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How to Make No-Knead Big Bubble Focaccia - A Step-by-Step Guide

When it comes to bread-making, many home chefs are intimidated by the thought of kneading dough and waiting for it to rise. That’s why the no-knead bread trend has taken the cooking world by storm. This no-knead big bubble focaccia recipe is the perfect example of how easy it can be to make delicious bread at home without all the hassle.

Focaccia is a traditional Italian bread that is known for its light and airy texture and deliciously crispy crust. This recipe takes that classic foc...

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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

Information

  • Prep Time: 45 mins
  • Cook Time: 30 mins
  • Additional Time: 16 hrs 40 mins
  • Total Time: 17 hrs 55 mins
  • Servings: 12

  • Gather all ingredients.
  • 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.
  • 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

    155 cal.

    • Total Fat: 2g
    • Saturated Fat: 0g
    • Sodium: 762mg
    • Total Carbohydrate: 28g
    • Dietary Fiber: 1g
    • Protein: 5g
    • Potassium: 44mg

    Categories

    Bread recipes
    Baking recipes
    Italian recipes
    Quick and easy recipes
    Vegetarian recipes