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no-knead focaccia
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5 from 1 vote

Crazy easy no-knead focaccia

Prep Time15 minutes
Active Time20 minutes
Resting time12 hours
Total Time12 hours 35 minutes
Course: bread
Cuisine: Italian
Keyword: easy focaccia, focaccia recipe, italian bread, no knead focaccia
Yield: 6 people
Author: Luca Frau
Cost: $2

Materials

  • 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

Toppings:

  • 2 tbsp olive oil
  • flaky salt
  • rosemary

Instructions

  • 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 9x13 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!

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