No-Knead Focaccia

Serves 1
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Directions

  1. 1Mix 320g of water, 7g of salt, 3g of instant yeast, 12g of olive oil, and 400g of bread flour together until the flour is fully hydrated and no dry bits remain.
  2. 2Mix 320g of water, 7g of salt, 3g of instant yeast, 12g of olive oil, and 400g of bread flour together until the flour is fully hydrated and no dry bits remain.
  3. 3Mix 320g of water, 7g of salt, 3g of instant yeast, 12g of olive oil, and 400g of bread flour together until the flour is fully hydrated and no dry bits remain.
  4. 4Cover the bowl and let the dough rest for 30 minutes.
  5. 5Cover the bowl and let the dough rest for 30 minutes.
  6. 6Cover the bowl and let the dough rest for 30 minutes.
  7. 7Perform one set of stretch-and-fold on the dough.
  8. 8Perform one set of stretch-and-fold on the dough.
  9. 9Perform one set of stretch-and-fold on the dough.
  10. 10Let the dough rest for 30 minutes.
  11. 11Let the dough rest for 30 minutes.
  12. 12Let the dough rest for 30 minutes.
  13. 13Perform the first set of coil folds.
  14. 14Perform the first set of coil folds.
  15. 15Perform the first set of coil folds.
  16. 16Let the dough rest for 30 minutes.
  17. 17Let the dough rest for 30 minutes.
  18. 18Let the dough rest for 30 minutes.
  19. 19Perform the second set of coil folds.
  20. 20Perform the second set of coil folds.
  21. 21Perform the second set of coil folds.
  22. 22Place the dough in the fridge for overnight fermentation to develop flavor (up to 48 hours).
  23. 23Place the dough in the fridge for overnight fermentation to develop flavor (up to 48 hours).
  24. 24Place the dough in the fridge for overnight fermentation to develop flavor (up to 48 hours).
  25. 25The next day, transfer the dough to a well-oiled baking dish.
  26. 26The next day, transfer the dough to a well-oiled baking dish.
  27. 27The next day, transfer the dough to a well-oiled baking dish.
  28. 28Let the dough proof until it has almost doubled in size.
  29. 29Let the dough proof until it has almost doubled in size.
  30. 30Let the dough proof until it has almost doubled in size.
  31. 31Drizzle olive oil over the dough.
  32. 32Drizzle olive oil over the dough.
  33. 33Drizzle olive oil over the dough.
  34. 34Add your favorite toppings; I added pesto, tomatoes, garlic, and smoked sea salt.
  35. 35Add your favorite toppings; I added pesto, tomatoes, garlic, and smoked sea salt.
  36. 36Add your favorite toppings; I added pesto, tomatoes, garlic, and smoked sea salt.
  37. 37Dimple the dough using your fingers to create indentations for the toppings.
  38. 38Dimple the dough using your fingers to create indentations for the toppings.
  39. 39Dimple the dough using your fingers to create indentations for the toppings.
  40. 40Bake the focaccia at 230 degrees Celsius for 20 to 25 minutes in a preheated oven.
  41. 41Bake the focaccia at 230 degrees Celsius for 20 to 25 minutes in a preheated oven.
  42. 42Bake the focaccia at 230 degrees Celsius for 20 to 25 minutes in a preheated oven.
  43. 43Slice and enjoy the moist and fluffy focaccia with a crisp exterior.
  44. 44Slice and enjoy the moist and fluffy focaccia with a crisp exterior.
  45. 45Slice and enjoy the moist and fluffy focaccia with a crisp exterior.

Ingredients

  • 320 g Water
  • 320 g Water
  • 320 g Water
  • 7 g Salt
  • 7 g Salt
  • 7 g Salt
  • 3 g Instant Yeast
  • 3 g Instant Yeast
  • 3 g Instant Yeast
  • 12 g Olive oil
  • 12 g Olive oil
  • 12 g Olive oil
  • 400 g Bread Flour
  • 400 g Bread Flour
  • 400 g Bread Flour
  • Pesto
  • Pesto
  • Pesto
  • Ripevine Tomatoes
  • Ripevine Tomatoes
  • Ripevine Tomatoes
  • Sliced Garlic
  • Sliced Garlic
  • Sliced Garlic
  • Smoked Sea Salt
  • Smoked Sea Salt
  • Smoked Sea Salt

