Imagine sinking your teeth into a pillowy, golden-brown focaccia that's crispy on the outside, impossibly soft on the inside, and bursting with rich, complex flavors - all without the hassle of traditional kneading! This No-Knead Sourdough Focaccia is about to revolutionize your home baking, transforming even novice bakers into artisan bread masters with minimal effort and maximum deliciousness. Get ready to impress your friends, family, and your own taste buds with this foolproof Italian bread that practically makes itself!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 1 focaccia
Ingredients
- 3 cups all-purpose flour
- 1 1/2 cups water
- 1/2 teaspoon instant yeast
- 1 teaspoon salt
- Olive oil for drizzling
- Sea salt for topping
Instructions
- In a large mixing bowl, combine the all-purpose flour, instant yeast, and salt. Mix the dry ingredients thoroughly to ensure even distribution.
- Pour the water into the dry ingredients and stir using a wooden spoon or spatula until a shaggy, sticky dough forms. The mixture should look rough and not completely smooth.
- Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rest at room temperature (around 70°F/21°C) for 12-18 hours. This long fermentation allows the flavors to develop and the gluten to develop naturally.
- After the fermentation period, generously oil a 9x13 inch baking sheet with olive oil. The oil will help create a crispy bottom and prevent sticking.
- Gently transfer the risen dough onto the oiled baking sheet. Use oiled hands to spread the dough evenly across the sheet, creating a rustic, uneven surface.
- Drizzle additional olive oil over the surface of the dough. Use your fingertips to create deep dimples across the entire surface of the focaccia.
- Sprinkle sea salt generously over the top of the dough, ensuring even distribution into the dimples.
- Let the dough rest and proof for an additional 30-45 minutes at room temperature. The dough should look puffy and slightly risen.
- Preheat the oven to 450°F (230°C) about 20 minutes before baking. Place the rack in the middle of the oven.
- Bake the focaccia for 20-25 minutes, or until the top is golden brown and the edges are crispy. The internal temperature should reach around 205°F (96°C).
- Remove from the oven and let cool in the pan for 10 minutes. Transfer to a wire rack and drizzle with additional olive oil if desired.
- Slice and serve warm. This focaccia is perfect as a side dish, for sandwiches, or enjoyed on its own with olive oil and balsamic vinegar.
Tips
- Temperature is key: Ensure your room is around 70°F for optimal fermentation. Too cold, and your dough won't develop; too warm, and it might over-proof.
- Don't skimp on olive oil: Use high-quality extra virgin olive oil for the best flavor and that signature crispy bottom.
- Dimpling technique matters: When creating dimples, use oiled fingertips and press firmly but gently to create those classic focaccia wells that capture olive oil and salt.
- Patience is your friend: The long 12-18 hour fermentation is where the magic happens. This slow process develops deep, complex flavors.
- Watch your baking time: Ovens vary, so start checking around 20 minutes. You want a golden-brown top and crispy edges.
- Serving suggestions: Try topping with fresh herbs like rosemary or thyme, or add roasted garlic cloves before baking for extra flavor.
Nutrition Facts
Calories: 340kcal
Carbohydrates: 68g
Protein: 9g
Fat: 2g
Saturated Fat: g
Cholesterol: 0mg
