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Focaccia bread is a beloved staple in Italian cuisine, cherished for its airy texture and versatile nature. This flatbread, often seasoned with olive oil and herbs, finds its way to tables around the world, serving as a delightful accompaniment to meals or a base for scrumptious sandwiches. The beauty of focaccia lies not just in its flavor but also in its adaptability; it can be customized to suit a variety of palates, making it a favorite among home bakers and gourmet chefs alike.

No-Knead Focaccia Bread – Fluffy & Flavorful!

Dive into the world of homemade bread with this fluffy, flavorful no-knead focaccia recipe. Perfect for bakers of all levels, this simple method requires no extensive kneading, yet delivers an incredible texture and taste. Discover an easy step-by-step guide including essential ingredients, shaping techniques, and delicious topping variations. Enjoy fresh focaccia as a snack, sandwich base, or side dish, and fill your home with the enticing aroma of baking bread. Try it today!
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Ingredients
  

4 cups all-purpose flour

1 ¾ cups warm water (about 110°F)

2 teaspoons instant yeast

2 teaspoons kosher salt

¼ cup extra virgin olive oil (plus more for drizzling)

1 teaspoon garlic powder (optional)

Fresh herbs (e.g., rosemary, thyme) for topping

Flaky sea salt for garnish

Instructions
 

Mix the Dough: In a large mixing bowl, combine the warm water and instant yeast. Let it sit for about 5 minutes until slightly frothy. Add in the flour, kosher salt, and garlic powder (if using). Mix with a wooden spoon or rubber spatula until no dry flour remains. You want a rough, shaggy dough.

    First Rise: Drizzle a bit of olive oil over the dough and cover the bowl with plastic wrap or a clean kitchen towel. Let it rise at room temperature (preferably around 70°F) for 12 to 18 hours, or until it has doubled in size and is bubbly on the surface.

      Shape the Dough: Once the dough has risen, generously grease a 9x13-inch baking dish with olive oil. Gently turn the dough out into the baking dish without deflating it too much. Use your fingers to stretch and press the dough into the corners of the pan. It's okay if it doesn't reach all the way to the edges; it will expand during the second rise.

        Second Rise: Cover the pan again with a towel and let the dough rise for an additional 1-2 hours, until it has puffed up considerably.

          Preheat the Oven: About 30 minutes before you're ready to bake, preheat your oven to 425°F (220°C).

            Dimple and Top: After the second rise, use your fingers to create dimples all over the surface of the dough. Drizzle more olive oil over the top, ensuring the dimples fill with oil. Sprinkle fresh herbs and flaky sea salt over the dough for added flavor.

              Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the focaccia is golden brown on top and has a crispy crust.

                Cool and Serve: Remove the focaccia from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack. Slice into squares or rectangles and serve warm, drizzled with a little more olive oil if desired.

                  Prep Time, Total Time, Servings: 15 minutes | 13+ hours (includes rising time) | 12 servings