No Knead Italian Focaccia Bread

Are you able to believe that I am referring to a Focaccia Recipe as Easy? This is the No Knead Italian Focaccia Bread. This is the recipe that will show you how to make focaccia if you have never done so before! 

Ingredient

• 1 ¼-oz. envelope active dry yeast (about 2 ¼ tsp.) • 2 ½ 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 • 1 tablespoon kosher salt • 6 tablespoons extra-virgin olive oil, divided, plus more for hands such as, COLAVITA • 1 tablespoon unsalted butter, for greasing pan • Flake sea salt, such a Maldons

Direction

Fill a medium/large mixing bowl with 2½ cups of lukewarm water. Add yeast and sugar. Stir lightly but not mix. Let sit 5-10 minutes (if it doesn't foam or get creamy, your yeast is dead; check the expiration date!).

Step 1

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Mix flour and kosher salt with a wooden spoon or rubber spatula until shaggy dough forms without dry streaks. It'll look damp. Normal. 

Step 2

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Pour 4 Tbsp. extra-virgin olive oil into a large refrigerator-safe bowl. Turn dough in oil in bowl. Turn the dough a few times without mixing in the oil.

Step 3

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Chill dough in plastic wrap for 8–24 hours until it doubles in size and looks bubbly and alive. If you're in a hurry, let it rise at room temperature for 3–4 hours until doubled. It tastes better after a longer refrigeration. 

Step 4

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Butter your preferred baking pan or sheet (9X13 glass baking dish or cookie sheet). Coat the baking pan bottom with 1 Tbs olive oil. Uncover dough from fridge and punch down once. Flip the dough several times in the bowl. Place dough in pan.

Step 5

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Turn dough to coat with remaining bowl oil. Raise dough uncovered in a warm, dry area (e.g., near a radiator, fridge, or oven) until doubled in size, 1½ to 4 hours.

Step 6

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Preheat oven to 450° with rack in middle. Make sure the dough is ready by poking it. A small indentation should remain after it springs back slowly. Lightly oil your hands. If using a rimmed baking sheet, gently stretch dough to fill (a baking pan doesn't require this).

Step 7

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Touch focaccia all over. This is my favourite! Continue poking the dough until it is covered in marks. Pour remaining 1 Tbsp. extra-virgin olive oil over poked dough and sprinkle with flaky sea salt. 

Step 8

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Bake focaccia 20–30 minutes until puffed and golden brown. Optional: lightly oil the right side after baking. Enjoy hot or cold! 

Step 9

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also see

also see

Easy Shrimp Salad Recipe with Old Bay