Shockingly Easy No Knead Focaccia Recipes

SHOCKINGLY EASY NO-KNEAD FOCACCIA

Shockingly Easy No-Knead Focaccia image

Letting the dough do its first rise in the fridge overnight means improved flavor and ease of handling, but if you don't feel like waiting that long, leave it out at room temperature until doubled in size-three to four hours.

Provided by Sarah Jampel

Categories Bon Appétit Bake Bread Olive Oil Garlic Butter Vegetarian Soy Free Peanut Free Tree Nut Free Kid-Friendly

Yield 10-12 servings

Number Of Ingredients 8

Ingredients

1 (¼-oz.) envelope active dry yeast (about 2¼ tsp.)
2 tsp. honey
5 cups (625 g) all-purpose flour
5 tsp. Diamond Crystal or 1 Tbsp. Morton kosher salt
6 Tbsp. extra-virgin olive oil, divided, plus more for hands
Flaky sea salt
4 Tbsp. unsalted butter, plus more for pan
2-4 garlic cloves

Steps:

Whisk yeast, honey, and 2½ cups lukewarm water in a medium bowl and let sit 5 minutes. Add flour and salt; mix with a rubber spatula until a shaggy dough forms and no dry streaks remain.
Pour 4 Tbsp. oil into the biggest bowl that will fit in your refrigerator. Transfer dough to bowl and turn to coat in oil. Cover with a silicone lid or plastic wrap and chill until dough is doubled in size (it should look very bubbly and alive), at least 8 hours and up to 1 day.
Generously butter a 13x9" baking pan (for thicker focaccia that's perfect for sandwiches) or an 18x13" rimmed baking sheet. Pour 1 Tbsp. oil into center of pan. Keeping the dough in the bowl, gather up edges of dough farthest from you and lift up and over into center of bowl. Give the bowl a quarter turn and repeat process. Do this 2 more times; you want to deflate dough while you form it into a rough ball. (Using a fork in each hand makes this process even easier and less messy!)
Transfer dough to prepared pan. Pour any oil left in bowl over the dough and coat it in oil. Let rise, uncovered, in a dry, warm spot until doubled in size, at least 1½ hours and up to 4 hours. To see if it's ready, poke the dough with your finger. The dough should spring back slowly, leaving a small visible indentation. If it springs back quickly, the dough isn't ready. (If at this point the dough is ready to bake but you aren't, you can chill it up to 1 hour.)
Place a rack in middle of oven; preheat to 450°F. Lightly oil your hands. If using a rimmed baking sheet, gently stretch out dough to fill (you may not need to do this if using a baking pan). Dimple focaccia all over with your fingers, as if you're aggressively playing the piano, creating very deep depressions in the dough. Drizzle with remaining 1 Tbsp. oil and sprinkle with sea salt. Bake focaccia until puffed and golden brown all over, 20-30 minutes.
Melt 4 Tbsp. butter in a small saucepan over medium heat. Remove from heat and grate in garlic (use 2 cloves if you're garlic-shy or up to 4 if you love it). Return to medium heat and cook, stirring often, until garlic is just lightly toasted, about 45 seconds. Brush garlic butter all over focaccia. If you don't want to serve the focaccia immediately, hold off on brushing so it remains crisp.

NO-KNEAD BIG BUBBLE FOCACCIA

No-Knead Big Bubble Focaccia image

I was very excited to try this high-hydration focaccia, which simply means the dough has a lot of water. In fact, this has the highest amount of water used than any other Food Wishes dough. It holds big bubbles in the baked dough and because of the long fermentation time, has a far superior flavor.

Provided by Chef John

Categories Yeast Bread

Time 17h55m

Yield 12

Number Of Ingredients 8

Ingredients

4 cups bread flour
2 tablespoons bread flour
¼ teaspoon active dry yeast
2 teaspoons kosher salt
4 teaspoons extra-virgin olive oil, or more as needed
1 ⅔ cups water, at room temperature
1 tablespoon minced fresh rosemary
1 tablespoon flaky sea salt

Steps:

Stir yeast into bread flour in a bowl. Add salt, followed by 4 teaspoons oil, and water. Stir with a spoon until a wet, sticky dough forms.
Cover and let sit at room temperature for 12 to 14 hours.
Uncover dough and transfer to an oiled work surface. Using oiled hands, press and push the dough into a rectangle, 16x12 inches in size. Fold dough into thirds horizontally; fold vertically into thirds. Transfer smooth side up into a generously oiled pan.
Cover the pan with plastic wrap and let rest until almost doubled in size, for 1 hour.
Using oiled hands, fold once more into thirds horizontally, then into thirds vertically to develop gluten structure. Flip dough, smooth side up, on the pan; cover with plastic wrap and let rest for 1 hour more.
Unwrap and stretch and fold dough once more in each direction using oiled hands.
Transfer, smooth side up, into a generously oiled metal baking pan. Lightly drizzle with additional olive oil and stretch to fit the pan. Cover and let rest for 2 hours.
Preheat the oven to 425 degrees F (220 degrees C)
Unwrap and poke holes in the top of the dough using oiled fingers if desired for the traditional focaccia look. Scatter over rosemary and flaky sea salt.
Bake in the center of the preheated oven until browned, about 30 minutes. Let cool in the pan for 10 minutes; transfer to a wire rack and let cool to room temperature, about 30 minutes. Slice and serve.

Nutrition Facts : Calories 154.7 calories, Carbohydrate 28.3 g, Fat 2.2 g, Fiber 1 g, Protein 4.7 g, SaturatedFat 0.3 g, Sodium 761.9 mg

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