Simple Focaccia Bread (No Knead)

Home made Focaccia is tremendous simple. This no knead focaccia comes collectively shortly and and requires no particular gear. Home made Focaccia Bread has a crisp exterior and a smooth inside. This simple Focaccia recipe tremendous versatile, you possibly can end it nevertheless you want, or change up the schedule to go well with – both a identical day focaccia recipe, or a simple in a single day focaccia.

Thanks to Filippo Berio for sponsoring this put up! All opinions are my very own. Thanks a lot for supporting the companies who assist Cloudy Kitchen!

Hello! Simply popping in to share this recipe with you right this moment for this simple focaccia bread recipe! I spent the previous few weeks testing this focaccia bread recipe and all of the completely different variations for you and I’m so excited to share!

The focaccia dough comes collectively tremendous shortly. It may be stored within the fridge for a protracted time frame to work along with your schedule. I topped it with a easy garlic and rosemary topping, however you possibly can end this any approach that you simply like. This can be a nice base no knead focaccia dough recipe and I can not wait to mess around with it extra to give you extra flavour and topping combos. This simple focaccia is nice for any event, but additionally makes a fantastic sandwich bread or as an accompaniment to soups.

Elements in Focaccia Bread

Focaccia bread is tremendous simple to make and has a quite simple ingredient checklist – flour, yeast, salt, oil, and water. That is it. The fridge rise actually helps to develop flavour, though you possibly can very simply make this on the identical day that you simply need to eat it too. Which means that it additionally occurs to be vegan, making it a fantastic option to make for nearly any event!

• Flour – I used a mix of bread flour and All-purpose flour (excessive grade or robust and plain in the event you’re not within the US). Bread flour is barely larger in protein than All-purpose, so provides the focaccia just a bit extra chew. I like the combo of each, however simply AP flour works simply superb too! See FAQ for utilizing solely AP flour within the recipe if that’s what you’ve.
• Yeast – I used instantaneous yeast on this recipe. Prompt yeast doesn’t require the activation step and may simply get blended in with the dry components.
• Salt – Important for flavour in bread. I exploit Diamond Crystal Kosher Salt. That is vital to notice as not all salt is identical stage of saltiness. If you’re utilizing Morton’s salt use about half the quantity of salt referred to as for within the recipe (it’s twice as salty as Diamond). This additionally applies in case you are utilizing a desk salt.
• Sugar – There’s a teaspoon of sugar on this recipe, simply to provide the yeast one thing to eat. You should use a tablespoon of honey as an alternative in the event you like.
• Water – Lukewarm water (about 100°f – 110°f / 36°c – 40°c) if it is advisable to take the temperature. I simply go for heat water from the faucet. Do not go too sizzling or you’ll kill the yeast.
• Olive Oil – Use a very good high quality extra-virgin olive oil right here for contained in the dough and for ending the highest of the dough (and for the pan and many others in the event you can). The oil absorbs into the bread and supplies wonderful flavour. I used the 100% Italian Additional Virgin Olive Oil from Filippo Berio.
• Toppings – I topped this focaccia with some garlic olive oil and rosemary, simply earlier than the dimpling course of.

How you can Make the most effective Focaccia Bread

The steps for making simple no knead focaccia bread are tremendous easy, and you may make them match into your schedule.

1. Make the focaccia dough – Mix the dry components, then add the moist. Combine to kind a shaggy dough and depart to face for five minutes to let the flour hydrate.
2. Stretch and fold – This step is non-obligatory however helps to develop slightly gluten construction within the focaccia dough. You will carry out three rounds of stretch and folds, every 2 minutes aside. To do that you moist your palms, then take a bit of the dough, stretch it up, and fold it over on itself. You then rotate the bowl 90° and do it once more, then repeat twice extra. Then, go across the bowl stretching and folding as soon as extra, for eight stretch and folds per spherical, and depart the dough to take a seat for two minutes. You repeat this stretch and fold and resting course of twice extra. This provides you a complete of three rounds of stretch and folds.
3. Proof the dough – Drizzle the dough with oil and switch it over to coat. Cowl the bowl and depart to rise till puffy and doubled in measurement. I like to do that within the fridge however you are able to do at room temperature too (see beneath for choices)
4. Switch to the pan – The dough is transferred to an oiled pan and unfold out barely, and positioned in a heat place.
5. Rise focaccia within the pan – The dough rises a second time, uncovered, till doubled in measurement, puffy, and jiggly. This rising time relies on whether or not you began with room temperature or chilly dough.
6. Add Toppings – I used garlic and rosemary to high this focaccia. Minced garlic is mixed with olive oil after which spooned excessive of the the dough. Recent rosemary and flaky sea salt is added simply earlier than the oven. You possibly can add different recent herbs in the event you like.
7. Dimple the dough – that is my favorite half. The dough is dimpled along with your fingertips simply earlier than going into the oven. The dimples give the dough texture and cease it rising an excessive amount of within the oven. In addition they capturing the flavourful olive oil and encase it within the dough.
8. Bake – Bake the focaccia till it’s golden brown and pulling away from the sides of the pan. Take away from the oven and funky within the pan for five minutes then switch to a cooling rack to cease the underside from going soggy.
9. Get pleasure from!

