Dimpled No-Knead Focaccia
This focaccia relies on a high-hydration dough and time rather than mechanical effort. By letting the mixture rest in the refrigerator overnight, the gluten develops on its own, resulting in an airy, open-crumb structure once baked in a heavily oiled pan.
Patience is your primary ingredient
The overnight rest is not optional; it creates the bubbles that define the finished texture. Ensure your pan is metal, as glass does not conduct heat fast enough for the crust to crisp properly.
- 9x13 metal baking pan
- Large mixing bowl
- Kitchen scale
- Silicone spatula
What goes in.
- 500gbread flour
- 425glukewarm water
- 10gfine sea salt
- 4ginstant yeast
- 60mlextra virgin olive oil, divided
- 1 tspflaky sea salt for topping
Locking in the structure
Use all ten fingers to press straight down until you feel the bottom of the pan. This motion traps the air inside the dough and creates the signature wells where the oil pools.
The method.
Mix the dough
In a large bowl, whisk the flour, salt, and yeast. Add the water and 1 tablespoon of olive oil. Mix with a spatula until no dry flour remains. The dough will be shaggy and sticky.
Cold ferment
Cover the bowl tightly and place it in the refrigerator for at least 12 hours, up to 24. You will see bubbles forming on the surface when it is ready.
Pan proof
Pour 2 tablespoons of olive oil into your 9x13 pan. Transfer the dough into the pan, folding it onto itself once or twice. Let it sit uncovered at room temperature for 3 to 4 hours until it fills the corners.
Dimple and bake
Preheat your oven to 425°F. Drizzle the remaining oil over the dough, press your fingers into it to create deep dimples, and sprinkle with flaky salt. Bake for 25 to 30 minutes until the top is deeply golden brown.
Other turns to take.
Rosemary and Garlic
Press whole garlic cloves and fresh rosemary sprigs into the dimples before the final bake.
Tomato and Herb
Nestle cherry tomatoes cut-side down into the dough immediately before placing it in the oven.
When it doesn't go to plan.
If the dough sticks to your fingers while dimpling, dip your hands in olive oil rather than flour.
Do not pull or stretch the dough into the corners of the pan; let it relax and expand naturally.
The bread is done when the bottom crust is firm and sounds hollow when tapped.
The ones that keep coming up.
Can I bake this immediately?
No. Without the long, cold rest, the dough will be dense and lack the necessary structure for those large, airy bubbles.
Why does my dough look like a soup?
High-hydration dough is inherently sticky. Trust the process; the flour will absorb the water during the cold rest, and the dough will become more manageable.
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