No-knead focaccia recipe: shockingly easy and delicious

Ingredients for Shockingly easy no-knead focaccia

• 7 g active dry yeast (about 2¼ tsp)

• 10 ml honey

• 625 g plain flour

• 5–15 g kosher salt

• 90 ml extra-virgin olive oil, divided, plus more for hands

• flaky sea salt

• 60 g unsalted butter, plus more for pan

• 2–4 garlic cloves, peeled, chopped

How to make Shockingly easy no-knead focaccia

1. Whisk together the yeast, honey, and 600 ml lukewarm water in a medium bowl, then let it sit for 5 minutes.

2. Add the flour and salt, then mix with a rubber spatula until a shaggy dough forms and no dry streaks remain.

3. Pour 60 ml of oil into the largest bowl that will fit in your refrigerator. Transfer the dough to the bowl and turn it to coat in oil. Cover with a silicone lid or cling film and chill until the dough has doubled in size (it should look very bubbly and alive), for at least 8 hours and up to 1 day.

4. Generously butter a 33 x 23 cm baking pan (for thicker focaccia that’s perfect for sandwiches) or an 46 x 33 cm rimmed baking tray. Pour 15 ml of oil into the centre of the pan.

5. Keeping the dough in the bowl, gather the edges of the dough farthest from you, lift them up, and fold them over into the centre of the bowl. Give the bowl a quarter turn and repeat this process. Do this 2 more times; you want to deflate the dough while forming it into a rough ball. (Using a fork in each hand can make this process easier and less messy!)

6. Transfer the dough to the prepared pan. Pour any remaining oil from the bowl over the dough to coat it. Let it rise, uncovered, in a dry, warm spot until doubled in size, for at least 1½ hours and up to 4 hours. To check if it’s ready, poke the dough with your finger. It should spring back slowly, leaving a small visible indentation. If it springs back quickly, the dough isn’t ready. (If the dough is ready to bake but you aren’t, you can chill it for up to 1 hour.)

7. Place a rack in the middle of the oven and preheat to 230°C (fan oven 210°C). Lightly oil your hands. If using a rimmed baking tray, gently stretch the dough to fill it (this may not be necessary if using a baking pan).

8. Dimple the focaccia all over with your fingers, creating deep depressions in the dough, as if you’re playing the piano. Drizzle the remaining 15 ml of oil over the top and sprinkle with sea salt. Bake the focaccia until puffed and golden brown all over, for 20–30 minutes.

9. Melt 60 g of butter in a small saucepan over medium heat. Remove from heat and grate in the garlic (use 2 cloves if you prefer less garlic or up to 4 if you love it). Return to medium heat and cook, stirring often, until the garlic is just lightly toasted, about 45 seconds.

10. Brush the garlic butter all over the focaccia. If you don’t plan to serve the focaccia immediately, hold off on brushing it so it remains crisp.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.