This no-knead focaccia recipe delivers a golden crust, soft interior, and classic olive oil flavor with minimal effort. Perfect for beginners, it uses a high-hydration dough and simple folding technique to achieve bakery-quality results at home.
Prep & Cook Time
- Prep Time: 30 minutes (active)
- Cook Time: 25 minutes
- Total Time: About 2 hours 30 minutes (including fermentation)
- Servings: 8 to 10 slices
Ingredients
Sponge (Pre-Ferment):
- ¾ cup (100 g) all-purpose flour
- ¾ cup (100 ml) water, room temperature
- 1 teaspoon (5 g) active dry yeast
Dough:
- 3¼ cups (400 g) all-purpose flour
- 1¾ cups (280–300 ml) water, room temperature
- 2 teaspoons (10 g) salt
- 1½ tablespoons (20 g) extra virgin olive oil
Topping:
- Fresh rosemary leaves, to taste
- Coarse sea salt, to taste
- Extra virgin olive oil, for drizzling
Instructions
- In a bowl, mix the sponge ingredients until smooth. Cover and let rest for 30–60 minutes, until doubled and bubbly.
- In a large bowl, combine flour and salt. Add the sponge and most of the water, mixing with a spoon. Add olive oil and remaining water gradually until a sticky dough forms.
- Cover and rest for 5 minutes. With wet hands, fold the dough by pulling the edges toward the center. Repeat this folding process every 5 minutes for about 30 minutes (4–5 folds).
- Cover and let ferment for 30–60 minutes, until doubled in size.
- Preheat oven to 400°F (200°C). Grease a shallow baking pan generously with olive oil.
- Transfer dough to the pan. With oiled or wet fingers, gently press and stretch the dough to fit the pan.
- Dimple the surface with your fingertips. Top with rosemary, coarse salt, and a drizzle of olive oil.
- Bake for 20–25 minutes, rotating once, until golden brown.
- Brush with more olive oil and cool on a rack for 15 minutes before slicing.
What to Serve With
- Olive oil and balsamic vinegar
- Fresh salads
- Cheese boards
- Soups and stews
- Italian-style sandwiches
Pro Tips
- Use wet hands when handling the dough to prevent sticking.
- High hydration is key for an airy crumb; adjust water based on flour absorption.
- Baking in a shallow metal pan helps achieve crisp edges.
Nutrition Information (Approximate)
Per serving:
- Calories: 220 kcal
- Protein: 6 g
- Carbohydrates: 38 g
- Fat: 5 g
Creative FAQ
Is focaccia the same as pizza dough?
No. While similar, focaccia has more olive oil and hydration, resulting in a softer crumb.
Can I refrigerate the dough overnight?
Yes. Cold fermentation enhances flavor. Let it return to room temperature before baking.
Can I add other toppings?
Absolutely. Cherry tomatoes, olives, onions, and Parmesan are excellent options.
Why doesn’t this recipe require kneading?
Time and folding develop gluten naturally, replacing traditional kneading.
This no-knead focaccia proves that artisan bread doesn’t need complicated techniques. With patience, quality olive oil, and simple folds, you can bake a fragrant, airy focaccia that feels both rustic and refined—perfect for everyday meals or special occasions.
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