Go Back
–+ servings
luftige angeschnittene focaccia auf einem schneidebrett

No Knead Focaccia Bread

This is the best no knead focaccia bread recipe! It makes an incredibly airy focaccia bread, it is so easy to make, and the best part of all is that it tastes authentically Italian!
Author : Aline Cueni
5 from 1 vote

Click on the stars to leave a vote!

Print Recipe Pin Recipe
Prep Time :10 minutes
Cook Time :20 minutes
Dough Rising Time :1 day 2 hours
Total Time :1 day 2 hours 30 minutes
Servings : 6
Calories : 307kcal

Ingredients
 

  • 4 cups (500 g) all-purpose flour
  • 2 tsp instant dry yeast or active dry yeast
  • 2 tsp salt
  • 1 tsp sugar
  • 1 ¾ cup + 1 tbsp (440 ml) water lukewarm
  • 2 tbsp extra virgin olive oil
  • some fresh rosemary
  • some coarse sea salt

Instructions
 

  • Mix the flour, dry yeast, salt, and sugar in a large bowl. Stir in the water and mix with a spoon or spatula to form a sticky dough (do not knead).
  • Cover the bowl with plastic wrap and let rest in the refrigerator for 24 hours to fully proof.
  • Rub a baking tray (about 8x14 inches/ 20x35cm) with a tablespoon of oil. Remove the cold dough from the bowl and turn it out onto the baking sheet. Turn it in the oil and shape it into a ball.
  • Let the dough rise for another 2 hours at room temperature. → The dough does not need to be covered. It will expand again nicely during this time and take the shape of the baking sheet.
  • Preheat the oven to 425°F (220°C).
  • Spread a tablespoon of olive oil on the focaccia, dip your fingers into the oil, and press deep holes into the dough with oiled fingertips. → If necessary, you can pull and shape the dough a bit into the corners of the baking tray during this process, so that it becomes nice and square. But is not mandatory 😉
  • Sprinkle some fresh rosemary and sea salt on top. → Or a focaccia topping of your choice.
  • Bake focaccia for 20 minutes until golden brown.
  • Let cool slightly on a wire rack before cutting.

Notes

Keeps fresh: Focaccia does taste best when freshly baked but it can be wrapped in a clean tea towel and stored at room temperature for up to one day. It's even better to freeze leftovers, and then reheat them as and when you need them.
To Freeze: Cut the focaccia into slices, place them in a freezer-safe bag and freeze for up to 3 months. Defrost for 5-10 minutes in the preheated oven (390°F/200°C). 
Recipe adapted from Alexandra's Kitchen "Overnight, Refrigerator Focaccia = The Best Focaccia Bread Recipe".

Nutrition

Calories: 307kcal | Carbohydrates: 64g | Protein: 9g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 135mg | Potassium: 91mg | Fiber: 2g | Sugar: 1g | Calcium: 15mg | Iron: 4mg