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