No-Knead Focaccia Bread
An easy, no-knead focaccia bread that makes a pan of soft, fluffy bread. This Italian focaccia bread is thick enough to cut large squares and slice in half for sandwiches. This recipe is a keeper!
Servings: 12 Servings
Ingredients
- 4-¾ cups (630 grams) All-Purpose Flour
- 4-½ tablespoons olive oil (59 grams)
- 2 teaspoon table salt (12 grams)
- 1-½ tablespoon (13 grams) instant yeast
- 2-¼ cups warm water (511 grams)
- Olive oil to drizzle at bake time
- Coarse salt optional
- Dried rosemary optional
Instructions
- Coat a 9x13-inch pan with non-stick oil spray. Set the pan aside.
- In a large mixing bowl, measure the flour, olive oil, salt, yeast and water together and beat with an electric mixer for 60 seconds.
- Transfer the the dough into the oiled pan, cover the pan lightly with plastic wrap and let rise at room temperature for 1 hour.
- After the dough has been resting for 30 minutes, preheat the oven to 375°F
- At the end of the 60-minute rise, gently press dimples in the surface of the dough with your finger.
- Drizzle olive oil over the top to settle into the dimples. Sprinkle with rosemary and flaky salt, if using.
- Bake the bread for 28-30 minutes until golden brown.
- Remove from the oven and cool on a wire rack for 5 minutes. Serve warm or room temperature.
Notes
- If bread flour is used, increase the water by 1/4 cup.
- Use warm water of 105°-110°F
- We used regular table salt in the dough
- Choose dried herbs to sprinkle on top as fresh herbs are more likely to burn during baking.
- Other options for hers are dried thyme, basil or oregano.
Nutrition
Serving: 1 slice | Calories: 188kcal | Carbohydrates: 33g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 406mg | Fiber: 2g
