Wait! What? Focaccia you don’t need to knead? Yes! This super easy No Knead Focaccia is virtually fool proof. As long as you are able to stir some ingredients together in a bowl & turn on the oven you can do it. And nothing, and I mean nothing, can beat the smell & taste of fresh focaccia straight from the oven! ♡
500g / 3¾ cups plus 4 ½ teaspoonsall purpose flour or bread flourcups 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)
In a large mixing bowl combine the flour, yeast and salt then add 1 tablespoon of olive oil.
Add the water and mix well until you can see no more dry flour and you have a wet, slightly lumpy looking mess. Make sure to scrape right into the bottom of the bowl. (See my picture in the collage near the top of my post above for reference).
Cover with cling wrap or a clean shower cap and leave on the kitchen counter for a minimum of 7 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 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 - 40 minutes.
When done it will be starting to go golden brown in places on the top. If you want it a little crustier you can bake it for another 5 minutes but no longer as otherwise it will become dry.
Remove from the oven, lift out using the paper as handles and place on a cooling rack.
Leave to cool for at least 15 minutes before cutting.
I have included amounts in cups as well as weights but I would highly recommend using the weight measurements for the very best results. Cup measurements are too variable & there is a chance they could affect your results. Digital kitchen scales can be purchased really cheaply for around $10-$15 & they really do make all the difference for baked goods where accuracy is key to good results).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. If you limit your oil intake and the amount in this recipe puts you off, you can safely omit the olive oil from the dough when you mix it up, and drizzle or spray the top sparingly with oil rather than using the suggested 4 tablespoons.