This no-knead focaccia recipe is not only simple but incredibly versatile, making it the perfect base for a variety of toppings and flavours. Whether you stick with the classic sea salt and rosemary or get creative with your own favourite ingredients, this focaccia is a foolproof way to bake my delicious bread with minimal effort. The high hydration (80%) gives it a light, airy interior with a crisp, golden crust.
Ingredients:
500g strong bread flour (preferably 00 or all-purpose)
400g water (80% hydration)
10g sea salt (for dough)
7g instant yeast (or 10g fresh yeast)
30g olive oil (for dough)
2 sprigs fresh rosemary, roughly chopped
15g flaky sea salt (for topping)
40g olive oil (for drizzling on top)
Equipment:
Mixing bowl
9x13inch (23x33cm) baking tray
Plastic wrap or clean kitchen towel
Parchment paper
Step 1: Mix the dough (no-knead)
In a large mixing bowl, combine the flour, yeast, and 10g sea salt.
Add 400g of water and 30g of olive oil, then stir with a wooden spoon until all the ingredients are fully mixed. The dough will be wet and sticky, which is perfect for a high-hydration dough.
Cover the bowl with plastic wrap or a kitchen towel and let it rest for 10-15 minutes.
Step 2: First rise (bulk fermentation)
After resting, perform a quick stretch and fold by wetting your hands to prevent sticking. Pull the dough from one side, stretch it upward, and fold it over itself. Repeat from all sides.
Cover again and leave it at room temperature to rise for 12 to 18 hours. The dough should double in size and become bubbly on the surface.
Step 3: Shape the focaccia
Line a 9x13 inch baking tray with parchment paper or grease it generously with olive oil.
Scrape the dough onto the prepared tray using oiled hands and gently stretch it out. You don’t need to force it to the edges; it will spread further as it rests.
Drizzle the dough with olive oil and cover loosely with plastic wrap or a damp towel for the second rise. Let it rise for 2-3 hours at room temperature until it’s puffy.
Step 4: Prepare toppings and preheat
Preheat your oven to 220°C (430°F).
Strip the leaves from the rosemary sprigs and set them aside.
Once the dough has risen, use your fingers to dimple the dough, making deep pockets across the surface.
Step 5: Add toppings and bake
Generously drizzle olive oil over the dough, allowing it to pool in the dimples.
Sprinkle flaky sea salt and the chopped rosemary evenly across the top.
Bake in the preheated oven for
20-25 minutes, or until the focaccia is golden brown and crisp on top.
Let it cool slightly in the tray for about 5 minutes before transferring to a cooling rack.
Step 6: Serve and enjoy
Allow the focaccia to cool for at least 10 minutes before slicing to ensure the best texture.
Serve warm or at room temperature.
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About the chef
Chef Austin Hopley is a Rochdale born and bred food expert who launched his own venue, Vinesteins in Rochdale town centre in 2023. He has worked in hospitality for over 10 years.
