EASY NO KNEAD FOCACCIA

Easy no knead focaccia, perfect for any occasion! From serving alongside a charcuterie board, to making sandwiches to soaking up pasta sauce, this focaccia recipe is hands-off, no-fail and uses simple ingredients that you already have in your pantry.

JUMP TO RECIPE

INGREDIENTS

• 2 cups all-purpose flour or bread flour

• 1 teaspoon salt

• 1 teaspoons active dry yeast

• 1 cup lukewarm water, made by combining 1/2 cup boiling water with 1 1/2 cups cold water

• Oil for greasing

• 2 tablespoons olive oil, divided

• More salt & herbs for topping/garnish

TO MAKE

1. In a large bowl, mix together water and yeast. Set aside for 10 minutes or until the yeast begins to foam/activate. Then add flour, and mix until the liquid is absorbed and the ingredients form a sticky dough ball. Rub the surface of the dough lightly with olive oil.

2. Cover the bowl with a damp tea towel, cloth bowl cover, or plastic wrap and place in the refrigerator immediately for at least 12 hours or for as long as three days. NOTE: It is important the dough really be slicked with olive oil especially if you are using a cloth bowl cover or tea towel as opposed to plastic wrap or a hard lid. If you are using a tea towel, consider securing it with a rubber band to make a more airtight cover. If you do not slick the dough with enough oil, you risk the dough drying out and forming a crust over the top layer.

3. Line an 8x8 baking dish with parchment paper and coat with 1 tbsp olive oil.

4. Using two forks, 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 ball into the prepared pan. Roll the dough ball in the oil to coat it all over, forming a rough ball. Let the dough rest for 3 to 4 hours depending on the temperature of your kitchen (Note: no need to cover for this room temperature rise).

5. Set a rack in the middle of the oven and preheat it to 425°F.

6. Pour a 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 additional salt and herbs such as thyme if using.

7. 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 a cooling rack. Let it cool for 10 minutes before cutting and serving; let it cool completely if you are halving it with the intention of making a sandwich.