Prep time : 4 – 8 hours Bake time: 25 – 30 minutes | serves 10 – 15
No knead, no problem – that’s our kind of vibe. This super easy, no-knead focaccia is so fluffy and requires half the work. Notes of rosemary, thyme and olive oil create an intoxicating aroma in your house and your mouth. This focaccia requires no prior bread experience, which makes this recipe even better! This may even become a new holiday staple.
Follow along with our Youtube video below
What you need
All purpose flour: for this recipe I used an all purpose flour, some variations of focaccia calls for bread flour. I used what I had in my kitchen.
Yeast: I used a yeast packet which typically contains 2 ¼ teaspoons, for this recipe you will only need 1 ½ teaspoons. Instant yeast or active dry yeast can be used interchangeably in this recipe. Store your yeast in the refrigerator when done, to keep good for your next baking adventure!
Extra virgin olive oil: I recommend using an extra virgin olive oil – this will give the foccacia a beautiful taste.
Spices: you will be topping your focaccia with kosher salt (if using table salt half the amount directed below), sprigs of fresh rosemary and thyme. You can really use whatever you have – even vegetables such as tomatoes, peppers etc. Get creative with your toppings!
Honey: the honey will add a hint of sweetness to your focaccia. if you can find some locally sourced honey it is the perfect touch to this recipe, store bought also works great too. The contrast of the sweet and savory really will make your taste buds dance!
Lukewarm water: about 100 degrees, this will start the blooming process of the yeast. Make sure it is LUKEWARM and not hot.
Step 1: PREP THE SCENE
You will need a large bowl, 18 x 13 baking pan at least 3 inches high and a measuring cup.
Pour yeast into your large mixing bowl, add the lukewarm water. Stir well and let sit for 5 minutes. This allows the yeast to bloom. Make sure your water is not HOT and LUKEWARM. Hot water would kill the yeast and you would have to do this process again.
Add flour to your mixture and then your kosher salt. If using table salt half the amount directed below. Then you want to add 2 tbsp of honey. Start mixing your ingredients together – allow all the yeast to be mixed with the flour. You can use a wooden spoon or your hands! Once completely mixed, drizzle 2 tbsp of olive oil and mix.
You will now want to cover your dough and place it in the refrigerator for 4-8 hours. The longer you can leave it in the better. This will allow your dough to rise and soak in all the olive oil.
Step 2: BAKE YOUR BREAD
Preheat your oven to 300 degrees
Line your baking pan with olive oil, make sure to cover every inch. This is very important, if you skip this step your bread will be stuck in the pan!
Remove your dough from the refrigerator, place in a baking pan and stretch your dough out to cover the bottom of your pan, you will want to use your hands for this one. Drizzle another 2 tbsp of olive oil and with your fingers create indents.
Now time to top your focaccia – for this recipe we used sprigs of rosemary and thyme, placed randomly. Grab a pinch of salt and disperse evenly on your dough.
Once your oven is preheated to 300, bake your focaccia for 25 to 30 minutes or until golden brown. Let your bread cool before slicing and enjoy!
Ingredients
2 ½ cups of lukewarm water (100 degrees)
1 ½ teaspoons of dry yeast
2 tablespoons of honey
5 cups of all purpose flour
1 tablespoon of kosher salt
Sprigs of rosemary and thyme
