Easy Focaccia Bread – No Knead, One Bowl Recipe!
Ingredients
- 9″ x 12″ x 3″ deep baking pan or 12″ x 18″ sheet pan
- parchment paper
- 4 cups (18 ounces) unbleached bread or all-purpose flour ~ Either bread flour and all-purpose flour can be used for focaccia bread recipes. Bread flour has a higher protein content, leading to more gluten development, resulting in a chewier and more elastic texture. All-purpose flour has a lower protein content, leading to a lighter and more tender crumb.
- 2 tablespoons granulated sugar
- 2 ¼ teaspoons (or 1 packet) instant yeast (not active dry yeast, which requires blooming first in warm water to activate)
- 2-3 teaspoons flaky sea salt, I prefer Maldon, as the subtle flavor and texture make it a step above ordinary table salt (if you use table or Kosher salt, only use 2 teaspoons)
- 6 tablespoons olive oil, divided, plus additional oil as needed to coat fingers (and coat fresh bowl if refrigerating dough first)
- 2 cups warm water (see tip box in directions)
- herbs and seasonings of your choice to top the focaccia before baking
Instructions
- In a large bowl, combine the flour, sugar, yeast, and salt. Using a wooden spoon, stir well to blend all dry ingredients.
- Add the 2 cups of warm water and 3 tablespoons of the olive oil. Stir vigorously until blended.
- To make the bread now, cover the dough bowl with plastic wrap, then cover with a kitchen towel. Place the covered bowl in a warm resting place. Let the dough rise until doubled in volume, from 45 minutes – 2 hours. If you bake yeast bread often, your rise time could be as short as 30 minutes!
- To make the bread later, store the dough, tightly covered with plastic wrap, in the refrigerator. When ready to bake, remove bowl from the refrigerator. Remove the plastic wrap and turn the dough out into a new room temperature bowl that has been coated with a few teaspoons of olive oil. Cover bowl with new plastic wrap and a kitchen towel, then place on a cooling rack (to elevate and speed up warming time) in a warm place. Let the dough rise until doubled in volume.
- Once dough has doubled in volume, turn it out onto a baking pan/sheet that has been greased with a tablespoon of the olive oil and lined with parchment paper. If you are using a sheet pan, spread the dough out with your fingers (place a bit of oil on your fingers first because dough will stick to your hands). Drizzle the top of the dough with 1 tablespoon of the olive oil, cover with plastic wrap and a dish towel, and let rise until double in volume.
- Once the dough has risen for the second time, preheat the oven to 450 degrees.
- Remove the plastic wrap and kitchen towel covering.
- Again, oil your fingers with a bit of olive oil, then dimple the surface of the risen dough by pressing your fingers deep into the dough. Think “piano fingers”.
- Drizzle the top with the remaining tablespoon of olive oil, then sprinkle with herbs and seasonings.
- Place pan in the middle rack of the oven. If using 9″ x 12″ x 3″ deep baking pan, bake for 18-22 minutes until top is golden brown. If using a 12″ x 18″ baking sheet, adjust cooking time if necessary.
- Remove from oven, let cool slightly on a wire rack, then serve!
“Warm Water” Temperature for instant yeast?
You will know the temperature is perfect, without using a thermometer, when the liquid feels very warm to the touch, but not hot or lukewarm. If the water is too hot to immerse your finger in, it’s too hot.