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Easy No-Knead Focaccia Bread

45m
Serves 10
https://www.bonappetit.com/recipe/easy-no-knead-focaccia

Directions

  1. 1Whisk yeast, honey, and water; let sit 5 minutes.
  2. 2Add flour and salt; mix until a shaggy dough forms.
  3. 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).
  4. 4Generously butter a baking pan; pour olive oil into the center.
  5. 5Gather and lift dough edges into the center of the bowl; transfer to prepared pan, coat with oil, and let rise until doubled.
  6. 6Preheat oven to 450°F; lightly oil hands; stretch dough if using a baking sheet.
  7. 7Dimple focaccia with fingers; drizzle with olive oil and sprinkle with flaky sea salt.
  8. 8Bake for 20–30 minutes until puffed and golden brown.
  9. 9Melt butter and grate garlic; cook until lightly toasted.
  10. 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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