No-Knead Focaccia Bread
An easy, no-knead focaccia bread with a quick rise and soft, fluffy texture. It’s thick enough to cut into large squares and slice for sandwiches. See the notes for a slower-rise option if you prefer more flavor development.
Servings: 12 Servings
Ingredients
- 4¾ cups all-purpose flour 630 grams
- 4½ tablespoons olive oil 59 grams
- 2 teaspoon salt 12 grams
- 1½ tablespoon instant dry yeast 13 grams, see notes
- 2⅓ cups water warm (100–110°F; 529 grams
- olive oil
- 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
- About the flour: If bread flour is used, increase the water by 1/4 cup.
- Warm the water: Use warm water of 105°-110°F
- Note on yeast: For a slower rise and more flavor, reduce the yeast to 2 teaspoons. Let the dough rise at room temperature for about 2 hours, or refrigerate it overnight for even deeper flavor.
- Choose dried herbs to sprinkle on top as fresh herbs are more likely to burn during baking.
- Other options for herbs 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
