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Focaccia bread with a sprig of rosemary in the background.

No Knead Focaccia Bread

Harriet
This easy no-knead focaccia bread comes together in less than 10 minutes, making it a quick and effortless recipe.
With no kneading required, it's a versatile base for a variety of delicious toppings.
You can also transform it into a flavorful focaccia pizza by adding your favorite pizza toppings before baking.
Enjoy experimenting with different flavors and share your creations!
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Prep Time 10 minutes
Cook Time 25 minutes
Proving time up to 3 hours 30 minutes
Total Time 4 hours 5 minutes
Course Mains, Sides
Cuisine Italian
Servings 2 loaves - each about 450 grams (15 ounces)
Calories 1141 kcal

Equipment

  • Kitchen scales
  • Measuring spoons
  • Large mixing bowl
  • Wooden spoon
  • 2 rectangle baking tins 25 x 20 cm (10 x 8 inch). Can also use two 23 cm (9 inch) round tins

Ingredients
  

  • 560 grams (1.2 pounds) bread flour also known as strong flour, bakers flour
  • 1 ½ teaspoons salt
  • 1 teaspoon sugar
  • 10 grams (2 ½ teaspoons) yeast
  • 420 grams (1 ¾ cups) water plus a little extra if needed
  • 6 teaspoons olive oil for topping, plus a little extra for greasing the tins

Topping Suggestion – Or Toppings of Your Choice

  • garlic powder
  • onion powder
  • dried Italian herbs
  • sea salt crystals
  • cherry tomatoes
  • sliced black olives

Instructions
 

  • Make The Dough
    Place the flour, yeast, sugar, salt and water into a large mixing bowl. Use a large sturdy wooden spoon and mix well making sure there are no dry patches of flour. The dough should be soft and sticky.
    Tightly cover the bowl with plastic food wrap, place it in a warm area and allow to double in size – this can take anywhere between 1 ½ - 3 hours.
  • Prepare the baking tins by coating inside base and sides of the tins with a little olive oil.
    Use a scraper, to scrape the dough from the sides of the bowl, divide into two, and place in the prepared tins.
    Pour about 1 teaspoon of olive oil over each dough ball, then use your hands to rub it over the dough.
    With your fingers still oiled, press into the dough so that it spreads and fills the tin in an even layer.
  • Allow to rise a second time
    Loosely cover the tins with a piece of plastic food wrap. Place in a warm area and allow to double in size – this can take about 30 – 60 minutes.
    Note: This bread can also be baked without tins. When you come to step 1 grease two baking trays, and shape the divided dough into balls, place a dough ball on each of the trays, using lightly oiled fingers to press into the dough and spread it out so that it’s about 2 cm (a little less than 1 inch) thick. Then follow the rest of the recipe.
  • Preheat the oven to 180°C (350°F) about 10 – 15 minutes before the end of the second rise.
  • Add toppings
    You can get creative and add any topping you like to this dough or use the one below.
    Garlic and herb topping: Dust the top with garlic and onion powder – be generous here otherwise you won’t get the flavours. Then lightly sprinkle with the Italian herbs – be careful not to use too much as these can be overpowering. Then scatter over a little salt, and drizzle over 2- 3 teaspoon of olive oil on each of the loaves.
  • Bake
    Bake for about 15 – 20 minutes or until the tops turns golden brown, and the bread sounds hollow when tapped.
    Remove from the oven, allow to cool in the tins for about 5 minutes before transferring to a cooling rack.
    Serve warm or at room temperature, cut into slices or wedges.

Nutrition

Serving: 1loafCalories: 1141kcalCarbohydrates: 207gProtein: 36gFat: 17gSaturated Fat: 2gSodium: 1753mgPotassium: 328mgFiber: 8gSugar: 3gCalcium: 42mgIron: 3mg
Keyword easy recipe, foccacia bread recipe, homemade bread, no knead bread, yeast bread
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