If you are looking for an easy focaccia recipe that is similar to what you get in Italy, that requires no machine, no crazy kneading and can be used to make those yummy sandwiches or smeared with butter or pesto or serve with soups, then this is the recipe you got to try.
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Why you will love this recipe?
I have been on a hunt for perfect focaccia (pronounced as Fo-ka-ccha) since I ate in Florence, Italy.
A late breakfast, early lunch, we were tired from all the walking and hungry and this sandwiched place was highly recommended. We waited for our halloumi sandwiches and I cannot forget the taste. Since then I tried many recipes, worthy enough to share on the blog. This is it, my search for the recipe ends here atleast for a while.
Ingredients at a glance
Olive Oil – extra virgin, good quality
Water – room temperature
Salt – use sea salt, pink salt or the regular table salt, salt is used to control the rising in a yeast dough
Flour – regular all purpose flour
Yeast – instant yeast
For the Toppings
Olive Oil – generous drizzle
Salt – I love using sea or pink Himalayan salt
Olives, cherry Tomatoes, onions, bell peppers etc. – Use as desired, you can also create focaccia art
Seasonings – Rosemerry, oregano, basil, crushed red chilli etc.
How to make no knead easy focaccia?
For the Dough
This is a very simple recipe and doesn’t require stand mixer or extensive kneading. Just a spatula to mix all the ingredients and then wet hands for stretching, folding, dimpling.
Step 1 – Whisk water, oil, yeast and salt really well.
Step 2 – Add in flour and mix with a spatula or wooden spoon to a rough shaggy dough like mixture.
Step 3 – Cover, and let it rest for 30 minutes in a warmer place (Room temperature if summers, near a heated bowl of water or stove in winters.)
Step 4 – Remove the cover and with wet hands, stretch and fold the dough. Rest again for 30 minutes, covered.
Step 5 – Repeat the above step, this time with coil fold.
Step 6 – Repeat the above step again after 30 minutes.
Step 7 – After 30 minutes, place the bowl in refrigerator for 12-48 hours. My sweet spot is 36 hours.
For the Assembling
Step 1 – Grease a 9 inches square pan or similar size, well with olive oil.
Step 2 – Dump all the mixture in it and let it proof for 1 hour until double in size.
Step 3 – Pour a generous drizzle of olive oil and do the dimpling with greased fingers.
Step 4 – Top with toppings of choice and seasoning.
Step 5 – Bake for 35-45minutes until golden brown.
If you love making bread at home, you can try my no fail pizza or these easy delicious dinner roll.
- Its a great recipe to serve with variety of condiments like pesto, butter or with variety of soups.
- This is a great bread to make sandwiches from, my personal favorite is grilled halloumi, tomato slices and a good smear of basil pesto.
Variations – Thick vs Thin Focaccia
I find this recipe perfect for a 9 inches square pan, it can be sliced for sandwiches and think enough to dunk in soup or bread dipping oil.
If you wish for a thinner focaccia – consider making is 9×13 inches pan.
If you don’t have square or rectangular pan, you can bake it in a round pan 10 or 11 inches.
- For short term – room temperature, covered for 1-2 days, refrigerate in an air tight box for upto 3 days.
- For long term – You can totally freeze the baked bread well wrapped in foil and plastic bag for up to a month. To serve, pop it in the oven with foil in preheated oven for 15 minutes at 400 F.
For the Focaccia Dough
- 280 -320 grams* Water (Room Temperature)
- 12 grams/ 1 tablespoon Olive Oil + extra for greasing the pan
- 7 grams/ 1 1/2 teaspoons Salt
- 3 grams/ 1/2 teaspoon Instant Yeast
- 400 grams 2 1/2 cups All purpose Flour
For the Topping
- Olive Oil for a generous drizzle
- Vegetables like sliced olives, capsicums, onions, cherry tomatoes
- Coarse salt like Himalayan or Sea
- Dried Seasonings like Oregano, Rosemary, Basil
For the Focaccia Dough:
- Whisk water, oil, yeast in a large bowl preferably with a lid.
- Mix flour and salt together, add in the water mixture.
- Mix it using a spatula till all the flour has been coated and mixed well. The mixture will be a shaggy dough.
- Let it rest for 30 minutes covered in a warmer place. (If winters near a stove, if summers, outside).
- Perform stretch and fold. Imagine your dough is a square, take one corner of the dough, stretch and fold on the center on itself. Repeat on all four corners with wet hands.
- Rest for 30 minutes, covered in the same spot.
- Perform Coil - fold method. Pick up the dough with wet hands from beneath and let it coil on itself, repeat four times on each side.
- Repeat step 6 and 7.
- After 30 minutes, pop it in the fridge for 12-48 hours.
- Take out the dough on a greased 9 inches square pan. Stretch to the corners.
- Let it rest for 1 hour until the dough is double in size. Dimple with greased fingers.
- Top with the desired toppings and seasonings.
- Bake in a pre-heated oven for 20-25 minutes at 375- 400 F until slightly brown and crusty on top and golden on bottom.
- Cool for at least 10 minutes before taking it out.
* If you are relatively new to bread making and is not comfortable of a high hydration dough, you can use less water, 280 grams or slightly more.
Amount Per Serving: Calories: 213Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 38mgSodium: 84mgCarbohydrates: 34gFiber: 0gSugar: 32gProtein: 1g
Often you see bread recipes as percentages which very simply put means, percentage of water used per 100 grams of flour. So if you have 100 grams flour in a recipe, using 80grams of water will yield 80% hydration bread. This in turn means, you have to do some nice stretch and folds but does not require extensive kneading
A good bread has strong gluten bonds. They can be achieved by either
– using a high protein flour
– extensive kneading by hand or by stand mixer
– high hydration dough with proper stretch and fold (Focaccia method)
In order to make a focaccia that is crisp and golden on outside, fluffy and large pockets inside, the folding method is important to develop that strong gluten bond.
In addition to this, long proofing time develops a deep rich flavor that is not only tasty but has a satisfying feel.