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No-Knead Focaccia



4 1/2 c (578g) bread flour

2 teaspoons (10 g) kosher salt

2 teaspoons (8 g) instant yeast, not active dry*

1/4 cup honey

2 1/4 cups (483 g) warm water

1/4 cup olive oil, divided

flaky sea salt, such as Maldon

Kalamata olives, rosemary leaves optional


Make the dough: In a large bowl, whisk together the flour, salt, and instant yeast. In a measuring cup, combine warm water and honey, stirring to dissolve. Using a rubber spatula or wooden spoon, add the water to the flour mixture and mix until the liquid is absorbed and the ingredients form a sticky dough ball. Lift the ball of dough and place 2 TBSP of olive oil in bowl, rubbing around sides of bowl. Place dough back in the bowl and rub with 2 more TBSP of olive oil. Cover the bowl with a damp tea towel, cloth bowl cover, or plastic wrap and place in the refrigerator immediately for AT LEAST 16 hours, or up to two days.

Remove the dough from the refrigerator and prepare a baking sheet by putting remaining oil on it. Place dough on baking sheet, gently forming to the shape of pan. Let the dough balls rest for 3 to 4 hours depending on the temperature of your kitchen.

Preheat your oven to 425 degrees. Using all of your fingers, press straight down to create deep dimples. If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan. Sprinkle with flaky sea salt and any other toppings desired all over.

Transfer the pan to the oven and bake for 25 to 30 minutes, until the underside is golden and crisp. Remove from oven and transfer the focaccia to a cooling rack. Let it cool for 10 minutes before cutting and serving.

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