Are you looking for a delicious, golden-brown focaccia with an airy crumb and a rich olive oil flavor, but don’t want the hassle of kneading or fancy kitchen equipment? If so, you’re in the right place! This No-Knead Focaccia Bread recipe is designed to make baking this Italian classic as simple and enjoyable as possible. With just a few ingredients and a bit of patience, you’ll be able to create a loaf that’s perfect for any occasion.
What is No-Knead Focaccia Bread?
Focaccia is an Italian flatbread known for its fluffy, airy texture and deep, savory flavor. Traditionally, it’s made by kneading the dough, but this No-Knead Focaccia Bread recipe takes all the hard work out of the process. By using simple techniques like the “stretch and fold” method and allowing for an overnight cold ferment, we can achieve the same incredible texture and flavor, but without the need for kneading.
This version is incredibly simple yet produces a focaccia that’s just as good (if not better) than what you might find in an Italian bakery. It’s golden on the outside, soft and pillowy on the inside, with a rich olive oil flavor enhanced by garlic and fresh rosemary. The best part? No fancy tools or techniques required.
Origin of Focaccia Bread
Focaccia bread has been a staple in Italy for centuries. The name “focaccia” comes from the Latin word “focus,” which means “hearth” or “fire.” Historically, focaccia was baked on the hot stones of a hearth, making it one of the earliest forms of leavened bread. The modern version we know and love today has evolved over time, with regional variations seen throughout Italy. Some areas make focaccia with herbs and spices, while others add toppings like olives or tomatoes. The simplicity and versatility of focaccia have made it a popular choice for bread lovers around the world.
This No-Knead Focaccia Bread recipe is a contemporary twist on the traditional Italian favorite, giving you the chance to enjoy this delicious bread in the comfort of your own home without needing a lot of time or effort.
Ingredients for No-Knead Focaccia Bread
To make this fluffy and flavorful bread, you will need the following ingredients:
- 300g Bread Flour – This will give the focaccia its structure and chewy texture.
- 300g All-Purpose Flour – Helps balance the bread’s texture, making it soft and airy.
- 14g Kosher Salt – Adds flavor to the dough and enhances the olive oil’s richness.
- 2 tsp Instant Yeast – Helps the dough rise and gives it that perfect airy texture.
- 1 tsp Sugar – Provides food for the yeast, helping it activate.
- 70g Extra Virgin Olive Oil (plus more for drizzling) – Adds richness and flavor to the bread.
- 535g Lukewarm Water – Activates the yeast and helps form the dough.
- 4 Cloves Garlic (minced) – Infuses the bread with a savory, aromatic flavor.
- Fresh Rosemary – The classic herb for topping focaccia.
- Sea Salt & Black Pepper – For seasoning the focaccia before baking.
Step-by-Step Instructions: How to Make No-Knead Focaccia Bread
1. Mix the Dough
Start by combining the bread flour, all-purpose flour, kosher salt, instant yeast, and sugar in a large bowl. Mix them together until they are evenly distributed.
Next, add the olive oil and lukewarm water to the dry ingredients. Mix with a spoon or your hands until a wet, shaggy dough forms. The dough will be quite sticky, but that’s perfectly fine!
2. Stretch & Fold
Cover the dough and let it rest for about 5 minutes. After the resting time, wet your hands and begin the “stretch and fold” method. To do this, pull a portion of the dough from one side of the bowl, stretch it upward, and fold it back over itself. Perform this action 8 times, working your way around the bowl. Rest the dough for 2 minutes before repeating the stretch-and-fold process twice more. In total, you’ll perform three rounds of stretching and folding.
3. Cold Ferment
After the last round of stretching and folding, drizzle a little extra olive oil on the dough. Flip the dough to coat it evenly with oil. Cover the bowl and refrigerate it overnight (12–48 hours). This cold fermentation process allows the flavors to develop and the dough to rise slowly, giving you that amazing texture and deep flavor.
4. Shape & Proof
Once the dough has had time to ferment, oil a 9×13-inch baking pan generously. Gently transfer the dough into the pan, ensuring it’s evenly spread. Use your hands to stretch it toward the edges of the pan.
Let the dough rest for about 5 minutes to relax. After the rest, use your oiled fingers to dimple the dough, creating the signature indents that are characteristic of focaccia. Allow the dough to rise uncovered for 2–4 hours, until it has doubled in size.
5. Top & Bake
Preheat your oven to 450°F (230°C). While the oven heats up, mix the minced garlic with a bit of olive oil and spoon it over the risen dough. Sprinkle with fresh rosemary, sea salt, and a few cracks of black pepper for seasoning.
Bake the focaccia for 25–30 minutes or until the top is golden brown, and the sides are slightly pulling away from the pan.
6. Cool & Serve
After baking, let the focaccia cool for about 5 minutes in the pan. Then, transfer it to a wire rack to finish cooling. Slice and serve once it’s cool enough to handle.
