Simplicity at its Best: No-Knead Focaccia Recipe!

I've discovered the secret to incredible focaccia, and it's not hard work—it's time. A simple, no-knead dough rests in the fridge for 24-48 hours, transforming into a bubbly, flavorful masterpiece. This recipe is all about minimal effort for maximum reward, perfect for a busy mom like me.

Focaccia bread dipped in EVOO and balsamic vinegar — now, if only we had smoked duck slices. Yummy!

So, if you're ready to embrace the waiting game and bake something with a whole lot of love, come join me. Let's make some homemade focaccia that will wow your family and friends and make every minute in the kitchen feel totally worth it.

Ingredients:

500g white bread flour

420ml water (slightly warm, just a bit warmer than your body temperature)

4g (1 teaspoon) instant yeast – I use Mauripan (If using “dry active”, you must add 1 gram extra and mix it with the warm water and honey and let it bloom/become frothy for 5-10 minutes before adding other ingredients)

5g (1 teaspoon) honey (or sugar or maple syrup)

15ml (1 Tablespoon) extra virgin olive oil

10g (2 teaspoons) fine sea salt

Extra virgin olive oil for drizzling

Flaky sea salt to finish

Topping Ideas:

Olives, Rosemary, Peppers, Cherry tomatoes, Herbs, Cheese, Jalapenos, Onions, Pesto, Chimichurri

Day One: Mix & Chill

1. In a large bowl, stir together the water, yeast, honey, olive oil, and salt. Add the flour and mix with a spoon until all the dry spots are gone. Let it rest for 10 minutes.

2. With a wet hand, grab a handful of dough from one side and fold it over the rest. Repeat on all sides until the dough feels tighter. Let it rest for 10 minutes, then repeat the process once more.

3. Drizzle the top with 1 tbsp of olive oil and cover the bowl. Place it in the coldest part of your fridge for 12-48 hours.

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Day Two: Rise & Bake

1. Grease a 9” x 13” baking tray with a little oil, then line with parchment paper. Drizzle 2-3 tbsp of olive oil on the paper.

2. Gently tip the cold dough into the tray. With oiled hands, fold one side of the dough toward the center, then repeat with the other side. Flip the dough over so the seam is on the bottom.

3. Cover the tray with an inverted tray or storage box. Let the dough rise at room temperature for 1.5-2.5 hours, until it fills most of the pan.

4. Preheat oven to 220°C (430°F). Drizzle with olive oil, then with oiled fingers, gently press dimples into the dough, going all the way to the bottom of the tray. Add toppings and a sprinkle of flaky salt.

5. Bake on the lowest rack for 18-22 minutes, or until deep golden-brown.

6. Let it cool for a few minutes in the pan, then transfer to a cooling rack to prevent a soggy bottom.

7. Drizzle with more olive oil if you like. Let it cool for 15-20 minutes before cutting in.

Tips:
To revive day-old focaccia, wrap it in foil and bake at 180°C (355°F) for 10-15 minutes. It'll be soft and delicious again. If you keep it in a freezer, wrap in foil and freeze. To bake from frozen keep it in a foil and bake at 200°C/395°F for 15 mins, then unwrap and bake for 2-3 more mins to crisp up the top.

So there you have it, the ultimate low-effort, high-reward focaccia. It's a fantastic reminder that sometimes, the best things in life—and in baking—just take a little time ;)