This no-knead focaccia bread is very easy to make, but requires some pre-planning. If you want to impress your friends or family or yourself, I recommend this simple focaccia recipe. It is almost impossible to ruin, you only have to mix the ingredients properly and let it rest.
Try this simple, homemade version of the classic Italian bread: focaccia. We kept our focaccia very simple, only sprinkled some flaky salt and fresh rosemary on top. But you can decorate yours however you prefer. You can put fresh veggies on top or you can be experimental, maybe make it into pizza focaccia. It is up to you. 🙂
There are several different regional and other variants of focaccia. There are sweet variants, garlic-, rosemary-, sage-, focaccia with cheese and ham. And so on.
We ate it on its own for breakfast and dinner, and alongside salads and stews for lunch.
What is focaccia bread?
Focaccia is a flat oven-baked Italian bread similar in style and texture to pizza; in some places, they call it “pizza bianca”. You can eat it as a side dish or as sandwich bread.
How to top focaccia?
You can top your focaccia with many things. My favorite is rosemary focaccia. To be exact rosemary-flaky salt is my favorite topping.
Popular focaccia toppings: red onion, bell peppers, cherry tomatoes, garlic, olives, cheese and sometimes sweet toppings.
How to make this simple bread?
This focaccia bread is incredibly simple and involves little labor, but you need to plan ahead. Although mixing takes almost no time, the first rise requires from 12 to 18 hours in the fridge. Then you’ll need to shape the dough and let it rise for another 2 to 4 hours. The second is rest is on room temperature.
It is important that you read the notes regarding the yeast, because the focaccia making process varies according to what type of yeast you use.
No-knead Focaccia Bread
- baking pan
- 510 g flour (4 cups)
- 450 ml lukewarm water (2 cups)
- 10 g salt (2 tablespoons)
- 8 g instant yeast (2 tablespoons)
- 5 tbsp olive oil
- flaky salt
- fresh rosemary (optional)
In a large bowl, whisk together the flour, salt (10 g), and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Rub the surface of the dough lightly with olive oil.
Cover the bowl with a damp tea towel or plastic wrap and place in the refrigerator for at least 12-18 hours.
When the dough's rest time is over, grease a 33×23* cm (13×9 inches) rectangular baking pan with butter or olive oil or spray it with cooking spray. *We also baked it a few times in a 30×35 cm baking tray. Turned out perfect. (11×13 inches)
Deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball.
Place the dough ball into the prepared pan. Roll the dough ball in the oil to coat it all over, forming a rough ball.
Let the dough balls rest in the pan for 3 to 4 hours depending on the temperature of your kitchen.
Preheat the oven to 220 degrees Celsius (425°F). Pour another tablespoon of oil over the dough. Rub your hands lightly in the oil to coat, then, using all of your fingers, press straight down to create deep dimples. If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan. Sprinkle with flaky salt all over and with fresh rosemary. But rosemary is optional…
Transfer the pan to the oven and bake for 25 to 30 minutes, until the underside is golden and crisp. Remove the pan from the oven and transfer the focaccia to cooling racks. Let it cool for 10 minutes before cutting and serving.
If you are using active-dry yeast, sprinkle the yeast over the lukewarm water and let it stand for 10-15 minutes or until it gets foamy, then proceed with the recipe.
We cut it into 8 slices.
This way 1 slices provide about: 280 calories, 8 g of fat, 45 g of carbohydrates, 6 g of protein.
Special thanks to Alexandra’s Kitchen