No-Knead Focaccia

4.8
(25)
21 Reviews
14 Photos

I was very excited to try this no-knead focaccia recipe which makes a dough with a lot of water. In fact, this has the highest amount of water used than any other Food Wishes dough. It holds big bubbles in the baked dough and because of the long fermentation time, has a far superior flavor.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
Allrecipes' editorial guidelines
Updated on July 24, 2024
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself.
Meet the Allrecipes Test Kitchen
14
Upclose shot of sliced no-knead big bubble focaccia on a cutting board with a sprig of rosemary.
14
14
14
14
Prep Time:
45 mins
Cook Time:
30 mins
Additional Time:
16 hrs 40 mins
Total Time:
17 hrs 55 mins
Servings:
12
Jump to Nutrition Facts

Just because a bread recipe is "no-knead" doesn't mean it's no work. It just means we don't knead, which is definitely the case here, since this dough is way, way too wet for that kind of thing, but we do fold, and stretch, and turn, and pull, and wait, and wait, and wait. So, if you were looking for fast and easy, this is not the video recipe for you, but if you want to enjoy the bubbliest, highest-hydration focaccia you've ever had, then get ready for a wet and wild ride.

I forget how I stumbled down the high-hydration dough rabbit hole on YouTube, but I was subterranean for quite a while. I must have watched 20 videos for various loaves before deciding to make this focaccia, which I thought would work perfectly for a non-traditional twist on panzanella. Okay, I just remembered why I was looking at high-hydration doughs. Anyway, while it wasn't like any other focaccias I've ever had, it was really good, and very fun to eat. Fresh, and in panzanella form.

The beauty of a dough with this much water in it, besides not being dry, is ending up with tons of big, beautiful bubbles in the final product, which obviously look super cool, but also make for a very interesting texture, especially toasted. As I mentioned in the video, this closer to a ciabatta than the focaccia I'm used to, which is fine by me. If this is your first high-hydration dough, don't get frustrated trying to make precise folds, and a perfect shape. Just use lots of olive oil on the counter and your hands, and get it close. That's all we ever ask.

No-Knead Big Bubble Focaccia
No-Knead Big Bubble Focaccia. Chef John

Ingredients

  • 4 cups bread flour

  • 2 tablespoons bread flour

  • ¼ teaspoon active dry yeast

  • 2 teaspoons kosher salt

  • 4 teaspoons extra-virgin olive oil, or more as needed

  • 1 ⅔ cups water, at room temperature

  • 1 tablespoon minced fresh rosemary

  • 1 tablespoon flaky sea salt

Directions

  1. Gather all ingredients.

    Ingredients to make No-Knead Big Bubble Focaccia Recipe.

    ALLRECIPES / VICTORIA JEMPTY

  2. Stir yeast into bread flour in a bowl. Add salt, followed by 4 teaspoons oil, and water. Stir with a spoon until a wet, sticky dough forms.

    Focaccia dough in a glass mixing bowl.

    ALLRECIPES / VICTORIA JEMPTY

  3. Cover and let sit at room temperature for 12 to 14 hours.

    Focaccia dough rising in a glass mixing bowl.

    ALLRECIPES / VICTORIA JEMPTY

  4. Uncover dough and transfer to an oiled work surface. Using oiled hands, press and push the dough into a rectangle, 16x12 inches in size.

    Focaccia dough rolled out into a rectangle on a blue tiled surface.

    ALLRECIPES / VICTORIA JEMPTY

  5. Fold dough into thirds horizontally; fold vertically into thirds. Transfer smooth side up into a generously oiled pan.

    A person folding focaccia dough into thirds on a blue tiled surface.

    ALLRECIPES / VICTORIA JEMPTY

  6. Cover the pan with plastic wrap and let rest until almost doubled in size, for 1 hour.

    Focaccia dough resting on a red tray atop a blue tiled surface.

    ALLRECIPES / VICTORIA JEMPTY

  7. Using oiled hands, fold once more into thirds horizontally, then into thirds vertically to develop gluten structure.

    A person folding over focaccia dough sitting on a red tray, atop a blue tiled surface.

    ALLRECIPES / VICTORIA JEMPTY

  8. Flip dough, smooth side up, on the pan; cover with plastic wrap and let rest for 1 hour more.

    Focaccia dough resting on a red tray atop a blue tiled surface.

    ALLRECIPES / VICTORIA JEMPTY

  9. Unwrap and stretch and fold dough once more in each direction using oiled hands.

    A person pulling focaccia dough resting on a red, oiled tray.

    ALLRECIPES / VICTORIA JEMPTY

  10. Transfer, smooth-side up, into a generously oiled metal baking pan. Lightly drizzle with additional olive oil and stretch to fit the pan. Cover and let rest for 2 hours.

    Oiled focaccia dough in a metal baking pan.

    ALLRECIPES / VICTORIA JEMPTY

  11. Preheat the oven to 425 degrees F (220 degrees C). Unwrap and poke holes in the top of the dough using oiled fingers if desired for the traditional focaccia look. Scatter over rosemary and flaky sea salt.

    Focaccia dough in a metal baking pan, sprinkled with chopped rosemary and salt.

    ALLRECIPES / VICTORIA JEMPTY

  12. Bake in the center of the preheated oven until browned, about 30 minutes. Let cool in the pan for 10 minutes; transfer to a wire rack and let cool to room temperature, about 30 minutes.

    Baked focaccia cooling on a wire rack.

    ALLRECIPES / VICTORIA JEMPTY

  13. Slice and serve.

    Upclose shot of sliced no-knead big bubble focaccia on a cutting board with a sprig of rosemary.

    ALLRECIPES / VICTORIA JEMPTY

Chef's Notes

Try to use a digital scale for the measurements in this recipe. As for the conversion: it calls for 500 grams of bread flour, 12 grams of kosher or sea salt, and 400 grams of room-temperature water. All other measurements given are exact in this recipe.

High-hydration dough needs lots of gluten formation, so bread flour is important. You can use all-purpose, but it will be much harder to stretch and shape.

Use lots of olive oil on the work surface, on your hands when working with the dough, and in the baking pan.

I used a metal pan that measured 12x8 inches at the bottom. You can use any pan or baking dish similar in size, like a 9x13-inch casserole dish.

Nutrition Facts (per serving)

155 Calories
2g Fat
28g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 155
% Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Sodium 762mg 33%
Total Carbohydrate 28g 10%
Dietary Fiber 1g 4%
Protein 5g 9%
Potassium 44mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love

high angle looking at a cutting board of focaccia bread with a few sliced
Focaccia Bread
1,415 Ratings
Michael's Foccacia Bread
294 Ratings
Easy Rosemary Focaccia
4 Ratings
Black Olive and Rosemary Focaccia
55 Ratings
pumpkin patch focaccia
Decorated Focaccia Bread
5 Ratings
Scacce Ragusane (Sicilian Stuffed Flatbread)
12 Ratings
Sourdough Focaccia alla Genovese
1 Rating
close up view of slices of rosemary Focaccia on a wooden board
How To Make Focaccia
68 Ratings
Noni's Taralli
6 Ratings
Focaccia Barese al Pomodoro e Olive (Homemade Italian Focaccia with Tomatoes and Olives)
Easy Focaccia
307 Ratings
close up on a loaf of Italian herb bread, with a few pieces sliced.
Italian Herb Bread
478 Ratings
Fantastic Focaccia Bread
147 Ratings
Focaccia Alla Genovese
4 Ratings
close up view of slices of Garlic Herb Focaccia on a wooden board
Deliciously Easy Garlic Herb Focaccia
24 Ratings
Italian Anise Bread
4 Ratings