Big Bubble, No-Knead Focaccia Bread
Crispy on the outside, soft and airy on the inside—this no-knead focaccia is incredibly easy to make! The long fermentation gives it an amazing texture and deep flavor.
Ingredients:
• 3 1/4 cups (400g) all-purpose flour
• 1 1/4 tsp salt
• 2 tsp instant yeast
• 1 1/4 cups (300ml) warm water
• 1/4 cup (60ml) olive oil, plus extra for drizzling
• 1 tsp honey or sugar
• Fresh rosemary, chopped (optional)
• Flaky sea salt, for topping
Instructions:
1️⃣ Mix the Dough:
In a large mixing bowl, whisk together flour, salt, and yeast. Add warm water, olive oil, and honey (or sugar). Stir until a sticky dough forms. Cover with plastic wrap or a clean towel and let rise at room temperature for 8-12 hours (overnight).
2️⃣ Prepare the Pan:
Generously drizzle olive oil onto a 9×13-inch baking pan or sheet. Transfer the dough onto the pan, gently stretching it to fit. Let it rest for 2-3 hours, until puffy and full of air bubbles.
3️⃣ Dimple & Top:
Preheat your oven to 425°F (220°C). Drizzle more olive oil over the dough. Use your fingers to press dimples all over the surface, creating small pockets. Sprinkle fresh rosemary and flaky sea salt on top for extra flavor.
4️⃣ Bake:
Bake for 20-25 minutes, until the focaccia turns golden brown and crispy around the edges.
5️⃣ Cool & Serve:
Let the bread cool slightly before slicing. Serve warm and enjoy with dips, soups, or on its own!
✨ Prep Time: 15 min
⏳ Rising Time: 8-12 hrs (overnight)
🔥 Bake Time: 20-25 min
⏲ Total Time: 10-13 hours
🥖 Servings: 8
This effortless, no-knead focaccia is a must-try! Let the dough rest overnight for the best flavor and texture. Enjoy it fresh, dipped in olive oil, or as a sandwich base!
Would you like any variations, such as adding cheese, sun-dried tomatoes, or garlic butter?