Easy No-Knead Focaccia
ID: 253d9a5c...
An incredibly soft and spongy homemade focaccia with a golden, crispy crust. This simple, no-knead recipe is easy to make and highly customizable with various sweet or savory toppings like olives, feta, or strawberries.
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🍳 Cooking Flow
Activate the yeast in warm water with honey, then mix with flour, salt, and herbs to form a wet dough. → Coat the dough in olive oil, cover, and let rise for 2 hours until doubled in size. → Perform stretch-and-folds, transfer the dough to heavily oiled baking pans, and stretch gently to the edges. → Let rise a second time for 1-2 hours, then dimple the surface with oiled fingers and add oil-coated toppings. → Bake at 450°F for 20-25 minutes, then cool on a wire rack to maintain a crispy bottom crust.
Cooking Steps
Brief Cooking Order
Activate the yeast in warm water with honey, then mix with flour, salt, and herbs to form a wet dough. → Coat the dough in olive oil, cover, and let rise for 2 hours until doubled in size. → Perform stretch-and-folds, transfer the dough to heavily oiled baking pans, and stretch gently to the edges. → Let rise a second time for 1-2 hours, then dimple the surface with oiled fingers and add oil-coated toppings. → Bake at 450°F for 20-25 minutes, then cool on a wire rack to maintain a crispy bottom crust.
Introduction
An incredibly soft and spongy homemade focaccia with a golden, crispy crust. This simple, no-knead recipe is easy to make and highly customizable with various sweet or savory toppings like olives, feta, or strawberries.
Step 1
In a large bowl, combine the warm water, active dry yeast, and honey. Stir and let sit for about 5 minutes until nice and foamy.
Step 2
In a separate bowl, whisk together the all-purpose flour, salt, and chopped herbs (like thyme).
Step 3
Add the dry ingredient mixture to the activated yeast mixture, and fold them together using a spatula until no dry flour remains.
Step 4
Pour 4 tablespoons (60ml) of olive oil into another large bowl. Transfer the dough into the oiled bowl, gently turning it so it is fully coated in oil. Cover and let rise in a warm place for about 2 hours until doubled in size (or overnight in the fridge).
Step 5
Lightly oil your hands. Perform 4 stretch-and-folds: lift the dough up from underneath, stretch it, and fold it over itself. Rotate the bowl 90 degrees after each fold.
Ingredients List
Important Notes
Ensure your yeast is fresh and foams up during activation; if it does not foam, start over with fresh yeast.
Do not skimp on the olive oil. Focaccia essentially 'fries' in the pan, which creates its signature crispy, golden bottom crust.
Toss vegetable and herb toppings with a bit of olive oil before placing them on the dough so they do not burn in the hot oven.
Transfer the baked focaccia to a wire rack shortly after baking to prevent moisture build-up from steaming the bottom crust soft.
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