No-Knead Olive Oil Focaccia

Ingredients

• 1 2/3 cup Water (lukewarm (about 105°F / 40°C))
• 4 tsp Brewer's yeast (or 2 tsp active dry yeast; dissolve in water)
• 1 tsp Sugar (helps activate yeast)
• 4 cup Bread flour (500 g; high protein for better gluten)
• 4 tbsp Olive oil (extra‑virgin; divided for dough, tray, and topping)
• 2 tsp Salt (fine sea or kosher salt)
• 1 tsp Coarse sea salt (for sprinkling on top)

Instructions

1. Activate yeast

   In a large bowl, combine the lukewarm water, brewer's yeast (or dry yeast) and sugar. Stir until the yeast dissolves completely.

   Time: PT5M

2. Mix dough

   Add the bread flour, salt and 2 tbsp olive oil to the bowl. Using a wooden spoon, mix until a soft, shaggy dough forms and pulls away from the sides of the bowl.

   Time: PT5M

3. First bulk fermentation

   Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest for 30 minutes.

   Time: PT30M

4. First stretch‑and‑fold

   Wet your hand in clean water, then grab each of the four sides of the dough and fold them toward the center. Lift the dough from the middle and give it a gentle slap against the bowl. Repeat a few times.

   Time: PT5M

5. Second bulk fermentation

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

   Time: PT30M

6. Second stretch‑and‑fold

   Repeat the wet‑hand stretch‑and‑fold technique from step 4.

   Time: PT5M

7. Third bulk fermentation

   Cover and let rest for a final 30 minutes. The dough should be full of bubbles and very soft.

   Time: PT30M

8. Prepare tray and shape dough

   Generously drizzle the baking tray with the remaining 2 tbsp olive oil. Transfer the dough onto the tray, drizzle a little more oil, and gently spread it with your fingertips. Dimple the surface by pressing fingertips into the dough, creating shallow wells.

   Time: PT5M

9. Final proof

   Cover the tray with a second tray (or plastic wrap) and let the dough rest for 30 minutes. This allows the dough to rise further and the dimples to fill slightly.

   Time: PT30M

10. Bake

    Pre‑heat the oven to 440°F (230°C). Bake the focaccia for 20 minutes, or until the top is golden‑brown and you see bubbles popping on the surface.

    Time: PT20M

    Temperature: 440°F

11. Cool and serve

    Remove the focaccia from the oven, transfer it to a wire rack and let it cool for about 10 minutes before slicing.

    Time: PT10M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

40 g

Fat

8 g

Fiber

2 g

Ingredient Substitutions

• Instead of Water: warm milk (for richer flavor)
• Instead of Brewer's yeast: active dry yeast, instant yeast (use 1 1/2 tsp)
• Instead of Sugar: honey (1/2 tsp)
• Instead of Bread flour: all‑purpose flour (add 1 tbsp vital wheat gluten)
• Instead of Olive oil: vegetable oil (less flavor)
• Instead of Salt: table salt (use 1 1/2 tsp)
• Instead of Coarse sea salt: flaky sea salt

Equipment Needed

• Large mixing bowl
• Wooden spoon
• Measuring cups and spoons
• Kitchen scale (optional)
• Baking tray (≈12×8 inches)
• Second tray or large plate for covering dough (optional)
• Oven
• Wire rack (optional)
• Oven mitts

Critical Steps — Do Not Skip

• Activate yeast
• First stretch‑and‑fold
• Second stretch‑and‑fold
• Final proof
• Bake until golden and bubbly

Chef Tips from the Video

• For extra flavor, drizzle a little rosemary‑infused olive oil over the top before baking.
• Add thinly sliced garlic or olives to the dimples for a savory twist.

Troubleshooting

Storage

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

Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 1 month. Reheat in a 350°F oven for 5‑7 minutes.

Room temperature: Best eaten the same day; can sit uncovered for up to 12 hours.

Make-Ahead Tips

• The dough can be refrigerated after the first bulk fermentation for up to 24 hours; bring to room temperature before the final proof.
• Baked focaccia freezes well; slice before freezing for easy reheating.