The No Knead Focaccia Recipe That Changed My Life Forever
The No Knead Focaccia Recipe That Changed My Life Forever is a medium Italian recipe that serves 6. 565 calories per serving. Recipe by Vincenzo's Plate on YouTube.
Prep: 9 hrs 55 min | Cook: 15 min | Total: 10 hrs 30 min
Cost: $8.30 total, $1.38 per serving
Ingredients
- 430 g Water (Cool tap water, not fridge cold nor room temperature)
- 7 g Active Dry Yeast (Dried yeast, proofed in water)
- 540 g All-Purpose Flour (Plain flour, sifted)
- 11 g Sea Salt (Fine sea salt)
- 42 g Extra Virgin Olive Oil (12 g for dough, 30 g for topping and greasing the pan; use high‑quality oil for flavor and crisp edges)
- 30 g Raw Sugar (Evenly sprinkled on top for caramelization)
- 10 g Fresh Rosemary (Leaves from about two sprigs, torn by hand)
- 300 g Seedless Red Grapes (Organic if possible, whole and unpeeled)
- 250 g Vanilla Cheese Stella (Creamy blend of mozzarella strands and fresh cream, flavored with vanilla; spread on warm focaccia after baking)
Instructions
Combine Water and Yeast
Pour the cool water into the mixing bowl, sprinkle the dried yeast over it and stir until the yeast dissolves.
Time: PT5M
Add Dry Ingredients and Oil
Add the flour, sea salt and 12 g of extra virgin olive oil to the bowl. Mix with a wooden spoon or hand until no dry flour remains and a shaggy dough forms.
Time: PT5M
First Rest
Cover the bowl tightly with plastic wrap to create a humid environment and let the dough rest at room temperature for 30 minutes.
Time: PT30M
First Fold
Lightly oil your fingertips, then gently lift the dough, stretch it upward and fold it onto itself. Rotate the bowl 90° and repeat three more times for a total of four folds.
Time: PT5M
Second Rest
Cover again and let the dough rest another 30 minutes at room temperature.
Time: PT30M
Second Stretch & Fold
Turn the dough onto the bench, gently stretch it lengthwise and widthwise, then fold it over itself (top‑to‑bottom, left‑to‑right). This reinforces the gluten network.
Time: PT5M
Cold Fermentation
Grease the original mixing bowl with extra virgin olive oil, place the dough back in, turn it so every side is coated, cover tightly and refrigerate for at least 8 hours (up to 24 hours).
Time: PT8H
Preheat Oven
When the dough is ready, preheat the oven to 210 °C on a fan‑assisted setting (or static with top and bottom heat).
Time: PT15M
Temperature: 210°C
Prepare Baking Tray
Generously grease the 26 × 35 cm baking tray with extra virgin olive oil, making sure to coat the sides as well.
Time: PT2M
Transfer and Shape Dough
Turn the chilled dough onto the greased tray. With lightly oiled hands, gently stretch the dough to the corners, preserving the air bubbles. Use the flat side of your fingers to press shallow indentations across the surface, creating a pattern of valleys and peaks.
Time: PT5M
Add Toppings
Evenly sprinkle the raw sugar over the dough, then scatter the torn rosemary leaves. Press the seedless grapes into the surface, distributing them randomly. Finish with a drizzle of extra virgin olive oil.
Time: PT3M
Final Rest
Let the topped dough rest at room temperature for 30 minutes while the oven finishes heating.
Time: PT30M
Bake
Place the tray in the hot oven and bake for 15 minutes, or until the edges are golden‑brown and the grapes are blistered.
Time: PT15M
Temperature: 210°C
Finish with Cheese
Remove the focaccia from the oven, let it cool for a couple of minutes, then spread the vanilla cheese Stella generously over the warm surface.
Time: PT5M
Nutrition Facts
- Calories
- 565
- Protein
- 20 g
- Carbohydrates
- 70 g
- Fat
- 25 g
- Fiber
- 4 g
Dietary info: Vegetarian, Contains gluten
Allergens: Wheat, Dairy
Ingredient Substitutions
- Instead of Active Dry Yeast: Instant yeast (use same amount)
- Instead of All-Purpose Flour: Bread flour, 00 flour
- Instead of Sea Salt: Kosher salt (use slightly more)
- Instead of Extra Virgin Olive Oil: Cold‑pressed avocado oil
- Instead of Raw Sugar: Turbinado sugar, Honey (use less)
- Instead of Fresh Rosemary: Fresh thyme, Dried rosemary (1/2 tsp)
- Instead of Seedless Red Grapes: Dried figs (chopped), Fresh berries
- Instead of Vanilla Cheese Stella: Mascarpone mixed with shredded mozzarella, Ricotta with a splash of vanilla extract
Equipment Needed
- Mixing Bowl
- Plastic Wrap
- Bench or Clean Work Surface
- Oven
- Baking Tray (26 cm × 35 cm)
- Pastry Brush
- Sharp Knife or Bench Scraper
Critical Steps — Do Not Skip
- Mix dough until no dry flour remains
- Perform the four‑fold stretch‑and‑fold technique
- Cold ferment the dough for at least 8 hours
- Gentle stretching on the tray to preserve air bubbles
- Creating finger indentations for valleys and peaks
- Even distribution of sugar, rosemary, and grapes
- Baking at high heat to achieve a crisp, golden edge
Chef Tips from the Video
- Use high‑quality extra virgin olive oil – it adds flavor and helps the crust turn golden.
