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Focaccia bread is a beloved staple in Italian cuisine, celebrated for its airy texture and rich flavor. Its versatility makes it a perfect accompaniment to meals, a base for sandwiches, or simply enjoyed on its own, drizzled with olive oil and sprinkled with sea salt. This Italian flatbread is characterized by its golden, crispy crust and soft, fluffy interior, making it irresistible to many. Its popularity has transcended borders, with home bakers and professional chefs alike embracing this delectable bread for its simplicity and delicious results.

No-Knead Focaccia Bread – Fluffy & Flavorful!

Discover the joy of baking with this Fluffy No-Knead Focaccia Bread recipe! This Italian flatbread is known for its crispy crust and airy interior, making it perfect for any meal or as a flavorful snack on its own. With minimal effort required, you can create a delicious focaccia using simple ingredients like all-purpose flour, olive oil, and fresh herbs. Experiment with various toppings to customize your loaf and impress your family and friends with this delightful homemade treat. Enjoy the wonderful aroma and taste that comes from your own kitchen!
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Ingredients
  

3 ½ cups all-purpose flour

1 ½ teaspoons salt

2 teaspoons instant yeast

1 ¼ cups warm water (about 110°F)

2 tablespoons olive oil (plus extra for drizzling)

Fresh rosemary leaves (about 2 tablespoons, to taste)

Coarse sea salt (for topping)

Optional toppings: cherry tomatoes, sliced olives, garlic cloves, or herbs

Instructions
 

Mix the Dry Ingredients:

    In a large mixing bowl, combine the flour, salt, and instant yeast. Whisk them together until evenly mixed.

      Add the Wet Ingredients:

        Pour in the warm water and 2 tablespoons of olive oil into the dry mixture. Using a wooden spoon or spatula, stir until a shaggy dough forms. Make sure no dry flour remains.

          First Rise:

            Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise at room temperature for about 12 to 18 hours, or until it has doubled in size and is bubbly on the surface.

              Prepare the Baking Pan:

                Grease a 9x13-inch baking pan generously with olive oil. This will prevent sticking and create a lovely crispy crust.

                  Shape the Dough:

                    Once the dough has risen, lightly flour a clean surface and transfer the dough onto it. With floured hands, gently fold the dough over itself a couple of times to create a rough rectangle shape. Then, place the dough into the prepared baking pan.

                      Second Rise:

                        Drape a towel over the pan and let the dough rise again at room temperature for about 1 to 2 hours, or until it fills the pan and becomes puffy.

                          Preheat the Oven:

                            About 30 minutes before baking, preheat your oven to 425°F (220°C).

                              Dimple and Top the Dough:

                                Once the dough has risen, use your fingers to gently poke dimples all over the surface of the dough. Drizzle additional olive oil generously over the top, allowing it to seep into the dimples. Sprinkle with fresh rosemary leaves and coarse sea salt. Add any optional toppings you desire.

                                  Bake the Focaccia:

                                    Place the pan in the preheated oven and bake for 20 to 25 minutes, or until the focaccia is golden brown on top and sounds hollow when tapped.

                                      Cool and Serve:

                                        Once baked, remove the focaccia from the oven and let it cool in the pan for about 10 minutes. Transfer to a wire rack to cool slightly before slicing. Drizzle with more olive oil if desired. Serve warm or at room temperature.

                                          Prep Time, Total Time, Servings: 15 mins | 13 hours 30 mins | 12 servings