Prep Time: 180 min.
There's something so satisfying about baking your own bread, and this delicious No-Knead Focaccia recipe is no exception.
Making focaccia is super easy. As the name implies, no kneading is involved (and no fancy equipment).
Mix the ingredients and allow the dough to rise twice. Bake your bread in a hot oven for 35-40 minutes until it's crispy and golden.
I highly recommend eating your homemade focaccia warm, dripping with melted butter and extra sea salt. It's also great for sandwiches, soups, charcuterie boards, and tapas. You can even enjoy it as a simple appetizer with olive oil and balsamic glaze.
This focaccia bread recipe makes an A4-sized (8 x 12 inches) loaf, the perfect family size for one meal. If you are entertaining or just want a bigger loaf, double the quantities and use a larger tin (you may need to bake it a bit longer).
Ingredients
Instructions
1. Mix all the ingredients in a large bowl using a wooden spoon.
2. Cover the dough with a kitchen towel.
3. Let it rise for 1 hour.
4. Line your baking tin (if it isn't nonstick).
5. Add 3-5 tablespoons of olive oil to cover the bottom of the tin.
6. Pour the dough into the tin.
7. Stretch and pull each side of the dough over the remaining dough a few times (you may need to put a tablespoon of olive oil on your fingers so it won't stick).
8. Press the dough carefully into each corner so it covers the entire form.
9. Cover the bread and allow to proof for 1 hour.
10. Turn on your oven to 210°C/ 410°F.
11. Drizzle the focaccia with olive oil, and get some on your fingers, too.
12. Press your fingertips into the dough to make the characteristic focaccia dimples.
13. Sprinkle the top generously with sea salt.
14. Bake the bread on the bottom rack in your oven for 35-40 minutes until golden and crispy.
15. Allow to cool slightly before cutting.
16. Serve.
