No Knead Focaccia Bread

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No Knead Focaccia Bread

Learn to make a broad and bouncy focaccia bread at home with this simple no-knead method!

Prep Time10

Cook Time25

Proofing Time12

Total Time12 35

Course: Appetiser

Cuisine: Italian

Keyword: focaccia

Servings:

Author: Julia Frey of Vikalinka

Equipment

This is an affiliate link.Kitchen scale
This is an affiliate link.Stand mixer
This is an affiliate link.9x13 baking pan
This is an affiliate link.Cooling rack

Ingredients

500g / 4 cups bread flour
375ml / 1⅔ cup warm water
7g / 1 tbsp active dry yeast
10g / 1/2 tbsp salt
1 sprig rosemary leaves only
1 pinch flaky sea salt such as Maldon sea salt
6-7 garlic confit optional

Instructions

In a large bowl combine the flour and salt. In a separate bowl combine the water and yeast and let the yeast dissolve, which will take about 5 minutes.
Add the yeasted water to the the flour and mix with your hands or in a stand mixer using a dough hook until you have a rough dough bowl. You don’t have to knead it. Drizzle the dough with 1 tbsp of olive oil, then flip it over, so the entire surface is covered with the oil. Cover with plastic wrap and refrigerate for at least 12 hours. The dough could be kept in the fridge for up to 3 days. The longer you wait, the stronger flavour will develop.
When you are ready to bake, take the dough out of the fridge and deflate it by running your fingers along the edges of the bowl to detach it from the bowl.
Line a 9 inch by 13 inch pan with parchment paper, then add a couple of tablespoons of olive oil to the bottom and spread it around with your fingers. Add the dough to the pan and flatten it forming a rough rectangle. It won’t spread all the way to the edges of the pan at this point. Make sure the entire surface is covered with olive oil, use your hands to spread it around. Allow the dough to rise for 2.5 -5 hours depending on the temperature of your house. It could take as little as 2 hours on a hot summer day and as long as 5 on a cold winter day. Pay attention to your dough, it should be rounded and bubbly.
When the dough is 30 minutes before it’s ready to be baked. Preheat the oven to 225C/450F.
Sprinkle another tablespoon of olive oil on the surface of the dough and scatter rosemary leaves all over. (You can also add garlic confit or tomatoes). With your fingers star pressing down on the dough forming deep dimples all over. You can stretch the corners slightly to fit the pan. Finally liberally sprinkle with flaked sea salt and bake immediately for 25 minutes until the bread is golden brown. Take out of the pan as soon as the focaccia is done and cool on a wire rack to prevent the bottom from going soggy.

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