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No Knead Focaccia {Simple and Versatile} – WellPlated.com


This recipe for No Knead Focaccia is equal elements straightforward, versatile, and fluffy carb bliss.

no knead focaccia sliced on a cutting board with sea salt and rosemary

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Put together this straightforward dough and prime together with your favourite substances for a bread that’s low on fuss and can make you’re feeling such as you’ve scored bread basket gold at your favourite Italian restaurant.

In the event you’ve by no means had do-it-yourself focaccia bread, you’re in for a deal with.

Amongst one of many best bread recipes to make (this Crock Pot Bread is a detailed second), no knead focaccia is ideal for inexperienced persons and grasp bakers alike. 

A few of my favourite issues about this focaccia:

  • Delicate, golden and ethereal consistency.
  • Wealthy, earthy taste that comes from the olive oil.
  • No-knead methodology—making it almost unimaginable to overwork the dough.
  • Full customizability with topping prospects which are solely restricted by your creativeness.
close-up image of focaccia bread dimples

5 Star Overview

“This bread is certainly one of my favorites!”

— Jessica —

This specific recipe all the time brings me again to my travels by Europe the place the smells of freshly-baked bread, seasonal herbs, and contemporary produce frequently mingle collectively in bustling meals halls and open-air markets.

The Distinction Between Focaccia and Ciabatta?

Whereas they could seem comparable, at a look, focaccia and ciabatta are extra like distant (Italian) cousins versus brothers.

Focaccia

  • Has a lighter, cake-like consistency that’s just like a deep dish pizza dough.
  • Made with olive oil baked into the dough and drizzled on prime.
  • Baked as a flatbread.
  • Typically scattered with herbs, marinated veggies and different toppings.

Ciabatta

  • Chewier texture with an open crumb construction.
  • A leaner dough that, historically, doesn’t include olive oil.
  • Baked as loaves.
  • Typically used as sandwich bread.

Each focaccia and ciabatta are DELISH. As we speak I’m specializing in focaccia, which is way simpler to make, even should you’ve by no means baked bread earlier than.

sliced no knead focaccia made with whole wheat flour on a wood serving board

The right way to Make No Knead Focaccia

To make focaccia bread from scratch, all we’d like is a sturdy mixer and some substances.


The Substances

  • Olive Oil. Make sure you utilize a great olive oil—you may actually style it, so it’s value spending just a few further {dollars} on the bottle. (I’m an enormous fan of this one.)

Ingredient Observe

I purchase two sorts. A higher-quality oil for when the style is essential (salad dressings and this Rosemary Olive Oil Bread for instance), and a lower-priced day-after-day olive oil for sautéing and high-temperature roasting.

  • Flour. I used 50% white complete wheat flour and 50% all-purpose flour and thought the feel was good and the flavour wealthy and hearty. Plus, complete grains present advantages like further fiber and vitamins. My Home made Complete Wheat Pizza Crust makes use of the identical ratio with nice success.

Substitution

Be at liberty to make use of 100% all-purpose flour should you want. I simply don’t suggest utilizing greater than 50% complete wheat flour since it should trigger the loaf to develop into more and more dense.

  • Yeast. Despite the fact that focaccia is taken into account to be a flatbread, it nonetheless requires yeast to assist the dough develop its completely pillowy texture.
  • Water. Heat water prompts the yeast.

Tip!

At all times seek the advice of your yeast’s packaging and heat your water to the temperature specified by the yeast producer. Too sizzling and also you’ll kill the yeast. Too chilly, and it received’t correctly activate. 

Most manufacturers name for a temperature ranging between 110 levels F and 130 levels F.

  • Sea Salt. Flavors the bread dough and, when sprinkled on prime, provides simply the correct amount of seasoning to the completed bread.

Topping Concepts

This straightforward no-knead focaccia bread recipe is a superb base for any variety of seasonal focaccia toppings. Listed here are just a few concepts.

  • Rosemary + sea salt
  • Kalamata olives + caramelized onions
  • Crimson pepper flakes + Parmesan
  • Artichokes + lemon zest
  • Basil + sun-dried tomato
  • Crumbled feta + oregano
close-up image of no knead focaccia bread dimples

The Instructions

  1. Within the bowl of a stand mixer, mix the dry substances and yeast. 
flour, yeast and salt in the bowl of a stand mixer with olive oil
  1. Drizzle within the olive oil and progressively add the water. 
no knead focaccia dough made with whole wheat flour in a bowl
  1. Switch the dough to a frivolously oiled bowl and let rise for 1 to 2 hours. Get your toppings prepared.
whole wheat focaccia bread dough after rising
  1. Preheat the oven to 375 levels F. Stretch the dough out onto a greased baking sheet. Cowl and let relaxation for quarter-hour.
focaccia bread dough stretched out on a baking sheet dimpled and drizzled with olive oil and rosemary
  1. “Dimple” the highest of the dough, then drizzle with extra olive oil. Sprinkle with flaky salt and add every other desired toppings.
  1. Bake till golden and fluffy; about 20 minutes. ENJOY!
whole wheat no knead focaccia sliced on a cutting board with sea salt and rosemary

The Function of Focaccia Dimples

These cute little dimples are usually not only for appears to be like. Focaccia dough is dimpled for just a few causes.

