Until recently, it had been a number of years since I made focaccia. I loved the taste of my previous recipe but it was so time consuming with multiple time-consuming steps.
I’ve started making it again, but I began by experimenting with quicker no-knead recipes. This recipe is so much easier but every bit as delicious as my previous one.
This recipe is easily adaptable, and I’ve included directions for making a plain version or a pesto version below. Usually, I like to make it all in one day, but if I want it ready for the morning, I will do the first part the night before and let it slow rise overnight.
The Easiest No-Knead Focaccia
Prep time
Cook time
Total time
Serves: 8-10 servings
Ingredients
- For the dough:
- 5 cups flour
- 2¼ teaspoon instant yeast
- 2 teaspoons granulated sugar
- 1 tablespoon sea salt
- 2½ cups water, lukewarm (not hot)
- 4 tablespoons olive oil, divided (plus more for oiling fingers)
- For dimpling:
- 2 tablespoons olive oil
- ¼ cup pesto (option, if you would like to make it pesto focaccia)
Instructions
- In a large mixing bowl, stir together flour, yeast, sugar, and salt. Add water, stirring to form a shaggy dough.
- In a large bowl, add 3 tablespoons olive oil to the bottom. Dump dough into bowl, turning to coat in olive oil. Cover tightly and let rise in a draft-free spot about 1½ to 2½ hours, until doubled in size (this will be variable based on the warmth of the room it is in, the yeast, and a variety of factors). Alternatively, you can place in the fridge and let it slow rise overnight.
- Add 1 tablespoon olive oil to a large baking pan to coat the bottom of the pan. For thicker sandwich focaccia, use a 9X13 size. For thinner focaccia, use a baking sheet (or divide dough between two 9x13 inch pans).
- Uncover risen dough and, with oiled fingers, gather sides of together and stretch and fold dough towards center. Repeat about 4-5 times to deflate and form a nice elastic dough ball. Dump dough and any oil in the bowl into prepared pan from above. Flatten dough slightly into a rectangle shape. The dough won't fill the pan, but don't worry, it will rise and fill up the pan. Cover and let rise in a draft free spot until doubled, another 1½ to 2½ hours.
- When dough is ready, preheat oven to 450 degrees F. Lightly oil your hands. If using pesto, mix together pesto and 2 tablespoons olive oil and pour over the top of the dough. If not using pesto, pour the 2 tablespoons olive oil over the dough. With oiled fingers, dimple foccacia evenly all over the surface of the dough with your fingers. Bake focaccia in preheated oven 20-30 minutes, until golden brown and cooked through. Remove from oven and let cool before slicing and serving.
Notes
Adapted from Bon Appetit
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