Easy No-Knead Focaccia Bread
This easy no-knead focaccia bread is an absolute crowd-pleaser! Soft and pillowy homemade dough, infused with oil, salt and simple toppings. Vegan or not, you will love this focaccia.
Servings 12 people
Calories 323kcal
Ingredients
- 6 1/2 cups all-purpose white flour
- 2 tbsp sea salt , finely ground, plus more for sprinkling
- 1 tsp active dry yeast
- 3 1/2 cups warm water
- 1 tbsp agave (optional)
- 1/3 cup olive oil plus more for drizzle
Optional Toppings
- 1 small red onion , thinly sliced
- 1/3 cup sun-dried tomatoes , chopped
- 1/3 cup green olives , chopped
- 2-3 sprigs rosemary
Instructions
- In a large mixing bowl combine flour, salt and yeast. In a jug combine warm water and agave to dissolve. Then pour liquid over the flour mixture. Stir to combine until you have a sticky dough (the warm water makes it sticky and wet).
- In a clean mixing bowl add 1/3 cup olive oil, and transfer dough to bowl. Roll the dough to coat in olive oil. Cover the bowl tightly with wrap and transfer to the fridge overnight, or for up to two days.* (Make sure the bowl is big enough for the dough to double in size).
- Remove dough from fridge and line a baking tray with parchment paper. Transfer dough onto tray and push out with hands as best you can to cover tray entirely. Wait 30 mins to 1 hour for the dough to come to room temperature. It should soften and rise considerably. (Time is dependant on how warm your home is. In the Winter it will take longer than Summer).
- Preheat oven to 450F/230C. Pat focaccia dough again to ensure it's the same thickness throughout (about 1-inch thick). Then dimple the entire dough by pushing your fingers into the dough like you're playing piano. (If you have long nails you can do this with your knuckles). Drizzle with more olive oil and sprinkle with more salt and pepper.
- Decorate focaccia with thinly sliced red onion, sun-dried tomatoes, olives and rosemary. Bake for approx. 15 minutes, or until golden brown. Slice and serve!
Notes
*When making the dough, I find two days wait time in the fridge is the best for a thick, light and bubbly dough. However, it will definitely work with one day (i.e. preparing the night before - 10-12 hours wait time).
The dough will rise a bit in the fridge so make sure that your bowl is big enough for it to double in size.
Can I freeze leftover focaccia?
Yes, this homemade bread freezes well! Allow the focaccia to cool completely to room temperature then wrap tightly in plastic wrap, followed by a layer of tin foil. Freeze for up to 3 months. When ready to eat, thaw overnight in the fridge and enjoy once soft again. Storage Instructions
In addition to being freezer friendly (see above!), this no-knead focaccia will also keep for up to 2 weeks in the fridge. To keep it as fresh as possible, wrap tightly in aluminum foil or reusable wrap and warm before enjoying. Nutrition information is a rough estimate. (Per serving, divided between 12 people).
Yes, this homemade bread freezes well! Allow the focaccia to cool completely to room temperature then wrap tightly in plastic wrap, followed by a layer of tin foil. Freeze for up to 3 months. When ready to eat, thaw overnight in the fridge and enjoy once soft again. Storage Instructions
In addition to being freezer friendly (see above!), this no-knead focaccia will also keep for up to 2 weeks in the fridge. To keep it as fresh as possible, wrap tightly in aluminum foil or reusable wrap and warm before enjoying. Nutrition information is a rough estimate. (Per serving, divided between 12 people).
Nutrition
Calories: 323kcal | Carbohydrates: 56g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Sodium: 1234mg | Potassium: 194mg | Fiber: 3g | Sugar: 3g | Vitamin A: 41IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 3mg