No-Knead Garden Focaccia
An incredibly simple, high-hydration Italian bread with a crisp, olive oil-enriched crust and a light, airy interior topped with fresh aromatics.
Ingredients
- 300g all-purpose flour (maida)
- 1 tsp dry yeast
- 1 tsp salt
- 2 tbsp olive oil
- 250ml water (room temperature)
- Optional: onions, olives, cherry tomatoes, fresh herbs
Procedure
Combine yeast and water in a bowl, then stir in the flour and salt until a wet, sticky dough forms.
Cover the bowl with cling film and let the dough rise in a warm place for 2 hours.
Drizzle half the olive oil into an 8x8 inch baking tin, spreading it well to cover the bottom and sides.
Transfer the dough into the tin, spreading it out gently toward the edges without forcing it.
Cover and let rise for another hour; meanwhile, preheat your oven to 220°C.
Drizzle the remaining oil over the dough and use your fingers to poke deep dimples across the entire surface.
Add your desired toppings, such as rosemary and tomatoes, pressing them slightly into the dough.
Bake for 20–25 minutes until the top is golden brown, then cool completely before slicing.
Recipe Notes
• High hydration is what makes focaccia airy; do not be tempted to add more flour to the sticky dough.
• Use a high-quality extra virgin olive oil for the best flavor and a perfectly crisp, "fried" bottom crust.
• For an even thinner, crispier focaccia, use a slightly larger baking tray.
• If your kitchen is cold, let the dough rise inside an oven (turned off) with the light on to create a warm environment.
• Use a high-quality extra virgin olive oil for the best flavor and a perfectly crisp, "fried" bottom crust.
• For an even thinner, crispier focaccia, use a slightly larger baking tray.
• If your kitchen is cold, let the dough rise inside an oven (turned off) with the light on to create a warm environment.