No Knead Italian Focaccia Bread

My father-in-law stayed with us for a few nights last week and I always try to make something special when he stays here. I made stuffed shells (which I know he loves) and salad and wanted to make an easy bread recipe. I saw this Focaccia recipe on Instagram and it looked easy enough so I gave it a try. It was so delicious!

I did not refrigerate the dough - I did the "short rise option" on the website and adapted the recipe below to reflect what I did so I'll remember next time. I mixed the dough, let it rise for 2 hours, put it in an oiled 9x13 glass baking dish (next time I will oil and flour it because it was a little hard to get out), let it rise another 30 minutes (uncovered), poked the dough, topped with some sea salt flakes and baked for 22 minutes.

My cousin Marina also made this recipe (she refrigerated the dough overnight) but she made the focaccia thin and used two quarter sheet pans (12.5"x9").

The recipe uses a lot of olive oil and you could probably cut back a little bit on that, but it is also probably what makes it so good. I did not put oil on top when I added the salt and I did not put oil on top when it came out of the oven.

I used 00 Flour for this recipe as I always do when I make bread or pizza.

Overall, this is a very good and easy recipe. Everyone at my house loved it! It also makes a lot, so I was able to have a few pieces leftover for the next night's dinner and freeze an entire half of it!

No Knead Italian Focaccia Bread

Recipe adapted from Cucina by Elena

 

EASY AND DELICIOUS ITALIAN FOCACCIA RECIPE! This recipe is shockingly easy. It is a NO KNEAD focaccia recipe that will get you the perfect crisp and bubbly top with a soft and tender interior. You will treasure this fragrant olive oil BREAD! It is a NO FAIL RECIPE YOU will make again and again. 

1¼-oz. envelope active dry yeast (about 2¼ teaspoons)

2½ cups (590 ml) lukewarm water (98 and 105 degrees Fahrenheit, 36.5 to 40.5 Celsius)

1 Tablespoon granulated sugar

5 cups (625 g) all-purpose flour or 00 flour

1 Tablespoon kosher salt

6 Tablespoons good quality extra-virgin olive oil, divided, plus more for hands

Flake sea salt, such a Maldons

 

Place 2½ cups lukewarm water in a medium/large mixing bowl. Add the yeast and sugar. Stir slightly but do not mix. Let sit 5-10 minutes (it should foam or at least get creamy; if it doesn’t your yeast is dead and you should start again – check the expiration date!).

 

Add flour and kosher salt and mix with a wooden spoon or rubber spatula until a shaggy dough forms and no dry streaks remain. It will seem a little wet. That is normal. 

 

Pour 4 Tablespoons of extra-virgin olive oil into a big bowl. Transfer dough to bowl and turn to coat in oil. Turn over a few times, but do NOT mix in the oil with the dough. 

 

Cover with plastic wrap and let rise at room temperature until dough is doubled in size, about 2 hours (it should look very bubbly and alive).

 

Grease and flour your desired baking pan or baking sheet depending on preference (classic 9x13 glass baking dish or 9x13 cookie sheet). Add 1 Tablespoon olive oil to the baking pan and coat the bottom. Move dough to the prepared pan.

 

Pour any oil left in the bowl over the dough and turn dough to coat it in oil. Let rise, uncovered, in a dry, warm spot (like near a radiator or on top of the fridge or a preheating oven) until doubled in size, about 30 minutes.

 

Place a rack in middle of oven; preheat to 450°. Lightly oil your hands. If using a rimmed baking sheet, gently stretch out dough to fill (you won’t need to do this if using a baking pan).

 

Dimple focaccia all over with your fingers. Keep poking away until there are lots of poke marks in the dough. 

 

Drizzle the top of poked dough with remaining 1 Tablespoon extra-virgin olive oil (optional) and sprinkle with flaky sea salt.

 

Bake focaccia until puffed and golden brown all over, 20–30 minutes.

 

Optional: brush lightly with olive oil right after taking it out of the oven.

 

Enjoy warm or cold!

 

Notes:

Makes great sandwich bread. Simply cut a slice in half lengthwise and use for a sandwich! 

 

Storing: The focaccia will keep at room temperature, covered with plastic wrap, for 2 days. Reheat in a 375-degree oven for 10 minutes. To freeze focaccia, cut it in pieces, wrap each piece in plastic wrap, place in resealable plastic freezer bag, and freeze for up to 1 month.