BEST NO-KNEAD HOMEMADE FOCACCIA RECIPE

Once you try the focaccia, you will never go back to regular bread! Homemade no-knead focaccia is drizzled with olive oil and herbs, adding delicious flavor to every bite. And the best part? It only takes 5 minutes of hands-on work to make a great loaf of bread. This delicious bread is pretty much home made!

HOW DOES NO-KNEAD BREAD WORK?

When making regular bread, you have to use a lot of elbow grease when kneading the dough so that the gluten strands stick together and form a matrix that gives the dough strength and texture. With bread without kneading, the dough is allowed to rise overnight. During fermentation, enzymes break down the gluten in a process called autolysis, making it easier for them to tangle and line up and form a matrix that would normally require a lot of kneading to form.

An added advantage is that fermentation overnight adds a lot of flavor to the bread. And because the yeast has plenty of time to rise and grow, you only need to use 1/2 cup of yeast, compared to about 2 cups of yeast for a regular loaf! win win!

WHAT TYPE OF YEAST CAN I USE?

This no-knead bread is a little unique because the yeast is mixed with dry flour instead of water and allowed to "proof" first. Since this is not first proven, you will need a specific type of yeast - instant yeast or bread machine yeast. This type of yeast does not need to be "wakened" in warm water before adding it to the bread dough.

WHAT DO YOU SERVE WITH FOCACCIA?

Focaccia is such a versatile bread! It makes a great side dish with any meal, but I think it's especially good with soups and stews. Its attractive texture makes it ideal for dips, dips, sauces, stews and soups. It's also great for sandwiches, especially pressed sandwiches like paninis. You can also use this bread to make pizza or flatbread. Simply top with your favorite cheese, meat or vegetables and bake again until the cheese melts and bubbles.

FREEZE THE EXTRAS!

This makes a large amount of focaccia, so I highly recommend freezing leftovers. Most types of bread, including pancakes, are frozen beautifully, so you can eat homemade bread without much effort with any meal. To freeze focaccia, let it cool completely to room temperature, cut it into pieces (whatever size or shape you want), then place in a gallon-size freezer bag. Frozen no-knead cookies thaw quickly at room temperature.

CAN I USE WHOLE WHEAT FLOUR?

Yes, you can substitute some of the all-purpose flour for whole wheat. Using whole wheat flour usually results in very heavy and dense bread, so I recommend using a little whole wheat flour, up to 50%. You may need to use more water, as whole wheat flour absorbs more moisture than all-purpose flour.

NO-KNEAD FOCACCIA BREAD

Delicious fresh focaccia bread is super easy with this no-knead method. It's perfect for dipping in sandwiches or soups and stews.

 Prep Time: 16 hrs

 Cook Time: 20 mins

 Total Time: 16 hrs 20 mins

INGREDIENTS

4 cups all-purpose flour ($0.61)

1/4 tsp instant yeast ($0.02)

1 1/2 tsp salt ($0.03)

2 cups water ($0.00)

2 Tbsp olive oil, divided ($0.32)

2 Tbsp cornmeal ($0.03)

1 Tbsp Italian seasoning ($0.30)

INSTRUCTIONS

The night before, combine the flour, salt, and yeast in a bowl. Stir until everything is evenly mixed. Add the water and mix until a sticky and crumbly ball of dough forms, leaving no dry dough at the bottom of the bowl. If there is still dry dough in the bowl, add a little water (1-2 tablespoons) until the dough comes together (scroll down for step-by-step photos for examples). Cover the bowl loosely and leave it at room temperature for 12-18 hours.

The next day the dough will be damp, bubbly and very sticky. Dust the surface of the dough with a little flour, then scrape the dough down the sides of the bowl. Stir the dough several times until a ball forms in the middle of the bowl.

Line a baking tray with tin foil and spray 1 tablespoon of olive oil. Sprinkle the oil on the surface of the tin, then sprinkle the cornmeal over the oil.

Transfer the dough to the baking tray. Stretch the dough and leave it in the shape of a large rectangle. You may need to sprinkle flour over your hands during this process to prevent the dough from sticking.

Drizzle olive oil on the surface of the dough and use a soft brush to distribute it evenly over the surface. Sprinkle Italian seasoning (or any herbs) on top. Let the dough ferment for another hour.

Heat the oven to 425 degrees Fahrenheit. Using your fingers, press the dimples into the rising dough. Bake the focaccia in a preheated oven for 20-25 minutes or until the surface is golden. After removing from the oven, let the pies cool before slicing and serving.

HOW TO MAKE HOMEMADE FOCACCIA - STEP BY STEP GUIDE

Start with 4 cups of all-purpose flour, ½ cup of instant yeast, and 1.5 cups of salt. Stir them together until everything is well combined.

Add 2 cups of water to the flour mixture. This part will require a little flexibility on your part. You may need to add a little or a little more water depending on the humidity of your home and the fluctuations in the flour measurement. I'll show you what to look for in the following pictures.

Stir the water into the flour until a sticky dough ball forms and there is no longer a dry dough at the bottom of the bowl. In the photo above, the dough is very dry. You can see dry dough at the bottom of the bowl and the dough ball not sticking together. If it's your dough, add a tablespoon or two of water.

Your dough should look like this. Viscous, but not fluffy or shiny, and there is no dry dough at the bottom of the bowl. This style of dough is more moist than traditional bread dough. Cover the bowl loosely and leave it at room temperature for 12-18 hours.

After 12-18 hours the dough will look like big and big bubbles, like this. Am I weird because I think she's beautiful?

Sprinkle a little flour on the dough to prevent it from sticking to your hands and pull the dough out of the sides of the bowl. Knead the dough several times until a ball forms. Keep your hands well crushed while doing this.

This is what the dough looks like after I folded it over myself a few times. Matrix gluten is well prepared. You can see how smooth it is and air bubbles are trapped just below the surface.

Line a baking tray with foil, then pour a tablespoon of olive oil on top. Use your hands to distribute the oil evenly over the surface of the tin, then sprinkle about 2 tablespoons of cornmeal over the oil.

Transfer the dough ball to the prepared baking tray and press and spread it until the baking tray is completely filled. Drizzle another tablespoon of olive oil over the surface of the dough, then sprinkle the surface with a tablespoon of Italian seasoning (if you don't have Italian seasoning, you can use a mixture of basil, oregano, and red pepper).

Let the dough rise for an hour (or a little longer if your room temperature is cooler). When you are near the end of the rising time, start preheating your oven to 425 degrees Fahrenheit. Use your fingers to make dimples all over the dough.

Once the focaccia has risen and the oven is fully heated, transfer the baking tray to the oven and bake the focaccia for 20-25 minutes, or until the surface is nicely golden brown.

Let the bread cool before slicing it. You can cut them into 12 squares, or into strips, and they're good for dips and dips in soups and stews.