Indulge in the rustic charm of homemade focaccia with this straightforward, no-knead recipe. Paired with a pesto or your favorite sauce, this combination is sure to elevate your dining experience. Let’s dive in.
Ingredients
- 3 1/4 cups bread flour
- 1 1/4 to 1 1/3 cups water
- 1 1/4 tsp salt
- 1 teaspoon instant yeast
- 1 tablespoon olive oil
Instructions
- In a large mixing bowl, combine the bread flour, salt, and instant yeast.
- Gradually add 1 1/4 cups of water and the olive oil to the dry ingredients, stirring to combine.
- Cover the bowl with a damp cloth or plastic wrap and let it sit at room temperature for 12 to 18 hours. The dough will slowly rise and bubble.
- After the first rise, gently turn the dough out onto a well-oiled baking sheet, shaping it into a rough rectangle or circle. Let it rise for another 2 hours, covered lightly with a kitchen towel.
- Preheat your oven to 425°F. Just before baking, dimple the surface of the dough with your fingertips. Drizzle additional olive oil over the top and sprinkle with coarse salt.
- Bake in the preheated oven for 20 to 25 minutes, or until the focaccia is golden brown.