Variations to Try
This No-Knead Focaccia Bread recipe is highly versatile, so feel free to get creative with your toppings and flavors! Here are some ideas to elevate your focaccia experience:
- Spiced Fusion: Add za’atar or chili flakes to the olive oil topping for a Middle Eastern-inspired flavor with a kick.
- Festive Flair: For a colorful twist, top the focaccia with cherry tomatoes, olives, or even edible flowers for a stunning presentation.
- Cheese Lovers: Sprinkle Parmesan or mozzarella on top before baking to create a cheesy, golden crust.
Frequently Asked Questions (FAQs)
Can I use regular yeast instead of instant yeast?
Yes, you can substitute regular yeast for instant yeast. However, if you’re using active dry yeast, make sure to proof it in warm water before adding it to the dough.
How can I make this bread gluten-free?
You can try using a gluten-free flour blend, though the texture may vary. Make sure to also add a binder like xanthan gum if it’s not included in the flour blend.
Can I make this bread without garlic and rosemary?
Absolutely! The beauty of focaccia is its versatility. You can leave it plain, or experiment with other herbs and toppings of your choice.
Can I freeze leftover focaccia?
Yes! Focaccia freezes well. Allow it to cool completely, then wrap it tightly in plastic wrap or foil. Store in the freezer for up to 3 months. When ready to eat, simply reheat in the oven.
Conclusion
There you have it: a beautifully simple and ultra-fluffy No-Knead Focaccia Bread recipe that’s sure to impress. With its golden crust, airy crumb, and rich olive oil flavor, this focaccia is perfect for any occasion, whether it’s served as a snack, side dish, or a base for sandwiches. The best part is that you don’t need any special equipment or kneading skills to make this masterpiece.
With the step-by-step guide, variations, and FAQs, you now have everything you need to create a focaccia that rivals your favorite bakery’s offering. So grab your ingredients, let the dough ferment, and enjoy this deliciously simple bread at home. Happy baking!
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No-Knead Focaccia Bread Recipe: A Simple, Ultra-Fluffy Delight for Every Occasion
- Total Time: ~9 hours (including rise time)
- Yield: 1 large focaccia (about 12 servings) 1x
- Diet: Vegetarian
Description
Focaccia is an Italian flatbread known for its fluffy, airy texture and deep, savory flavor. Traditionally, it’s made by kneading the dough, but this No-Knead Focaccia Bread recipe takes all the hard work out of the process. By using simple techniques like the “stretch and fold” method and allowing for an overnight cold ferment, we can achieve the same incredible texture and flavor, but without the need for kneading.
Ingredients
- 300g bread flour
- 300g all-purpose flour
- 14g kosher salt
- 2 tsp instant yeast
- 1 tsp sugar
- 70g extra virgin olive oil (plus more for drizzling)
- 535g lukewarm water
- 4 cloves garlic, minced
- Fresh rosemary, sea salt, black pepper (for topping)
Instructions
1. Mix the Dough
- In a large bowl, combine flours, salt, yeast, and sugar.
- Add olive oil and water. Mix until a wet, shaggy dough forms.
2. Stretch & Fold
- Cover and rest for 5 minutes.
- Wet your hands and perform 8 stretch-and-folds around the bowl.
- Rest 2 minutes. Repeat twice more (3 rounds total).
3. Cold Ferment
- Drizzle dough with olive oil, flip to coat.
- Cover and refrigerate overnight (12–48 hours).
4. Shape & Proof
- Oil a 9×13″ pan generously. Turn dough into pan and coat in oil.
- Gently stretch toward edges. Rest 5 minutes.
- Dimple with oiled fingers. Let rise uncovered until doubled (2–4 hours).
5. Top & Bake
- Preheat oven to 450°F (230°C).
- Mix garlic with olive oil and spoon over dough.
- Sprinkle rosemary, flaky salt, and pepper.
- Bake 25–30 minutes until golden and pulling from sides.
6. Cool & Serve
- Rest 5 minutes, transfer to wire rack. Cool before slicing.
Notes
This No-Knead Focaccia is light, airy, and full of flavor. You can top it with fresh rosemary, sea salt, olives, or even roasted garlic for extra taste. It’s perfect as a side for soups and salads or enjoyed on its own with a drizzle of olive oil
- Prep Time: 15 minutes (plus resting time 8–12 hours)
- Cook Time: 25 minutes
- Category: Bread
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/12 of focaccia)
- Calories: ~180
- Sugar: ~0.5g
- Sodium: ~300mg
- Fat: ~7g
- Saturated Fat: ~1g
- Unsaturated Fat: ~6g
- Trans Fat: 0g
- Carbohydrates: ~27g
- Fiber: ~1g
- Protein: ~4g
- Cholesterol: None
Keywords: No-Knead Focaccia Bread Recipe
