Description
This no-knead focaccia recipe offers a simple yet delicious way to enjoy homemade Italian bread with minimal effort. Using instant dry yeast and a straightforward mixing process, you can create a fluffy, golden focaccia with a crispy crust, perfect for sandwiches or as a side to your meal.
Ingredients
Scale
Focaccia Dough
- 500 ml warm water
- 1 tablespoon sugar
- 1 tablespoon sea salt (not table salt)
- 2 teaspoons instant dry yeast (see note for active dry yeast alternative)
- 1 tablespoon olive oil
- 550 grams bread flour
Instructions
- Prepare the yeast mixture: In a large mixing bowl, combine the warm water and sugar, stirring until the sugar dissolves. Sprinkle the instant dry yeast over the surface and let it activate for about 5 minutes until it becomes foamy.
- Mix the dough: Add the sea salt, olive oil, and bread flour to the yeast mixture. Using a wooden spoon or your hands, stir until a rough, sticky dough forms. No kneading is required for this recipe.
- First rise: Cover the bowl with plastic wrap or a damp towel and let the dough rise at room temperature for about 1 to 2 hours, or until it has doubled in size.
- Shape the dough: Lightly oil a baking sheet or large flat pan. Transfer the dough onto the sheet and gently stretch it out with oiled hands to fit the pan’s size. Be careful not to deflate the dough too much.
- Second rise: Cover the shaped dough and let it rise again for 30 to 45 minutes until puffy.
- Preheat the oven: During the second rise, preheat your oven to 220°C (430°F).
- Add dimples and olive oil: Use your fingertips to create dimples all over the top surface of the dough. Drizzle additional olive oil over the top, allowing it to pool in the dimples.
- Bake: Place the baking sheet in the preheated oven and bake the focaccia for 20 to 25 minutes, or until the crust is golden brown and crisp.
- Cool and serve: Remove the focaccia from the oven and let it cool slightly on a wire rack before slicing and serving.
Notes
- If using active dry yeast instead of instant dry yeast, dissolve it in warm water with sugar and let it proof for 10 minutes until frothy before mixing into the flour.
- Use sea salt for better texture and flavor as table salt can be too fine and overpowering.
- Feel free to add herbs like rosemary or garlic on top before baking for added flavor.
- Make sure the water is warm (around 40°C or 105°F) to activate the yeast properly without killing it.
Keywords: no-knead focaccia, focaccia bread, Italian bread, easy bread recipe, no-knead bread