Simple No Knead Focaccia Bread

About This Easy Italian Bread

This is my go to focaccia when I want something that I can throw together by just mixing in a bowl and not have to do to much with it. The reason this one is so easy and works so well without kneading is because of the high hydration level.

This focaccia is at 100 percent hydration, meaning the liquid and flour are the exact amount. Something to note is I only make focaccia by measuring my ingredients with a scale because flour weight varies so much and you will not ever get the perfect ratio without this step.

If you do not have a kitchen scale, just toggle the recipe ingredients (below with the recipe) to US measurements but just know the fluffy texture may be affected a little.

It does require rising time. It can be as little as 2 hours or if you prefer, you can make the dough the night before then pop it in the fridge to bake it up the next day.

Ingredients And Why They Matter

• All purpose flour
• Active Dry Yeast: Make sure to use this and not active dry yeast.
• Honey: This acts as food for the yeast and gives a touch of flavor to the bread. You don't taste honey so don't worry/
• Water: For the absolute best results, I like to use Spring water. The natural minerals add flavor and there are no additives from cleaning the water that you can get with local water companies if you use tap water.
• Kosher salt
• Dried Oregano I most often make the toppings for this one with dried oregano but any toppings (I mean any!) can be used. I just always have dried oregano in my pantry so that is what I grab. I have more topping ideas below so you can make this recipe again and again to match different meals or moods you are in.
• Extra virgin olive oil

How To Make Simple No-Knead Focaccia

1. Warm the water: Add the water to a microwave safe bowl and warm on medium heat for about 1-2 minutes until the water reaches 100 degrees Fahrenheit. If you do not have a kitchen thermometer, just dip your finger into the water and it should feel almost hot but not too hot to touch.
2. Feed the yeast: Add the honey to the warmed water and mix well until it dissolves then add the yeast a give it a good stir. Let this rest for about 10 minutes until you see some foaming action happening at the top.
3. Mix Dry Ingredients: In a large bowl add the flour and salt and whisk together.

4. Combine Everything Together: Add the olive to the water honey mix then add that to the flour and mix well until it forms a wet dough.
5. Rise: Cover the bowl with the dough with plastic wrap and place it in a warm area to rise for at least 2 hours (or up to overnight by storing it int he fridge). Tip: I like to place my bow of dough in the microwave with the door a little open so the light from the microwave warms the dough lightly. I find this is better than doing the same thing with the oven.

6. Line the baking pan with parchment paper: After the dough has risen, line a baking pan with parchment paper and drizzle with olive oil.
7. Add Dough To Baking Pan: Pour the dough into the lined baking pan making sure to scrape out all of the dough.

8. Dimple the Dough: With the dough in the pan, press all ten fingers into the dough aggressively at least 4-5 times to dimple the dough. After this add your toppings.
9. Bake: Bake the focaccia in a preheated 450 degree oven for about 20-25 minutes or until light and golden on top and done to your likeness.

No Knead Focaccia Bread Tips

• Add olive oil to the top after baking, not before: Because this is already a heavy dough from the 100 percent hydration, I don't like adding too much weight to the top to weigh it down which means instead of adding olive oil to the dimpled top before baking, I do it after.
• Use a scale: You will always have better results with bread baking when you use a kitchen scale.
• Use any toppings: As I mentioned above, any toppings will work. Fresh rosemary, just salt, garlic powder, etc.
• Cut the corners off of the parchment paper before baking: This recipe cooks at a high heat and expoed parchment paper does not do well with that. Make sure to cut the corners of the parchment paper off before baking so this does not happen.
• For even more bubbles in the focaccia- Second Rise (Optional): If you want to try making any even taller fluffier focaccia, you can let the dough rise again after pouring it into the baking pan. You only need about 1-2 hours for this.

The Best Way To Store And Reheat

This focaccia stores and reheats so well. In fact, I love making this a day before I serve it and reheating it when I need it. That extra moisture is the key to this being so great the next day and even days after it is made.

For storing: Allow the bread to fully cool then cover with plastic wrap and refrigerate. It will last in the fridge for up to 5 days without drying out this way.

For reheating: To reheat the bread, preheat the oven to 350 degrees. I like to slice the focaccia up into pieces first then place it on to baking pan. Bake the bread for about 5-10 minutes then serve right away warm.