Baking bread can be daunting – even if you are already a confident baker. That’s where our No-Knead Focaccia recipe comes in. With only a few basic pantry ingredients and a quick “stretch and fold” technique, your focaccia will be a success.
No fancy equipment required – unlike the Le Creuset braiser Meghan, Duchess of Sussex, uses to make focaccia bread in her Netflix series With Love, Meghan, premiering March 4, a plain 9″ x 13″ baking pan will do.
How to pronounce focaccia in English:
This Italian word is easier to pronounce than you think: fuh·kaa·chuh
What is focaccia?
It’s a type of Italian flatbread made with flour, yeast, salt and olive oil. In our recipe, we added a touch of sugar
What to eat with focaccia bread?
Anything! You can use it as a base for pizza, or slice it in half through the centre for a focaccia sandwich, or slice it into lengths and toast it.
How long does focaccia stay fresh?
Focaccia bread should be eaten the same day its made. To keep it fresh longer, cut it into pieces and freeze. Reheat on a baking sheet in a 300°F oven.
No-Knead Focaccia
Equipment
- 9" x 13" baking pan
Ingredients
- 2¼ cups bread flour
- 2¼ cups all-purpose flour
- 3½ tsp kosher salt
- 2¼ tsp instant yeast
- 2 tsp granulated sugar
- 2 cups + 2 tbsp lukewarm water
- 8 tbsp extra-virgin olive oil divided
- 1 tbsp unsalted butter for pan
- 3 sprigs rosemary
- 1 tsp flaky sea salt optional
Instructions
- In large bowl, whisk together bread flour, all-purpose flour, salt, yeast and sugar. Drizzle in water and 3 tbsp of the olive oil, mixing with a wooden spoon until a shaggy dough forms and no dry streaks remain. The dough will be very wet and sticky; this will yield a fluffy focaccia. Cover bowl with a kitchen towel and let stand 5 minutes.
- Using wet hands, perform a set of stretch and folds. Gather up edge of dough, lift it and fold it over on itself and then rotate bowl 90 degrees; repeat three more times.
- Drizzle dough with 2 tbsp oil, flip and cover. Refrigerate for at least 8 hours or up to 1 day, or let rise at room temperature until doubled in size, 3 to 4 hours.
- Spread butter on bottom of 13 x 9-in baking pan to prevent sticking, then drizzle in remaining 3 tbsp olive oil. Transfer dough to prepared pan, spreading slightly.
- Let rise, uncovered, in a warm area until doubled in size and jiggly, 1½ to 3 hours (depending on room temperature).
- Preheat oven to 450°F 30 minutes before the end of the second rise. Drizzle remaining 2 tbsp olive oil over dough; using oiled fingertips, dimple the dough all over, pressing down to touch bottom of pan. Press in rosemary leaves or choice of topping and sprinkle with flaky sea salt (if using).
- Bake until golden brown and edges pull away from pan, 25 to 30 minutes. Let cool in pan for 5 minutes before transferring to rack.
- Let cool slightly before slicing with a bread knife.