  • The dimples assist catch and pool that last, flavorful drizzle of olive oil
  • They gently launch extra air within the dough which helps stop the bread from rising too rapidly within the oven and collapsing.

Storage Ideas

  • To Retailer. This no knead focaccia is greatest eaten the day it’s made. Nevertheless, leftovers could also be saved at room temperature, wrapped tightly in plastic wrap, for as much as 1-2 days.
  • To Freeze. No knead focaccia retains fantastically within the freezer. Slice it into items and retailer it in a freezer-safe container or gallon-size plastic bag for as much as 3 months.
  • To Reheat. Defrost in a single day after which reheat it on a baking sheet at 300 levels F for 5-10 minutes.

Pair this with

Really useful Instruments to Make this Recipe

Stand Mixer

This may final a lifetime and isn’t only for vacation cookie baking, my buddies! It makes do-it-yourself bread recipes a breeze.

no knead focaccia sliced on a cutting board with sea salt and rosemary

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For the Focaccia Dough:

  • 2 cups all function flour
  • 1 1/2 cups white complete wheat flour (or substitute further all function flour)
  • 1 tablespoon on the spot yeast (1 packet + ¾ teaspoon)
  • 1 1/2 teaspoons kosher salt
  • 1/4 cup olive oil (plus about ¼ cup further for drizzling)
  • 1 1/2 cups heat water

For Topping

  • 1/4 teaspoon flaky sea salt
  • Chopped contemporary rosemary elective
  • Extra desired toppings elective, see above put up for concepts

  • Within the bowl of a standing mixer or a big mixing bowl, stir collectively the all function flour, complete wheat flour, yeast, and salt. Drizzle with ¼ cup olive oil. Warmth the water to the temperature specified by the yeast producer (verify your packet; some manufacturers name for 110 levels F; others as much as 130 levels F).

  • With a hand mixer or the stand mixer’s paddle attachment, beat dough on low velocity whereas progressively pouring within the water. Slowly improve the velocity to excessive, then beat for 1 minute. The dough might be very sticky.

  • Switch to a clear, frivolously oiled bowl, flip as soon as to coat, then cowl with plastic. Let rise in a heat, draft free plate for 1 to 2 hours, till the dough turns into puffy, or retailer within the fridge for as much as 3 days.

  • In the meantime, put together any desired focaccia toppings.

  • Place a rack within the higher third of your oven and preheat the oven to 375 levels F. Drizzle a big baking sheet generously with olive oil. Gently flip the risen dough out onto the greased baking sheet. Coax and stretch the dough into to a 1/2-inch thick rectangular form (it is probably not uniform), then cowl with frivolously oiled plastic and let relaxation quarter-hour.

  • Together with your fingertips, “dimple” the dough by poking it gently throughout. Generously drizzle further olive oil excessive of the dough, then sprinkle evenly with flaky salt. Add every other desired toppings (see weblog put up above for ideas).

  • Bake till golden brown, 20 to 25 minutes, checking on the 18 minute mark. Serve heat or at room temperature.

  • This no knead focaccia is greatest eaten the day it’s made. Nevertheless, leftovers could also be saved at room temperature, wrapped tightly in plastic wrap, for as much as 1-2 days.
  • No knead focaccia retains fantastically within the freezer. Slice it into items and retailer it in a freezer-safe container or gallon-size plastic bag for as much as 3 months.
  • You’ll be able to reheat frozen focaccia by defrosting it in a single day within the fridge after which warming it on a baking sheet at 300 levels F for 5-10 minutes.
  • A conventional French Provencal topping for focaccia is caramelized onions, pitted black olives, and a pinch of purple pepper flakes. To caramelize onions: Warmth 1 tablespoon olive oil in a really massive skillet over medium warmth. Add the onions and a pinch of salt, then sauté till they start to melt, about 5 minutes. Scale back warmth to low and let prepare dinner for 20 to half-hour extra. till deep brown, candy, and tender, stirring often. Stir in a pinch of purple pepper flakes.

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