No-Knead Focaccia Bread

No-Knead Focaccia Bread

Few things are more satisfying than pulling a freshly baked focaccia from the oven.  This no-knead version makes it easy for anyone to enjoy authentic Italian-style bread at home without a stand mixer or laborious kneading.  With just a handful of pantry ingredients and an overnight rise, the dough develops incredible flavor and a light, airy texture.  Finished with a drizzle of olive oil, flaky sea salt, and your favorite herbs, this focaccia has a crisp golden crust, a soft, chewy crumb, and the signature dimples that make this classic bread so irresistible.

Ingredients:

• 2½ cups all-purpose flour (or bread flour for a chewier texture)
• 1¼ teaspoons instant yeast or active dry yeast
• 1 cup warm water (about 105–110°F / 40–43°C)
• 1 teaspoon sugar
• ⅓ cup extra-virgin olive oil, divided
• 1 teaspoon kosher or sea salt, plus extra for topping

Optional toppings:

• Fresh rosemary
• Sliced olives
• Thinly sliced garlic
• Fresh thyme
• Cherry tomatoes
• Freshly ground black pepper

Directions:

The Night Before:

1. Activating downtown dry yeast): In a large bowl, combine the warm water, sugar, and yeast.  Let stand for 5–10 minutes until foamy. (If using instant yeast, you can mix it directly with the flour.)

2. Mixing the dough: Add the flour, salt, and 2 tablespoons of the olive oil.  Stir until a shaggy, sticky dough forms.  Cover the bowl with plastic wrap or a clean kitchen towel.

3. Stretching and Folding: Over the next 1–2 hours, perform 3–4 sets of gentle stretch-and-folds every 20–30 minutes.  This develops gluten without kneading.

4. Cold Fermenting: Cover the bowl tightly and refrigerate overnight (8–24 hours).  This slow rise creates a deeper flavor and an airy texture.

The Next Morning:

5. Preparing the pan: Generously coat a 9 x 13-inch baking pan with the remaining olive oil.

6. Shaping the dough: Transfer the dough to the prepared pan.  Gently stretch it toward the corners without deflating it.  If it resists, let it rest for 10–15 minutes and continue stretching.

7. Second rise: Cover and let the dough rest at room temperature for 30–60 minutes, or until noticeably puffy.

8. Dimpling and Topping: Using well-oiled fingertips, press deep dimples all over the surface of the dough.  Drizzle with a little more olive oil, then sprinkle with flaky sea salt and any desired toppings such as rosemary, olives, or garlic.

9. Baking: Bake in a preheated 400–425°F (200–220°C) oven for 20–30 minutes, or until the top is deep golden brown and the edges are crisp.

10.                  Cooling and Serving: Let the focaccia cool in the pan for 10–15 minutes before transferring it to a wire rack.  Slice and enjoy warm or at room temperature.

Tips:

• Bread flour produces a chewier, more open crumb, while all-purpose flour creates a softer texture.
• A longer overnight rise develops the best flavor.
• Finish the warm bread with a drizzle of extra-virgin olive oil for an authentic Italian touch.
• Leftover focaccia keeps well for up to 2 days in an airtight container and is excellent for sandwiches or toasted with soup.