Easiest No-Knead Focaccia Recipe

Ingredients

• 320 g Water (room temperature)
• 7 g Salt (fine sea salt)
• 3 g Instant Yeast (active dry yeast can be used as a substitute)
• 12 g Olive Oil (extra virgin, plus extra for drizzling)
• 400 g Bread Flour (high‑protein bread flour)
• 30 g Fresh Pesto (optional topping, homemade or store‑bought)
• 100 g Cherry Tomatoes (halved)
• 1 clove Garlic (minced)
• 2 g Smoked Sea Salt (to finish, optional)

Instructions

1. Combine Wet and Dry Ingredients

   In the mixing bowl, add 320 g water, 7 g salt, 3 g instant yeast, 12 g olive oil, and 400 g bread flour. Mix until the flour is fully hydrated and no dry spots remain.

   Time: PT5M

2. First Bulk Rest

   Cover the bowl tightly with plastic wrap and let the dough rest for 30 minutes.

   Time: PT30M

3. Stretch and Fold

   Perform one set of stretch‑and‑fold: gently lift a portion of the dough, stretch it upward, and fold it back onto itself. Repeat around the bowl.

   Time: PT5M

4. Rest After Stretch‑and‑Fold

   Cover again and let the dough rest for another 30 minutes.

   Time: PT30M

5. First Coil Fold

   Perform a coil fold: turn the dough out onto a lightly oiled surface, coil it into a loose roll, and place it back into the bowl.

   Time: PT5M

6. Rest After First Coil Fold

   Cover and rest for 30 minutes.

   Time: PT30M

7. Second Coil Fold

   Repeat the coil‑fold technique a second time.

   Time: PT5M

8. Overnight Refrigeration

   Cover the bowl tightly and place it in the refrigerator for at least 12 hours (overnight) to develop flavor.

   Time: PT12H

9. Transfer and Proof

   The next day, gently transfer the dough to a lightly oiled baking dish. Let it proof at room temperature until it is almost doubled in size, about 1 hour 30 minutes.

   Time: PT1H30M

10. Add Toppings

    Drizzle additional olive oil over the surface, then scatter fresh pesto, halved cherry tomatoes, minced garlic, and a pinch of smoked sea salt.

    Time: PT5M

11. Bake

    Place the dish in a pre‑heated oven and bake at 230°C for 20‑25 minutes, until the crust is golden and the interior is fluffy.

    Time: PT22M

    Temperature: 230°C

12. Cool and Serve

    Remove from the oven, let the focaccia cool in the pan for about 10 minutes, then slice and serve.

    Time: PT10M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

45 g

Fat

6 g

Fiber

2 g

Ingredient Substitutions

• Instead of Salt: Kosher salt (use 1.5× amount)
• Instead of Instant Yeast: Active dry yeast (use 1.5× amount)
• Instead of Olive Oil: Canola oil (for drizzling only)
• Instead of Bread Flour: All‑purpose flour (adds slightly less chew)
• Instead of Fresh Pesto: Basil‑olive oil spread
• Instead of Cherry Tomatoes: Roma tomatoes, sliced
• Instead of Garlic: Garlic powder (¼ tsp)
• Instead of Smoked Sea Salt: Flaky sea salt

Equipment Needed

• Kitchen Scale
• Large Mixing Bowl
• Dough Scraper
• Plastic Wrap
• Baking Dish
• Oven

Critical Steps — Do Not Skip

• Mix until flour is fully hydrated
• Overnight refrigeration for flavor development
• Proof until almost doubled in size
• Bake at high heat (230°C) for a crisp crust

Chef Tips from the Video

• A higher hydration (water‑to‑flour ratio) gives a more open crumb.
• Press dimples into the dough with your fingertips before adding toppings for classic focaccia texture.
• Use flaky sea salt for a burst of flavor on the crust.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 1 month. Reheat in oven before serving.

Room temperature: Can sit at room temperature for up to 2 days in a covered dish.

Make-Ahead Tips

• The dough can be prepared up to 2 days in advance and kept refrigerated.
• Toppings can be pre‑sliced and stored in the fridge; add just before baking.

Frequently Asked Questions