Big Bubble No-Knead Focaccia Recipe
Description: This focaccia recipe is a no-knead recipe, so it’s super easy to make and delivers next-level results. It requires no special equipment such as a stand mixer. I know many of you like big bubbles in bread as much as I do. So, I wanted to give you a fool-proof, no-knead method for making focaccia with my signature big airy bubbles, a super soft inside texture, and a delicious crispy crust. This makes for an incredibly versatile bread.
Ingredients
- 2 cups (470g) lukewarm water (80°F to 100°F / 27°C to 37°C)
- 2 tsp (11g) salt
- 1 tbsp extra virgin olive oil, plus lots more for greasing the tray and drizzling
- 7g dried yeast (any kind)
- 4 cups (560g) bread flour or Italian 00 flour, with 12% protein content
- Rosemary
- Olives
- 2 tbsp olive oil
- Flaky sea salt
Instructions
- In a large bowl combine the water, salt, olive oil and yeast. Give these a whisk.
- Add the bread flour and mix using a large spoon or spatula until well combined and hydrated.
- Scrape down the sides and cover the bowl for 30 minutes.
- Perform four rounds of "stretches and folds". Take one side of the dough, stretch and fold bringing the dough to the opposite side of the bowl. Rotate the bowl one quarter and repeat another 3 times. Cover the bowl and leave for 30 minutes.
- Repeat the stretch and fold process another 3 times, leaving 30 minutes in between each round.
- After your last series of stretch and folds, cover the dough with plastic wrap and place in the fridge overnight (cold-fermenting). Alternatively, allow the dough to sit at room temperature for 30 to 40 minutes.
- Into a 9x13 inch tray (at least 2 inches deep) add 3 to 4 tbsp of olive oil. Grease the tray well.
- Carefully perform one last series of stretches and folds and then gently place the dough into your tray. Drizzle with more olive oil.
- Cover well and allow to proof one last time for at least 1 hour (or around 2 hours if cold-fermented).
- After the final proof, drizzle the dough with more olive oil. Cover your hands with oil, and gently make dimples in the dough. Jiggle the dough to spread the it out in the pan.
- Add the toppings of your choice, making sure the toppings are oiled to prevent burning.
- Preheat the oven to 400°F (200°C) with the fan on.
- Bake the focaccia for about 20 to 25 minutes (it's done when the top is golden and crispy).
- Remove from the oven and wait for at least 10 to 15 minutes before slicing into it.