No-Knead Focaccia
The secret here is patience, not muscle. You are essentially setting up a long fermentation that creates a landscape of bubbles in the dough before it ever hits the oven.
Mind the hydration.
The dough will look like a loose, shaggy mess when you first mix it; do not be tempted to add more flour. If it holds its shape, it's too dry.
- Large glass mixing bowl
- 9x13 metal baking pan
- Rubber spatula
What goes in.
- 4 cupsall-purpose flour
- 2 tspkosher salt
- 2 tspinstant yeast
- 2 cupslukewarm water
- 4 tbspextra virgin olive oil, divided
- 1 tspflaky sea salt
Dimpling the dough
Press your fingers straight down until you feel the bottom of the pan, creating deep craters that catch pools of oil and create a crisp, uneven surface.
The method.
Mix the dough
Whisk flour, salt, and yeast in the bowl. Pour in the water and mix with a spatula until no dry flour remains. Cover the bowl tightly.
Long rest
Let the bowl sit at room temperature for at least 12 hours. The dough should double in size and be covered in bubbles.
Pan transfer
Pour 2 tablespoons of olive oil into the 9x13 pan. Gently scrape the dough into the pan, flipping it once to coat it in oil. Let it rest for 2 hours until it spreads to the corners.
Dimple and bake
Preheat oven to 425°F. Drizzle the remaining oil over the dough. Oil your fingers and press deep dimples across the entire surface. Sprinkle with sea salt and bake for 25 minutes until the top is golden brown.
Other turns to take.
Rosemary and Garlic
Press whole garlic cloves and fresh rosemary sprigs into the dimples before baking.
Cherry Tomato
Nestle halved cherry tomatoes cut-side up into the dough right before putting the pan in the oven.
When it doesn't go to plan.
Use a metal pan for better heat conduction; it creates a much crispier bottom crust than glass.
If the dough resists stretching, walk away and wait another 30 minutes; the gluten needs to relax.
Don't skimp on the oil in the pan; it essentially fries the bottom of the bread, giving it that characteristic crunch.
The ones that keep coming up.
Can I use bread flour instead?
Yes, bread flour will produce a slightly chewier, tighter crumb, but all-purpose flour works perfectly for a standard home batch.
Why is my dough too sticky to handle?
It is supposed to be sticky. Use oiled hands or a greased spatula to manage it, and never add extra flour during the mixing stage.
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