Crazy Good NO Knead Focaccia

No Knead Focaccia 2

You are going to love this … soft, chewy, and the best focaccia you could possible imagine.  Can’t you just smell it from the photo?  Yum.

  • 2 1/2 tsp active dry yeast (or 1 pack)
  • 2 tsp honey
  • 2 1/2 cups lukewarm water
  • 1 tbsp kosher salt
  • 5 cups all purpose flour
  • 6 tbsp extra virgin olive oil – divided
  • 4 tbsp butter
  • flaky sea salt
  • 2-4 garlic cloves

Whisk 1¼-oz. envelope active dry yeast (about 2¼ tsp.), 2 tsp. honey, and 2½ cups lukewarm water in a medium bowl and let sit 5 minutes (it should foam or at least get creamy; if it doesn’t your yeast is dead and you should start again—check the expiration date!).

Add 5 cups (625 g) all-purpose flour and 1 Tbsp. kosher salt and mix with a rubber spatula until a shaggy dough forms and no dry streaks remain.

Pour 4 Tbsp. extra-virgin olive oil into a big bowl that will fit in your refrigerator. This puppy is going to rise! Transfer dough to bowl and turn to coat in oil. Cover with a silicone lid or plastic wrap and chill until dough is doubled in size (it should look very bubbly and alive), at least 8 hours and up to 1 day. If you’re in a rush, you can also let it rise at room temperature until doubled in size, 3–4 hours.

Generously butter a 13×9″ baking pan, for thicker focaccia that’s perfect for sandwiches, or an 18×13″ rimmed baking sheet, for focaccia that’s thinner, crispier, and great for snacking. The butter may seem superfluous, but it’ll ensure that your focaccia doesn’t stick. Pour 1 Tbsp. extra-virgin olive oil into center of pan. Keeping the dough in the bowl and using a fork in each hand, gather up edges of dough farthest from you and lift up and over into center of bowl. Give the bowl a quarter turn and repeat process. Do this 2 more times; you want to deflate dough while you form it into a rough ball.

Transfer dough to prepared pan. Pour any oil left in bowl over and turn dough to coat it in oil. Let rise, uncovered, in a dry, warm spot (like near a radiator or on top of the fridge or a preheating oven) until doubled in size, at least 1½ hours and up to 4 hours.

Place a rack in middle of oven; preheat to 450°. To see if the dough is ready, poke it with your finger. It should spring back slowly, leaving a small visible indentation. If it springs back quickly, the dough isn’t ready. (If at this point the dough is ready to bake but you aren’t, you can chill it up to 1 hour.) Lightly oil your hands. If using a rimmed baking sheet, gently stretch out dough to fill (you probably won’t need to do this if using a baking pan). Dimple focaccia all over with your fingers, like you’re aggressively playing the piano, creating very deep depressions in the dough (reach your fingers all the way to the bottom of the pan). Drizzle with remaining 1 Tbsp. extra-virgin olive oil and sprinkle with flaky sea salt. Bake focaccia until puffed and golden brown all over, 20–30 minutes.

No Knead Focaccia 3

Rising with bits of oil throughout, this little fella has filled the bowl!

No Knead Focaccia 4

It’s pretty darn cold outside today, but this is sitting with the sun streaming in the window and the radiator near …. it rose beautifully.

No Knead Focaccia 1

Just look, 2 hours later it is fluffy and puffed right to the brim.

No Knead Focaccia 5

This is the part where you could get as interesting as you like …. add olives, or rosemary, or little tomato slices ….

I stopped before this last step, just because I wasn’t sure the 12, 9 & 6 year olds at the table wanted the garlic …. but next time!!!

Hold off on this last step until you’re ready to serve the focaccia: Melt 4 Tbsp. unsalted butter in a small saucepan over medium heat. Remove from heat. Peel and grate in 2–4 garlic cloves with a Microplane (use 2 cloves if you’re garlic-shy or up to 4 if you love it). Return to medium heat and cook, stirring often, until garlic is just lightly toasted, 30–45 seconds. (Or, if you prefer raw garlic to toasted garlic, you can grate the garlic into the hot butter, off heat, then brush right away.)

Brush garlic-butter all over focaccia and slice into squares or rectangles.

Focaccia Art 1

Too much time on my hands …. the Covid- 19 Coronavirus has us all hunkered down in our homes …. look what happens when you can’t go anywhere …

Focaccia Art 2

I was afraid how things would look after baking, but it’s pretty good!

