Easy No-Knead Focaccia Bread
Directions
- 1Whisk yeast, honey, and water; let sit 5 minutes.
- 2Add flour and salt; mix until a shaggy dough forms.
- 3Pour olive oil into a bowl; transfer dough, coat in oil, cover, and chill for at least 8 hours or up to 1 day (or 3–4 hours at room temperature).
- 4Generously butter a baking pan; pour olive oil into the center.
- 5Gather and lift dough edges into the center of the bowl; transfer to prepared pan, coat with oil, and let rise until doubled.
- 6Preheat oven to 450°F; lightly oil hands; stretch dough if using a baking sheet.
- 7Dimple focaccia with fingers; drizzle with olive oil and sprinkle with flaky sea salt.
- 8Bake for 20–30 minutes until puffed and golden brown.
- 9Melt butter and grate garlic; cook until lightly toasted.
- 10Brush garlic butter over focaccia and slice into squares or rectangles.
Ingredients
- 1 ¼-oz. envelope active dry yeast
- 2 tsp. honey
- 5 cups all-purpose flour
- 5 tsp. Diamond Crystal or Morton kosher salt
- 6 Tbsp. extra-virgin olive oil
- 4 Tbsp. unsalted butter
- 0 flaky sea salt
- 2 garlic cloves
Equipment
medium bowlrubber spatulabig bowlsilicone lid or plastic wrap13x9" baking pan or 18x13" rimmed baking sheetforkmicroplanesmall saucepan
Tips
- Letting the focaccia dough rise in the fridge for 8 to 24 hours results in a slow ferment, developing flavor and air bubbles. Cold dough is easier to handle.
- For sandwich bread, use a 13x9" baking pan; for a thinner, crispier focaccia, use an 18x13" rimmed baking sheet.
- To see if the dough is ready, poke it with your finger; it should spring back slowly.
- Focaccia is best eaten the day it’s made but keeps well in the freezer.
- Feel free to experiment with toppings and seasonings (cherry tomatoes, rosemary, Parmesan, black pepper, pecorino).
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