This No-Knead Focaccia Bread Is Delicious and Surprisingly Easy

Photo byAdam BartoszewiczonUnsplash

Focaccia has always been one of my favorite breads, partly because of its airy texture and partly because it's so easy to make. This is the perfect recipe to try if you're new to breadmaking and love the taste of classic Italian bread.

To make this no-knead recipe, you don't need to use a mixer and you only use 7 ingredients: water, yeast, flour, olive oil, salt and rosemary. Best of all, you don't have to knead the dough to create a beautiful focaccia that's crunchy on the outside with a soft, chewy interior. One bowl, a little stirring, some time for the dough to rise, your choice of olive oil/toppings, 25 minutes in the oven, and you're done.

While this recipe calls for fresh rosemary, you can use the dried herb in its place--or add some thyme, oregano, garlic and basil to the mix. Because focaccia is a thick bread, it can hold a lot of toppings. Add sliced red onion, pepperoni and fresh tomatoes to the surface. Or try slices of mozzarella cheese drizzled with balsamic vinegar. The possibilities are endless.

You can also use this recipe to make pizza or save the extra bread for hearty sandwiches the next day.

No-Knead Focaccia

Ingredients

1 1/2 cups warm water (105 to 110 degrees)

2 teaspoons sugar

2 1/4 teaspoons active dry yeast (one packet)

3 1/2 cups all-purpose flour

6 tablespoons olive oil

1 teaspoon salt

1 tablespoon fresh chopped rosemary

Instructions

1. In a large bowl, whisk together the warm water, sugar, and yeast to combine. Let rest for 5-10 minutes, until the mixture is foamy and bubbly.

2. Add the flour, 2 tablespoons olive oil, and salt to the yeast mixture. Use a rubber spatula to mix the mixture together until well combined. Continue stirring and folding the dough over on itself for about one minute.

3. Cover the bowl with plastic wrap and let the dough rise at room temperature until it has doubled in size (about an hour).

4. Use your hands to grease the bottoms and sides of a 9x13-inch baking pan with 2 tablespoons of olive oil. Then transfer the dough to the baking pan and spread it so the dough covers the bottom of the pan.

5. Cover the pan with plastic wrap and let the dough rise about 45 minutes. Meanwhile, preheat your oven to 425 degrees.

6. After the dough has risen, gently brush the remaining 2 tablespoons of olive oil over the top. Use your oiled fingers to dimple the dough by pressing them down into the dough to the bottom of the pan (do this all over the surface but use a light touch). Sprinkle with the rosemary and more salt, if desired.

7. Bake on the center rack for 20-25 minutes, until the bread is golden brown on top.

8. Cool the focaccia on a wire rack for about 10 minutes before cutting it.

Notes

If you would rather use dried rosemary, use a 3:1 ratio, i.e. use 1 teaspoon instead of a tablespoon of fresh rosemary.

Don't skip the salt. It helps the gluten structure develop, which makes for a more chewy, flexible dough.

Dimpling the dough prevents large air bubbles from forming then bursting, i.e. it keeps the dough airy, with a more open "crumb."