No-Knead Focaccia Bread

5 from 1 vote

No-Knead Focaccia Bread Recipe is about to take homemade bread to a new level. Whether enjoyed warm from the oven or toasted and topped with your favorite spreads, easy overnight focaccia bread is as delightful as rewarding.

Prep Time10

Cook Time25

Allow the bread to refrigerate for at least 8 hours. Then rise at room temperature for 2 hours.10

Course: Appetizer, Side Dish

Cuisine: Italian

Servings: servings

Calories: 149kcal

Author: Gina Abernathy

Ingredients

4 cups All Purpose Flour
2 teaspoons Salt
2¼ teaspoons (1 packet) Rapid Rise Instant Yeast
2 cups Warm Water about 120°
1 teaspoon Butter, softened for greasing pans
4 tablespoons Olive Oil divided
Italian Seasonings or toppings of choice

Instructions

Prepare The Dough:

In a medium-large bowl, combine flour, salt, and yeast. Stir well. Add the warm water (about 120°F), which you can measure with a kitchen thermometer to be sure it's the right temp. Mix with a wooden spoon or a rubber spatula until all the flour is well incorporated. Cover the bowl with a plastic wrap and refrigerate for at least 8 hours and up to 24 hours.

Second Rise:

After 8-24 hours, remove the dough from the refrigerator. Lightly butter the bottom and sides of two 9-inch cake pans. Line the pans with parchment paper. Pour one tablespoon of olive oil into each pan and spread to cover the bottom. Divide the dough in half with a large spoon or rubber spatula and place one piece in the center of each pan.
Cover each pan tightly with plastic wrap and allow the dough to rest for 2-3 hours. The dough should cover most of the pan. If not, use your finger and guide the dough to the edges.

Bake:

Preheat the oven to 425˚F with a rack positioned in the center.
Drizzle another tablespoon of oil over each round of dough. With oiled fingertips, press straight down and create deep dimples that go through the dough (you'll be making deep indentions). If necessary, gently stretch the dough as you go to allow it to fill the pan.
Sprinkle tops with Italian seasoning, fresh herbs, black pepper, and sea salt. See notes for more options.
Transfer the pans to the oven and bake for 22 to 28 minutes, until the tops are golden and the undersides are crisp. Remove the pans from the oven. Remove bread rounds from the pans with a spatula and transfer to a cooling rack.
Serve warm. Store leftovers in an airtight bag or container.
This recipe makes 2 loaves of bread.

Notes

Water Temperature: Check the temperature of the water. It should be around 120 degrees.

Toppings: The toppings are pretty endless. Here are a few suggestions: Rosemary and Sea Salt, Cheese, and Italian Seasonings.

Nutrition