Easy No-Knead Focaccia: The Best Homemade Bread Recipe!

Name: Easy No-Knead Focaccia: The Best Homemade Bread Recipe!
Prep time: 15 min
Cook time: 25 min
Total time: 215 min
Yield: 10
Cuisine: Italian
Ingredients: 420 grams Warm Water (35°C); 500 grams Caputo Aria Flour (or 4 cups); 5 grams Dry Yeast; 1 teaspoon Honey; 2 teaspoons Salt; 4 tablespoons Olive Oil (divided)

Discover the secret to the best focaccia ever with this simple, no-knead recipe! Perfect for beginners and seasoned bakers alike, this focaccia will become your go-to for delicious homemade bread. Get ready to impress with minimal effort!

#Focaccia

#Bread

#No-Knead

#Easy Baking

#Italian Bread

#Homemade

Golden Brown Focaccia

Recipe Information

15m

Prep Time

25m

Cook Time

3h 35m

Total Time

Servings

Easy

Italian

English

Nutrition (per serving)

230

Calories

Protein

37g

Carbs

Fat

Focaccia with Deep Dimples

Ingredients

Servings: 10

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Crispy Focaccia Crust

Instructions

0/5 completed

1
In a large mixing bowl, combine warm water, dry yeast, honey, and 1 tablespoon of olive oil. Mix gently until well combined.
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1m
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In a large mixing bowl, combine warm water, dry yeast, honey, and 1 tablespoon of olive oil. Mix gently until well combined.
1m
Ensure water is warm (not hot) to activate the yeast.
2
Add Caputo Aria flour and salt to the wet mixture. Mix with a spatula or your hands until a shaggy, sticky dough forms. Do not overmix; no kneading is required.
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2m
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Add Caputo Aria flour and salt to the wet mixture. Mix with a spatula or your hands until a shaggy, sticky dough forms. Do not overmix; no kneading is required.
2m
The dough will be very wet and sticky – this is normal for focaccia.

3
Cover the bowl with plastic wrap or a damp towel and let it rise at room temperature for at least 2 hours, or until doubled in size. For a more flavorful focaccia, refrigerate overnight (8-12 hours).
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2h
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Cover the bowl with plastic wrap or a damp towel and let it rise at room temperature for at least 2 hours, or until doubled in size. For a more flavorful focaccia, refrigerate overnight (8-12 hours).
2h
A longer, slower rise in the fridge develops deeper flavor.
4
Generously grease a 10” x 14” baking pan with 3 tablespoons of the remaining olive oil. Gently transfer the risen dough to the pan, stretching it to fill the corners. Drizzle with a little extra olive oil and use your fingertips to create deep dimples all over the surface.
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10m
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Generously grease a 10” x 14” baking pan with 3 tablespoons of the remaining olive oil. Gently transfer the risen dough to the pan, stretching it to fill the corners. Drizzle with a little extra olive oil and use your fingertips to create deep dimples all over the surface.
10m
Don't press too hard when dimpling; you want to preserve the air pockets.
5
Let the dough rest in the pan for another 30-45 minutes. Preheat oven to 220°C (425°F). Bake for 20-30 minutes, or until golden brown and cooked through. Let cool slightly before serving.
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1h
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Let the dough rest in the pan for another 30-45 minutes. Preheat oven to 220°C (425°F). Bake for 20-30 minutes, or until golden brown and cooked through. Let cool slightly before serving.
1h
For an extra crispy crust, bake on a preheated baking steel or stone.