Description
No-knead focaccia bread with a crisp golden crust and soft interior. This easy recipe uses pantry staples and an overnight rise for bakery-style results with minimal effort.
Ingredients
- 4 cups all-purpose flour
- 2 teaspoons kosher salt
- 2 1/4 teaspoons instant yeast
- 2 cups warm water
- 4 tablespoons olive oil divided
- 1 teaspoon unsalted butter for greasing pans
- 1 teaspoon dried Italian seasoning or finely chopped fresh rosemary
- Flaky sea salt
Instructions
- Stir flour, salt, and instant yeast in a large bowl until combined.
- Add warm water and mix until no dry flour remains and a sticky dough forms.
- Cover the bowl tightly and refrigerate for 8 to 24 hours.
- Grease two 9-inch round pans with butter, line with parchment paper, and drizzle 1 tablespoon olive oil into each pan.
- Divide dough in half and place one portion into each pan, turning to coat with oil.
- Cover and let rise at room temperature for 2 hours until the dough spreads and fills most of the pan.
- Heat oven to 450°F with a rack in the center.
- Drizzle remaining olive oil over the dough, press deep dimples with oiled fingers, and sprinkle with Italian seasoning and flaky sea salt.
- Let dough rest 30 minutes, then place pans in the oven and immediately reduce temperature to 425°F.
- Bake for 22 to 28 minutes until golden on top and crisp on the bottom.
- Remove from pans and cool slightly on a rack before slicing.
Notes
- Deep dimples help trap olive oil and create the classic focaccia texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian