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Super Easy No-Knead Focaccia Recipe

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4.3 from 80 reviews

This Super Easy No-Knead Focaccia recipe offers a simple, no-fuss way to enjoy soft, flavorful Italian flatbread with minimal effort. With zero kneading required and an overnight refrigeration step, the dough develops amazing texture and taste. The focaccia is topped with fragrant rosemary and sea salt, baked to a golden crisp exterior and tender crumb inside — perfect as a snack, appetizer, or alongside meals.

  • Total Time: 19-24 hours (including refrigeration and rising)
  • Yield: 10-12 servings

Ingredients

Dough Ingredients

  • 4 cups All-purpose flour
  • 2 tsp Yeast
  • 1 tsp Salt
  • 2 tsp Sugar
  • 2 cups Lukewarm water
  • 4 tbsp Olive oil

Toppings

  • Sea salt, for sprinkling
  • Rosemary, for sprinkling (optional)

Instructions

  1. Mix Dry Ingredients: Combine the flour, yeast, salt, and sugar in a large bowl, ensuring they are well blended.
  2. Add Water and Form Dough: Pour in the lukewarm water and mix with a spatula until a sticky dough forms, without kneading.
  3. Oil the Dough Surface: Drizzle 1-2 teaspoons of olive oil over the dough’s surface and rub it evenly to coat.
  4. Refrigerate Dough: Cover the bowl with plastic wrap and refrigerate for 18-24 hours to allow slow fermentation and flavor development.
  5. Prepare Baking Pan: Grease a 9"x13" or 10"x12" pan and line with parchment paper if desired, especially for non-stick assurance.
  6. Stretch and Fold the Dough: Remove dough from fridge, oil your hands, and gently fold the dough over itself multiple times by turning the bowl quarter turns to develop its structure.
  7. Oil the Pan and Place Dough: Pour 2 tablespoons of olive oil into the prepared pan, place the dough in the center, and roll it gently to coat the dough with oil on all sides.
  8. Second Rise: Cover with plastic wrap or a kitchen towel and let the dough rise in a draft-free place until doubled in size, approximately 1.5 to 4 hours.
  9. Preheat Oven: Preheat your oven to 220°C (425°F) while dough is rising.
  10. Add Toppings and Dimples: Sprinkle rosemary over the dough if using, drizzle the remaining 2 tablespoons of olive oil evenly on top, spread it around, then use your fingers to dimple the dough surface. Finally, sprinkle sea salt.
  11. Bake: Bake in the preheated oven for 25-30 minutes until the top is golden brown and the bottom is crispy.
  12. Cool and Serve: Let the focaccia rest in the pan for 5 minutes, then transfer to a cooling rack. Slice warm or let cool completely before serving.

Notes

  • Using lukewarm water helps activate the yeast for proper fermentation.
  • Refrigeration for at least 18 hours enhances flavor and texture through slow fermentation.
  • Oil your hands and bowl to prevent sticking when handling the dough.
  • Adjust rosemary quantity to preference or omit for a plain focaccia.
  • Letting the dough double in size before baking is key to a light, airy crumb.
  • Serve focaccia as a snack, with soups, or as sandwich bread.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 25-30 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/super-easy-no-knead-focaccia-recipe/