- Brush two 13x9-inch baking pans each with 1 tablespoon olive oil or an 18x13-inch rimmed baking sheet with 2 tablespoons olive oil. Transfer dough to the baking pans, dividing it in half if using 2 pans. Gently stretch the dough to the edges of the pans by tucking your fingers under the dough and gently lifting up and pulling it. (The dough may spring back and not totally touch the edges.)
- Let the dough rise again until puffed and bubbly, 1 to 2 hours, stretching the dough every 30 minutes until it fills the pan.
- Preheat the oven to 450°F after about 1 hour into the second rise.
- Drizzle the risen focaccia with the remaining 2 tablespoons of olive oil. Gently spread the oil to coat the top of the dough with your fingers. Stretch and push the dough to touch the edges if it hasn’t filled the pan during the last rise. Press your fingertips into the dough creating dimples all over. (You can be aggressive!)
- Sprinkle with flaked salt and herbs, if desired.
- Bake for 20 to 25 minutes until the top and sides or golden brown. You can drizzle the bread right out of the oven with a few more tablespoons of oil, if desired. Cool in the pan for 5 to 10 minutes, then carefully transfer the loaf to a wire rack. Serve warm or cool completely on the rack. Store leftovers in an airtight container or tightly wrap and freeze for up to 2 months. Toast leftovers before serving again.
Video
Notes
- If you wish to shape your focaccia but hold it to bake it the next day, do the first rise at room temperature. Then, fill the pan with the dough, stretching it out as much as it will allow. Tightly cover and immediately refrigerate. The dough should relax and rise to fill the pan in the fridge. The next day, let the pans sit out in a warm spot or in a proofing drawer for 1 to 2 hours. Pull and stretch the dough as needed to fill the rest of the pan.
- Transferring the hot focaccia to a wire rack preserves the crisp crust. If the bread stays in the pan, steam will soften the crust as it cools.
Nutrition
Calories: 185kcal | Carbohydrates: 27g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 390mg | Potassium: 38mg | Fiber: 1g | Sugar: 1g | Vitamin C: 0.01mg | Calcium: 6mg | Iron: 2mg