No-Knead Focaccia
Floral Focaccia
Get ready to make the easiest (and prettiest) focaccia bread ever!
Making bread from scratch can often feel like a daunting task, but this focaccia recipe is here to change that perception. It's foolproof, straightforward, and results in a beautifully soft and flavorful bread that anyone can master. The key to this easy recipe is planning ahead, as it requires a slow, overnight rise in the fridge to develop its rich flavor and texture. With minimal effort and a bit of patience, you'll have a homemade focaccia that looks and tastes like it came straight from a bakery. You can keep it simple with a sprinkle of sea salt and rosemary, or get creative and decorate it with green onions, cherry tomatoes, bell peppers, and more to create beautiful, flower-like designs on top. So don’t be intimidated—get ready to make the easiest (and prettiest) focaccia bread ever!
Ingredients:
2 cups of warm water
4g instant yeast
5g honey
10g kosher salt
15g extra virgin olive oil (plus more for coating)
500g bread flour
Optional toppings:
Pesto
Fresh rosemary
Green onion
Sliced mini bell peppers
Cherry Tomatoes
Let’s Bake:
In a large mixing bowl, whisk together the warm water, instant yeast, and honey until fully dissolved. This mixture creates the perfect foundation for your dough.
To the same bowl, add kosher salt and a generous drizzle of extra virgin olive oil, followed by the bread flour. Mix with a sturdy spoon or spatula until a shaggy, sticky dough forms. Embrace the no-knead process here—the dough is supposed to be a bit messy.
Cover the bowl with a kitchen towel and allow the dough to rest for about 10 minutes. This rest period lets the flour fully hydrate.
After the dough has rested, use your hands or a spatula to fold it over itself a couple of times. This gentle folding helps develop the gluten without traditional kneading. Cover and let it rest again.
Give the dough another gentle fold after resting for an additional 10 minutes.
Coat the bottom of a separate bowl with a good layer of extra virgin olive oil. Transfer your dough into this bowl, turning it to ensure all sides are evenly coated with oil. This step helps prevent sticking and enriches the flavor.
Cover the bowl with a lid or plastic wrap and place it in the refrigerator. Allow the dough to rise slowly, either overnight or for up to three days. The longer it rests, the more flavorful the dough becomes.
When ready, prepare your baking tray with olive oil (or use parchment paper for a lighter option). Transfer the dough onto the tray, then cover and let it proof again until it doubles in size, about an hour or two.
Before baking, drizzle the dough and your hands with olive oil. For an extra burst of flavor, add toppings like rosemary or pesto. Or get creative by arranging green onions, cherry tomatoes, onions and mini bell peppers on top to create a colorful, flower-like design!
Preheat your oven to 425°F and bake the focaccia for about 20 minutes, or until it turns golden on top.
xx, mc
