Imagine pulling a golden, crispy, herb-infused focaccia out of your oven with zero kneading and minimal effort. This No Knead Focaccia Bread is the ultimate game-changer for home bakers who want restaurant-quality bread without the professional skills. With just a few simple ingredients and some patient fermentation, you'll create a rustic, flavor-packed bread that looks and tastes like it came straight from a traditional Italian kitchen.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 1 loaf
Ingredients
- 3 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon instant yeast
- 1 1/2 cups warm water
- 1/4 cup olive oil
- Fresh herbs (rosemary, thyme, etc.)
Instructions
- In a large mixing bowl, combine the all-purpose flour, salt, and instant yeast. Mix dry ingredients thoroughly with a whisk to ensure even distribution.
- Pour warm water (around 110°F/43°C) into the dry ingredients. Use a wooden spoon or spatula to mix until a shaggy, sticky dough forms. The mixture should look rough and not completely smooth.
- Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rest at room temperature (around 70°F/21°C) for 12-18 hours. This long fermentation develops deep flavor and texture.
- After fermentation, the dough will look bubbly and have increased in volume. Generously oil a 9x13 inch baking pan with 2 tablespoons of olive oil, ensuring the entire surface is well-coated.
- Gently transfer the sticky dough into the prepared pan. Use oiled hands to spread the dough evenly, stretching it to the edges. Drizzle remaining olive oil over the top.
- Using oiled fingertips, dimple the surface of the dough, creating deep indentations. Sprinkle fresh herbs like chopped rosemary or thyme over the top.
- Let the dough proof a second time at room temperature for 30-45 minutes. Preheat the oven to 425°F (218°C) during the final proofing.
- Sprinkle flaky sea salt over the surface just before baking for extra flavor and texture.
- Bake in the preheated oven for 23-25 minutes, or until the focaccia is golden brown and crispy on the edges.
- Remove from oven and let cool in the pan for 10 minutes. Transfer to a wire rack and allow to cool completely before slicing.
Tips
- • Use warm water (around 110°F) to activate the yeast properly without killing it • Don't rush the fermentation - the 12-18 hour rest is crucial for developing deep, complex flavors • Generously oil your baking pan and hands to prevent sticking • Create dramatic dimples in the dough for that classic focaccia texture • Use fresh herbs for maximum flavor - rosemary and thyme work wonderfully • Flaky sea salt sprinkled on top provides an incredible flavor burst • Let the bread cool completely before slicing to maintain its perfect texture • Store in an airtight container and enjoy within 2-3 days for best taste and freshness
Nutrition Facts
Calories: 180kcal
Carbohydrates: 27g
Protein: 4g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
