Effortless Focaccia: A Quick and Delicious Recipe

Focaccia, the beloved Italian flatbread, is renowned for its crispy crust and soft, airy interior.

 

Traditionally, crafting this bread involves multiple rises and meticulous kneading.

 

However, a streamlined approach allows you to enjoy homemade focaccia with significantly less effort.

 

The key to this simplified method lies in a high-hydration dough, boasting a 93% water-to-flour ratio.

 

This ultra-wet dough eliminates the need for kneading or folding.

 

Instead, you mix the ingredients, let the dough rise, pour it into a pan, and bake.

 

The result is a focaccia with a golden, crispy crust and a tender, chewy crumb.

 

To begin, gather the following ingredients:

 

Ingredients:

 

- 2 cups (300g) bread flour (all-purpose flour can also be used)

 

- 1 1/8 teaspoons (3.5g) instant yeast

 

- 3/4 teaspoon (4.5g) kosher salt

 

- 1 cup + 2 tablespoons (280ml) very warm water (100–113°F)

 

- 1 1/2 tablespoons extra virgin olive oil

 

- 1/4 teaspoon sea salt flakes for topping

 

Instructions:

 

1. **Mix the Dough:** In a large bowl, combine the flour, instant yeast, and kosher salt.

 

Make a well in the center and pour in the warm water.

 

Stir with a rubber spatula until no dry flour remains.

 

The mixture will be very sticky and resemble a thick batter.

 

2. **First Rise:** Cover the bowl with plastic wrap and let the dough rise in a warm place for about 2 hours, or until it has doubled in size.

 

3. **Prepare the Pan:** Lightly grease a 9-inch square metal baking pan with butter.

 

Line it with parchment paper, ensuring there is overhang on the sides for easy removal.

 

Drizzle 1/2 tablespoon of olive oil over the parchment.

 

4. **Transfer the Dough:** Gently pour the risen dough into the prepared pan.

 

Use two rubber spatulas to spread it evenly, coaxing it into the corners.

 

5. **Second Rise:** Cover the pan and let the dough rise again in a warm place for about 45 minutes, or until it has increased by 50–70% in volume.

 

6. **Preheat the Oven:** While the dough is rising, preheat your oven to 425°F (220°C).

 

7. **Prepare for Baking:** Drizzle 1 tablespoon of olive oil over the surface of the dough.

 

Lightly oil your fingertips and gently dimple the surface by pressing down about 1/2 inch.

 

Sprinkle sea salt flakes evenly over the top.

 

8. **Bake:** Place the pan in the preheated oven and bake for 25 minutes, or until the focaccia is deep golden brown and the crust is crisp.

 

9. **Cool and Serve:** Remove the focaccia from the oven and let it cool in the pan for 10 minutes.

 

Then, using the parchment overhang, lift it out and transfer to a cooling rack.

 

Allow it to cool for an additional 10 minutes before slicing and serving.

 

This no-knead focaccia is perfect on its own, dipped in extra virgin olive oil, or used as a base for sandwiches.

 

Its simplicity and deliciousness make it a game-changer for home bakers seeking an easy yet impressive bread recipe.

 

Enjoy the delightful combination of a crispy crust and soft, airy interior with this effortless focaccia.