Equipment

Glass baking dishLidPhoneBaking dishSpatulaMeasuring cupKnifeCutting board

Tips

  • This recipe is adapted from a sourdough focaccia recipe, replacing levain with instant yeast.
  • The long overnight fermentation develops a deeper flavor with minimal "yeasty" taste.
  • This recipe is suitable for both first-time and seasoned bakers.
  • You can use 280-320g of water depending on flour absorbency and preferred dough consistency.
  • Drizzle as much or as little olive oil as you like and add your favorite toppings.
  • The dough can be fermented in the refrigerator for up to 48 hours for flavor development.
  • The focaccia turns out bubbly, moist, and fluffy with a crisp exterior.
  • Ensure all the flour is fully hydrated with no dry bits remaining when mixing ingredients.
  • The dough should be proofed until almost double before baking.
  • Baking temperature and time can be adjusted based on your oven and desired crispness.
  • This recipe is foolproof and yields amazing results with minimal effort on your part, letting time take over the process.
  • Enjoy the bread as a sandwich, side, or snack!
  • Consider using a 9-inch square pan for this recipe for best results.
  • Drizzle olive oil generously and add dimples to the dough after proofing, before adding toppings and baking.
  • You can customize toppings based on your preference and availability of ingredients.
  • The recipe provides flexibility with water quantity based on flour absorption rates to achieve desired dough consistency.
  • The use of instant yeast allows for a no-knead process, simplifying preparation for home bakers.
  • Ensure the oven is preheated to the specified temperature for consistent baking results.
  • The video demonstrates the correct stretch-and-fold and coil-fold techniques essential for the focaccia texture.
  • The final product showcases a beautiful airy crumb structure, typical of well-made focaccia.
  • The visual of tearing the focaccia highlights its moist and fluffy interior contrasted with its crisp exterior.
  • This recipe has been successfully tested by many on social media platforms.
  • The detailed steps and visual cues in the video make it easy to follow along for all skill levels.
  • The final bread provides a satisfying texture and flavor experience.
  • The recipe encourages personalization through topping choices, allowing for variety and creativity.
  • The video clearly shows how to handle the dough, including folding and transferring, to achieve the desired texture and shape.
  • The importance of proper resting times is emphasized for dough development.
  • The use of a timer helps ensure precise resting and proofing durations.
  • The dough is transferred to a well-oiled or non-stick baking dish for easy removal and baking.
  • The recipe encourages checking for full hydration of the flour to prevent dry spots in the dough.
  • The end result is a delicious and impressive homemade bread.
  • The recipe is efficient and produces a high-quality focaccia that can be enjoyed in various ways.
  • The video serves as a great visual guide for each step, enhancing the baking experience.
  • The recipe highlights the ease of making artisanal bread at home with minimal effort.
  • The recipe is designed for maximum flavor development through a cold fermentation process.
  • The video demonstrates the correct technique for dimpling the dough to create signature focaccia indentations.
  • The recipe emphasizes the simplicity of a no-knead method while achieving professional-quality results.
  • The video provides an excellent visual of the dough's texture and elasticity at each stage.
  • The recipe promotes mindful baking by highlighting the importance of patience during resting and fermentation.
  • The recipe ensures a light and airy interior with a perfectly crispy crust.
  • The overall process is streamlined for convenience without compromising on quality or flavor.
  • The video visually guides the baker through each critical step, ensuring success.
  • The recipe caters to busy individuals who want to bake fresh bread with minimal active preparation time.
  • The recipe aims for a tender crumb and a golden-brown crust, characteristic of perfect focaccia.
  • The video offers a realistic timeline for each stage of the recipe, making it manageable.
  • The recipe is versatile, allowing for different topping combinations and flavor profiles.
  • The recipe is perfect for those new to bread making due to its straightforward instructions and no-knead nature.
  • The video emphasizes the beautiful bubbly structure of the dough after fermentation and proofing.
  • The recipe guarantees a flavorful focaccia that rivals bakery-bought versions.
  • The video serves as an inspirational guide for home bakers to create delicious bread with ease.
  • The recipe ensures excellent rise and texture in the final product.
  • The recipe offers a simple solution for achieving great bread with minimal effort.
  • The video provides visual cues for when the dough is ready for the next step, ensuring optimal results.
  • The recipe is a fantastic option for entertaining guests or enjoying a fresh loaf at home.
  • The recipe details a successful method for achieving a moist and fluffy focaccia.
  • The video is well-paced and clearly illustrates each step, making it easy to follow.