No-knead Focaccia Bread Recipe

5 from 13 votes

No-knead Focaccia Bread Recipe

For enthusiast bakers out there, you would want to try this! Crusty crust, huge open crumbs, soft chewy texture and amazing flavour. Super easy steps with planning ahead for the time. I'm using the stretch and fold method in this recipe. Do try!

Prep Time15

Cook Time20

Passive Time1 2

Servings:

Author: Bea & Marco

Ingredients

The Dough

1 ¼ cup warm water (310 ml)
1 teaspoon active yeast (3 gr)
3 cup all purpose flour (390 gr)
1 teaspoon salt

Others

1 tablespoon water
1 tablespoon olive oil
some cherry tomatoes , cut in halves
some dry oregano
some sea salt flakes
more olive oil

Instructions

The Dough

Combine warm water and active yeast in a bowl.
Add in flour and salt. Using a wooden spoon, mix everything well until there are no lumps. Cover bowl with cling film and rest dough for 30 minutes.
Spread some olive oil on working surface. Place the dough on top.

Stretch & Fold

Wet your hands to avoid dough from sticking. Grab one side of dough, stretch and fold on top. Do the same with all the other 3 sides as if you're folding an envelope.
Grab the whole dough and flip it up side down.
Cover the dough with a generously oiled cling film and leave it to rest for 30 minutes.
Repeat the stretch and fold process for 3 more times. Watch the recipe video above for better understanding.

Slow Rising

After the 4th stretch and fold, place the dough upside down inside a generously oiled bowl.
Cover the bowl tightly with cling film and place it in the fridge for 24 hours.

Assembling & Baking

Preheat oven at 500ºF (260ºC) for 30 minutes. Place rack on the higher ⅔ level in the oven.
Line a 9x13 inch (23x33 cm) pan with baking sheet. Pour in generous amount of olive oil.
Flip the bowl on top of the pan and let the dough slowly fall by itself into it. With wet hands, gently stretch the dough to fit the pan. Careful not to poke the air pockets.
If it's difficult to stretch, leave it for 10 minutes and then continue stretching. After that leave the stretched dough for 30 minutes.
With wet hands, gently make random indentations on the dough. Place tomato on top.
In a bowl, mix 1 tablespoon water with 1 tablespoon olive oil to emulsify. Then drizzle on top of the dough. Lastly sprinkle some dry oregano and sea salt flakes.
Bake for 20 minutes or until golden brown and fully cooked.

How To Serve

Cool the focaccia on a rack for 30 minutes. Slice and enjoy as is or cut in half and make sandwiches out of it.
Best eaten the day of baking.

Note

Use a kitchen scale for precise measuring of flour. Use scoop and level method if you're using cup measurement to avoid having more flour than the actual amount for this recipe.
Please refer to my post above for tips and detailed explanations.
Although this recipe is forgiving, I really do suggest you using all purpose flour (different flours have different water absorption level, which effects the amount of water needed), in order to have the exact same result as in the video and photos. If you're using bread flour, add bit more water (see the video above for the consistency).

Nutrition