Here is my NO-KNEAD easy focaccia recipe that you can make in 1 bowl. Believe me, its golden crisp oil-scented crust and chewy texture are absolutely delicious.
Prep Time10 minutesmins
Cook Time20 minutesmins
Proofing time1 hourhr10 minutesmins
Total Time1 hourhr40 minutesmins
Course: Appetizer, Bread
Cuisine: Italian
Keyword: Quick Italian focaccia
Servings: 6
Calories: 307kcal
Author: Katia
Ingredients
2 cups(250 grams)unbleached all-purpose flour, plus more for dusting
¾teaspoonfine salt
1 ½tspdry instant yeast (or Active dry yeast, see notes)
¾ cup + 1 Tbsp(200 ml)lukewarm water
2 tablespoon(30 ml)extra virgin olive oil
BRINE
4 tablespoons(60 ml)extra virgin olive oil
4 tablespoons(60 ml)warm water
1/4heaped teaspoonfine salt
1garlic clove, grated (optional)
2Tablespoonsfresh rosemary leaves, chopped(or 2 tsp dried rosemary or oregano)
1Tablespoonsea salt flakes, optional
Instructions
Preheat the oven to 200F°/90C° and turn it off. This helps to create a warm oven to speed up the proofing time. Feel free to skip this step, but allow an extra 20 minutes until the dough doubles in size.
Combine flour, salt, yeast in a large bowl.
Add water, olive oil, and mix with a spoon or a spatula to incorporate the flour (see notes). Mix until no dry flour remains, but lumps are totally fine.
Cover the bowl with a damp kitchen towel, then let it rest in the warm oven for 40 minutes (or until the dough doubles in size)
Grease a baking tray or line with parchment paper (mine is 9 x 13 inches).
Scrape the edges of the bowl with a spatula and pour the dough onto the baking tray.
Dust with some flour (the dough is sticky and you need to dust it with flour a little bit) and press the dough out with your fingers to fit the baking tray.
Place the baking tray in the warm oven again for 20 minutes. No worries if the oven is less warm now, there's no need to preheat it again.
Meanwhile make the brine by placing the olive oil, the water and the fine salt in a jam jar and shake vigorously until emulsified.
Remove the baking tray from the oven, pour the brine all over the focaccia and poke dimples into the surface with your fingertips, you want to fill the holes with the brine. Let it rest for 10 minutes.
Preheat the oven to 400°F/200°C.
Scatter the focaccia with fresh rosemary and the sea salt flakes (optional, but I love them) and bake in the preheated oven until golden and crusty, it will take about 20-25 minutes.
Let it cool for 10 before slicing and serving. Enjoy!
Notes
Quantities: the recipe yields 6 square slices like the ones shown in the picture. But if you serve focaccia as an appetizer, you can turn those 6 servings at least into 24 bite-sized smaller nibbles.Brine: if you use a smaller round pan (for example a 9 inches/25 cm Ø) you need to reduce the brine by half.Storage: focaccia is best the day it is made but can be stored in an airtight container, at room temperature, for up to 1 day. Plus, it freezes very well.Measurements:I use both US cups and grams. The cups of flour are leveled: fill the measuring cup all the way to the top letting the flour flow over a little. Then, use the back of a knife to level the top off.Flour:all-purpose flour is perfect for focaccia bread, but you can use also bread flour.Yeast: Active dry yeast and instant yeast can be used interchangeably in this recipe. However, Active dry yeast needs to be activated in water and let it sit until slightly foamy before adding to the flour (follow the manufacturer’s instructions). Also, you might need to extend the proofing time if needed.Water absorption: water absorption is the amount of water taken up by flour and may vary significantly depending on the type of flour, brand, and weather conditions. When you add water to the flour, start with the amount stated in the recipe. If the liquid is not enough to achieve that dough consistency as shown in the pictures above, just add gradually a little extra water until the flour has been incorporated.Warm oven method:preheating the oven at low temperatures creates a warm environment for the dough to rise in faster. This shortcut works great when you're in a hurry and want freshly baked focaccia ready in record time. Focaccia ready in 1 hour: follow the instructions in the recipe, except for the proofing time. For the first proofing, cover bowl with a damp kitchen towel, then let rest in the warm oven for 20 minutes only. The second time, when the dough is in the baking tray, place it in the warm oven for 20 minutes. After this time, add the brine and bake as per the recipe.Nutritional values: the nutritional facts are estimates only.