Today we’re gonna make a crazy easy no-knead focaccia recipe for beginners; you’re not going to need any weird equipment or complicated technique.
Just follow this simple tutorial, and you’ll learn an easy way to make focaccia on your own, without a mixer or professional oven.
I’m pretty sure this will become your way to go focaccia recipe for how easy and delicious it is.
Ingredients to make no-knead focaccia:
- Lukewarm water: Use lukewarm water to activate the yeast rapidly.
- Yeast: I use instant yeast for this recipe but you can also use active dry yest with the same result.In case to use active dry, let the yeast proof before adding to the recipe.
- Flour: All-purpose flour by King Arthur, is my way to go, perfect result every single time and amazing taste. Use bread flour if you want a tighter crumb and a loaf that holds its shape, or choose all-purpose if you’re looking for a slightly more open texture and a bit more tenderness.
- Extra virgin olive oil: Is used in a few different stages in the focaccia making process.Is added to the dough, then it will be use to grease the pan and to brush the focaccia just after baking. Because of that, my advice is to don’t go cheap when choosing oil for focaccia. You can also take a look at https://www.eataly.com/us_en/extra-virgin-olive-oil-vinegar/extra-virgin-olive-oil to find an imported Italian extra virginolive oil.
- Toppings: You can basically top the focaccia with everythijng you like, from classic topping like rosemary and sea salt to more ceative like roasted tomato,pesto and feta cheese.I tried also a version with grapes and thyme and it was absolutely yummy.
How to make no-knead focaccia:
- Preparing the yeast:
OK, the first thing that we’re going to do is pour 300gr of lukewarm water into a jar. The ideal temperature is around 100f. Be careful not to use a higher temperature, or you could kill the yeast.
Next, we will weigh 6 gr of instant yeast, add to the water and whisk until well combined.
Set aside while weighing the flour.
Just a quick reminder about the yeast, if you’re using active dry yeast, after pouring the yeast into the lukewarm water, let proof for 5/7 minutes or until foamy.
- Making the dough:
Grab your weight scale, in a large bowl, place 600gr of all-purpose flour into it.
Next, pour the yeasty water into the bowl, and mix with a wooden spatula.
When the yeasty water is incorporated, we add another 150gr of water, where we have previously dissolved 18gr of kosher salt.
Mix again and add 30gr of extra virgin olive oil and mix again.
- How to hadle an high hydrated dough:
The dough’s hydrated at 75% and can be quite challenging to knead.
Because of that, we’re gonna use a technique called “stretch and fold.”
We’re gonna perform sets of stretch and fold with 30 minutes intervals between each other.
- Let’s talk about the no-knead & stretch and fold technique:
First of all, cover your hands in olive oil to keep the dough from sticking.
Folding helps add strength to bread dough through a very simple series of actions: stretch the dough out and over itself. Repeat the process four times.
Then cover the bowl with a kitchen towel and let rest for 30 minutes.
The act of stretching and folding helps develop the gluten network in the dough.
After each fold set, you’ll notice that your dough will become more elastic and less sticky.
- Why we proof overnight?
After completing the 4 sets, transfer the dough into a 9×13 baking tray, cover with plastic wrap, and place in the fridge overnight.
The next day, remove the dough from the refrigerator and place it on the counter.
Now comes the funny part, lightly oil your hands, dimple focaccia all over with your fingers. Like if you’re playing the piano, creating very deep depressions in the dough. Reach your fingers all the way to the bottom of the pan.
- Topping and last proof:
Sprinkle the surface of the focaccia with fresh rosemary, add some flaky salt and cover again with plastic wrap.
Now we’re gonna let the dough rest at room temperature for a couple of hours or until it doubles in size.
Remove the plastic wrap. You will notice that our focaccia has plenty of air bubbles.
- How to bake no knead focaccia:
Since every oven is different you should constantly take a look at it. A clear indicator that is ready is when looks puffed and golden brown all over. In a pre-heated oven at 450° F, mine took 18 minutes to be ready.
After that, transfer the focaccia from the pan and place it on a cooling rack, allow to cool for 5 minutes.
Next, we brush the top with some extra virgin olive oil to make it nice and shiny.
Cut yourself a slice and dip in this roasted garlic aioli or prepare your favorite sandwich.
- 300 gr lukewarm water 100°F
- 6 gr instant yeast
- 150 gr water
- 18 gr kosher salt
- 30 gr olive oil
- 600 gr all-purpose flour
- 2 tbsp olive oil
- flaky salt
- Pour 300 gr of lukewarm water( ideal temperature is around 100° )into a jar. Add 6 gr of instant yeast and mix with a spoon.
- Grab your weight scale , a large bowl and weigh 600 gr of all-purpose flour. Add the yeasty water into it and mix with a wooden spatula.
- After that, add 150 gr of water( where we have previously dissolved 18 gr of kosher salt) to the bowl and mix again. It will be a very sticky and shaggy dough at this point.
- Cover with a kitchen towel and let rest 30 minutes.
- Uncover the bowl, lightly oil your hands to keep the dough from sticking. Stretch the dough out and over itself. Repeat the process four times. Folding helps add strength to bread dough without using a mixer.
- Then I cover the bowl with a kitchen towel and let rest for 30 minutes. After the rest repeat the same process 2 more times.
- Grab a 9×13 baking pan, pour 2 tbsp of olive oil, and grease all surfaces. Gently transfer the dough into the pan.If you're going to use a different pan like a cast iron, you're going to need way more oil to prevent the dough from sticking.
- You will see how the dough now looks nice and smooth. Compared from how it was at the beginning, it's incredible.
- Cover with plastic wrap and let proof for an hour at room temperature
- After the first proof, we place the focaccia in the fridge overnight.
- Take out the focaccia from the fridge and place it on the counter. Using oily fingers, press your fingers into the dough to make dimples all over the top. Sprinkle the focaccia with frsh rosemary and Maldon salt and let proof again at room temperature until double in size.
- Bake in a pre-heated oven at 450° F for 20 minutes or until puffed and golden brown all over.
- Remove the focaccia from the oven and place it in a wire rack. Transfer the focaccia from the pan and place it on a cooling rack, allow to cool for 5 minutes. After that, we brush the top with some extra virgin olive oil to make it nice and shiny.
- Slice and dip into and olive oil or use to make a sandwich!