Shockingly Easy No-Knead Focaccia
This shockingly easy no-knead focaccia produces a plush, tender interior and an intensely crispy, golden-brown crust. With hands-off bulk fermentation and a signature dimpling technique, anyone can achieve bakery-quality bread with minimal effort.
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🍳 Cooking Flow
Bloom yeast with lukewarm water and honey, then mix with flour and salt into a wet, shaggy dough. → Coat dough in olive oil, cover tightly, and refrigerate overnight for bulk fermentation. → Perform fork stretch-and-folds, then transfer to a butter-greased 9x13-inch pan for the second rise until bubbly. → Dimple the surface with oiled fingers, drizzle with olive oil, sprinkle with flaky salt, and bake at high heat until golden. → Brush with garlic butter, let cool slightly, and slice or layer with sandwich fillings.
Cooking Steps
Brief Cooking Order
Bloom yeast with lukewarm water and honey, then mix with flour and salt into a wet, shaggy dough. → Coat dough in olive oil, cover tightly, and refrigerate overnight for bulk fermentation. → Perform fork stretch-and-folds, then transfer to a butter-greased 9x13-inch pan for the second rise until bubbly. → Dimple the surface with oiled fingers, drizzle with olive oil, sprinkle with flaky salt, and bake at high heat until golden. → Brush with garlic butter, let cool slightly, and slice or layer with sandwich fillings.
Introduction
This shockingly easy no-knead focaccia produces a plush, tender interior and an intensely crispy, golden-brown crust. With hands-off bulk fermentation and a signature dimpling technique, anyone can achieve bakery-quality bread with minimal effort.
Step 1
In a small bowl, bloom the active dry yeast by whisking it into lukewarm water (around 90°F). Add honey and whisk until fully dissolved, then let sit until foamy on top.
Step 2
In a large bowl, whisk together the all-purpose flour and salt. Pour in the bloomed yeast mixture and the remaining lukewarm water, stirring with a spatula until a wet, shaggy dough forms with no dry flour streaks.
Step 3
Coat a large clean bowl with olive oil. Transfer the shaggy dough into the oiled bowl and turn it over so the top surface is also coated in oil. Cover tightly with plastic wrap and chill overnight in the refrigerator for bulk fermentation.
Step 4
Uncover the risen dough. Using two forks, perform a series of stretch-and-folds by pulling the edge of the dough upward and folding it over into the center, rotating the bowl a quarter turn between each fold to build structure.
Step 5
Grease a 9x13-inch baking dish generously with softened butter. Transfer the dough into the dish, cover with plastic wrap, and let it rise at room temperature for the second proof (1 1/2 to 4 hours) until doubled in volume and filling the pan, gently easing the dough toward the corners midway through if needed.
Ingredients List
Important Notes
Make sure the water used to bloom yeast is lukewarm (approx. 90°F); water that is too hot will kill the yeast.
Greasing the baking pan with softened butter in addition to olive oil prevents sticking and creates an exceptionally crisp bottom crust.
Cold overnight bulk fermentation in the refrigerator develops a much richer and more complex flavor compared to a quick room-temperature proof.
When dimpling, press deep but avoid over-dimpling so you don't deflate all the trapped air pockets built during fermentation.
If not eating immediately, cool the baked bread on a wire rack to prevent steam from softening the crispy bottom crust.
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