Pattern Schedules for making no knead Focaccia Bread

I examined a bunch of various methods of constructing this focaccia dough, with chilly and room temperature rises. The choices you’ve after making the dough are:

• Fridge first rise and room temperature second rise – That is my most well-liked methodology for making focaccia and the one which I’ve written within the recipe. Make the dough after which place it within the fridge for no less than 12 hours, and as much as two days. Then, switch to the pan and do the second rise at room temperature. This may take anyplace from about 2 hours to as much as 3 ½ to 4 hours. You could watch the dough rigorously. 3 hours gave the impression to be the candy spot for me when testing.
• Room temperature first rise and fridge second rise – This can be a nice possibility in the event you want the focaccia earlier the following day and do not have time to attend for it to take 3 hours to rise. Do the primary rise at room temperature (about an hour and a half). Then, switch the dough to the pan, cowl with plastic wrap, and place into the fridge in a single day. The following day, pull the dough out from the fridge and depart to face on the counter whereas the oven preheats, simply to heat the dough barely earlier than dimpling, topping, and baking.
• Room temperature first rise and room temperature second rise – The primary rise will take about an hour to an hour and a half. Then switch the dough to the pan and do a second rise, which ought to take anyplace between 40 minutes to an hour. Preheat the oven quickly after placing the dough into the pan to make sure that it’s prepared if you find yourself able to bake.

Baker’s Proportion and Calculating Hydration in Recipes

This can be a pretty excessive hydration dough – it’s 89% hydration. Bread baking will generally use Baker’s Percentages to find out issues like hydration. Baker’s Percentages are the load of every ingredient, relative to the load of flour. To calculate the share, you divide the load of the ingredient by the load of the flour.

Subsequently, the hydration (quantity of water) in a recipe is calculated by dividing the load of the water (535g) by the load of the flour (600g). So, the hydration of this bread is 89%.

To include sourdough starter into focaccia bread, see my recipe for All the pieces Bagel No Knead Focaccia.

Flavour variations for do-it-yourself focaccia

To make tomato focaccia: Roast 800g cherry or grape tomatoes, 10-12 garlic cloves, a sprig of rosemary in olive oil on a sheet pan at 325°f / 160°c for an hour, shaking the pan sometimes. The tomatoes will prepare dinner down and the garlic cloves will soften. Enable to chill, then place onto the highest of the dough earlier than dimpling, together with a few of the oil. Bake as per the recipe.

To make Onion and Potato Focaccia: Caramelise about 700g thinly sliced onion on medium to low warmth, stirring usually, till brown and jammy. Alternatively use a caramelised onion jam or relish. Unfold the risen and dimpled dough with the caramelised onion, then high with about 120g thinly sliced potato which has been tossed with slightly olive oil, chopped rosemary, salt and pepper. Bake as directed – the potato will get barely crispy on high.

To make olive focaccia: High the dough with chopped olives of your selection (add as many as you need, measure along with your coronary heart), then dimple as directed. You possibly can add chunks of feta in right here too.

To make every little thing bagel focaccia: Make the dough as directed, however after the autolyse part (the place you permit it to face for five minutes), combine in 160g finely chopped white or brown onion, and three Tbsp every little thing however the bagel seasoning. Combine in properly then proceed with the stretch and folds. You may as well use scallions (spring onions) within the place of onion. Earlier than baking, both earlier than or after dimpling, sprinkle 1 Tbsp every little thing seasoning over the bread.

