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No Knead Focaccia Bread sprinkled with rosemary and sea salt on parchment paper

No Knead Focaccia

Author: Melanie McDonald
4.96 from 93 votes
Completely foolproof No Knead Focaccia bread! It is so easy! Mix everything up in a bowl with a spoon, leave for a few hours, then bake!
PREP TIME: 10 minutes
COOK TIME: 37 minutes
Hands off rising time 7 hours
TOTAL TIME: 47 minutes
Servings: 9 servings

Ingredients
  

  • 4 cups (500 grams) all purpose flour or bread flour cups measured by spooning the flour into the cups and levelling off with the back of a knife - do not scoop and do not compact the flour down by pressing on it as you fill the cup (in the UK use strong bread flour)
  • 1 tablespoon (10 grams) instant yeast or quick rise yeast , (if you only have active yeast see recipe notes)
  • 2 teaspoons (10 grams) fine sea salt
  • 5 tablespoons extra virgin olive oil , divided
  • 1¾ cup plus 2 tablespoons (450 mls) water , (cold straight from the tap/faucet. Don't warm it up).
  • 2 tablespoons rosemary , fresh or dried
  • flaky sea salt for scattering

INSTRUCTIONS
 

  • In a large mixing bowl combine the flour, yeast, and salt then add 1 tablespoon of olive oil and the water. Mix well until you can no longer see any dry flour and you have a wet, slightly lumpy-looking messy dough. Make sure to scrape right into the bottom of the bowl. (See my picture in the post above for reference).
  • Cover with cling wrap, a clean shower cap or a wet dish towel and leave on the kitchen counter for a minimum of 6 hours and a maximum of 9 hours. Do not refrigerate and do not leave anywhere really warm. Just normal room temperature is fine.
  • About 20 minutes before the time is up preheat your oven to 400°F (200°C) and line a cake pan or brownie pan with parchment paper. (any pan from 8 x 8 inch to 8 x 12 is fine or an 8 or 9-inch round cake pan - just ensure it's metal. Don't use silicone). You can even spread the dough out on a parchment paper- lined regular baking tray if that's all you have.
  • When the oven is at temperature, scrape the dough out of the bowl and into the pan. I use a dough scraper but a silicone spatula or spoon will be fine. It will be clingy and sticky but that is normal.
  • Once it's all in the pan, flatten it out so it's as even as you can get it all over, then using fingers dipped in olive oil, make dimples all over the top.
  • Drizzle over the olive oil (be as generous as you feel comfortable with) and sprinkle on the rosemary and salt.
  • Place in the preheated oven and bake for about 37 to 40 minutes or until golden brown.
  • Remove from the oven, lift out using the paper as handles, and place on a wire rack. Leave to cool for at least 15 minutes before cutting.

NOTES

If you only have active yeast use part of the water from the recipe and 1 tablespoon of sugar to activate it then add it to the flour, salt and olive oil then continue as per the recipe instructions. 
Storing - No Knead Focaccia Bread is best on the day it's baked but leftovers can be wrapped and kept for a day or two. They are best warmed before eating though. I like to wrap them in foil and then pop them in the oven or air fryer for 10 to 15 minutes at about 350° F. Or if you are in a hurry you can microwave for 20 or 30 seconds. Uncut bread also freezes well. Wrap very well and store in the freezer for up to 3 months.

NUTRITION

Serving: 1serving | Calories: 280kcal | Carbohydrates: 43g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Sodium: 435mg | Potassium: 74mg | Fiber: 2g | Sugar: 1g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 3mg
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