No-Knead Focaccia

Recipe View Gather all ingredients.

Recipe View In a large bowl, stir the yeast into the bread flour. Add salt, followed by 4 teaspoons of olive oil, and water. Stir with a spoon until a wet, sticky dough forms. (5 minutes)

Recipe View Cover the bowl tightly with plastic wrap or a damp cloth and let it sit at room temperature for 12 to 14 hours. (12-14 hours)

Recipe View Uncover the dough and transfer it to a lightly oiled work surface. Using oiled hands, gently press and push the dough into a rectangle, approximately 16x12 inches in size. (5 minutes)

Recipe View Fold the dough into thirds horizontally, then fold it vertically into thirds, like folding a letter. Transfer the dough, smooth side up, into a generously oiled 9x13 inch baking pan. (5 minutes)

Recipe View Cover the pan loosely with plastic wrap and let the dough rest until it has almost doubled in size, about 1 hour. (1 hour)

Recipe View Using oiled hands, gently fold the dough once more into thirds horizontally, then into thirds vertically. This helps develop the gluten structure. (5 minutes)

Recipe View Flip the dough, smooth side up, in the pan. Cover with plastic wrap and let rest for 1 hour more. (1 hour)

Recipe View Unwrap the dough and stretch and fold it once more in each direction using oiled hands to release excess gas and even out the texture. (5 minutes)

Recipe View Transfer the dough, smooth-side up, into a generously oiled metal baking pan. Lightly drizzle with additional olive oil and gently stretch the dough to fit the pan. Cover and let rest for 2 hours. (5 minutes)

Recipe View Preheat the oven to 425 degrees F (220 degrees C). Unwrap the dough and poke holes in the top using oiled fingers, creating the traditional focaccia dimples. Scatter the minced rosemary and flaky sea salt evenly over the surface. (10 minutes)

Recipe View Bake in the center of the preheated oven until golden brown and cooked through, about 30 minutes. (30 minutes)

Recipe View Let the focaccia cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely to room temperature, about 30 minutes. (40 minutes)

Recipe View Slice and serve. Enjoy the incredible flavor and texture of your homemade no-knead focaccia!