To make Parsley oil (or different herb oil) focaccia: Make a parsley oil – tough recipe (please excuse the cups!) is the leaves of a giant ish bunch of parsley (in the event you seize the stems of the bunch it needs to be a couple of fist full), blended properly with about 1 cup of olive oil 1-2 cloves of garlic, the zest of 1 lemon, and about 2-3 Tbsp lemon juice. Mix in a excessive velocity blender or utilizing an immersion blender, then modify to style with salt, pepper, and extra lemon juice or oil. Use the parsley oil to coat the underside of the pan whenever you add the dough in, then add extra on high earlier than dimpling. Retailer the parsley oil in an hermetic container within the fridge – we’ve got it on high of soup or bread or a part of a salad dressing and it’s so good!

To make Cheeseburger Focaccia: I make a cheeseburger pizza on a regular basis and we had leftover components from making burgers the opposite night time so I cheeseburgered my focaccia. Brown off about 250g floor beef / beef mince, browning properly. Sprinkle with salt and put aside on a paper towel to chill. For a vegetarian possibility, you possibly can brown off finely chopped mushrooms – chances are you’ll want extra as they shrink down. To make cheeseburger focaccia, high the risen dough with both caramelised onions (notes within the caramelised onion topping above), or an onion relish or jam, which is what I exploit if I have never made onions. Observe with about 150g shredded low moisture mozzarella cheese, then the browned meat, then one other 50g mozzarella cheese (I simply grated 200g cheese and divided it up, no must measure the parts). Dimple and bake as directed. When baked, end with pickles and burger sauce of your selection.

Can I exploit sourdough starter in my focaccia?

Sure – in the event you wished to make use of some sourdough discard in your focaccia bread (somewhat than utilizing the sourdough to leaven the focaccia, it simply supplies flavour and is a good way to make use of up discard). To do that you exchange a few of the flour and water within the dough recipe with some sourdough starter.

For instance, we need to add in 150g sourdough discard – we would depart out 75g of water and 75g flour, supplied that your starter is at 100% hydration (equal components flour and water).

The brand new quantites are for making sourdough discard focaccia:

• 300g bread flour
• 225g All-purpose flour
• 460g water
• 150g sourdough discard at 100% hydration.

All the opposite quantites are the identical. Add the sourdough discard together with the water and olive oil.

What Pan ought to I bake Focaccia in?

I examined this a bunch of various methods in all types of pans. In the end I discovered {that a} non-stick metallic pan is one of the simplest ways to go. It must have sides tall sufficient to accommodate the dough when it rises. This recipe is formulated for a 9″x13″ (23x33cm) pan. Nonetheless, it additionally works completely divided in two and baked into two 9″ spherical pans. You may additionally bake it in two 8″ sq. pans in the event you wished sq. focaccia! I exploit this non stick pan to bake focaccia in – I like them a lot I’ve two!

I additionally examined halving the recipe and simply baking it in a single 9″ spherical pan which additionally labored nice. You possibly can form of do what works finest for you right here. I desire thicker focaccia so I used the 9″x13″ pan.

You may as well divide the recipe in two and bake in two eighth sized sheet pans, or two giant loaf pans. Baking time is identical.

Nonetheless, in the event you wished a really skinny one you could possibly do a full batch in a half measurement sheet pan (18″x13″). You’ll need to work a bit extra to unfold it out although. Place it within the pan and depart to relaxation, then unfold it out slightly by dimpling it a bit along with your fingers, then depart to relaxation for five minutes. Then, unfold once more, relaxation one other 5, and repeat this till it’s shut sufficient to the sides. Then, depart to rise. It might want rather less time within the oven too so simply watch rigorously.

How you can make focaccia in Muffin Pans

I just lately tried making my focaccia recipe in Texas muffin pans and it labored out nice – a full recipe of focaccia makes 9 Focaccia ‘muffins’. To make in muffin pans, divide the risen dough into 9 parts (about 125g every), and place into the oiled muffin tin cavities. Rise as directed (it might take rather less time), then dimple and bake for about 20 minutes on the temperature directed within the recipe. Examine after 20 minutes and bake till you’ve reached your required stage of doneness.

I attempted making them in common sized muffin pans however did not prefer it as a lot as I felt that they dried out.

To make a barely thinner and crispier focaccia, you are able to do about ⅔ of the recipe, and bake it in 1 / 4 sheet pan.

What’s the finest Olive Oil to make use of for No Knead Focaccia Bread?

Due to the restricted ingredient checklist in no knead focaccia bread, you will need to use prime quality components you probably have entry to them. That is the time to make use of a very good olive oil. It actually makes an enormous distinction to the ultimate product of your bread. The oil will get absorbed into the bread and provides it essentially the most wonderful flavour.

