Chef John's no-knead focaccia has a soft texture with lots of big bubbles, a crispy exterior, and a delicious flavor thanks to a long fermentation.
Preparation Time
45 mins
Cooking Time
30 mins
Total Time
1 hr 15 mins
Calories
155 Calories
Recipe Instructions
Step 1
Slice and serve.
Step 2
Stir yeast into bread flour in a bowl. Add salt, followed by 4 teaspoons oil, and water. Stir with a spoon until a wet, sticky dough forms.
Step 3
Cover and let sit at room temperature for 12 to 14 hours.
Step 4
Cover the pan with plastic wrap and let rest until almost doubled in size, for 1 hour.
Step 5
Unwrap and stretch and fold dough once more in each direction using oiled hands.
Step 6
Gather all ingredients.
Step 7
Fold dough into thirds horizontally; fold vertically into thirds. Transfer smooth side up into a generously oiled pan.
Step 8
Using oiled hands, fold once more into thirds horizontally, then into thirds vertically to develop gluten structure.
Step 9
Flip dough, smooth side up, on the pan; cover with plastic wrap and let rest for 1 hour more.
Step 10
Uncover dough and transfer to an oiled work surface. Using oiled hands, press and push the dough into a rectangle, 16x12 inches in size.
Step 11
Transfer, smooth-side up, into a generously oiled metal baking pan. Lightly drizzle with additional olive oil and stretch to fit the pan. Cover and let rest for 2 hours.
Step 12
Preheat the oven to 425 degrees F (220 degrees C). Unwrap and poke holes in the top of the dough using oiled fingers if desired for the traditional focaccia look. Scatter over rosemary and flaky sea salt.
Step 13
Bake in the center of the preheated oven until browned, about 30 minutes. Let cool in the pan for 10 minutes; transfer to a wire rack and let cool to room temperature, about 30 minutes.
Ingredients
2 teaspoons kosher salt
2 tablespoons bread flour
4 cups bread flour
1 tablespoon minced fresh rosemary
0.25 teaspoon active dry yeast
4 teaspoons extra-virgin olive oil, or more as needed
