No knead focaccia tutorial

Ingredients

• 2.5 cups Water (lukewarm (about 105°F / 40°C))
• 7 grams Active Dry Yeast (instant or active dry yeast)
• 2 teaspoons Honey (light honey)
• 5 cups All-Purpose Flour (white, all‑purpose)
• 2 teaspoons Salt (kosher or table salt)
• 4 tablespoons Olive Oil (extra virgin, for coating dough)
• 2 tablespoons Olive Oil (extra virgin, for topping before baking)

Instructions

1. Activate Yeast

   In a small bowl combine lukewarm water, yeast, and honey. Stir gently and let sit for 5 minutes until foamy.

   Time: PT5M

2. Combine Dry Ingredients

   In a second bowl add the flour and salt, then pour the yeast mixture over it. Stir until no dry flour remains and a shaggy dough forms.

   Time: PT5M

3. Add Olive Oil and Coat Dough

   Place 4 Tbsp olive oil in a third bowl. Transfer the dough into the bowl and toss until the dough is fully coated with oil.

   Time: PT5M

4. Cold Ferment Dough

   Cover the bowl tightly with plastic wrap and refrigerate for 24 hours.

   Time: PT24H

5. Deflate and Shape Dough

   Remove the dough from the fridge, gently press to deflate, then fold the edges over themselves to form a smooth ball.

   Time: PT10M

6. Transfer to Pan and Second Rise

   Grease a rectangular baking pan, place the dough inside, and stretch it to fill the pan. Cover and let rise in a warm spot for 4 hours until the dough fills the pan and has a slight jiggle.

   Time: PT4H

7. Dimple Dough and Add Olive Oil

   Using your fingertips, press dimples evenly across the surface, then drizzle the remaining 2 Tbsp olive oil over the top.

   Time: PT5M

8. Bake Focaccia

   Preheat the oven to 200 °C. Bake the focaccia for 20 minutes until the crust is golden and crunchy.

   Time: PT20M

   Temperature: 200°C

9. Cool and Serve

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

   Time: PT10M

Nutrition Facts

Calories

210

Protein

5 g

Carbohydrates

30 g

Fat

8 g

Fiber

1 g