No-Knead Focaccia

This no-knead focaccia pairs perfectly with our 2022 Sauvignon Blanc.

By John Mitzewich

Tested by Allrecipes Test Kitchen

Prep Time:

45 mins

Cook Time:

30 mins

Additional Time:

16 hrs 40 mins

Total Time:

17 hrs 55 mins

Servings:

12 

Ingredients

• 4 cups bread flour
• 2 tablespoons bread flour
• ¼ teaspoon active dry yeast
• 2 teaspoons kosher salt
• 4 teaspoons extra-virgin olive oil, or more as needed
• 1 ⅔ cups water, at room temperature
• 1 tablespoon minced fresh rosemary
• 1 tablespoon flaky sea salt

Directions

1. Gather all ingredients.
2. Stir yeast into bread flour in a bowl. Add salt, followed by 4 teaspoons oil, and water. Stir with a spoon until a wet, sticky dough forms.
3. Cover and let sit at room temperature for 12 to 14 hours.
4. Uncover dough and transfer to an oiled work surface. Using oiled hands, press and push the dough into a rectangle, 16×12 inches in size.
5. Fold dough into thirds horizontally; fold vertically into thirds. Transfer smooth side up into a generously oiled pan.
6. Cover the pan with plastic wrap and let rest until almost doubled in size, for 1 hour.
7. Using oiled hands, fold once more into thirds horizontally, then into thirds vertically to develop gluten structure.
8. Flip dough, smooth side up, on the pan; cover with plastic wrap and let rest for 1 hour more.
9. Unwrap and stretch and fold dough once more in each direction using oiled hands.
10. Transfer, smooth-side up, into a generously oiled metal baking pan. Lightly drizzle with additional olive oil and stretch to fit the pan. Cover and let rest for 2 hours.
11. Preheat the oven to 425 degrees F (220 degrees C). Unwrap and poke holes in the top of the dough using oiled fingers if desired for the traditional focaccia look. Scatter over rosemary and flaky sea salt.
12. Bake in the center of the preheated oven until browned, about 30 minutes. Let cool in the pan for 10 minutes; transfer to a wire rack and let cool to room temperature, about 30 minutes.
13. Slice and serve.

Chef’s Notes

Try to use a digital scale for the measurements in this recipe. As for the conversion: it calls for 500 grams of bread flour, 12 grams of kosher or sea salt, and 400 grams of room-temperature water. All other measurements given are exact in this recipe.

High-hydration dough needs lots of gluten formation, so bread flour is important. You can use all-purpose, but it will be much harder to stretch and shape.

Use lots of olive oil on the work surface, on your hands when working with the dough, and in the baking pan.

I used a metal pan that measured 12×8 inches at the bottom. You can use any pan or baking dish similar in size, like a 9×13-inch casserole dish.

Nutrition Facts