Easy Focaccia Bread (No Knead)

Easy Focaccia Bread (No Knead)

Introduction

Focaccia is a classic Italian bread known for its rich flavor and chewy texture. This easy, no-knead focaccia recipe requires minimal effort and results in a deliciously airy and golden loaf perfect for any occasion. With a garlic and rosemary topping, this focaccia is sure to impress your family and friends. Let’s get baking!

Ingredients

Focaccia Dough:

• 300g Bread Flour 🍞
• 300g All-Purpose Flour 🌾
• 14g Salt 🧂
• 2 tsp Instant Yeast 🍶
• 1 tsp Sugar 🍬
• 20g Filippo Berio 100% Italian Extra Virgin Olive Oil 🫒
• 535g Lukewarm Water 💧
• Extra Oil for greasing the dough and pan 🫒

Garlic and Rosemary Topping:

• 50g Filippo Berio 100% Italian Extra Virgin Olive Oil 🫒
• 4 cloves Garlic, finely minced or grated on a microplane 🧄
• Leaves from 1 sprig Rosemary, or to taste 🌿
• Flaky Sea Salt for sprinkling, optional 🧂
• A few turns of Black Pepper for finishing, optional 🌶️

Instructions

1️⃣ Combine Ingredients

In a large bowl, mix the bread flour, all-purpose flour, salt, yeast, and sugar. Add the olive oil and water, stirring with a spatula until a shaggy, wet dough forms. The dough will be sticky, which is normal.

2️⃣ Rest

Cover the bowl with a tea towel and let it stand for 5 minutes.

3️⃣ Stretch and Fold

Wet your hands, then stretch and fold the dough. Rotate the bowl 90° and repeat until you have done four stretch and folds around the bowl. Let it rest for 2 minutes. Repeat this process two more times for a total of three rounds of stretch and folds.

4️⃣ Oil and Refrigerate

Drizzle a bit of olive oil on the dough, turn it over to coat, cover with plastic wrap or a lid, and refrigerate overnight (minimum 12 hours, up to 2 days).

5️⃣ Prepare Pan

Generously drizzle a 9″x13″ (23cmx33cm) non-stick baking pan with olive oil. Turn the risen dough into the pan and coat it in oil. Shape it into a rough rectangle with your oiled fingers. Let it rest for 5 minutes.

6️⃣ Spread Dough

Gently spread the dough towards the edges of the pan with your oiled fingers. Drizzle a bit more olive oil on the surface to prevent drying.

7️⃣ Rise

Leave the pan in a warm spot, uncovered, to rise until doubled in size, puffy, and jiggly (2 to 4 hours). It should leave a small indentation that slowly springs back when gently pressed.

8️⃣ Preheat Oven

Toward the end of the rising process, preheat the oven to 450°F (230°C).

9️⃣ Prepare Topping

Mix 50g olive oil and minced garlic in a small bowl. Spoon over the surface of the dough.

🔟 Dimple Dough

Oil your fingers and dimple the dough all over, pressing almost to the bottom of the pan. Do not pop any bubbles. Sprinkle with rosemary, flaky sea salt, and pepper.

1️⃣1️⃣ Bake

Immediately transfer to the oven and bake for 25 to 30 minutes, until golden brown and pulling away from the sides of the pan.

1️⃣2️⃣ Cool

Remove from the oven, let stand for 5 minutes, then transfer to a wire rack to cool completely before slicing.

1️⃣3️⃣ Store

Store leftovers lightly wrapped at room temperature.

Nutrition & Serving Information

• Prep Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes
• Calories: 320 Kcal
• Servings: 6 servings

Conclusion

This easy, no-knead focaccia bread is perfect for any occasion, whether you’re hosting a dinner party or simply enjoying a homemade treat. The combination of garlic and rosemary adds a delightful flavor that pairs well with many dishes. Enjoy baking and sharing this delicious focaccia with your loved ones!