Big Bubble Focaccia - No-Knead Focaccia Bread - Food Wishes

Ingredients

• 500 g Bread Flour (high‑protein bread flour for strong gluten)
• 400 g Water (room temperature)
• 0.25 tsp Dry Active Yeast (about 1 g; can use instant yeast with same amount)
• 10 g Salt (fine sea salt)
• 30 ml Olive Oil (extra‑virgin, for the dough)
• 60 ml Olive Oil (for greasing work surface, hands, and pan)
• 5 g Fresh Rosemary (chopped finely)
• 5 g Coarse Sea Salt (for topping)

Instructions

1. Mix the dough

   In a large mixing bowl combine 500 g bread flour, 0.25 tsp dry active yeast, 10 g salt, and 30 ml olive oil. Add 400 g room‑temperature water and stir with a wooden spoon for about 2 minutes until a very wet, sticky dough forms.

   Time: PT2M

2. First bulk fermentation

   Scrape down the sides of the bowl, cover tightly with plastic wrap, and let the dough rest at room temperature for 12–14 hours (about 13 hours).

   Time: PT13H

3. Oil the work surface and transfer dough

   Generously oil a clean countertop or large board with the extra 60 ml olive oil. Using a bench scraper, lift the dough and place it onto the oiled surface.

   Time: PT2M

4. Stretch to rectangle

   Oil your hands, then gently press and stretch the dough into a rough rectangle about 16 × 12 inches.

   Time: PT5M

5. First set of folds and 1‑hour rest

   Fold the rectangle into thirds (like folding a letter), turn, and fold the other way. Transfer the folded dough, smooth side up, into a well‑oiled pan, cover with oiled plastic wrap, and let rest for 1 hour.

   Time: PT1H

6. Second set of folds and 1‑hour rest

   Remove the plastic, oil your hands again, and perform another series of stretch‑and‑folds directly in the pan (fold in thirds one way, then the other). Cover with oiled plastic and rest for another hour.

   Time: PT5M

7. Final folds and 1‑hour rest

   After the second hour, repeat a final stretch‑and‑fold (stretch one end, fold over, repeat on opposite side, then turn and repeat on the remaining sides). Cover again and let rest for a third hour.

   Time: PT5M

8. Final stretch into pan and 2‑hour proof

   Transfer the dough, smooth side up, into the oiled pan. Drizzle a little more olive oil over the top and gently press the dough to the pan edges. Cover with oiled plastic wrap and let proof for 2 hours until nearly doubled.

   Time: PT2H

9. Preheat and bake

   Preheat the oven to 425°F (220°C). Uncover the focaccia, dimple the surface with oiled fingertips, scatter chopped rosemary and coarse sea salt, then bake for 30 minutes until golden brown.

   Time: PT30M

   Temperature: 425°F

10. Cool and serve

    Remove the pan from the oven, let the focaccia cool in the pan for 10 minutes, then transfer to a cooling rack. Cool completely to room temperature before slicing.

    Time: PT10M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

38 g

Fat

9 g

Fiber

2 g