Easy No-Knead Focaccia

Easy-to-make crispy on the outside, fluffy on the inside no-knead focaccia.

Prep Time2 20

Cook Time40

Total Time3

Course: Side Dish

Cuisine: Italian

Keyword: baking, focaccia, homemade bread

Servings: people

Mix the lukewarm water (225ml), honey (1 tsp), and yeast (3.5g) in a large bowl.
Let it sit for 10 minutes to activate the yeast.
Add the remaining ingredients (250g flour, 5g sea salt, and 10g olive oil). Use a wooden spoon or rubber spatula.
Scrape down the sides until you have a uniform, sticky dough.
Cover the dough with a kitchen towel, silicone lid, or plastic wrap.
Let the dough rise in a warm spot for 1 hour.
Line your baking pan or rimmed baking sheet (if it isn’t nonstick).
Add 3-5 tablespoons of olive oil to cover the sides and bottom of the pan.
Pour the dough into the tin.
Stretch and pull each side of the dough towards the center a few times (you may need to put a tablespoon of olive oil on your fingers so it won't stick).
Stretch the dough carefully into each corner so it covers the entire pan.
Cover and allow to rise for 1 hour.
Turn on your oven to 210°C/ 410°F.
Drizzle the focaccia with olive oil, and get some on your fingers, too.
Press your fingertips into the top of the dough to make the characteristic focaccia dimples.
Sprinkle generously with sea salt.
Bake on the bottom rack of your oven for 35-40 minutes until golden and crispy.
Allow to cool slightly before cutting.
Serve.