No-Knead Focaccia bread
This no-knead focaccia is an easy, soft, and airy Italian bread with a crispy crust, ready in just 4 hours—perfect for any occasion
Ingredients
- 500 g Plain flour
- 15 g Dry yeast
- 1 tsp salt
- 1 L warm water
- 3 tbsp olive oil extra virgin
- 1 tsp herb mix (optional)
- 2 tbsp Sugar
Instructions
- Activate the yeast by mixing it with warm water and sugar, leave for about 10 minutes for yeast to activate
- Combine flour, salt, yeast mixture, and remaining water, then gently mix with a spoon.
- Add olive oil and let the dough rest, covered, for 30 minutes.
- Fold the dough every 30 minutes for a total of 3 times.
- After the final fold, let the dough rise for 1 hour.
- Transfer the dough to an oiled baking tray without deflating it, and let it rise for another 20-30 minutes.
- Bake the focaccia at 200°C (392°F) for 20 minutes until golden brown and crispy.