This no knead focaccia bread is soft and fluffy from the inside and crispy on the outside. I was shocked by how easy and amazing this focaccia bread is!
This focaccia bread recipe is perfect for you if you are intimidated by making bread, don't want to be in the kitchen all day making bread, don't have a stand mixer, and don't want to knead the dough by hand, or you just love bread!
If you like making homemade bread recipes, you should check out ourfluffy pita bread, challah rolls, Greek pita bread, and our3 ingredient naan bread.
The Ultimate No Knead Garlic Focaccia
Before you start to make this fluffy focaccia recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Yeast- we used instant yeast for this recipe. make sure that your yeast isn’t expired. Instant yeast doesn't require the activation step, you can mix it into the dough right away.
That's why we love using instant yeast. If you don't have instant yeast, simply replace it with the yeast that you do have and activate it if needed.
Easy No Knead Focaccia Bread
Granulated sugar– we like to use granulated sugar, also the most common sugar used in baking. Caster sugar will work great as well.
Salt– We used kosher salt for this recipe. we love using kosher salt in baking because it's super easy to measure, and we like that the grains of the salt are small in size.
Toppings- we like to change up the topping according to our moods. on today's focaccia, we topped it with olive oil, sesame seed, zaatar, and fresh sliced garlic.
Easy No Knead Homemade Focaccia
Step 2: Add the flour and salt to the water mixture and mix with a spoon until a sticky dough forms. Make sure that you measure your ingredients correctly.
Step 3: Oil a big bowl with a few tablespoon of olive oil. Transfer the dough to the oiled bowl and cover the dough ball with more olive oil. (the olive oil will soak into the dough) Cover with a towel or plastic wrap and place the bowl in the fridge for at least 18 hours.
Step 4: Take the dough out of the fridge, and prepare a 9x13 inch nonstick baking pan with a generous drizzle of olive oil.
No Knead Focaccia Recipe
Step 5: Transfer the dough into the baking pan using a spoon, fork, or hand. Carefully stretch the dough with your fingers (as seen in the video) and cover the pan with a towel or plastic wrap for the second proof.
Step 6: The dough should look very puffy and jiggly. uncover the baking pan and drizzle olive oil for the last time in this process on the dough, oil your hands.
Step 7: Now for the fun part: dimple the dough with your 10 fingers. and make sure that your hands are oiled with olive oil so they won’t stick to the sticky dough.
Gluten Free No Knead Focaccia
Step 8: Top the focaccia with your favorite toppings. We listed a topping ideas list down below. we like to change up the topping according to our moods. on today’s focaccia, we topped it with olive oil, sesame seed, zaatar, and fresh sliced garlic.
Step 9: Bake the focaccia in a 220c (430f) preheated oven for 20-30 minutes. depends on your oven and how it bakes. Keep an eye on the focaccia so it won’t burn.
Step 10: Remove the focaccia from the oven and let it cool for about 5 minutes. After 5 minutes, carefully transfer the baked focaccia onto a cooling rack to cool for 10 minutes.
Easy No Knead Focaccia Recipe
Step 11: Serve the focaccia bread with olive oil and balsamic vinegar, pesto, cream cheese, or any of your favorite dips! Enjoy!
Yes! you can either half this recipe or double this recipe. As long as you measure your ingredients right, it should turn out great! When measuring your flour, avoid scooping it with a measuring cup.
Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
Easy No Knead Vegan Focaccia
The first proof of the dough is right after you mix it with a wooden spoon and cover it with plastic wrap or a towel. We let the dough proof in the fridge for 18-48 hours.
Yes. we recommend adding up to 50% of whole wheat flour to the mixture and adding a bit more water because whole wheat flour soaks more water than all-purpose flour.
After letting the focaccia cool to room temperature, place it in an airtight container at room temperature for up to 3 days. I like to reheat it in a 180c (350f) preheated oven for 5-8 minutes.
