No knead focaccia tutorial
No knead focaccia tutorial is a medium Italian recipe that serves 6. 210 calories per serving. Recipe by Daen's Kitchen on YouTube.
Prep: 28 hrs 30 min | Cook: 20 min | Total: 29 hrs 5 min
Cost: $1.32 total, $0.22 per serving
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
Activate Yeast
In a small bowl combine lukewarm water, yeast, and honey. Stir gently and let sit for 5 minutes until foamy.
Time: PT5M
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
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
Cold Ferment Dough
Cover the bowl tightly with plastic wrap and refrigerate for 24 hours.
Time: PT24H
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
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
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
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
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
Dietary info: Vegetarian, Contains gluten, Contains honey
Allergens: Wheat, Honey
Ingredient Substitutions
- Instead of Active Dry Yeast: Instant Yeast
- Instead of Honey: Maple Syrup
- Instead of All-Purpose Flour: Bread Flour
- Instead of Salt: Sea Salt
- Instead of Olive Oil: Vegetable Oil
- Instead of Olive Oil: Vegetable Oil
Equipment Needed
- Large Mixing Bowl
- Small Bowl
- Spatula or Wooden Spoon
- Plastic Wrap or Kitchen Towel
- Rectangular Baking Pan
- Oven
- Oven Mitts
- Measuring Cups and Spoons
Critical Steps — Do Not Skip
- Activate yeast
- Cold ferment dough for 24 hours
- Second rise in warm spot for 4 hours
- Dimple dough and drizzle olive oil
- Bake at 200 °C for 20 minutes
Chef Tips from the Video
- Sprinkle flaky sea salt and fresh rosemary on top before baking for classic flavor.
- For a caramelized onion version, spread thinly sliced sautéed onions over the dough before dimpling.
- Use a pizza stone for an even, crispier bottom.
Troubleshooting
Dough did not rise during the cold ferment.
Check that the yeast is fresh and that the water was lukewarm, not hot. If needed, give the dough a warm rise (30‑40 °C) for 1‑2 hours before refrigerating.
Crust is soft, not crunchy.
Make sure to drizzle enough olive oil on top and bake the full 20 minutes. For extra crunch, increase oven temperature to 210 °C for the last 3 minutes.
Dough is overly sticky and hard to handle.
Lightly flour your hands and the work surface, or add a tablespoon of flour at a time until manageable.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Wrap tightly in plastic and foil; freeze for up to 1 month. Reheat in oven before serving.
Room temperature: Best eaten the same day; can sit at room temperature for up to 6 hours.
Make-Ahead Tips
- Prepare the dough a day ahead and keep it refrigerated for the 24‑hour cold rise.
- Baked focaccia can be frozen; reheat in a 180 °C oven for 10‑12 minutes.
Frequently Asked Questions
What is the cultural significance and history of focaccia in Italian cuisine?
Focaccia originates from ancient Roman flatbreads and has become a staple in Ligurian cuisine, especially in Genoa. It is traditionally served as a snack, side dish, or accompaniment to meals, reflecting the Italian love of simple, high‑quality ingredients.
What are the traditional regional variations of focaccia in Italy?
In Liguria, focaccia is often topped with olive oil, sea salt, and rosemary. In the Veneto region, it may be sprinkled with onions or olives, while in Puglia, a thicker version called "focaccia barese" includes tomatoes and potatoes.
How is authentic focaccia traditionally served in Liguria?
Authentic Ligurian focaccia is served warm, brushed with extra‑virgin olive oil, and lightly dusted with coarse sea salt. It is commonly enjoyed on its own, with cured meats, or as a base for sandwiches.
What occasions or celebrations is focaccia traditionally associated with in Italian culture?
Focaccia is a everyday staple but is also baked for festivals, family gatherings, and as a welcoming bread for guests. In some villages, it is prepared for saints' feast days and local fairs.
How does focaccia fit into the broader Italian bread tradition?
Focaccia exemplifies the Italian emphasis on simple doughs enriched with olive oil and salt, similar to ciabatta and pane di casa. It showcases regional terroir through toppings like rosemary, olives, or tomatoes.
What are the authentic traditional ingredients for focaccia versus acceptable substitutes?
Traditional focaccia uses high‑gluten wheat flour, extra‑virgin olive oil, sea salt, and fresh yeast. Acceptable substitutes include bread flour for higher protein, active dry yeast instead of fresh, and high‑quality vegetable oil if olive oil is unavailable.
What other Italian dishes pair well with focaccia?
Focaccia pairs beautifully with antipasto plates, cured meats like prosciutto, fresh mozzarella, soups such as minestrone, and grilled vegetables. It also makes an excellent base for panini.
What makes this focaccia recipe special or unique in Italian cuisine?
The 24‑hour cold fermentation develops a deeper, slightly tangy flavor and a chewier crumb, while the generous olive‑oil topping creates a crisp, golden crust that mimics traditional wood‑fired ovens.
What are the most common mistakes to avoid when making focaccia at home?
Common mistakes include using water that is too hot, which kills the yeast; under‑ or over‑mixing the dough; not allowing enough rise time; and skimping on olive oil, which leads to a dry crust.
Why does this focaccia recipe use a 24‑hour cold rise instead of a single warm rise?
A cold rise slows yeast activity, allowing enzymes to develop complex flavors and a more airy crumb. A warm rise can produce a quicker loaf but often lacks the depth of taste achieved with the overnight fermentation.
What does the YouTube channel Daen's Kitchen specialize in?
The YouTube channel Daen's Kitchen specializes in approachable home‑cooking tutorials that blend classic techniques with modern twists, focusing on comfort foods, breads, and quick weeknight meals.
How does the YouTube channel Daen's Kitchen's approach to Italian cooking differ from other Italian cooking channels?
Daen's Kitchen emphasizes practical, ingredient‑friendly methods, often using minimal equipment and pantry staples, whereas many Italian channels focus on traditional regional techniques that may require specialty tools or hard‑to‑find ingredients.
Last updated: August 31, 2026
