No Knead Focaccia Recipe (with all purpose flour)
This homemade no knead focaccia is so simple and easy to make. The recipe is made with flour, salt, water, yeast and olive oil - a perfect baking project for any beginner with just a bowl and your hands.
Equipment
- Large mixing bowl
- Cling wrap
- 9x13 baking tray or Quarter sheet pan
Ingredients
- 500 g all purpose flour preferably unbleached
- 400 ml warm water might need a little more
- 15 ml olive oil
- 7 g instant yeast
- 10 g honey
- 10 g sea salt
Extra
- Flakey sea salt
- Olive oil
Instructions
- In a large mixing bowl add the warm water, yeast, honey and 30g flour. Stir and and let it rise for 5-10 minutes or until doubled in size.
- Add the remaining flour, salt, olive oil and stir to combined. It will be sticky but cover and let it rest for 15 minutes.
- Stretch and fold the dough by gently lifting all four sides over the center and flipping the top to the bottom. Repeat this process 6-8 times every 15 minutes.
- Once done, cover and proof the dough for 1 and 1/2 hours at room temperature.
- Line a 9x13 baking tray with baking paper and add 1-2 tablespoons of olive oil at the bottom. I prefer baking it in a quarter sheet pan to get a thicker focaccia but it will take 2-3 minutes more to bake.
- Gently transfer the dough to the lined tray and cover, let it proof again for 1 and 1/2 hours or until doubled.
- Preheat the oven to 220 deg C. Gently spread the dough to the edges of the tin. Drizzle over more olive oil and dimple with your fingers. Add more sea salt flakes.
- Bake for 20-22 minutes on the lowest rack. Once done it should be golden, risen and if you knock the dough it should have a hollow sound.
- Transfer to a wire rack to cool before slicing and serving.
Notes
- Give the dough enough time to proof and grow, do not rush it.
- Make sure the water is warm or else the yeast will not develop.