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Easy No-Knead Focaccia
A simplified, high-hydration focaccia that skips complex kneading for a series of folds and an overnight cold ferment, resulting in a crispy exterior and airy, hydrated crumb.
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Ingredients
- 510 g bread flour (11.5% protein recommended)
- 8 g instant dried yeast
- 10 g salt
- 450 g lukewarm water (approximately 30°C)
- olive oil (for coating the pan and dough)
- parmesan cheese (grated, for topping)
- fresh rosemary (for topping)
- flaky sea salt (or rock salt, for topping)
Steps
- 1
In a large mixing bowl, combine the bread flour, instant dried yeast, and salt. Mix them together until well distributed.
- 2
Add the lukewarm water (30°C) to the dry ingredients and mix until a shaggy dough forms and no dry flour remains. Do not knead.
- 3
Cover the bowl and let the dough rest for 30 minutes.
- 4
After 30 minutes, wet your hand with water. Reach under one side of the dough, lift it up, and fold it over itself. Rotate the bowl and repeat this folding action four times in total.
- 5
Generously coat a baking tray with olive oil. Oil your hands as well to prevent sticking.
- 6
Tip the dough out onto the oiled baking tray. Drizzle a little more olive oil over the top of the dough.
- 7
Cover the tray with another tray or plastic wrap and place it in the fridge to ferment overnight.
- 8
The next day, remove the dough from the fridge. It should have naturally spread toward the edges of the tray. Let it proof at room temperature for 90 minutes.
- 9
Preheat your oven to 220°C (fan-forced) for at least 30 minutes before baking.
- 10
Oil your fingers. Quickly press your fingertips into the dough to create the signature dimples. If there are very large air bubbles, you may pop them if desired.
- 11
Sprinkle the top of the dough with grated parmesan, fresh rosemary, and flaky sea salt or rock salt.
- 12
Bake in the preheated oven at 220°C (fan-forced) for 30 minutes. If you prefer a lighter, less browned crust, check it at 25 minutes.
Notes
The overnight cold ferment is crucial for flavor development and texture. The author suggests 30 minutes for a dark, crispy crust or 25 minutes for a lighter 'Caucasian' finish.
Nutrition per serving
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