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Easy No-Knead Focaccia

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This Easy No-Knead Focaccia recipe creates a crisp, golden, and airy bread using simple ingredients and an overnight fermentation—perfect for sandwiches, snacking, or as a side to any meal. No kneading required, making it ideal for beginners and pros alike.

Ingredients

  • 3 ½ cups bread flour or all-purpose flour
  • 2 ¼ tsp active dry yeast
  • 1 ⅔ cups room-temperature water
  • 2 tbsp lukewarm water (for activating yeast)
  • 1 ½ tsp salt
  • ¼ cup olive oil (plus more for greasing and topping)
  • Optional toppings: Cherry tomatoes, halved; Red onion, thinly sliced; Fresh rosemary sprigs; Flaky sea salt

Instructions

  1. Activate yeast in 2 tbsp lukewarm water for 5 minutes.
  2. Stir in flour, salt, 1 ⅔ cups water, and olive oil. Mix until combined, cover, and let rest for 30 minutes.
  3. Perform stretch-and-folds every 30 minutes, 3 times total. Alternatively, use coil fold technique.
  4. Lightly oil the dough, cover, and refrigerate for 12 to 48 hours.
  5. Transfer dough to a well-oiled 9×13 pan, gently stretch, and let rise covered at room temperature for 2–3 hours until puffy.
  6. Preheat oven to 425°F (220°C). Dimple dough with oiled fingers and add desired toppings.
  7. Bake for 25 minutes until golden and crisp. Let rest 5 minutes in pan, then cool on a wire rack.

Notes

  • Use wet or oiled hands to handle sticky dough.
  • Overnight fermentation enhances flavor and texture.
  • Adapt toppings with herbs, cheese, olives, or even sweet options.
  • Can be baked in round or sheet pans—adjust shape and bake time accordingly.

Nutrition

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