Focaccia Bread- No-Knead Focaccia: The Easiest Gourmet Bread

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The Story/Context: 

Focaccia is the perfect project for home bakers because it is very forgiving. It’s a dimpled, olive oil-rich Italian bread that is crispy on the outside and airy on the inside.

Why It Works: 

The high hydration of this dough creates large air pockets, while the generous amount of olive oil effectively "fries" the bottom and edges in the pan. This gives you the quintessential focaccia texture: shatteringly crisp on the outside, light and pillow-soft on the inside.

Ingredients:

  • 4 cups flour

  • 2 tsp salt

  • 2 tsp instant yeast

  • 2 cups warm water

  • Generous extra virgin olive oil and sea salt

Instructions:

  1. Mix flour, salt, yeast, and water into a shaggy dough. Let it rise for 2 hours.

  2. Transfer to a well-oiled pan.

  3. Use your fingers to poke deep dimples all over the dough.

  4. Drizzle with more oil and salt. Bake at 425°F (220°C) for 20 minutes until golden.

Chef’s Pro-Tip:

"Don't be shy with the olive oil! It should be pooling in those dimples you poke. That oil is what fries the bottom and edges of the bread to give you that amazing, crispy texture."

Serving Suggestions: 

Serve warm as a side with dinner, or slice it horizontally to create the ultimate rustic sandwich bread for your favorite Italian meats and cheeses.

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