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4.55
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95
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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!
Prep Time
5
minutes
mins
Cook Time
30
minutes
mins
Additional Time
1
hour
hr
Total Time
1
hour
hr
35
minutes
mins
Course:
Breads
Cuisine:
Italian
Keyword:
focaccia bread, no knead focaccia bread
Servings:
12
Servings
Author:
Pat Nyswonger
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
2¼
cups
water
warm (100–110°F;
511 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
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:
188
kcal
|
Carbohydrates:
33
g
|
Protein:
5
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
3
g
|
Sodium:
406
mg
|
Fiber:
2
g