No Knead Focaccia from @daenskitchen

Ingredients

• 2.5 cups Warm Water (lukewarm, about 105°F (40°C) to activate yeast)
• 7 g Active Dry Yeast (equivalent to about 2 teaspoons; can use instant yeast)
• 2 teaspoons Honey (feeds the yeast; can substitute with sugar for vegans)
• 5 cups All-Purpose Flour (sifted; about 625 g)
• 2 teaspoons Salt (fine sea salt)
• 4 tablespoons Olive Oil (extra‑virgin; plus extra for drizzling before baking)

Instructions

1. Activate Yeast

   In a small bowl combine 1 ¼ cups warm water, 7 g active dry yeast and 2 tsp honey. Stir gently and let sit for about 5 minutes until foamy.

   Time: PT5M

2. Mix Dry Ingredients

   In a large mixing bowl whisk together 5 cups sifted all‑purpose flour and 2 tsp salt until evenly distributed.

   Time: PT5M

3. Combine Wet and Dry

   Make a well in the flour mixture, pour in the activated yeast mixture, add the remaining 1 ¼ cups warm water and 4 Tbsp olive oil. Stir with a wooden spoon until a shaggy dough forms.

   Time: PT10M

4. Knead the Dough

   Turn the dough onto a lightly floured surface and knead for 8‑10 minutes until smooth, elastic, and slightly tacky.

   Time: PT10M

5. First Cold Fermentation

   Lightly oil the large mixing bowl, place the dough inside, cover tightly with plastic wrap, and refrigerate for 24 hours.

   Time: PT24H

6. Edge Fold

   Remove the dough from the fridge, let it sit at room temperature for 10 minutes, then grab each edge of the dough and fold it over the center, sealing the edges.

   Time: PT5M

7. Second Warm Rise

   Place the folded dough in a warm spot (e.g., oven with light on) and let it rise for about 4 hours, or until noticeably puffed.

   Time: PT4H

8. Preheat Oven

   Preheat the oven to 200°C (400°F) while the dough finishes its second rise.

   Time: PT10M

   Temperature: 200°C

9. Shape and Dimple

   Transfer the risen dough onto a parchment‑lined baking sheet. Gently stretch it to fit the sheet, then press dimples into the surface with your fingertips. Drizzle generously with olive oil and add any toppings you like (e.g., rosemary, olives, cherry tomatoes).

   Time: PT5M

10. Bake

    Bake the focaccia for 20 minutes, or until the top is golden brown and the edges are crisp.

    Time: PT20M

    Temperature: 200°C

11. Cool and Serve

    Remove from oven, let cool on a wire rack for 10 minutes, then cut into squares and serve warm.

    Time: PT10M

Nutrition Facts

Calories

200

Protein

5 g

Carbohydrates

30 g

Fat

8 g

Fiber

1 g

Ingredient Substitutions

• Instead of Warm Water: Milk, Plant‑based milk
• Instead of Active Dry Yeast: Instant yeast
• Instead of Honey: Granulated sugar, Maple syrup
• Instead of All-Purpose Flour: Bread flour, Whole‑wheat flour (use half whole‑wheat, half all‑purpose)
• Instead of Salt: Kosher salt
• Instead of Olive Oil: Vegetable oil, Canola oil

Equipment Needed

• Large Mixing Bowl
• Small Bowl
• Wooden Spoon
• Dough Scraper (optional)
• Plastic Wrap
• Baking Sheet
• Parchment Paper (optional)
• Pastry Brush (optional)

Critical Steps — Do Not Skip

• Activating the yeast with warm water and honey
• Cold fermentation for 24 hours
• Second warm rise for 4 hours
• Dimpling the dough before baking

Chef Tips from the Video

• Use high‑quality extra‑virgin olive oil for the best flavor.
• Add a sprinkle of flaky sea salt just before baking for a pleasant crunch.
• For extra aroma, press fresh rosemary leaves into the dimples before baking.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Wrap tightly in foil and freeze for up to 1 month; reheat in oven.

Room temperature: Can sit at room temperature for up to 2 days if covered.

Make-Ahead Tips

• The dough can be prepared up to the cold fermentation step and kept in the fridge for 24 hours.
• Baked focaccia freezes well; reheat at 180°C (350°F) for 10 minutes.

Frequently Asked Questions