No-Knead Focaccia
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Recipe Intro From tanyasbakingblog
This golden, crisp-edged no-knead focaccia comes together with just a few pantry staples and no kneading required. A simple folding technique helps create a soft, airy interior that's perfect for holding juicy cherry tomatoes, briny olives, and fragrant rosemary.
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Recipe Card
ingredients
- 250 ml warm water
- 1 1/2 teaspoons granulated sugar
- 1 1/2 teaspoons fine sea salt (or table salt)
- 1 teaspoon instant dry yeast
- 1 1/2 teaspoons olive oil (for dough)
- 275 grams all-purpose flour
- 3 tablespoons olive oil (for coating)
- Cherry tomatoes, olives, fresh rosemary, for topping
Method
Step 1
In a mixing bowl, whisk together warm water, sugar, salt, yeast, and 1½ teaspoons olive oil. Stir in the flour until a sticky dough forms. Cover and let rest for 10 minutes.
Step 2
Perform a set of gentle folds: stretch one side of the dough and fold it over, repeating on all sides. Do this every 15 minutes for a total of 4 rounds (over 1 hour).
Step 3
Coat the dough and bowl with 3 tablespoons olive oil. Cover and let rise at room temperature for 1 to 1½ hours (or refrigerate for up to 12 hours).
Step 4
Transfer dough to a greased 9x9-inch baking pan. Fold into thirds like a letter, cover, and let proof at room temperature for 2 hours.
Step 5
Preheat oven to 400°F.
Step 6
Using oiled fingers, dimple the dough deeply. Drizzle with additional olive oil and top with cherry tomatoes, olives, and rosemary.
Step 7
Bake for 22–25 minutes or until golden brown and crisp. Let cool slightly before slicing.