introduction
No-Knead Focaccia is a simple bread recipe that allows anyone to bake delicious bread at home with minimal effort. This bread has a soft and airy texture, perfect for dipping in olive oil or using for sandwiches. With its crispy crust and delightful flavor, it’s hard to believe that such a tasty focaccia requires so little work!
why make this recipe
This recipe is great for busy people who want fresh bread without the hassle of kneading. The long rise time does all the work for you, creating a fantastic flavor and texture. It’s also very versatile—add your favorite toppings for a custom touch. Plus, making it at home saves money compared to store-bought options!
how to make No-Knead Focaccia
Ingredients :
- 4 cups all-purpose flour
- 2 teaspoons salt
- 1 teaspoon instant yeast
- 2 cups water
- 1/4 cup olive oil
- 1 teaspoon garlic powder
- 1/2 cup grated parmesan cheese
- Fresh herbs (like rosemary or thyme, optional)
Directions :
- In a large bowl, mix flour, salt, and yeast together.
- Add water and olive oil, mixing until a shaggy dough forms.
- Cover the bowl and let the dough rise at room temperature for 12-18 hours until bubbles form on the surface.
- Preheat oven to 450°F (230°C) and place a baking pan inside to heat.
- Transfer the dough to a floured surface and stretch it into a rectangle.
- Drizzle olive oil onto the hot pan and place the dough in it, stretching to fit.
- Let it rest for another 30 minutes, then dimple the surface with your fingers.
- Sprinkle with garlic powder, parmesan cheese, and herbs if using.
- Bake for 20-25 minutes until golden brown.
- Let cool slightly before serving.
how to serve No-Knead Focaccia
Serve your No-Knead Focaccia warm, drizzled with extra olive oil or paired with a dipping sauce. Cut it into squares for easy serving, and consider offering it alongside soups or salads for a complete meal. It also makes a wonderful base for sandwiches.
how to store No-Knead Focaccia
To store No-Knead Focaccia, wrap it in plastic wrap or place it in an airtight container. Keep it at room temperature for up to three days. For longer storage, slice the focaccia and freeze it in a freezer-safe bag for up to three months. Just toast or reheat slices in the oven when ready to enjoy!
tips to make No-Knead Focaccia
- Make sure to measure your ingredients accurately for the best results.
- Let the dough rise until it’s bubbly and has doubled in size.
- Experiment with toppings such as olives, sun-dried tomatoes, or different cheeses to customize flavors.
- Use a baking stone if you have one for an extra crispy bottom.
- Let the focaccia cool a bit before slicing to preserve its texture.
variation
Try adding different herbs and spices like oregano, basil, or red pepper flakes for a unique twist. You can also top it with sliced tomatoes or caramelized onions for added flavor.
FAQs
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour, but it may result in a denser focaccia. You might consider mixing it with all-purpose flour for a lighter texture.
Do I have to let the dough rise for so long?
While the long rise time gives the best flavor and texture, you can reduce it to around 6-8 hours if you’re short on time. However, the longer rise is recommended for the best results.
Can I make this recipe in advance?
Yes! You can prepare the dough the night before and let it rise in the fridge for up to 24 hours. Just bring it to room temperature before baking.
No-Knead Focaccia
- Total Time: 13 hours 40 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A simple, airy focaccia recipe that requires minimal effort, perfect for dipping or sandwiches.
Ingredients
- 4 cups all-purpose flour
- 2 teaspoons salt
- 1 teaspoon instant yeast
- 2 cups water
- 1/4 cup olive oil
- 1 teaspoon garlic powder
- 1/2 cup grated parmesan cheese
- Fresh herbs (like rosemary or thyme, optional)
Instructions
- Mix flour, salt, and yeast together in a large bowl.
- Add water and olive oil, mixing until a shaggy dough forms.
- Cover the bowl and let the dough rise at room temperature for 12-18 hours until bubbles form on the surface.
- Preheat the oven to 450°F (230°C) and place a baking pan inside to heat.
- Transfer the dough to a floured surface and stretch it into a rectangle.
- Drizzle olive oil onto the hot pan and place the dough in it, stretching to fit.
- Let it rest for another 30 minutes, then dimple the surface with your fingers.
- Sprinkle with garlic powder, parmesan cheese, and herbs if using.
- Bake for 20-25 minutes until golden brown.
- Let cool slightly before serving.
Notes
Wrap leftover focaccia in plastic wrap and keep at room temperature for up to three days, or freeze slices for longer storage.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 0g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 5mg
