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No-Knead Focaccia

Appetizer 🧄Side Dish 🥗Lunch 🥪Snack 🍿 Italian 🇮🇹 Low-SodiumHeart-Healthy ❤️Vegetarian 🥦Vegan 🌱Plant-Based 🌻Halal 🕌Kosher ✡️Pescatarian 🐟

No-Knead Focaccia bakes up with a tender, open crumb full of airy bubbles and a golden, crisp crust. A slow, overnight rise builds deep flavor, while rosemary and flaky sea salt add aromatic, savory notes. Serve warm or at room temperature alongside soups, salads, or as a shareable appetizer.

  • Prep45 mins
  • Cook30 mins
  • Serves12
  • DifficultyMedium
No-Knead Focaccia
  1. 1

    Assemble all the ingredients.

  2. 2

    In a bowl, stir the yeast into the bread flour. Add the salt, then 4 teaspoons oil, and the water. Stir with a spoon until a wet, sticky dough forms.

  3. 3

    Cover and let sit at room temperature for 12 to 14 hours.

  4. 4

    Uncover the dough and move it to an oiled work surface. With oiled hands, press and push the dough into a 16x12-inch rectangle.

  5. 5

    Fold the dough into thirds horizontally; then fold it into thirds vertically. Place it smooth side up into a generously oiled pan.

  6. 6

    Cover the pan with plastic wrap and let rest until almost doubled in size, for 1 hour.

  7. 7

    With oiled hands, fold once more into thirds horizontally, then into thirds vertically to build the gluten structure.

  8. 8

    Flip the dough, smooth side up, in the pan; cover with plastic wrap and let rest for 1 hour more.

  9. 9

    Unwrap and, using oiled hands, stretch and fold the dough once more in each direction.

  10. 10

    Set it smooth side up into a generously oiled metal baking pan. Drizzle lightly with additional olive oil and stretch to fit the pan. Cover and let rest for 2 hours.

  11. 11

    Preheat the oven to 425 degrees F (220 degrees C). Unwrap and, if desired for the traditional focaccia look, poke holes in the top of the dough with oiled fingers. Sprinkle rosemary and flaky sea salt over the top.

  12. 12

    Bake in the center of the preheated oven until browned, about 30 minutes. Let cool in the pan for 10 minutes; move to a wire rack and cool to room temperature, about 30 minutes.

  13. 13

    Slice and serve.