Airy No-Knead Focaccia
Focaccia is a super easy bread to bake for a spaghetti dinner, Alfredo, or any other meal! You can even split this thick focaccia and make sandwiches!
Ingredients
- 2 tsp honey or sugar
- 2 tsp instant yeast
- 2 cups lukewarm water, (454 grams)
- 4 cups all-purpose flour, (510 grams)
- 1 ½ tsp fine salt
- 6 tbsp olive oil, divided, plus more for hands and drizzling
- 1 tsp butter for greasing the pan, optional for nonstick pans
- ½ tsp flaky sea salt, or to taste
- ¼ tsp coarsely ground black pepper (optional), for garnish
- 1 to 2 tbsp fresh rosemary leaves (optional), for garnish
Recommended Equipment
Instructions
- In a large bowl, combine the honey or sugar, yeast, and warm water; let stand for 5 minutes. Add the flour, salt, and 2 tablespoons of olive oil; mix to form a wet, sticky ball.2 tsp honey or sugar | 2 tsp instant yeast | 2 cups lukewarm water | 4 cups all-purpose flour | 1 1/2 tsp fine salt | 2 tbsp olive oil
- Oil your hands or a bowl scraper and fold the dough over a few times while drizzling with 1 more tablespoon of olive oil. Cover bowl with plastic wrap and refrigerate overnight or for up to 72 hours.1 tbsp olive oil
- About 4 hours before you plan to bake the focaccia, remove it from the fridge and deflate the dough by stretching and folding it a few times. Drizzle with more oil, cover the bowl, and let it rest at room temperature for 3 hours.
- Prepare a 10-by-15-inch jelly roll pan or 9-by-13-inch baking pan. If the pan is not nonstick, grease it first with 1 teaspoon of butter. Add 3 tablespoons of olive oil to the pan and brush it to cover the bottom. Turn the dough into the pan and let it rest for 15 minutes so it will relax enough to stretch.1 tsp butter for greasing the pan | 3 tbsp olive oil
- Stretch the dough to fit the pan and let it rest for 45 minutes longer.
- Meanwhile, preheat the oven to 425°F
- With oiled hands, dimple the dough all over. Sprinkle lightly with flaky sea salt and coarsely ground black pepper, and arrange rosemary over the top if desired.1/2 tsp flaky sea salt | 1/4 tsp coarsely ground black pepper (optional) | 1 to 2 tbsp fresh rosemary leaves (optional)
- Bake for 20 to 28 minutes, or until golden brown.
- Cool the focaccia for 10 minutes before slicing and serving.
On regular metal pans, a thin smear of butter under the olive oil helps prevent sticking. If the pan is nonstick, no butter is needed.
Nutrition
Calories: 224kcalCarbohydrates: 34gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 293mgPotassium: 66mgFiber: 2gSugar: 1gVitamin A: 5IUVitamin C: 0.05mgCalcium: 8mgIron: 2mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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