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No Knead Focaccia Recipe

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4 from 144 reviews

This No Knead Focaccia recipe yields a wonderfully airy and flavorful Italian flatbread that requires minimal effort. The dough is mixed and left to rise without kneading, then topped with cherry tomatoes, kalamata olives, oregano, and salt, resulting in a rustic, golden-brown focaccia perfect as a snack or side dish.

Ingredients

The Dough

  • 4 cups all-purpose flour
  • 1 packet active dry yeast (about 2 1/4 teaspoons)
  • 2 teaspoons salt
  • 2 cups warm water (100-110°F / 37-43°C)
  • 3 tablespoons olive oil (for drizzling on dough ball, coating the baking tray, and topping)

Additional Toppings

  • Halved cherry tomatoes (about 1 cup)
  • Pitted kalamata olives (about 1/2 cup)
  • Dry oregano (1-2 teaspoons)
  • Salt (to taste, for sprinkling on top)

Instructions

  1. Prepare the Dough: In a large mixing bowl, combine the all-purpose flour, active dry yeast, and salt. Slowly add the warm water and 2 tablespoons of olive oil, stirring with a spoon until a sticky, shaggy dough forms. There is no need to knead the dough.
  2. First Rise: Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise at room temperature for about 1 to 1.5 hours, or until doubled in size and bubbly.
  3. Prepare Baking Tray: Generously coat a baking tray or sheet pan with the remaining 1 tablespoon of olive oil, ensuring the bottom is well-oiled to prevent sticking and help crisp the focaccia crust.
  4. Shape the Dough: Transfer the risen dough onto the prepared baking tray, gently stretching and pressing it out with oiled fingers to fit the pan, leaving it about 1-inch thick. Drizzle a little olive oil on top of the dough as well.
  5. Top the Dough: Evenly distribute halved cherry tomatoes and pitted kalamata olives over the surface. Sprinkle dry oregano and salt on top to add flavor.
  6. Second Rise: Allow the dough on the tray to rise for another 20 to 30 minutes, so it puffs slightly before baking.
  7. Bake the Focaccia: Preheat your oven to 450°F (230°C). Place the baking tray in the oven and bake for 20 to 25 minutes, or until the focaccia is golden brown and cooked through with a crisp crust.
  8. Cool and Serve: Remove from oven and let it cool slightly on a wire rack. Slice and serve warm or at room temperature as an accompaniment to meals or as a tasty snack.

Notes

  • For an extra crispy crust, you can drizzle additional olive oil on top of the focaccia right after baking.
  • You can customize toppings with fresh rosemary, garlic slices, or different olives according to your preference.
  • Ensure the water is warm but not too hot to activate the yeast effectively without killing it.
  • The dough is quite sticky and wet; avoid adding extra flour when shaping to maintain the airy texture.
  • Store leftover focaccia in an airtight container at room temperature for up to 2 days or freeze slices for longer storage.

Find it online: https://justsosavory.com/no-knead-focaccia-recipe/