I’ve reposted this from Bon Appetit “Basically” as part of their baking series, it is amazing!!!

 

No Knead Bread, it’s a miracle!

This bread will make you look like a kitchen boss, make no mistake about it.  While you will find recipes everywhere for this ….. and they all tell you to let the dough sit for anywhere from 12-18 hours I am here to tell you you can fake it with as much time as you’ve got!  Yes, you may get a “better” result in that length of time, but throw it together the same afternoon you want to eat it and it will still be a miracle.

bread

You want to know how forgiving this is?  Stella said we needed bread with the spaghetti we were having for dinner ………. so today I tossed it all together about 3:30, let it sit for an hour, and then proceeded with the baking.  It was still amazing!!

I’ve been studying these recipes for no knead bread, mistrusting the whole concept.  After all, generally speaking I do things the long way …. you know that, right?  I think of my kitchen time as yoga, peaceful, calming and S L O W ….. Well, this hit all those boxes except for the slow part …. but it worked so well with a late night dinner. Tuesdays the grandkids have gymnastics, and I don’t get home from taking them until after 6.  So, beef stew leftovers just cried for something special like this to elevate dinner.  The night before I prepped the dough (took all of maybe 5 minutes) and forgot about it until after gymnastics.  Pop it into the oven and you won’t believe the results.

No Knead bread 5

Craggy and crusty on the outside, delicate and textured inside.  I’m hooked.

  • 3 cups all purpose flour
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon instant yeast
  • 1 1/2 cups room temperature water
  1. DOUGH PREP: In a large mixing bowl, whisk the flour, salt, and yeast together until mixed. Stir in the water until a chunky, thick dough forms. If it needs a little more water, add a few more tablespoons, just enough to get it barely wet throughout. It’s gonna look scrappy and weird and you’re going to question me on whether or not this will work, but it will. Cover the mixing bowl with plastic wrap and let it rest for 12-18 hours at room temperature. Overnight is ideal here, kids.
Miracle no Knead bread

That’s it folks!  Stir in the room temperature water to your dry ingredients, and let it sit.  Sure doesn’t look pretty here, but just wait …..

No knead bread 2

Look what happens after it sits overnight!  Soft dough, little bubbles all over and through it.

 

  1. PREP FOR BAKING: When you’re ready to bake, preheat the oven to 450. Stick a 6 quart enamel coated cast iron Lodge Dutch Oven (or similar) in the oven for about 30 minutes to heat. At this point, the dough should be big and puffy and pretty loose, with little bubbles in it. Gently scrape the dough out onto a well-floured surface. (Remember: NO KNEAD.) Gently shape it into a ball with flour on the outside, set on a piece of parchment, and cover with plastic while your pan heats up.
No Knead bread 3

Prep …. ha ha …. today that consists of tossing a little flour onto a piece of parchment paper, and then gently turn out your dough onto the flour.  Roll it around just so that flour gets all over the surface, and under the dough.  Leave it on the parchment, and gently lift the whole package by the parchment and set it into the heated pan.

 

  1. BAKE: Remove the plastic from the dough. Lift the dough and parchment together into the pan so the parchment lines the bottom of the hot pan (be careful not to touch the pan since it’s very hot). Bake, covered, for 30 minutes. Remove the cover and bake another 10-15 minutes to get the exterior nice and golden brown and crispy. Voila! Done. Miracle no-knead bread, you boss you.
No Knead bread 4

Just a little peek of it in the dutch oven ….. I was DYING until I could peek.

No Knead 7

Oh my …. the flavour and texture of this bread were out of this world – we loved it.

No Knead 8

Do yourself a favour, and make bread!  This really will make you feel like a boss, go for it!  I recently bought a loaf of bread from a specialty bakery.  It was $7.00 a loaf, and while we thought it was great, try this for pennies …. just as delicious!

AJ's buckwheat

I know I’ve mentioned how easy and flexible this recipe is, but now I’m going to let you know how versatile!  This beautiful loaf was made by my friend AJ, with 50% buckwheat flour.  It’s gorgeous, and just makes me want to try other variations.  Thanks AJ!

 

 

 

 

I’ve reprinted this recipe from “Pinch of Yum” after studying these recipes for months!  Seems so strange to think of a bread that doesn’t require kneading, but this couldn’t be easier, and results in a great loaf of bread.  While the entire text portion is lifted from “Pinch of Yum” I’ve taken my own photos, and I’m hooked on the whole idea.  Thanks!