No-Knead Focaccia
This focaccia relies on a high-hydration dough that builds structure through time rather than manual labor. By mixing the ingredients in a bowl, resting the dough, and using a series of folds, you create an airy, dimpled crumb with a crisp, olive oil-fried bottom. The secret is the long, cold ferment in the refrigerator, which develops the flavor and makes the dough easy to manage.
Plan for the overnight chill.
This recipe requires an overnight stay in the fridge to develop the bubbles. Do not rush this; the cold temperature is what gives the dough its strength and characteristic flavor.
- large mixing bowl
- 9x13 metal baking pan
- silicone spatula
- plastic wrap or reusable cover
What goes in.
- 4 cupsall-purpose or bread flour
- 2 tspkosher salt
- 2 tspinstant yeast
- 2 cupslukewarm water
- 4 tbspextra virgin olive oil, plus more for the pan
- 1 tbspflaky sea salt for topping
Building tension without kneading
Instead of working the dough by hand, use a wet hand to grab the edge of the dough, pull it upward, and fold it over itself. Repeating this on all four sides develops gluten strength without ever touching a countertop.
The method.
Mix the dough
Whisk flour, salt, and yeast in a large bowl. Stir in the water and 2 tablespoons of olive oil with a spatula until no dry flour remains. It will be a sticky, shaggy mass.
First rest and fold
Cover the bowl and let it sit for 30 minutes. Perform your first set of stretches and folds. Cover again and repeat this process two more times over the next hour.
Cold ferment
Cover the bowl tightly and move it to the refrigerator for 12 to 14 hours. The dough should double in size and show small bubbles across the surface.
Pan preparation
Pour 2 tablespoons of olive oil into your 9x13 pan. Use your hands to coat the bottom and sides thoroughly. Gently transfer the dough to the pan; do not deflate it. Let it rest uncovered for 2 hours until it spreads to the edges.
Dimple and bake
Preheat your oven to 425°F (220°C). Grease your fingers, press them straight down into the dough to create deep dimples, and sprinkle with sea salt. Bake for 20 to 25 minutes until the top is deep golden brown and the edges look fried.
Other turns to take.
Rosemary and Garlic
Press fresh rosemary sprigs and thin slices of garlic into the dimples right before baking.
Tomato and Herb
Gently press cherry tomatoes cut-side down into the dough along with a dusting of dried oregano.
When it doesn't go to plan.
Use a metal pan rather than glass for a crisper, more conductive bottom crust.
If the dough resists stretching to the corners of the pan, let it rest for another 15 minutes before trying again.
Listen for a hollow sound when you tap the center of the baked bread; it should feel light and airy.
The ones that keep coming up.
Why is the dough so sticky?
The high water content is intentional. It creates the steam needed for the open, airy crumb structure.
Can I bake it the same day?
Yes, you can skip the fridge, but let the dough rise at room temperature for about 3-4 hours until doubled. The cold ferment is better for flavor, but room temp works in a pinch.
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