Easy No-Knead Focaccia

Serves 1
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Directions

  1. 1Mix all ingredients.
  2. 2Mix all ingredients.
  3. 3Mix all ingredients.
  4. 4Cover and rest 40 min.
  5. 5Cover and rest 40 min.
  6. 6Cover and rest 40 min.
  7. 7With wet hands, perform a few folds until smoother.
  8. 8With wet hands, perform a few folds until smoother.
  9. 9With wet hands, perform a few folds until smoother.
  10. 10Transfer to an oiled container, rest 3 hrs at room temp, then refrigerate overnight (up to 48 hrs).
  11. 11Transfer to an oiled container, rest 3 hrs at room temp, then refrigerate overnight (up to 48 hrs).
  12. 12Transfer to an oiled container, rest 3 hrs at room temp, then refrigerate overnight (up to 48 hrs).
  13. 13Place in an oiled 9×13” pan.
  14. 14Place in an oiled 9×13” pan.
  15. 15Place in an oiled 9×13” pan.
  16. 16Cover and let rise until puffy (about 2+ hrs).
  17. 17Cover and let rise until puffy (about 2+ hrs).
  18. 18Cover and let rise until puffy (about 2+ hrs).
  19. 19Drizzle generously with olive oil, spread, and dimple.
  20. 20Drizzle generously with olive oil, spread, and dimple.
  21. 21Drizzle generously with olive oil, spread, and dimple.
  22. 22Add toppings.
  23. 23Add toppings.
  24. 24Add toppings.
  25. 25Bake at 420°F / 215°C for 20–30 min until golden.
  26. 26Bake at 420°F / 215°C for 20–30 min until golden.
  27. 27Bake at 420°F / 215°C for 20–30 min until golden.
  28. 28Finish with more EVOO + flaky salt.
  29. 29Finish with more EVOO + flaky salt.
  30. 30Finish with more EVOO + flaky salt.

Ingredients

  • 500 g bread flour
  • 500 g bread flour
  • 500 g bread flour
  • 400 g water
  • 400 g water
  • 400 g water
  • 100 g active levain
  • 100 g active levain
  • 100 g active levain
  • 5 g instant yeast
  • 5 g instant yeast
  • 5 g instant yeast
  • 15 g extra-virgin olive oil
  • 15 g extra-virgin olive oil
  • 15 g extra-virgin olive oil
  • 10 g salt
  • 10 g salt
  • 10 g salt
  • 1 tsp dry herbs
  • 1 tsp dry herbs
  • 1 tsp dry herbs
  • toppings
  • toppings
  • toppings
  • finely grated Parmesan
  • finely grated Parmesan
  • finely grated Parmesan
  • flaky salt
  • flaky salt
  • flaky salt

Equipment

9x13” pan

Tips

  • Use bread flour for a chewier bite, pizza flour for a lighter crumb.
  • Be generous with olive oil, it’s key for flavor + that golden crust.
  • Cold ferment overnight for deeper flavor (up to 48 hrs).
  • Always oil your pan well or use parchment , focaccia will stick.
  • A 9×13” pan = thick, sandwich-style focaccia. Larger pan = thinner.
  • Bake in a very hot oven for the best rise and crisp edges.
  • Let it cool slightly before cutting to keep the crumb soft.
  • Mix finely grated Parmesan into the dough before bulk fermentation it melts into the gluten and gives an incredible savory depth.