About this recipe
While this recipe for a no-knead focaccia is simple, it does require a little bit of patience.
This no knead recipe is a fantastic addition for sandwiches or simply on its own. Top as you please and enjoy the simple pleasures of carbs.
To stay prepared an organised, if you prep this on a Wednesday/Thurs you’ll have bread ready to bake on a weekend morning. Who doesn’t love the smell of fresh bread in the morning!
I’ve provided recipes/conversions so that you can do this with our without sourdough. There’s definitely a difference in flavour but to be honest the enjoyment in the carbs is all the same.
Before you begin
- This recipe calls for a fridge rest. I recommend a minimum of 16 hours and an absolute maximum of 72 hours (anymore and it will be over). For me, the sweet spot is somewhere between 48 and 72 hours. You don’t need to time this accurately – I normally just count two sleeps.
Just be sure to note what that 72 hour point is so you don’t overproof. - If you REALLY wanted to you could bake it on the same day but the results won’t be the same. You don’t have the depth of flavour or the squishiness in the crumb. Highly recommend planning ahead.
- I don’t feel qualified enough to go through the details of sourdough, so here are some great resources if you’re a beginner:
Homemade sourdough started by The Spruce Eats
7 Easy Steps to Making an Incredible Sourdough Starter From Scratch by The Perfect Loaf
Sourdough starter recipe by King Arthur Baking
Sourdough vs Yeast Foccacia
In this recipe, I’ve provided options for both. They’re going to be delicious either way but there are definitely some differences between them.
For me, sourdough focaccia is worth the additional investment. The crumb inside is much softer and bouncier in texture, and the slight tang it gives off compliments salty toppings nicely. The crust on the outside is crunchier with nutty undertone, especially if you’re using a rye starter.
The yeast, still quite delicious, is a bit chewier and gummy in texture. The crust is slightly softer but all around, if you’re using lathering on a layer of garlic and parsley it’s much of a muchness.
Foaccia toppings
It’s up to your imagination really. But I only have one don’t: don’t make it top heavy.
I’ve tried with a thinly sliced potato and rosemary combo – while it’s delicious it was a bit heavy and ended up making the top of the focaccia a bit flat and soggy.
Same thing happened when I topped it like a greedy pizza. Too top heavy and the dough won’t quite rise and get soggy on the top. Respect the dimples.
Other thing to note is – 220C is hot. So if you’re using toppings that might burn faster than the bread can cook, soak it in olive oil first to help buy it some time.
Some of my go-to combinations include:
- Garlic and parsley: it’s delicious and its like garlic bread. Crush some garlic with some finely sliced parsley. Mix it in with olive oil and let it sit for about 10 minutes to let the garlic flavour the oil and for the garlic to soak. Sprinkle on top.
- Olive and rosemary: chop up some olives then poke them inside the dimples. I like it when the olives are one with the fluffy crumb as opposed to sprinkled on top where they just fall off.
- Pickled jalapeño and pizza cheese: Poke the jalapeños into the dimples liberally. After baking for about 18-20 minutes, when the focaccia shows a light gold, sprinkle on top of your cheese and back in the oven for abother 5 minutes to melt and get golden. If you put the cheese in at the start, it will melt and burn and get real dark and crusty.
- “Pizza” bread: My favourite pizza combo is olives, pepperonis, jalapenos and cheese. So for this version, I fill the dimples with olives, pepperonis and jalapenos. Dot the focaccia with tomato paste. Then in the oven, cheese on top at the 18-20 minute mark.
No-knead focaccia
Ingredients
- 400 g 00 flour
- 120 g ripe sourdough starter , or 6g of dry yeast
- 300 g water , room temperature
- 10 g salt
- 20 g water, reserved
Instructions
- In a large bowl, combine the flour, water and starter (or yeast) together and give it a rough mix until combined - about no more than one minute. Cover and leave in a warm spot for 30 minutes.
- To the bowl, add the salt. If the dough feels stiff and dry, add in the reserved water if the dough can take it. It should feel wet but not goopy.
- Starting from the top of the bowl, grab the section of the dough and fold over. This is your first envelop fold. Continue to do the same over in a clockwise direction another three times. Cover the bowl and leave to rest for 30 minutes.
- Repeat the dough folds another 2 times for a total of 3 folds.
- Lightly grease a container. After the last fold, put the dough into the greased container, cover and place in the fridge for at least 16 hours and up to 72 hours.
- On the day of baking, liberally oil a baking tray with olive oil - pictured here 34cm x 28cm. Turn the dough into the tray, cover and leave to rest and come to room temperature for about an hour.
- Preheat the oven to 220C (fan-forced). Drizzle the top of the dough with olive oil. Coat your hands lightly with olive oil and dimple the dough by pushing your fingers into the dough. Add your toppings of choice (push them into the dimples!). Sprinkle a pinch of flaky salt on top to taste (if you’’re using a salty topping like olives, pull back on the salt)
- Bake the focaccia at 220C for about 25-30 minutes until the top has a deep golden colour.Remove from the oven and let it rest in the tray for 10 minutes. Remove from the tray and let it rest on a rack for at least 15 minutes. Once it feels cool to the touch, slice and enjoy!