No Knead Italian Focaccia Bread Recipe: There is no need to knead this simple focaccia recipe. It is crunchy on the outside and soft in the middle. Every time you make focaccia bread, it will turn out great! You will love this simple No Knead Focaccia bread recipe. It’s one of the easiest recipes and doesn’t take much work at all to make Italian bread that tastes so good!
No Knead Italian Focaccia Bread Recipe
Think of Focaccia Bread that is always perfect: crunchy on the outside and soft in the middle. For an Italian night, I love to cut it up and dip it in a Bread Dipping Oil while drinking a Limoncello Spritz. The hardest part is being patient while you wait for the dough to double proof. This is important for making the best focaccia. If you have never made bread before, this quick No-Knead Focaccia is a great way to start because you don’t have to knead it at all.
Ingredients
- 500 grams all purpose flour (you can also use 00 or bread flour)
- 2 cups warm water (1 ½ cups water, ½ cup boiling water)
- 2 teaspoon instant yeast
- 1 teaspoon sugar
- 2 teaspoon salt
- 4 tablespoon extra virgin olive oil
- 1 tablespoon extra virgin olive oil
- 2 sprigs fresh rosemary leaves
- Flaky sea salt
Also See:
Caramel S’mores Bars aka OMG Bars Recipe
Instructions
- Put flour and salt in a large bowl and mix them together. Put warm water, sugar, and instant dry yeast in a different bowl.
- When bubbles start to form, add the yeasty water to the bowl of flour and use a spatula to mix the two together. The dough will be very thick and sticky.(Be sure to mix it well so there is no flour at the bottom of the bowl.)
- Sprinkle a little olive oil on top, cover with a damp tea towel or cling wrap, and put it in the fridge to rest and rise overnight, which should take about 10 to 12 hours.
- The dough should have tripled in size the next day. Add two to three tablespoons of olive oil to a nonstick oven dish that is about 34 by 27 cm.
- Make sure the oil covers the sides of the dish as well. You can also put baking paper in the dish. Put some olive oil on your hands and put the dough in the baking dish.
- With care, stretch the dough into the shape of the baking dish and make sure the top is flat. Leave to proof again at room temperature for two to four hours.
- Cover with a damp tea towel or plastic wrap. Warm the oven up to 220°C/425°F. Put your oily fingers into the dough and press them into it to make bumps all over the top.
- Add rosemary leaves and flaky salt to the top, then drizzle a little olive oil over the top. For 20 to 25 minutes, or until golden brown, bake in the oven.
- It might take 30 minutes if your oven isn’t very strong. (Just watch it) Take the focaccia out of the oven and move it right away from the dish.
- On a cooling rack, let it cool for about 10 minutes before cutting it. For the best taste, cut it up and dip it in the best bread dipping oil.
Nutrition
- Calories: 317 kcal
- Carbohydrates: 49 g
- Protein: 8 g
- Fat: 10 g
- Saturated Fat: 1 g
- Polyunsaturated Fat: 1 g
- Monounsaturated Fat: 7 g
- Sodium: 589 mg
- Potassium: 96 mg
- Fiber: 2 g
- Sugar: 1
- Vitamin A: 1 U
- Vitamin C: 1 mg
- Calcium: 11 mg
- Iron: 3 mg
Tips to make no knead focaccia recipe
- Before adding it to the flour, make sure that the yeasty water starts to bubble or foam. To make sure the yeast stays alive, do this. If it doesn’t foam or bubble, you might need to make a new batch.
- When you bake the focaccia, be sure the oven dish doesn’t stick. If it does, it will be very hard to get the bread out.
- Make sure to coat the baking dish well with two to three tablespoons of olive oil. Even though it sounds like a lot, the dough needs it to not stick. To keep the dough from sticking, you could also line the dish with baking paper or a baking sheet.
- Make sure to oil your hands and fingers with olive oil before you touch the dough. The dough is very sticky, and if you don’t use gloves, it will stick to your hands and fingers.
- When you add toppings, don’t put on too many heavy ones, because they can stop the dough from rising.
- As each oven is different, the time it takes to cook can be a little different. If you have a strong oven, check the colour after 20 minutes. It could take up to 25 to 30 minutes if your oven isn’t very strong.
- Let the focaccia sit on a cooling rack for 5 to 10 minutes to cool down before cutting it up and enjoying it.
