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
Scale
- 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