Easiest No-Knead Focaccia Recipe

Serves 1
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Directions

  1. 1Mix 320 grams of water, 7 grams of salt, 3 grams of instant yeast, 12 grams of olive oil, and 400 grams of bread flour together.
  2. 2Mix 320 grams of water, 7 grams of salt, 3 grams of instant yeast, 12 grams of olive oil, and 400 grams of bread flour together.
  3. 3Mix 320 grams of water, 7 grams of salt, 3 grams of instant yeast, 12 grams of olive oil, and 400 grams of bread flour together.
  4. 4Mix well until the flour is fully hydrated.
  5. 5Mix well until the flour is fully hydrated.
  6. 6Mix well until the flour is fully hydrated.
  7. 7Cover and rest for 30 minutes.
  8. 8Cover and rest for 30 minutes.
  9. 9Cover and rest for 30 minutes.
  10. 10Do one set of stretch and fold and rest for 30 minutes.
  11. 11Do one set of stretch and fold and rest for 30 minutes.
  12. 12Do one set of stretch and fold and rest for 30 minutes.
  13. 13Perform two sets of coil folds 30 minutes apart.
  14. 14Perform two sets of coil folds 30 minutes apart.
  15. 15Perform two sets of coil folds 30 minutes apart.
  16. 16Place the dough in the fridge to let it ferment and develop flavor overnight.
  17. 17Place the dough in the fridge to let it ferment and develop flavor overnight.
  18. 18Place the dough in the fridge to let it ferment and develop flavor overnight.
  19. 19The next day, transfer the dough to the baking dish and let it proof until almost double.
  20. 20The next day, transfer the dough to the baking dish and let it proof until almost double.
  21. 21The next day, transfer the dough to the baking dish and let it proof until almost double.
  22. 22Drizzle olive oil and add your favorite toppings such as freshly made pesto, tomatoes, garlic, and smoked sea salt.
  23. 23Drizzle olive oil and add your favorite toppings such as freshly made pesto, tomatoes, garlic, and smoked sea salt.
  24. 24Drizzle olive oil and add your favorite toppings such as freshly made pesto, tomatoes, garlic, and smoked sea salt.
  25. 25Bake at 230 degrees Celsius for 20 to 25 minutes in a preheated oven.
  26. 26Bake at 230 degrees Celsius for 20 to 25 minutes in a preheated oven.
  27. 27Bake at 230 degrees Celsius for 20 to 25 minutes in a preheated oven.

Ingredients

  • 320 grams water
  • 320 grams water
  • 320 grams water
  • 7 grams salt
  • 7 grams salt
  • 7 grams salt
  • 3 grams instant yeast
  • 3 grams instant yeast
  • 3 grams instant yeast
  • 12 grams olive oil
  • 12 grams olive oil
  • 12 grams olive oil
  • 400 grams bread flour
  • 400 grams bread flour
  • 400 grams bread flour
  • olive oil
  • olive oil
  • olive oil
  • freshly made pesto
  • freshly made pesto
  • freshly made pesto
  • tomatoes
  • tomatoes
  • tomatoes
  • garlic
  • garlic
  • garlic
  • smoked sea salt
  • smoked sea salt
  • smoked sea salt

Equipment

baking dishfridgeoven

Tips

  • Let the dough ferment and develop flavor overnight in the fridge.
  • Drizzle as much or as little olive oil as you like.
  • Add your favorite toppings.