No-Knead Focaccia
A soft, crispy and fluffy no-knead focaccia bread made with fresh Rosemary and Flaky Salt.
Equipment
- 9X13 Pan i prefer metal, but glass can be used
Ingredients
- 2 Tbsp olive oil drizzle into the pan
- 2 cups warm water
- 8 grams active dry yeast 2 tsp
- 4 Tbsp olive oil (divided)
- 512 grams all purpose flour 4 cups
- 2 tsp salt
- 1 tsp kosher or flaked salt
- 2 Tbsp Fresh Rosemary (chopped roughly)
Instructions
- Drizzle the first amount of olive oil into a 9x13 pan, set aside
- add the yeast to the warm water and let it sit 15 minutes to bloom
- In a mixing bowl combine the flour, salt, water and yeast mixture, olive oil
- Scoop the mixture into the prepared pan and slick the dough ball with olive oil (the dough is sticky so this step is important) then cover with a lid or damp towel secured with an elastic (if possible), or plastic wrap and place in the refrigerator to rest overnight. Make sure the dough is coated in olive oil to prevent sticking to the lid, towel or wrap.
- If making the quick version, then cover (as above) and let rest on the counter at room temperature for 2-4 hours until doubled
- the next day, remove the bowl of dough from the refrigerator and place on the counter to rise for 2-4 hours until doubled
- once the dough has risen, use a fork to deflate the dough by pulling it away from the sides of the bowl and towards the center. Turn the bowl as you deflate the dough forming a large but rough dough ball in the center. Place the dough ball into your oiled pan and let it rise for 3-4 hours. It should spread out and fill the pan.
- Preheat oven to 425°
- Once the dough has risen and spread out, chop your rosemary and sprinkle it over the top. Drizzle 2 Tablespoons of olive oil over the top of the loaf. Coat your hands in a little oil then gently poke the focaccia all over the top pressing straight down but not piercing through the dough, creating dimples. (if your dough has not spread to the corners you can stretch it a little at this point) sprinkle with flaky or kosher salt and bake for 25-30 minutes until the underside is crispy and golden and the top is a light golden brown.
- once done, let it sit in the pan for 5 minutes, then remove to a rack to cool for 10 minutes then cut into serving pieces.
Notes
I love this bread fresh from the oven served with a small plate of Extra Virgin Olive Oil and Balsamic Vinegar for dipping.