Mastering the Art of Effortless Focaccia: A No-Knead Recipe for Success

Are you dreaming of warm, pillowy focaccia straight from the oven, adorned with flaky salt and a drizzle of olive oil? Imagine being able to achieve that in your own kitchen with minimal effort. Yes, it’s possible! Let’s unravel the secrets of a no-knead focaccia recipe that guarantees a slice of Italian heaven on your plate.

The Magic of No-Knead Focaccia

Focaccia, a classic Italian flatbread, is known for its soft, chewy texture and deliciously crispy crust. Traditionally, making focaccia involved lengthy kneading sessions. However, this no-knead version allows you to achieve the same delightful outcome with a fraction of the work.

Once out of the oven, let the focaccia cool slightly before cutting into generous squares or wedges. Serve it warm with your favorite dipping oils or even as a sandwich bread for an authentic Italian experience.

This no-knead focaccia recipe is your ticket to creating the freshest, most delightful bread with minimal effort. Embrace the simplicity, savor the flavors, and let your kitchen be filled with the aroma of homemade Italian baking. Happy baking!

The Best Easy Focaccia Recipe

Crispy, chewy, no knead focaccia!  No special skills or equipment required. This recipe is so foolproof, I'd consider it a gateway bread – you'll make it once and keep coming back for more.

All you have to do is mix the ingredients, do some folds, let it rise, and it’s ready to bake.

Servings 9 Servings

Prep Time 2 hours hrs 30 minutes mins

Cook Time 35 minutes mins

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Ingredients

  

• 500 g Bread flour
• 400 g Water
• 13 g Salt
• 5 g Instant yeast
• 15 g Olive oil

Instructions

 

Mix the Dough

• Combine flour, yeast, and water in a bowl until a loose ball forms. Cover with plastic wrap or a damp, clean kitchen towel and let sit for 30 minutes.
• Add salt and olive oil. Gently fold the dough over itself to combine. Cover and rest for 30 minutes.
• Water tip: To get to lukewarm use a ratio of 1:3 boiling to room temp water

Proof & Fold

• Wet your hands and pick the dough up from the center on either side. It should drape over your hands. Place it back down into the bowl, letting it fold over itself as you return it to the bowl.
• Repeat 3x more times, every 30 minutes, for a total of 1.5 hours.
• Optional: Cover and let ferment overnight in the refrigerator.

Final Proof & Bake

• Place the dough into your baking pan lined with parchment paper and lots of olive oil
• Cover and let proof at room temperature until it doubles in size.
• Dimple and add toppings, if desired
• Bake for 25-35 minutes at 425°F, until golden brown and the bottom sounds hollow if you tap it.

Course: Appetizer

Cuisine: Italian

Keyword: Bread, Dinner Party

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @MIZA_Kitchen_ on Instagram and hashtag it #cookwithmiza.