A delicious focaccia bread recipe, which requires only 5 minutes of hands-on time and no kneading. It is super easy to make and topped with fresh oregano leaves, Kalamata olives and flaky sea salt. It comes out golden and crispy on the outside and soft and fluffy on the inside. Discover how to make your own!
There is no kneading involved to this recipe, so it needs a long rise. The longer you let the dough rest, the more airy crumbs you get.
Steps for making No-Knead Focaccia Bread
Combine the dry ingredients. Add lukewarm water and extra virgin olive oil and using a spatula mix until a sticky and shaggy dough is formed.
Brush the dough surface with olive oil so that the top layer doesn't become dry during the rise.
Cover the bowl with a cling wrap, place on the fridge and let it do its magic for 18-24 hours.
The next day, the dough would have risen well. Remove the plastic wrap, the oil you hands and gently deflate the dough, while scraping away the dough from the edges of the bowl.
Hold a side of the dough and fold it towards the centre. Repeat 8-9 times while rotating the bowl every time.
Prepare a non-stick pan by greasing it well with extra virgin olive oil or by placing a parchment paper. Then pour some extra virgin olive oil in the middle of the pan.
Place the dough in the middle of the pan over the olive oil and roll it, so that the dough is coated well with olive oil.
Cover the pan with a plastic wrap and let the dough proof for a second time. It will need 2-4 hours to rise depending on your locations temperature.
Preheat oven to 220 C or 425 F.
When the dough is ready pour over some olive oil on the surface of the dough and dimple the dough gently using your fingers.
Sprinkle some flaky sea salt, olives and fresh oregano leaves.
Bake for 25-30 minutes. Let cool and serve to enjoy.
There are endless variations for focaccia toppings. You can keep it simple with salt and pepper or use any herb you like, like rosemary, fresh oregano leaves, basil leaves, thyme etc. Then from olives to cherry tomatoes, onions to bell pepper, you can bake endless focaccia variations.
How to store
Store in an airtight container or place the room temperature focaccia bread in a freezer-safe container or zip-lock and freeze for up to 2 months.
Preparation time: 5 mins (hands on)
Waiting time: 18-24 hours
Cooking time: 25-30 mins
500 gr. all purpose flour
450 gr. lukewarm water
1 tbsp. dried yeast
1 tsp. salt
1 tbsp. brown sugar
8-10 tbsp. extra virgin olive oil
fresh oregano leaves
In a large bowl combine flour, yeast, sugar and salt.
Pour over the lukewarm water, add 2 tablespoons extra virgin olive oil and mix well with a spatula, until a sticky dough is formed.
Pour a tablespoon extra virgin olive oil on the surface of the dough and using a pastry brush spread it all over.
Cover the bowl with a plastic wrap and place it in the fridge for 18-24 hours.
Then, grease a large round, rectangular or square non-stick baking pan with olive oil or line the bottom with parchment paper.
Remove dough from the fridge, oil your hands with extra virgin olive oil and gently bring the dough from the sides of the bowl.
Fold the dough over itself and repeat folding 8-9 more times.
Pour 2 tbsp. extra virgin olive oil in the centre of the prepared pan and place the dough over it. Roll it once and make sure that is coated with olive oil.
Cover the pan with a plastic wrap and wait for 2-4 hours or until the dough doubles in size and covers the pan.
Preheat oven to 220 C.
When the dough is ready, pour over 2 tablespoons olive oiled spread it all over. Gently dimple the dough using your fingers.
Sprinkle with salt flakes, Kalamata olives and fresh oregano leaves or other topping according to your personal preferences.
Bake at 220 C for 25-30 minutes or until the top is golden brown and the bottom of the bread is crispy.
When ready, remove from the oven and let the bread cool for 5 minutes before turning it out on a cooling rack.
Slice the focaccia bread warm or let it cool completely.
Serve the focaccia bread as a side dish or as a sandwich bread.Enjoy!
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