No Knead Herb Focaccia Bread
This easy focaccia bread is completely no-knead and mixed right in the bowl using a simple stretch-and-fold method. It bakes up with a signature chewy, airy texture, a crispy olive-oil crust, and a classic topping of fresh rosemary and oregano.
Equipment
- large mixing bowl
- 14.5 x 10 sheet pan or 9x13 baking dish
Ingredients
- 572 grams bread flour
- 472 grams warm water
- 2 ½ teaspoons salt plus more for topping
- 2 teaspoons yeast
- 2 teaspoons honey
- 5 tablespoons olive oil
- 1 tablespoon fresh rosemary finely chopped
- 1 tablespoon fresh oregano finely chopped
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- In a large bowl, combine the bread flour, warm water, salt, yeast, and honey. Stir until a shaggy dough forms and no dry pockets of flour remain. Cover the bowl with a damp towel and let it rest for 30 minutes.
- Perform 3 rounds of stretch-and-folds, spaced 30 minutes apart. To do a stretch-and-fold, reach under one side of the dough, pull it upward gently, and fold it over the center. Rotate the bowl a quarter turn and repeat. Do this 4 times until the dough forms a tighter ball. For the first round, drizzle 1 tablespoon of olive oil over the dough to coat it, then cover and rest for 30 minutes. Repeat this entire process two more times for a total of 3 rounds.
- After the final stretch-and-fold, cover the bowl and let the dough rest at room temperature until it has noticeably doubled in size, looks airy, and has visible surface bubbles (about 30 to 45 minutes).
- Pour 2 tablespoons of olive oil into your baking pan, coating the bottom and sides thoroughly. Transfer the dough into the pan. Gently stretch the dough toward the corners (it doesn't need to fit perfectly; it will fill out as it rises). Cover and let it proof for 30 to 40 minutes until puffy and bubbly. Preheat your oven to 425°F during the last 20 minutes of proofing.
- Drizzle the remaining 2 tablespoons of olive oil over the top of the puffed dough. Coat your fingers in oil to prevent sticking, then press your fingers straight down through the dough to the bottom of the pan to create deep dimples across the entire surface. Sprinkle evenly with the fresh rosemary, fresh oregano, and a generous pinch of flaky sea salt.
- Bake for 25 minutes, or until the top is a deep golden brown. Remove from the oven. Top with an extra sprinkle of fresh herbs and flaky salt if desired. Allow to cool slightly before slicing and serving. Enjoy!
Notes
- Skip the Parchment Paper: Bake directly on a well-oiled metal baking pan. Parchment paper traps steam and makes the bottom soggy, whereas the oil fries the bottom crust to a perfect golden crunch.
- Use a Kitchen Scale: High-hydration dough requires precision. Weighing your flour (572g) and water (472g) ensures your bread turns out light and bubbly instead of dense.
- Oil Your Hands: To keep the dough from sticking and tearing when making your dimples, coat your fingers generously with extra olive oil first.
- Flavor Bonus: If you have leftover garlic-infused oil from making my Roasted Garlic and Rosemary Sourdough, use it here for an incredible flavor boost!
Nutrition
Calories: 230kcalCarbohydrates: 36gProtein: 6gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 486mgPotassium: 56mgFiber: 1gSugar: 1gVitamin A: 6IUVitamin C: 0.04mgCalcium: 8mgIron: 0.5mg
Tried this recipe?Let us know how it was!