No Knead Focaccia Bread
This no knead focaccia bread is soft and fluffy from the inside and crispy on the outside. I was shocked by how easy and amazing this no knead focaccia bread is!
Ingredients
- 500 g Flour
- 2 cups Water
- 1 teaspoon Granulated sugar
- 2 teaspoon Instant yeast
- 2 teaspoon Kohser salt
- Olive oil
Instructions
- In a big mixing bowl, add the water, sugar, and yeast. Mix with a wooden spoon until combined.
- Add the flour and salt to the water mixture and mix with a spoon until a sticky dough forms.
- Oil a big bowl with a few tablespoon of olive oil. Transfer the dough into the oiled bowl and cover the dough ball with more olive oil. (the olive oil will soak into the dough) Cover with a towel or plastic wrap and place the bowl in the fridge for at least 18 hours.
- Take the dough out of the fridge, and prepare a 9×13 inch nonstick baking pan with a generous drizzle of olive oil.
- Transfer the dough into the baking pan using a spoon, fork, or hands. Carefully stretch the dough with your fingers (as seen in the video) and cover the pan with a towel or a plastic wrap for the second proof. The second proof takes about 2-4 hours, depending on the weather in your area.
- The dough should look very puffy and jiggly. uncover the baking pan and drizzle olive oil for the last time in this process on the dough, oil your hands.
- Now for the fun part: dimple the dough with your 10 fingers. and make sure that your hands are oiled with olive oil so they won’t stick to the sticky dough.
- Top the focaccia with your favorite toppings. We listed a topping ideas list down below. we like to change up the topping according to our moods. on today’s focaccia, we topped it with olive oil, sesame seed, zaatar, and fresh sliced garlic.
- Bake the focaccia in a 220c (430f) preheated oven for 20-30 minutes. depends on your oven and how it bakes. Keep an eye on the focaccia so it won’t burn.
- Remove the focaccia from the oven and let it cool for about 5 minutes. After 5 minutes, carefully transfer the baked focaccia onto a cooling rack to cool for 10 minutes.
- Serve the no knead focaccia bread with olive oil and balsamic vinegar, pesto, cream cheese, or any of your favorite dips! Enjoy!
Notes
Use room temperature ingredients. It is important that you use room-temperature ingredients like water. This step ensures that your dough mixes into a homogenous mixture and bakes perfectly.
Make sure that you are using a non-stick baking pan to bake the focaccia in. If you will use a pan that food sticks to it, it will be very hard to release the focaccia from the pan. We recommend this 9x13 baking pan.
Make sure that your ingredients are fresh! Make sure that your flour and yeast are fresh and not expired. This step ensures that you will have a great dough to work with.
Oil your hands before you dimple the focaccia with your fingers, the focaccia dough is super sticky and if you don't oil your hands, you will find yourself in a sticky mess. (been there done that lol)
Make sure that your yeast isn’t expired. You can check if your yeast is expired by mixing a teaspoon of dry yeast with ¼ cup of room temperature water, wait 10 minutes, and if the yeast has bubbles in it and it puffed a bit, your yeast is alive and good, if there are no bubbles in your yeast mixture, your yeast is probably expired.
Nutrition
Calories: 239kcalCarbohydrates: 49gProtein: 8gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 6mgPotassium: 96mgFiber: 2gSugar: 1gVitamin C: 1mgCalcium: 12mgIron: 3mg
Tried this recipe?Let us know how it was!