No Knead Focaccia Recipe
A delightful no-knead focaccia bread features a crisp crust and a springy interior, prepared without the need for manual kneading.
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Instructions
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Preheat the oven to 450 F.
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Whisk yeast, sugar, and 1 1/2 cups warm water in a large bowl, then proof for 5 minutes until foamy.
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Stir in flour, 1/4 cup oil, and salt; add remaining 1/2 cup water if dry, mixing until no streaks remain.
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Coat the dough with the remaining 1/4 cup oil in a clean bowl, then cover and let rise for 3 hours until doubled.
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Generously oil a 9x13 inch baking dish, transfer the dough, and spread it towards the pan edges.
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Cover the dough and let it rise for another 2 hours, or until doubled, spreading it toward the edges with oiled fingers every 30 minutes.
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Drizzle the top with olive oil, create deep dimples with oiled fingers, and sprinkle with flaky sea salt.
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Bake for about 25 minutes until puffed and golden brown.
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Carefully flip the focaccia onto a serving tray immediately, then cool slightly before serving.