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Artisan No-Knead Focaccia

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PREP TIME
45 min
COOKING TIME
30 min
TOTAL TIME
1075 min
SERVINGS
12 servings
Italian
Artisan No-Knead Focaccia
Ingredients
  • 4 cups bread flour
  • 2 tablespoons bread flour
  • 1/4 teaspoon active dry yeast
  • 2 teaspoons kosher salt
  • 4 teaspoons extra-virgin olive oil, or more as needed
  • 1 2/3 cups water, at room temperature
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon flaky sea salt
Instructions
1
Gather all the necessary ingredients before commencing the recipe.
2
Combine yeast with bread flour in a bowl, stirring until well incorporated. Add salt, followed by 4 teaspoons of oil, and water. Mix the ingredients together until a wet, sticky dough forms.
3
Allow the dough to rest at room temperature for 12 to 14 hours, covered and undisturbed.
4
Transfer the dough to an oiled work surface and use your hands to shape it into a rectangle, measuring 16x12 inches in size.
5
Fold the dough over itself horizontally and vertically into thirds, creating a layered effect. Place the dough in a generously oiled pan, with the smooth side facing upwards.
6
Cover the pan with plastic wrap and let the dough rest for 1 hour, allowing it to almost double in size.
7
Using your hands, fold the dough over itself once more, this time horizontally and vertically to develop its gluten structure.
8
Flip the dough over onto the pan, with the smooth side facing upwards, and cover it again with plastic wrap. Allow it to rest for 1 hour more.
9
Using your hands, stretch and fold the dough in each direction one last time before transferring it to a generously oiled metal baking pan. Lightly drizzle the dough with additional olive oil and stretch it to fit the pan.
10
Cover the pan again and let the dough rest for 2 hours, allowing it to relax and become easier to work with.
11
Preheat the oven to 425 degrees F (220 degrees C). Remove the dough from its covering and use your fingers to poke holes in the top of the dough, creating a traditional focaccia look. Sprinkle rosemary and flaky sea salt over the dough.
12
Bake the focaccia in the center of the preheated oven until it is browned, taking approximately 30 minutes. Remove the focaccia from the pan and transfer it to a wire rack, allowing it to cool to room temperature before slicing and serving.