Shockingly Easy No-Knead Focaccia with Garlic Butter

Ingredients

• 1 envelope active dry yeast (¼ oz envelope)
• 2 tsp honey
• 2.5 cups lukewarm water
• 5 cups all-purpose flour (King Arthur preferred)
• 1 tbsp Diamond Crystal kosher salt (Alternative: 1 Tbsp Morton kosher salt)
• 6 tbsp extra-virgin olive oil (Divided: ¼ cup for the bowl, 1–2 Tbsp for the pan, and the remainder for drizzling; plus more for hands. The listed amount combines ¼ cup + 2 Tbsp.)
• 4 tbsp unsalted butter (Plus more for the pan)
• flaky sea salt (For sprinkling; use generously)
• 2 cloves garlic (For finishing butter; grate into melted butter)
• fresh rosemary or other toppings (Optional; the poster says they added fresh rosemary)

Steps

1. 1

   In a medium bowl, whisk together the active dry yeast, honey, and lukewarm water. Let the mixture stand for 5 minutes, until foamy or creamy. If it does not foam, start over with fresh yeast.

2. 2

   Add the flour and kosher salt. Mix with a rubber spatula until a shaggy dough forms and no dry streaks remain.

3. 3

   Pour ¼ cup of the olive oil into a large bowl that will fit in the refrigerator. Transfer the dough to the bowl and turn it to coat in the oil.

4. 4

   Cover the bowl and refrigerate until the dough has doubled, is very bubbly, and looks alive, at least 8 hours and up to 1 day. For a same-day version, let it rise at room temperature for 3–4 hours, until doubled.

5. 5

   Generously butter a 9 × 13-inch baking pan; a metal pan is preferred.

6. 6

   Pour 1–2 tablespoons olive oil into the prepared pan.

7. 7

   Oil your hands, gently transfer the dough to the pan, and stretch and press it toward the edges. It does not need to reach the edges at first; it will relax and fill in.

8. 8

   Cover the pan and let the dough rise in a warm spot until doubled and puffy, 1–4 hours depending on the temperature. When poked, it should spring back slowly.

9. 9

   Preheat the oven to 450°F (230°C).

10. 10

    Oil your fingertips and press deep dimples all over the dough.

11. 11

    Drizzle the remaining olive oil over the dough so it pools in the dimples.

12. 12

    Sprinkle generously with flaky sea salt. Add optional rosemary or other toppings if desired.

13. 13

    Bake for 20–30 minutes, rotating the pan halfway through, until the focaccia is deeply golden brown and puffed.

14. 14

    While the focaccia is still warm, or just before serving, melt the butter. Grate in the garlic and cook briefly until fragrant and lightly toasted.

15. 15

    Brush the garlic butter all over the focaccia.

Notes

Yield is 10–12 servings from one 9 × 13-inch pan. The stated total time is about 45 minutes active, plus rising: preferably 8–24 hours refrigerated (up to 1 day) or 3–4 hours at room temperature for the first rise, followed by a 1–4 hour pan rise. The source also says to use fresh yeast if the yeast mixture does not foam.

Nutrition per serving

• bread
• side
• vegetarian
• no-knead
• baked
• Italian
• make-ahead