A crunchy, crispy, salty, rosemary-infused crust and a moist, airy, chewy texture are hallmarks of a delicious focaccia — and this recipe has it all. And just when you think a homemade bread can’t get any better, in walks this no-knead version that beats the classic. You read that correctly — this gorgeous, mouthwatering bread is 100% no-knead. That means no kitchen mixer, no sweat, no mess and no previous experience needed. Bread making doesn’t get much easier – or more delicious – than this focaccia recipe.
Because this is a two-day project, you will need to plan accordingly. All you need (forgive the pun, please) is a bowl, a spoon and a few ingredients, along with a minute of stirring before the dough gets a long, slow rise in the refrigerator. Take a look at the “just mixed” photo (below left). You’ll see that the texture is very different than a classic kneaded dough. It will look lumpy and bumpy and break into pieces if you pull on it. On baking day (the following day), your dough will be risen (below right) and, with some minor tending and shaping, you’ll notice that it is more elastic.
Set it aside for a warmer, room-temp second rise.
Once the dough is puffy and bubbly, it is time for dimpling (below, right) and scattering your topping choice over the dough (below, left) before sliding into the oven for bake time.
Focaccia is a wonderful accompaniment to any meal at any time of the day. Served alongside anything from a simple soup to barbequed chicken to pot roast (and so much else), it is an excellent and delicious dance partner. As the nights grow chillier, you might want to try two of my favorites to serve with your focaccia: Simple Parmigiano Meatballs and Spanish Pot Roast. You’ll want to sop up all the sauce with this bread. Please let us know in the comments section of the recipe what you serve it with.
I’m a big fan of the classic sea salt and rosemary topping especially because I like to split and toast any leftovers. They make for a killer sandwich pairing with ham, brie and honey mustard. And if you are lucky enough to still have some the next morning, a toasted focaccia breakfast egg and cheese is not to be missed. That said, I have included some additional topping options in case you want to switch things up.
Kitchen notes:
Olive oil
It might seem like a lot in the bowl and the pan but don’t skimp as that’s what will give you the delicious crunchy, crispy crust.
Flour
For this recipe, I like using King Arthur all-purpose for its higher protein content. Gold Medal works as well but the baked bread will be a bit moister and a bit less chewy.
When adding the sugar, salt and yeast to the flour, don’t pile them on top of each other. Prolonged contact between the salt and the yeast can kill the yeast so keep them separated. It’s also a good way to keep track of what ingredients you’ve added.
Preparing the bowl and pan
Avoid using a brush or paper towel to spread the oil in the bowl and the baking pan as they will soak up too much of the oil which should be saved for the bread. Instead, tip and swirl the bowl and pan to coat the bottom and sides and, in a pinch, use one fingertip to help the process along.
Rising times
Rising times will vary depending on the ambient temperature in your kitchen - the cooler the location, the slower the rising time. For the best results, be patient and follow the doneness clues instead of the timing.
