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No Knead Focaccia Bread

No Knead Focaccia Bread
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This No Knead Focaccia Bread recipe delivers a soft, airy, and flavorful bread infused with olive oil and fresh herbs. Perfect for beginners and busy cooks, it requires no kneading and comes together quickly with minimal hands-on time. Enjoy freshly baked focaccia with a crisp golden crust in under an hour, ideal as a side, sandwich bread, or dipping accompaniment.

Ingredients

Scale

Dry Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon instant yeast
  • 1 teaspoon sea salt

Wet Ingredients

  • 1 1/4 cups warm water (about 100°F / 38°C)
  • 1/4 cup olive oil, plus extra for drizzling and pan

Toppings

  • Sea salt for sprinkling
  • Fresh rosemary or herbs
  • Optional: shredded mozzarella or parmesan cheese, minced garlic or garlic powder, chopped olives or sun-dried tomatoes

Instructions

  1. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, instant yeast, and sea salt. Stir thoroughly to evenly distribute the yeast and salt within the flour.
  2. Add Water and Olive Oil: Pour the warm water and 1/4 cup olive oil into the dry ingredients. Stir with a wooden spoon or spatula until the dough forms a sticky, shaggy mass. No kneading is needed.
  3. First Rise: Cover the bowl with plastic wrap or a clean towel and place it in a warm area. Let the dough rise for about 45 minutes until it is puffed and bubbly.
  4. Prepare the Pan: Generously oil a baking sheet or pan with olive oil to prevent sticking and to help create a crisp crust.
  5. Shape and Second Rise: Transfer the dough onto the oiled pan. Gently stretch and press it out using your fingers to fit the pan, creating characteristic dimples across the surface. Let the dough rest for 10 to 15 minutes to relax and rise slightly.
  6. Add Toppings: Drizzle additional olive oil over the dough, sprinkle with sea salt, and scatter fresh rosemary or herbs on top. Add any optional toppings such as cheese, garlic, olives, or sun-dried tomatoes if desired.
  7. Bake: Preheat your oven to 425°F (220°C). Bake the focaccia for 18 to 20 minutes or until it turns golden brown and crisp on top. Remove from the oven and let cool slightly before slicing and serving.

Notes

  • Use warm water at approximately 100°F (38°C) to activate the yeast without killing it.
  • Don’t skip pressing dimples into the dough; they help hold olive oil and toppings perfectly.
  • Be generous with olive oil for moist crumb and a signature crispy crust.
  • Allow the focaccia to cool before slicing to help the crumb set and prevent squashing.
  • For extra crispiness, bake on a preheated pizza stone or steel if available.

Nutrition

Keywords: no knead focaccia, easy focaccia bread, quick focaccia recipe, beginner bread recipe, herb focaccia

Find it online: https://mealsbysarah.com/no-knead-focaccia-bread/