No-knead focaccia
This no-knead focaccia features a crispy crust and fluffy interior, enhanced by the sweetness of cherry tomatoes. With minimal effort, you can create this classic Italian bread at home.
Cook time 25 min
Prep time 120 min
Ingredients:
1 tsp yeast1 tsp sugar
1.50 cups water
4 cups all-purpose white wheat flour
1 cup cherry tomatoes
Focaccia is a classic Italian bread known for its crispy crust, fluffy interior, and rich olive oil flavor. The no-knead focaccia recipe simplifies the process, making it easy for anyone to create this delicious bread at home without requiring extensive baking skills or equipment. With just a few simple ingredients and minimal effort, you can enjoy the authentic taste of freshly baked focaccia.
Instructions:
- In a large mixing bowl, dissolve 1 tsp of sugar in 1.5 cups of lukewarm water (not hot as it might kill the yeast).
- Sprinkle 1 tsp of yeast over the water. Let it sit for about 5-10 minutes, or until the mixture becomes frothy. This indicates that the yeast is active.
- Gradually add the 4 cups of all-purpose white wheat flour into the yeast mixture. Stir with a wooden spoon until the dough comes together and is well combined. The consistency should be sticky and wet — this is normal for no-knead dough.
- Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough sit at room temperature for at least 8-12 hours, or overnight. The dough will rise and bubble, and will be ready when it's doubled in size.
- Once the dough has risen, lightly oil a baking sheet or a 9x13-inch baking pan.
- Turn the dough out onto the prepared baking sheet, and using your hands (oiled or wet to prevent sticking), gently stretch and press the dough into an even layer across the pan.
- Cover with plastic wrap or a clean kitchen towel again and let it rest for an additional 1-2 hours for the second rise.
- Preheat your oven to 450°F (230°C).
- Once the dough has finished its second rise, gently press the cherry tomatoes into the surface of the dough. Space them evenly across the top. If desired, you can also press in herbs.
5. Season and Bake:
- Drizzle a generous amount of olive oil over the top of the dough. Sprinkle sea salt and any additional herbs or seasoning to taste.
- Bake the focaccia in the preheated oven for about 20-25 minutes, or until the top is golden brown and the edges are crisp.
- Once baked, remove the focaccia from the oven and let it cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.
- Slice and serve as desired. Enjoy your homemade no-knead focaccia with cherry tomatoes!
In conclusion, the no-knead focaccia is an excellent recipe for both novice and experienced bakers. With minimal ingredients and effort, you can achieve a delicious bread that pairs well with various dishes or can be enjoyed on its own. The use of cherry tomatoes adds a burst of flavor and a touch of color, making this focaccia both attractive and tasty. Enjoy the fruits of your labor, and feel free to experiment with additional toppings or flavorings to make the recipe your own.
No-knead focaccia FAQ:
The no-knead focaccia should bake for about 20-25 minutes at 450°F (230°C) until the top is golden brown and the edges are crisp.
The focaccia is done when the tops are golden brown and the edges are crisp. You can also tap the bottom of the bread; a hollow sound indicates it's ready.
Yes, you can substitute whole wheat flour, but the texture may be denser. Adjust the water as needed since whole wheat flour may absorb more moisture.
Store leftover focaccia in an airtight container at room temperature for up to 2 days. For longer storage, wrap it in plastic wrap and freeze for up to a month.
A 9x13-inch baking pan is recommended for this recipe. You can also use a larger baking sheet, but the focaccia will be thinner and may require shorter baking time.
Tips:
- Ensure the water is lukewarm (about 110°F/43°C) to activate the yeast effectively.
- Cover the dough with plastic wrap or a damp towel while it rests to prevent it from drying out.
- For a crispier crust, drizzle a generous amount of olive oil on the baking sheet before placing the dough on it.
- Allow the dough to rise in a warm, draft-free area for the best results.
- Gently press the cherry tomatoes into the dough to avoid deflating it.
- Feel free to add other toppings such as rosemary, olives, or garlic for additional flavor.
- If you prefer a thicker focaccia, use a smaller baking pan to confine the dough more.
Nutrition per serving
6 ServingsCalories 310kcal
Protein 11g
Carbohydrates 66g
Fiber 3.08g
Sugar 1.85g
Fat 1.54g
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