The key to good focaccia seems to be using lots of olive oil.
King Arthur No-Fuss Focaccia
This is my go-to recipe when I need bread in a hurry. It is pretty quick and pretty good.
- I didn’t use the pizza flavoring.
- In Step 6 I sprinkled the top of the dough with dried rosemary and garlic powder.
- At Kirkwood, I had to let it rise for at least 1.5 hours.
No Knead Focaccia
This version is great if you have more time and plan a little. It is a simple no-knead dough cooked with the olive oil focaccia-style.
Ingredients
- 3¼ cups/415 grams all-purpose flour
- 2 teaspoons kosher salt
- ½ teaspoon active dry yeast
- 1¾ cups/420 milliliters warm water
- 4 tablespoons extra-virgin olive oil, plus more for greasing
- 1½ teaspoons coarse sea salt
Instructions
- Whisk together the flour, kosher salt, and yeast. Add the warm water to the flour mixture and stir until all the flour is incorporated and a sticky dough forms. The dough will be wet and sticky. Pour about 1 tablespoons oil into a medium bowl. No need to measure, just eye it. I like to use a Cambro container with a lid. Transfer the dough to the bowl, turn to coat, and cover tightly with a lid or plastic wrap. Place in the refrigerator to rest for at least 24 hours or up to 2 days.
- When you’re ready to bake, pour about 2 tablespoons oil into a 9-by-13-inch baking sheet. Tilt the pad to spread the oil over the bottom of the sheet. Remove the dough from the refrigerator and transfer to the prepared pan. Using your hands, spread the dough out as much as possible, adding oil to the dough if needed to keep it from sticking. (Don’t worry if the dough doesn’t yet cover the full pan; it will once it relaxes and rises.) Place the dough in a warm place and let rise until about doubled in bulk. The dough should be roughly even with the top of the pan. When the dough is ready, it should be room temperature, fill the sheet pan, and have some big bubbles visible on the top. If the dough is rising too much, try banging the pan on the counter to knock out some of the bubbles.
- Heat the oven to 450 degrees. Use your fingertips, dimple the entire dough. Putting oil on your finger tips will help prevent the dough from sticking. Drizzle it with the remaining 2 tablespoons of olive oil. Sprinkle the entire surface of the focaccia evenly with the sea salt and rosemary.
- Bake, rotating once front to back until the top is uniformly golden brown, 20 to 25 minutes. Transfer the focaccia on the baking sheet to a wire rack to cool, then slide out of the pan. Enjoy it hot.