- Pat the grapes dry before pressing them in to avoid excess moisture.
- For extra aroma, add a pinch of flaky sea salt on top just before baking.
Troubleshooting
Dough is dense and does not rise.
Ensure the yeast is fresh and the water is not too cold. Extend the cold fermentation to 12‑16 hours.
Top collapses and loses air bubbles during baking.
Handle the dough gently when transferring to the tray; avoid over‑pressing the indentations.
Grapes burn or dry out.
Make sure the oven temperature is accurate; if needed, lower to 200 °C and cover with foil for the first 8 minutes.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat in a toaster oven to regain crispness.
Freezer: Wrap tightly in plastic wrap and foil; freeze up to 1 month. Thaw in the fridge and reheat.
Room temperature: Best enjoyed the same day; can sit at room temperature for up to 4 hours.
Make-Ahead Tips
- The dough can be prepared up to 24 hours in advance and kept refrigerated.
- Unbaked, topped focaccia can be frozen; bake from frozen adding 5‑7 minutes to the bake time.
- Cheese topping can be prepared ahead and stored in the fridge.
Frequently Asked Questions
What is the cultural significance and history of focaccia in Italian cuisine?
Focaccia originated in ancient Roman times as a simple flatbread baked on a hearth. Over centuries it became a staple of Ligurian cuisine, often flavored with olive oil, herbs, and local produce, symbolizing the region’s love for simple, high‑quality ingredients.
What are the traditional regional variations of focaccia in Italy?
In Liguria you’ll find classic focaccia with rosemary and sea salt; in Puglia, olive‑oil‑rich focaccia called "Focaccia Barese" includes tomatoes and olives; in Tuscany, "Schiacciata" is thinner and sometimes topped with cheese. This recipe blends the Ligurian style with sweet grapes for a modern twist.
How is focaccia traditionally served in Ligurian culture?
Traditional Ligurian focaccia is served warm, drizzled with extra virgin olive oil and a sprinkle of sea salt. It is often enjoyed as a snack, alongside soups, or as an accompaniment to wine and cured meats.
During which occasions is focaccia commonly prepared in Italian celebrations?
Focaccia is a everyday bread but is also baked for festivals, family gatherings, and market stalls. In coastal towns it appears at summer festivals, paired with fresh seafood or local wines.
What makes this vanilla cheese and grape focaccia special in Italian cuisine?
The addition of sweet, blistered grapes and a vanilla‑infused cheese creates a contrast of sweet and savory that is not typical in traditional focaccia, offering a modern, dessert‑like twist while preserving the classic airy crumb.
What are the authentic traditional ingredients for focaccia versus acceptable substitutes?
Traditional focaccia uses flour, water, yeast, salt, and extra virgin olive oil, often topped with rosemary and sea salt. Acceptable substitutes include using bread flour for more chew, or swapping fresh rosemary with dried herbs, but the olive oil and simple dough remain essential.
What other Italian dishes pair well with this vanilla cheese and grape focaccia?
It pairs beautifully with a light arugula salad dressed in lemon‑olive oil, a bowl of minestrone, or a platter of cured meats and olives. The sweet grapes complement sharp cheeses like Pecorino as well.
What are the most common mistakes to avoid when making this focaccia?
Common errors include over‑kneading the wet dough, pressing too hard when shaping (which releases the air bubbles), and under‑baking, which leaves the crust soggy. Also, using cold water can slow yeast activation.
Why does this focaccia recipe use multiple stretch‑and‑fold steps instead of a long knead?
The stretch‑and‑fold technique gently develops gluten in a high‑hydration dough without over‑working it, preserving the airy, sponge‑like crumb that characterizes artisan focaccia.
Can I make this focaccia ahead of time and how should I store it?
Yes, you can prepare the dough up to 24 hours in advance and keep it refrigerated. After baking, store leftovers in an airtight container in the refrigerator for up to two days, reheating in a toaster oven to restore crispness.
What texture and appearance should I look for to know the focaccia is done?
The crust should be deep golden‑brown with crisp edges, while the interior is light, airy, and spongy. The grapes will be blistered and slightly shriveled, and the sugar should have caramelized into a thin glossy layer.
What does the YouTube channel Vincenzo's Plate specialize in?
The YouTube channel Vincenzo's Plate specializes in approachable Italian home‑cooking, focusing on traditional techniques, artisan breads, and creative twists on classic dishes, all presented in clear, step‑by‑step videos.
How does the YouTube channel Vincenzo's Plate's approach to Italian cooking differ from other Italian cooking channels?
Vincenzo's Plate emphasizes minimal equipment, no‑proofing methods, and the use of everyday pantry items while still delivering authentic flavors. The host often highlights shortcuts like overnight refrigeration that still produce bakery‑level results, setting it apart from channels that rely on heavy machinery.
Last updated: September 6, 2026