I have been utilizing Filippo Berio for years now in my kitchen. Their Authentic oil is by my range always for cooking, however I additionally LOVE their specialty line for issues like making focaccia the place the flavour is absolutely vital. I used their 100% Italian Additional Virgin Olive Oil all through this recipe. It’s fruity and light-weight with slightly spicy end. It is my favorite for making this focaccia but additionally the one I exploit if I’m serving olive oil alongside another type of bread, or making a salad dressing and many others.

Continuously Requested Questions

Can I make Focaccia with All-purpose flour?
Sure! Utilizing solely All-purpose flour will work superb. I have never tried it utilizing solely bread flour however I think about that can work superb too – chances are you’ll want to extend the water amount by 10g or so to account for that.

Can the focaccia recipe be halved?
Sure! I examined it and it labored nice for a small batch focaccia recipe. Observe the identical course of however bake the dough in a 9″ spherical cake pan or an 8″ sq. pan.

How lengthy does bread dough preserve within the fridge?
I made the focaccia dough and threw it within the fridge for 2 days, then rose it and baked as directed and it was completely superb, and tremendous flavourful from the time fermenting within the fridge. So I’ve examined 2 days, however you could possibly probably push {that a} tiny bit longer if wanted and nonetheless get away with it.

Are you able to freeze Focaccia?
Sure. I froze it baked – I left the toppings off the highest simply in order that the salt did not make the bread go soggy, as salt attracts out moisture. I simply completed it with olive oil. I froze the baked focaccia in a ziploc bag. You possibly can carry to room temperature after which refresh in a 350°f / 180°c oven to heat it by means of earlier than serving.

What are the most effective toppings for Focaccia?
You possibly can add something you want! Simply be sure to give it a very good drizzle of olive oil. Olives work nice, you possibly can add some cherry tomatoes, caramelized onion, some every little thing bagel seasoning, Za’atar, – you do you right here. You possibly can even do one finish with one topping and the opposite with a special, or bake it in two pans and do a special flavoured topping for every.

How do I forestall Focaccia from sticking?
I at all times make this focaccia in a non-stick pan – often this one from USA pan (the one from Williams Sonoma works nice too) or I used to be testing it in these spherical pans from Williams Sonoma too. I extremely suggest utilizing a non-stick baking pan in the event you can, however in case you are anxious, you possibly can calmly coat the pan with butter earlier than drizzling within the olive oil simply as an additional layer of insurance coverage.

How lengthy does focaccia bake for?
Shoot for 25-Half-hour when baking it in a 9″x13″ pan and rather less in a spherical pan. This one I took a teeny bit too far and so a few of the topping on a bubble that fashioned within the dough acquired a bit frazzled however was nonetheless good!

Can I exploit energetic dry yeast to make focaccia?
Sure, use the identical quantity, however as an alternative of blending it in with the dry components you will want to activate it first. Mix the water and sugar after which add the yeast and depart to face for 10 minutes or so or till a bit foamy. Then proceed with the recipe, including in all the opposite components.

Why is my focaccia dough so sticky?
Sure. It’s a excessive hydration dough, so it’s sticky. The Olive Oil is to assist cease it sticking to the bowl and your fingers whenever you form it, however keep in mind the pan holds the form for you so it’s okay that the dough does not have a lot construction. It should really feel like a little bit of a gloppy mess. That is okay! It means it is tremendous enjoyable to dimple and you’re going to get a fantastic crumb construction.

How are you aware when focaccia is able to bake?
The focaccia may have doubled in measurement, and be fairly jiggly. You may as well give it a poke check and gently poke it along with your finger – it ought to depart an indentation that slowly springs again.

Assist – my dough is almost risen however I’m not able to bake it!
If it is advisable to decelerate the method at any level, simply throw the dough within the fridge to decelerate the rising course of. You possibly can carry it again out and proceed the rising till you’re able to bake.

How do you retailer focaccia bread?
I retailer mine calmly wrapped at room temperature. Go away the flaky salt off of some in case you are intending on having leftovers as it might probably make the bread go slightly soggy. I desire consuming focaccia plain or with oil on the day that it’s made, then utilizing it for sandwiches on the second day however you do you!

Can I make focaccia in a glass pan?
You possibly can however I would not suggest. It’s extra prone to stick, and glass is a really poor conductor of warmth. I recommend utilizing a metallic pan in the event you can!

For extra do-it-yourself bread recipes, please take a look at:

Print