Easy, No-Knead Focaccia Bread
This Focaccia Bread is so easy to make with no kneading required! This recipe is best prepared the night before baking, so you don't have to wait too long to dig in, and its versatility means you can use any toppings you want!
Servings: 3
Equipment
- Oven
Ingredients
- 420 g lukewarm water
- 1 tsp instant yeast
- 1 tsp honey
- 2 tsp salt
- 1 tbsp olive oil
- 500 g bread flour
Optional Toppings
- anything you like!
Instructions
- Mix lukewarm water, instant yeast, honey, salt and olive oil in a large bowl and leave it for 8 minutes.
- Pour in the bread flour and mix well until the liquid is absorbed and it forms into sticky dough.
- Cover the bowl with a shower cap and leave it for 10 minutes, then fold in the dough to give it structure.PRO TIP: Wet your hands so the dough won’t stick to your hands when folding.
- Cover the bowl with a shower cap and leave it for another 10 minutes, before repeating the folding for a second time.
- Flip the dough smooth-side-up (i.e. flipping it over) and drizzle the surface of the dough with olive oil, then cover it with a shower cap and put it in the fridge overnight (at least 12 hours) to proof.
- On the next day, pour a tablespoon of oil on a tray, and spread the oil around so the dough doesn’t stick. Then take the dough out from the fridge and place it on the tray.PRO TIP: I’m using a 9” x 13” tray. You can also use muffin trays, Pyrex bowls or other sized trays.
- Fold the dough like a burrito, from left-to-right and right-to-left. Then flip it over smooth-side-up, and let it proof for at least 2 hours.
- Meanwhile, prepare whatever toppings you like (I used chopped garlic and parsley).
- After 2 hours, gently stretch the dough all the way to the ends of the tray so it fills up the tray.
- Drizzle olive oil and your toppings on the surface. The olive oil allows you to gently dimple the dough using all your fingers.
- Transfer the tray into a pre-heated oven and bake for 30 minutes at 210°C or until it’s golden and crisp.
- Remove the tray from the oven and transfer the bread to a cooling rack. Let it cool before cutting and serving!