Simple No Knead Focaccia Recipe
If you're craving an easy bread that requires very little work with a lot of flavor, this no knead focaccia recipe is for you. It is simple and straightforward, the toppings are customizable and it can be made and eaten the same day.
Enjoying our recipes?add us as a preferred source on Google
Equipment
- 9x9 baking dish you can also use an 8x8 or 9x11 size baking dish
Ingredients
Bread Dough
- 500 grams All-purpose flour
- 500 grams Water
- ⅓ cup Extra virgin olive oil
- ¼ cup Honey
- 2 ¼ teaspoon Active dry yeast
- 1 teaspoon kosher salt
Toppings
- ½ teaspoon Kosher salt
- 1 teaspoon Dried oregano
- 2 tablespoon Extra virgin olive oil
Instructions
Making the Focaccia Dough
- 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 hot but not too hot to touch.500 grams Water
- Add the honey to the warmed water and mix well until it dissolves then add the yeast and give it a good stir. Let this rest for about 10 minutes until you see some foaming action happening at the top.¼ cup Honey, 2 ¼ tsp Active dry yeast
- In a large bowl add the flour and salt and whisk together.500 grams All-purpose flour, 1 tsp kosher salt
- Once the yeast is foaming, add the olive oil to the water honey mix then add that to the flour and mix well until it forms a wet dough.⅓ cup Extra virgin olive oil
- 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).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.
Baking the focaccia
- Preheat the oven to 450 degrees Fahrenheit.
- After the dough has risen, line a baking pan with parchment paper and drizzle with olive oil. Pour the dough into the lined baking pan making sure to scrape out all of the dough. Give the pan a good jiggle back and forth to get the dough to the corners of the pan.
- With the dough in the pan, press your fingers into the dough aggressively at least 4-5 times to dimple the dough.
- Take a pair of scissors and cut the corners off of the parchment paper. This will prevent them from burning in the hot oven.
- Sprinkle the salt and oregano over the top.1 tsp Dried oregano, ½ tsp Kosher salt
- Bake the focaccia for about 20 minutes or until light and golden on top.
- Brush with olive oil and place back into the oven for an additional 5 minutes.2 tbsp Extra virgin olive oil
- Remove from the oven and lift out the bread by picking up the parchment paper and place it on a cooling rack.
- Let cool for at least 20 minutes before eating.
Nutrition
Calories: 249kcalCarbohydrates: 38gProtein: 5gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 294mgPotassium: 56mgFiber: 1gSugar: 6gVitamin A: 3IUVitamin C: 0.04mgCalcium: 11mgIron: 2mg
Tried this recipe?Let us know how it was!