No Knead Rosemary Garlic Focaccia
After baking the focaccia bread, let it cool completely and freeze it in an airtight container for up to 3 months. When ready to use, defrost at room temperature for 30 minutes and reheat in an oven for 5 minutes.
Whole wheat-To make this with wholewheat flour, simply replace ½ of the flour with wholewheat flour. We suggest not making these pitas with %100 wholewheat flour, because the pita will turn out dense and not fluffy.
Pita bread recipe- Pita bread is one of our favorite bread to bake, making your own homemade pita bread is easy, inexpensive, simple, and delicious.
Everything Bagel No Knead Focaccia
Greek pita bread- This greek pita bread is fluffy, soft, and delicious. After you will make this greek pita bread recipe, you will never want to buy store-bought pita bread.
3 Ingredients Naan Flatbread-This 3 ingredients naan flatbread recipe is the easiest and fastest way to make naan bread. It is made with no yeast, no stand mixer, and no rising time! This recipe takes only 3 ingredients.
If you tried this roasted garlic focaccia bread recipe, don’t forget to leave a rating and a comment below. We love hearing from you.
No Knead Big Bubble Focaccia Recipe
This no knead focaccia bread is soft and fluffy from the inside and crispy on the outside. I was shocked by how easy and amazing this no knead focaccia bread is!
Use room temperature ingredients. It is important that you use room-temperature ingredients like water. This step ensures that your dough mixes into a homogenous mixture and bakes perfectly.
Make sure that you are using a non-stick baking pan to bake the focaccia in. If you will use a pan that food sticks to it, it will be very hard to release the focaccia from the pan. We recommend this 9x13 baking pan.
No Knead Focaccia Bread
Make sure that your ingredients are fresh! Make sure that your flour and yeast are fresh and not expired. This step ensures that you will have a great dough to work with.
Oil your hands before you dimple the focaccia with your fingers, the focaccia dough is super sticky and if you don't oil your hands, you will find yourself in a sticky mess. (been there done that lol)
Make sure that your yeast isn’t expired. You can check if your yeast is expired by mixing a teaspoon of dry yeast with ¼ cup of room temperature water, wait 10 minutes, and if the yeast has bubbles in it and it puffed a bit, your yeast is alive and good, if there are no bubbles in your yeast mixture, your yeast is probably expired.
I Tried Alexandra's Kitchen's Focaccia Recipe
Calories: 239 kcal Carbohydrates: 49 g Protein: 8 g Fat: 1 g Saturated Fat: 1 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 1 g Sodium: 6 mg Potassium: 96 mg Fiber: 2 g Sugar: 1 g Vitamin C: 1 mg Calcium: 12 mg Iron: 3 mgThere are gazillion focaccia recipes out there; some are great, and some are less so. But for me, there is only one recipe - my no-knead focaccia recipe that I've developed and improved over many years. I absolutely love this bread, but the best indicator for me is how others like it, and my friends and guests devour it. It's a perfect holiday bread. It also makes a fantastic gift to give to friends, neighbors, and relatives. I may be mistaken, but I think people like this focaccia even more than my famous and highly popular French baguettes. So, you are welcome to try and be the judge and let me know what you think in the comment section below.
I don't know if this can be called a secret, but the trick is... well, there are several tricks at play here. Not even tricks, more like tips. Nuances. Hit them all, thats' the trick, and you will have outstanding focaccia. I learned some of these nuances while working at a small Italian restaurant long ago. Shortly after I started the job, my boss, an eccentric and talented chef from Italy, taught me how to make focaccia. It was an eye-opener. I had never tasted anything like it before. The rest came from experimenting and baking other things.
To make a long story short, what I think is critical for making a really good focaccia is high hydration dough, overnight cold retarding, long proofing, high heat baking with convection, and ... butter.
Easy Focaccia Bread (no Knead) (super Easy)
When I say high hydration, I don't mean the dough becomes almost liquid. I've seen some recipes like that. No, the dough doesn't need to be hydrated to that extent, and there is little benefit to
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