No-Knead Focaccia
Focaccia, the soul bread beloved across Italy. There's no kneading at all—just mix the ingredients and let the dough rest in the fridge, and you'll get a focaccia that's crisp outside and moist within, right at home.
Ingredients
Ingredients
- Flour500g
- Salt10 g
- Dry yeast7 g
- Warm water470 g
- Olive oil3 tbsp
- Cherry tomatoesas needed
- Olivesas needed
- Basila little
Directions
- 1
Put the flour, yeast, and salt into a bowl together and mix them evenly.
- 2
Pour in the warm water and mix until no dry flour remains. There's no need to knead.
- 3
Drizzle about 2 tablespoons of olive oil over the mixed dough, then let it ferment in the fridge for about a day.
- 4
The next day, once the dough has risen well, transfer it to an oven tray and leave it at room temperature for about 4 hours.
- 5
Press dimples all over the dough with your fingertips.
- 6
Press the toppings you've prepared firmly into the dough. Here we used cherry tomatoes, olives, and basil, but feel free to improvise with whatever you have on hand, such as boiled potato or rosemary.
- 7
Mix a spoonful each of olive oil and water, drizzle it evenly over the dough, then bake in an oven preheated to 210°C for 20–30 minutes until golden brown.
- 8
The finished focaccia is even more delicious dipped in olive oil and balsamic vinegar.
Tips
It just takes time—the process itself is very simple. Letting the dough ferment fully in the fridge is the key to deep flavor.