Shockingly Easy No Knead Focaccia Recipes
SHOCKINGLY EASY NO-KNEAD FOCACCIA
Letting the dough do its first rise in the fridge overnight means improved flavor and ease of handling, but if you don't feel like waiting that long, leave it out at room temperature until doubled in size-three to four hours.
Provided by Sarah Jampel
Categories Bon Appétit Bake Bread Olive Oil Garlic Butter Vegetarian Soy Free Peanut Free Tree Nut Free Kid-Friendly
Yield 10-12 servings
Number Of Ingredients 8
Steps:
- Whisk yeast, honey, and 2½ cups lukewarm water in a medium bowl and let sit 5 minutes. Add flour and salt; mix with a rubber spatula until a shaggy dough forms and no dry streaks remain.
- Pour 4 Tbsp. oil into the biggest bowl that will fit in your refrigerator. Transfer dough to bowl and turn to coat in oil. Cover with a silicone lid or plastic wrap and chill until dough is doubled in size (it should look very bubbly and alive), at least 8 hours and up to 1 day.
- Generously butter a 13x9" baking pan (for thicker focaccia that's perfect for sandwiches) or an 18x13" rimmed baking sheet. Pour 1 Tbsp. oil into center of pan. Keeping the dough in the bowl, gather up edges of dough farthest from you and lift up and over into center of bowl. Give the bowl a quarter turn and repeat process. Do this 2 more times; you want to deflate dough while you form it into a rough ball. (Using a fork in each hand makes this process even easier and less messy!)
- Transfer dough to prepared pan. Pour any oil left in bowl over the dough and coat it in oil. Let rise, uncovered, in a dry, warm spot until doubled in size, at least 1½ hours and up to 4 hours. To see if it's ready, poke the dough with your finger. The dough should spring back slowly, leaving a small visible indentation. If it springs back quickly, the dough isn't ready. (If at this point the dough is ready to bake but you aren't, you can chill it up to 1 hour.)
- Place a rack in middle of oven; preheat to 450°F. Lightly oil your hands. If using a rimmed baking sheet, gently stretch out dough to fill (you may not need to do this if using a baking pan). Dimple focaccia all over with your fingers, as if you're aggressively playing the piano, creating very deep depressions in the dough. Drizzle with remaining 1 Tbsp. oil and sprinkle with sea salt. Bake focaccia until puffed and golden brown all over, 20-30 minutes.
- Melt 4 Tbsp. butter in a small saucepan over medium heat. Remove from heat and grate in garlic (use 2 cloves if you're garlic-shy or up to 4 if you love it). Return to medium heat and cook, stirring often, until garlic is just lightly toasted, about 45 seconds. Brush garlic butter all over focaccia. If you don't want to serve the focaccia immediately, hold off on brushing so it remains crisp.
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- Stir vigorously with a wooden spoon until everything is combined and a ball of dough starts to form.
- Add a tiny bit more flour if the dough is still really sticky (but not too much - you want the dough to be on the wetter/stickier side). Then, with floured hands, knead just enough times to gather into a smooth ball of dough.
- Lift up the dough while you spray or brush a little oil over the bottom and sides of the bowl. Then cover the bowl of dough with a clean tea towel and leave to rise for 1 to 3 hours, or until roughly doubled in size (or leave for longer - see note below for details). If you leave the dough in a warm place it will rise faster (again, see notes below).
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- Whisk one ¼-oz. envelope active dry yeast (about 2¼ tsp.), 2 tsp. honey, and 2½ cups lukewarm water in a medium bowl and let sit 5 minutes (it should foam or at least get creamy; if it doesn’t your yeast is dead and you should start again—check the expiration date!).
- Add 5 cups (625 g) all-purpose flour and 5 tsp. Diamond Crystal or 1 Tbsp. Morton kosher salt and mix with a rubber spatula until a shaggy dough forms and no dry streaks remain.
- Pour 4 Tbsp. extra-virgin olive oil into a big bowl that will fit in your refrigerator. This puppy is going to rise! Transfer dough to bowl and turn to coat in oil. Cover with a silicone lid or plastic wrap and chill until dough is doubled in size (it should look very bubbly and alive), at least 8 hours and up to 1 day. If you're in a rush, you can also let it rise at room temperature until doubled in size, 3–4 hours.
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NO KNEAD FOCACCIA - EASY TO MAKE - RECIPE POCKET
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- Make The DoughPlace the flour, yeast, sugar and salt into a large mixing bowl. Use a large sturdy wooden spoon and mix well making sure there are no dry patches of flour. The dough should be soft and sticky.Tightly cover the bowl with plastic food wrap, place it in a warm area and allow to double in size – this can take anywhere between 1 ½ - 3 hours.
- Prepare the baking tins by coating inside base and sides of the tins with a little olive oil.Use a scraper, to scrape the dough from the sides of the bowl, divide into two, and place in the prepared tins.Pour about 1 teaspoon of olive oil over each dough ball, then use your hands to rub it over the dough.With your fingers still oiled, press into the dough so that it spreads and fills the tin in an even layer.
- Allow to rise a second timeLoosely cover the tins with a piece of plastic food wrap. Place in a warm area and allow to double in size – this can take about 30 – 60 minutes.Note: This bread can also be baked without tins. When you come to step 1 grease two baking trays, and shape the divided dough into balls, place a dough ball on each of the trays, using lightly oiled fingers to press into the dough and spread it out so that it’s about 2 cm (a little less than 1 inch) thick. Then follow the rest of the recipe.
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- Add the water and mix well until you can see no more dry flour and you have a wet, slightly lumpy looking mess. Make sure to scrape right into the bottom of the bowl. (See my picture in the collage near the top of my post above for reference).
- Cover with cling wrap or a clean shower cap and leave on the kitchen counter for a minimum of 7 hours and a maximum of 9 hours. Do not refrigerate and do not leave anywhere really warm. Just normal room temperature is fine.
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- Place 2½ cups lukewarm water in a medium/large mixing bowl. Add the yeast and sugar. Stir slightly but do not mix. Let sit 5-10 minutes (it should foam or at least get creamy; if it doesn’t your yeast is dead and you should start again—check the expiration date!).
- d=”instruction-step-2″>2. Add flour and kosher salt and mix with a wooden spoon or rubber spatula until a shaggy dough forms and no dry streaks remain. It will seem a little wet. That is normal.
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